Symposio at Ark: A Panorama of Greek Flavors in Glyfada

Ten grand events featuring the award-winning Greek cuisine of today at “Symposio at Ark,” co-organized by “Ark” and “Athenorama.” Reserve your spot now. Once again, “Ark” and “Athenorama” join forces to renew their culinary rendezvous with food enthusiasts at “Symposio at Ark.” Greek flavors take center stage, explored through the creative lens of nine award-winning restaurants from across the country—and one from abroad—to deliver unique, delicious evenings. From January 31 to June 12, some of the most prominent moments of the modern Greek culinary scene will be showcased at the Athenian Riviera’s “Ark.” Specially curated menus at exclusive prices will reflect the philosophy and cuisine of each guest chef and their restaurant. During this time, 10 different events will feature 10 award-winning restaurants from Greece and beyond. Guests will have the opportunity to discover the latest trends in Greek cuisine, learn about the culinary identity of the guest restaurants’ regions, and meet the chefs while exploring their gastronomic style.

Participating Restaurants at “Ark”

“Alfredo’s Grand Dining” (Thessaloniki) – January 31, 2025
Situated in the private area of Regency Casino, with views of roulette tables and blackjack, this restaurant exudes classic luxury, complemented by ritualistic fine-dining service. Chef Apostolos Altanis presents a modern cuisine infused with popular classic specialties such as Vitello Tonnato and Filet Rossini. Highlights include slow-cooked black pork dolma, sea bass with bread crust and cauliflower textures, and seafood ravioli with lobster beurre blanc.

“Noble Gourmet” (Rhodes) – February 13, 2025
Nestled on the top floor of the “Elysium Resort & Spa,” with breathtaking sea views, this restaurant spearheaded the renaissance of Rhodian cuisine. Chef Giorgos Troumouchis and his team, led by Spyros Kougios, experiment with local culinary traditions to reach new gastronomic heights. Their modern Rhodian “dialect” unfolds through four tasting menus, resembling theatrical and artistic performances.

“Toula’s Seaside” (Corfu) – February 27, 2025
In the northeastern part of Corfu, at the beautiful seaside setting of Agni Beach, “Toula’s Seaside” remains a popular choice for both visitors and locals. With a Riviera-chic space and tables just a breath away from the waves, it offers a cuisine with a distinctly seafood character, blending both contemporary creations and traditional staples. A key element in its creation is, beyond the delights of the foam and the seabed, the restaurant’s organic garden, which spreads around the premises and supplies the kitchen with excellent ingredients, including vegetables, herbs, fruits, and even spices, establishing a direct connection from the garden to the table. A must-try Bianco, charming lobster in saganaki, and an intriguing fish shank.

“Iliovasilema” (Syros) – February 20, 2025
With its stylish white dining room and pergola-covered tables near Galissas Beach, “Iliovasilema” is a destination restaurant. Chef-owner Kostas Bougiouris elevates flavors with premium ingredients and inventive combinations, balancing tradition with a modern touch. Highlights include fish-day kakavia, fish hunkar begendi, lakerda with sour apple, walnuts, orange, celery, lamb fricassee with greens, and beef cheek kritharoto.

“Broadway” (Kos) – March 13, 2025
Chef Yiannis Papakonstantinou and his brother Manos, who oversees the service, continue the family restaurant legacy that started 40 years ago. Alongside classic specialties, a rich array of modern Greek creations reveals their creativity and expertise in contemporary culinary techniques. Dishes like Kos-style tomato salad with caramelized krasotyri, and yuvarlakia with cabbage cream, yogurt whey, and burnt butter highlight their inventive approach.

“Lost Sheep” (Thasos) – March 20, 2025
“Lost Sheep” offers a stylish yet relaxed fine-dining experience in an elegant garden courtyard adorned with artwork. Chef Yiannis Marinopoulos reinterprets Greek recipes with personal flair, introducing unexpected ingredients such as charred prawns in traditional dolmades or champagne sauce and Oscietra caviar with “Macedonian turbot.”

“Cantina” (Sifnos) – April 10, 2025
Perched on the rocks of Seralia Beach with views of Sifnos’ Castle, “Cantina” seamlessly integrates into the wild beauty of its surroundings. Chef-patron Giorgos Samoilis crafts a menu rooted in local production and sustainability, changing daily with a focus on seafood and seasonal island produce.

“Itan Ena Mikro Karavi” (Tinos) – May 8, 2025
Housed in a lush courtyard within a converted summer cinema, this restaurant draws inspiration from Tinian tradition and local ingredients. Highlights include a dynamic tomato and kopanisti tart, baked chickpeas with salt cod, sour trahana, beef giouvetsi, and a unique rice pudding risotto.

“Naoumidis” (Florina) – May 29, 2025
Overlooking Lake Vegoritida, “Naoumidis” blends local tradition with a Balkan-Italian aesthetic. Under the guidance of Angelos Naoumidis, the restaurant showcases regional flavors with dishes such as sautéed trout with butter and nuts, giouvetsi with handmade orzo and slipper lobster, and beef cheeks with traditional petoura pasta.

“Myrtos by Asimakis” (London) – June 26, 2025
Chef Asimakis Chaniotis, the youngest Greek chef to lead a Michelin-starred London restaurant, prepares to launch his own restaurant, “Myrtos by Asimakis,” in Chelsea. Expect creative Greek cuisine with a touch of his Kefalonian heritage.