Dina Nikolaou cooks at Ark. The dishes of Evi Evane that introduced Greek cuisine to Paris

On March 13, we welcome Dina Nikolaou, one of the most renowned Greek chefs, who for years has been sharing her creative life between Greece and Paris.

A cook, entrepreneur, and author of more than 25 books, Dina Nikolaou has dedicated her career to promoting Greek cuisine abroad. With natural energy, deep knowledge of ingredients, and a special love for traditional flavors, she has created her own distinctive identity within contemporary Greek gastronomy.

The dishes that traveled

For the evening of “Symposio at Ark,” Dina Nikolaou has chosen to present dishes that have stood out over the years at Evi Evane. The menu will feature the well-known white taramas with crispy vegetable chips and aromatic lemon confit, shrimp with black sesame and fennel, as well as creative interpretations of Greek tradition, such as a tart inspired by spanakopita.

For the main course, guests may choose between slow-roasted lamb with Halastra rice and sheep’s yogurt cream, or sea bass fricassée with wild greens and small-seed chickpeas. The evening concludes with a fragrant galaktoboureko flavored with rose and citrus.

A meeting of friends in the kitchen

At Ark, Dina Nikolaou will meet in the kitchen with executive chef Giannis Baxevanis, a longtime friend and fellow traveler on the gastronomic scene. Their acquaintance began about 18 years ago through their shared interest in wild greens and Greek produce—a relationship of mutual respect that continues to this day.

Symposio at Ark:
March 13, 2026
€75 per person

An evening that brings to Ark the flavors, stories, and dishes that carried Greek cuisine all the way to Paris.