A01=Symeon Kamsizoglou
aegean
Athens
Author_Symeon Kamsizoglou
Category=WBN
Category=WTHD
chefs
cuisine
culinary
culinary heritage
Cyclades
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_nobargain
eq_non-fiction
eq_travel
farmers markets
food tourism
forthcoming
gastronomy
gastrotaverna
Greek cookbook
Greekish
island cooking
mediterranean
mezze
Mykonos
new greek cuisine
opa
restaurants
Santorini
seafood
tavern
taverna culture
Thessaloniki
traditional recipes
travel book
wine
Zaytinya
Product details
- ISBN 9781962098427
- Weight: 810g
- Dimensions: 198 x 267mm
- Publication Date: 03 Dec 2026
- Publisher: TRA Publishing
- Publication City/Country: US
- Product Form: Hardback
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Journey through Macedonia, Athens, the Cyclades, Corfu, Crete, and the Peloponnese to discover the ingredients, traditions, and stories that shape a new Greek cuisine in this book that is both a travel guide and a collection of recipes.
For two years, chef Symeon Kamsizoglou and his wife, Delphine, traveled throughout Greece, meeting with producers, winemakers, chefs, and artisans. From city to island, from countryside to market, from family kitchens to tavern tables, each stop nourishes a cuisine that is both simple and vibrant, deeply rooted in the land.
In Gastrotaverna, Kamsizoglou offers recipes that highlight Greece's culinary and historical heritage throughout different Greek regions: Macedonia, Thessaly, Cyclades, Crete, Corfu, Athens, and the Peloponnese. Through restaurateur profiles, he shines a light on the key players of the gastrotaverna movement, who combine the tradition of the Greek tavern with a certain gastronomic rigor.
For two years, chef Symeon Kamsizoglou and his wife, Delphine, traveled throughout Greece, meeting with producers, winemakers, chefs, and artisans. From city to island, from countryside to market, from family kitchens to tavern tables, each stop nourishes a cuisine that is both simple and vibrant, deeply rooted in the land.
In Gastrotaverna, Kamsizoglou offers recipes that highlight Greece's culinary and historical heritage throughout different Greek regions: Macedonia, Thessaly, Cyclades, Crete, Corfu, Athens, and the Peloponnese. Through restaurateur profiles, he shines a light on the key players of the gastrotaverna movement, who combine the tradition of the Greek tavern with a certain gastronomic rigor.
Symeon Kamsizoglou was born into a Greek family originally from Istanbul. Raised between Kozani and Thessaloniki in northern Greece, he discovered his passion for cooking early, learning from his mother. He later trained at the Thessaloniki School of Hospitality before moving to Paris, where he refined his craft in leading kitchens, including Le Pré Catelan and the Hôtel de Crillon. He is the Founder and Chef of Ypseli, a Greek gastrotaverna in Paris. A Taste of Greece is his first cookbook.
