The Flavours of Attica, The Greater Athens Region
Attica, the Greater Athens Region, takes centre stage at Philoxenia-Hotelia2026 in Thessaloniki through a culinary and cultural journey.
Attica: A Destination of Endless Experiences
Beyond its celebrated gastronomy, Attica, the Greater Athens Region offers a unique blend of history, culture, nature and contemporary lifestyle. From the Acropolis and the Temple of Poseidon at Sounio to Elefsina, the Athenian Riviera and the islands of Athens in the Argosaronic Gulf (Salamina, Aegina, Agistri, Poros, Hydra, Spetses) as well as, Kythera and Antikythera further to the south, the region-phenomenon promises experiences for every traveller, all year round.
Gastronomic and wine routes featuring local wineries in Mesogeia, Spata, Markopoulo and Paiania, PDO products such Aegina’s pistachios or figs from Vravrona, alongside the warm Greek hospitality, offer visitors countless opportunities to experience the flavours, traditions and vibrant spirit of Attica, the Greater Athens Region.
GREATER ATHENS – MORE THAN A REGION, A PHENOMENON
The Flavors of Athens and Attica Take Centre Stage at Philoxenia-Hotelia 2026
Saturday, November 14, 2026 | Time: 11:00 – 12:00
Region of Attica | Hall 15 – Stand B02
As part of Philoxenia-Hotelia 2026 in Thessaloniki, acclaimed chef Eva Vonazounta, member of the Acropolis – Chefs Club of Attica, will present a unique gastronomic and cultural journey into the authentic identity of Attica.
Through iconic local products, such as PDO Aegina pistachios, PDO feta cheese, Markopoulo figs, Attica honey, Savatiano wine and fresh seafood, the presentation will showcase the region’s distinctive culinary heritage, where tradition meets contemporary creativity.
The wider Athens area is a destination that brings together history, culture, nature, gastronomy, and contemporary experiences, stretching from the Acropolis and Cape Sounion to the Athenian Riviera, the Saronic Gulf islands and Kythira.
During the presentation, the chef will create a contemporary culinary narrative inspired by local ingredients, featuring dishes such as Greek salad souvlaki, cured fish served on Kythira rusks, lamb prosciutto, traditional pasteli made with Attica honey, and fig and PDO Aegina pistachio tartlets.
Discover Attica through its flavors and experiences: www.athensattica.com
A presentation of Salamina’s culture and gastronomy at Philoxenia-Hotelia 2026
«Taste of Salamina» - Live cooking of traditional “Platetsi” of Salamina.
Sunday, 15 November 2026 | Time: 11 am to 12 pm
Region of Attica - Pavillion: 15 - Stand B02
The rich culinary heritage of Salamina island travels to Thessaloniki during the international tourism exhibition Philoxenia-Hotelia 2026, through a special live cooking presentation dedicated to the preparation of the traditional recipe of “Platetsi”, one of the island’s traditional gastronomic specialties.
Multi-award-winning «Μaster Baker» Mr. Panagiotis Tzimas brings the culinary heritage of Salamina to life, in a live demonstration at the Region of Attica’s exhibition stand.
The award-winning baker “Master Baker” Mr. Panagiotis Tzimas will be performing a live cooking show to the visitors of Region of Attica’s stand, presenting the art of making the traditional recipe “Platetsi” of Salamina.
He will showcase the craftsmanship, knowledge and dedication behind maintaining a traditional recipe, rooted to the history and cultural identity of Salamina.
During the event, visitors will have the opportunity to taste a traditional local delicacy of Salamina and discover how local culinary traditions can become powerful ambassadors of a destination’s cultural identity and tourism appeal.
Furthermore, visitors can also admire exhibits from Salamina’s rich cultural tradition, learn more about its history and gain insights on the experiences they can enjoy during their visit to the island.
