Born in Cyprus, Christoforos Peskias took the kitchen of the iconic restaurant “48” in the early nineties and reached high acclaim when he entered the list of the 100 best restaurants in the world in “Restaurant Magazine” (2007, 2008). Introducing for the first time in the Greek gastronomic scene the term fusion and the techniques of molecular gastronomy (“sushi tomato” served in “48” remains legendary), he creates a very personal cuisine balancing between Greece and Japan, in an exciting blend.

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Appearing at taste