The South Aegean region continues to affirm its position as a gastronomic hub of Greece. This year, 20 restaurants across the Cyclades and Dodecanese islands were recognized among the best in the country at the prestigious “Chrysoi Skoufoi” (Golden Chef’s Hat) awards, organized by Athinorama, Greece’s leading gastronomic guide.
A total of 14 restaurants in the South Aegean received a Golden Hat, out of 45 awards given nationwide. Santorini stood out, taking half of the 14 awards, confirming its role as a top culinary destination. Additionally, six more restaurants were honored with the Top Notch distinction, awarded to establishments that are just below the Golden Hat ranking. Among them, a newcomer from the small island of Symi reflects the ongoing growth and diversity of the region’s high-quality gastronomy scene.
The awards ceremony took place on Monday, 9 March, at the Grand Hyatt Athens, gathering each year the forefront of Greek gastronomy. South Aegean Regional Governor, George Hatzimarkos, attended the event and presented awards, noting:
“It is no coincidence that each year the South Aegean restaurants hold a prominent place in these awards. This is the result of the talent and professionalism of our chefs and entrepreneurs, the unique local ingredients of our islands, and our strategic choice to invest in gastronomy as a cornerstone of our tourism identity. I warmly congratulate all the creators who were honored. Through their work and creativity, they become the best ambassadors of our islands”.
The award for Best Restaurant in Greece was presented by the Minister of Tourism, Olga Kefalogianni. The ceremony was hosted by Christos Ferentinos, and the evening’s dinner was prepared by acclaimed chefs Athenagoras Kostakos, closely associated with the South Aegean, and Vasilis Mouratidis.
The Chrysoi Skoufoi awards are organized with the support of the Ministry of Tourism, the Greek National Tourism Organization (EOT), the South Aegean Region, and the Region of Attica, under the auspices of the Ministry of Development, Ministry of Rural Development and Food, and the City of Athens.
See the list of awarded restaurants here. This outstanding recognition highlights the South Aegean’s continued excellence in gastronomy and reinforces its status as a European Region of Gastronomy, showcasing the islands not only as world-class destinations but also as the gastronomic heart of Greece.
About the European/World Regions of Gastronomy
World/European Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and contribute to community health and well-being.
About IGCAT
IGCAT aims to empower local communities by raising awareness of the importance to protect and promote distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguard our planet, health, wellness and local economies.
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT founded the World/European Region of Gastronomy Award and is the official secretariat for the European Regions of Gastronomy and World Regions of Gastronomy Platforms. Furthermore, the Institute has developed the Young Chef Awards, the World Food Gift Challenge, the Top Foodie Websites Award and the international Food Film Menu.