Greek is one of them best young chefs of the year for Belgium and Luxembourgaccording to Gault & Millau Awards.

This is George Athanasopoulos, owner of the “Màloma” restaurant in the Skaarbeek area of ​​Brussels.

“Màloma comes from the word malolactic. It is a term from the ancient Greek, which refers to the fermentation that is used specifically for certain types of red wine, with the aim of refining them, sweetening them. In the restaurant, we also do this fermentation, hence the choice of the name,” says the chef, according to Belgian public broadcaster rtbf.

As rtbf points out, the menu changes monthly based on seasonal produce available.

“I work directly with local producers. I ask them what they have to offer me. It’s not me who imposes on them what I need, or a way of production, it’s really a conversation between us” explains Giorgos Athanasopoulos.

As he stated to APE-MPE in 2021, “experiencing the second lockdown, we had to be inventive and find ways to keep our customers, but also the quality in our kitchen, since we aspire to be a gastronomic restaurant. So we created a menu that is easy to carry, but elaborate in presentation and flavors. Its acceptance by our customers and their good comments, brought us to be one of the best take away restaurants. Our ambition remains greater than the coronavirus.”

Mr. Athanasopoulos had also praised Greece, underlining that “even though I was born and raised in Brussels, my love for Greece is a given, as is the need to showcase the treasures of the Greek land through my kitchen. Of course, I also use quality Greek products, such as olive oil, olives, Kozani yolk, oregano, Chios mastic, mountain tea, sheep yogurt, some wines.”