Overall Contribution Award: Zafeiris Trikalinos
His name is synonymous with Greek bottarga, a remarkable product that has been elevated to new heights under his stewardship of the family business, founded in 1856. Through his innovative approach and never-ending dedication to quality, he has established the world`s most renowned and exclusive Greek deli. Today, Trikalinos Bottarga is exported to 42 countries and favoured by internationally acclaimed chefs, including Ferran Adrià, who recognises it as one of the 30 healthiest and most exquisite foods on the planet.
Contribution to Local Tradition Award:
Dimitris Kalaitzidakis
Dimitris Kalaitzidakis, as a true Cretan and a visionary individual, made it his personal mission early on to promote Cretan hospitality and showcase the local products of his island. In collaboration with Grecotel, he recognised that his mission aligned with the vision of Nikos Daskalantonakis, which enabled him to achieve his goals. He pioneered the "Cretan breakfast,” based on fresh local ingredients and traditional recipes, aiming to immerse the guests at Grecotel hotels in the Cretan way of life. In the hotel restaurants, he promoted local hospitality customs, some of which even featured traditional raki bars—offering the most authentic expression of hospitality. He contributed to and supported the creation of Agreco Farm, an exemplary agrotourism farm with vineyards and olive groves, where visitors can purchase organic products and participate in rural activities, experiencing the "farmer for the day" philosophy.
Currently serving as Director of Operations at Grecotel, he continues to offer valuable, behind-the-scenes contributions on many issues. He has served as CEO and an honorary ambassador for Grecotel’s sustainable development initiative, "We Do Local." He also coordinated the creation and operation of the Hellenic Centre of Excellence for Health and Wellness, a collaboration between Greek Harvard Medical School Professor Dr Stefanou Kales and Grecotel.
He is considered an expert in linking tourism with the primary sector, as well as in the promotion of local products, authentic experiences, and flavours within the tourism industry.
Culinary Hero:
Sotiris Evangelou
With over thirty years of experience in the Greek culinary scene, Sotiris Evangelou remains one of the most influential and active chefs, held in high regard within the culinary community. A pivotal point in his career was his training at the renowned Alain Ducasse school in Paris, followed by collaborations at various restaurants within the group. Upon returning to Greece, at the age of 28, he became the youngest executive chef at the Makedonia Palace in Thessaloniki. His move to Athens, initially at the Athenaeum InterContinental and later at King George and Great Britain, brought a fresh dynamism to the evolution of Greek culinary tradition. He renewed it with respect, genuine enthusiasm, and exceptional technique, endowing Greek cuisine with a stately, classic aura. Recently, he continues this impressive journey once again at the Makedonia Palace.
Chef of the Year:
Panagiotis Giakalis
With over two decades of experience at prominent Greek restaurants, the well-travelled chef and now culinary school professor, Panagiotis Giakalis, has demonstrated exceptional talent throughout his career. The pinnacle of his recent achievements includes his work at The Margi Hotel and the highly acclaimed Patio restaurant, which has gained international recognition.He expertly oversees several popular establishments, such as Krabo and Akti in Vouliagmeni, Idol and Santorinia in Santorini, and Jenny’s Rooftop Restaurant Bar in Spata. He is also a co-owner and executive chef of Piscis, as well as of the recently launched impressive food hall in Glyfada. Furthermore, he is expanding his horizons internationally through new collaborations and ventures abroad.
Greek Culinary Ambassador:
Philipos Chronopoulos
Although he once considered pursuing a career in industrial design, it was ultimately the culinary arts that captivated Philipos Chronopoulos, leading him to establish an impressive and highly awarded international career. He worked in the kitchen of the legendary Arpège in Paris, alongside Alain Passard, and later served as executive chef at L’Atelier de Joël Robuchon during its peak period. He then took over the historic Restaurant du Palais Royal, leading it to new heights and becoming the first Greek chef to receive two Michelin stars in Paris. Philipos Chronopoulos mixes his dishes with recollections of his homeland`s traditions, promoting Greek cuisine in Paris and helping to shape the flavour and cultural perception of Greek gastronomy on a global scale.
Sustainability Award by Blue Marble:
Kir Yianni Winery, Naousa
Sustainability, environmental responsibility, and ecological awareness are increasingly vital aspects of gastronomy. This year, in collaboration with the significant contribution of Blue Marble, we are honouring a special distinction to Kir Yianni Winery restaurant in Naousa. Among five selected restaurants, it excelled in this crucial area, which relates to the planet’s ecology—an issue that concerns us all.
Best Culinary Destination (Hotel):
Mandarin Oriental, Costa Navarino
Led by the tireless executive chef Bertrand Valegeas, the magnificent Mandarin Oriental in Costa Navarino has achieved an exceptional culinary journey in less than two years. Boasting a series of award-winning, high-level restaurants offering diverse gastronomic experiences, it has established itself as a premier destination for food enthusiasts.
Best Pastry Chef:
Alexandros Koufas
Alexandros Koufas, the executive pastry chef at the historic Grande Bretagne Hotel, is emerging as one of the most promising talents in Greek pastry arts. His desserts exhibit an exceptional balance between flavour and presentation, merging traditional techniques with contemporary approaches. With the seasoned pastry chef Asterios Koustoudis consistently by his side, Koufas continually explores new methods and recipes, seamlessly blending tradition, classical techniques, and innovation to deliver an authentic gastronomic experience. His dedication to high quality and his creative approach establish him as a noteworthy representative of modern Greek pastry craftsmanship.
Rising Star by the Macallan:
Philipos Staboulis
Exceptionally talented, Chef Philipos Staboulis of the two-Michelin-starred FNL restaurant Cabbanes, located at the Myconian Villa Collection Hotel in Mykonos, brings with him extensive experience from top-tier restaurants abroad and introduces it to Greece. He presents a highly refined gastronomic offering on the island of the winds—a destination not particularly renowned for this level of culinary excellence. His youth, coupled with remarkable achievements at Cabbanes, suggests that he is one of the most promising culinary talents of the new generation, already attracting the attention and admiration of the gastronomic community.
Artisan of the Year by M. Artisan Water:
Grigoris Chelmis
Grigoris Chelmis, along with Andreas Diakodimitris and Thanasis Tsaloglou, established the first "Me Zen" in Volos, modernising and reintroducing the tradition of tsipouradika across Greece—an ancient ritual from Volos that is closely related to the Symposiums of Ancient Greece. This year, he received the special award of Artisan of the Year from Artisan Water as part of the FNL BEST RESTAURANT AWARDS. This accolade recognises the significant emphasis Grigoris Chelmis has placed on the quest for and selection of high-quality raw materials. It also honours his innovative approach to research, production, and education in relation to seafood cured meat products.
Wine Program of the Year
Lithoinon, Saronida - AthensEntering the impressive space of Lithoinon, made entirely of stone and wood, enormous wine bottles, large wine crates, and an extraordinary walk-in humidor, one is immediately enveloped by a sense of warmth and authenticity. This venue feels like a true temple of wine, thoughtfully curated with expertise and genuine passion by Yiannis Vasileiadis. For wine enthusiasts, the experience here is nothing short of sublime. The world-class, meticulously organised wine cellar boasts over 17,000 bottles, providing a vast selection and uncovering numerous hidden gems—making the experience truly delightful.
Salis, Chania
Salis is an exceptional wine restaurant, renowned for its impressive wine list, which has received top recognition from esteemed publications such as Wine Spectator, Star Wine List, and World’s Best Wine List. Spanning over 109 pages, the list features approximately 1,800 labels from around the globe—many of which are exclusive imports—focusing particularly on Greek, French, Italian, and Spanish vineyards. The wine selection transcends the usual well-known names, providing wine enthusiasts with the opportunity to explore unique finds curated by the experienced sommelier, chef, and owner, Afshin Molavi. This selection includes lesser-known, new, and intriguing wines that embody a variety of cultivation and vinification philosophies, including biodynamic wines and those produced with minimal intervention.
Restaurant Manager of the Year:
Nikos Xatzipetros, Beefbar Athens
Having spent over a decade working at some of Greece’s most popular restaurant bars, Nikos Xatzipetros has recently discovered his true calling at Beefbar, where he has been able to demonstrate his exceptional talent in restaurant management. His leadership skills and inspired guidance have fostered an outstanding team that operates seamlessly across all levels.
Best Service:
Matsuhisa Athens
The iconic Matsuhisa Athens continues to set a remarkable standard in guest service. Its outstanding team demonstrates not only exemplary training and a profound understanding of the menu but also genuinely strives to provide each guest with a personalised experience, ensuring they feel truly at the centre of attention. Attention to detail is paramount at Matsuhisa Athens. This unwavering dedication to exceptional service, which permeates every aspect of hospitality, has elevated Matsuhisa Athens to the status of a top restaurant worthy of the Best Service award. It is a destination not only for those seeking superb cuisine but also for those looking for a refreshing and memorable hospitality experience.
Best Bar at a Restaurant:
Athinaiki Taratsa
At the beautiful Athinaiki Taratsa, located in the heart of Athens, the team behind the renowned The Bar in front of the Bar crafts high-level cocktails that are perfectly aligned with the restaurant’s identity. Its seamless integration of superb beverages and ambiance makes it a compelling reason for guests to visit, elevating it to a standalone highlight in Athens’ vibrant hospitality scene.
Best Guilty Pleasure of The Year:
Hunky Punky
“Street food meets outer space”—this is the motto of Hunky Punky in Petralona, and it is no exaggeration to claim that the deliciousness of this guilty pleasure is truly cosmic. Chef and co-owner Hervé, who has been awarded two FNL stars and a Michelin star at his restaurant in Petralona, has assembled a dream team to create an outstanding burger joint. With beautifully crafted handmade buns and high-quality ingredients, combined with expert technique, they elevate burgers to new heights of culinary delight.
