Giorgos Papazacharias, EXECUTIVE CHEF said: “We are deeply moved and proud to receive this recognition for the third consecutive year”
That Delta Restaurantafter 3 years of operation, maintains for 2024 the two MICHELIN Guide Athens stars and a MICHELIN Green Star for Sustainable Gastronomy. This special distinction is the culmination of Delta Restaurant’s continuous effort to offer an unrepeatable culinary experience, combining high technique, innovation and a deep connection with Greek nature and tradition.
The Green Star MICHELIN underlines the restaurant’s commitment to sustainable gastronomy, through the use of local raw materials based on seasonality, minimizing waste and promoting practices that respect the environment and future generations.
THE George PapazachariasEXECUTIVE CHEF stated: “We are deeply moved and proud to receive this recognition for the third consecutive year. It is a confirmation of the values ​​and hard work of our entire team. Our goal remains to inspire our guests through every stage and experience we offer, always with respect for Nature and Man. A big thank you to my entire team for their dedication and commitment to our common goal.
One more thank you to those who have chosen to live the Delta Restaurant experience so far, often traveling from every corner of the world, and a promise to those who will be with us in the future: we will continue to create unique moments and tastes that connect the present and the future”.
Delta Restaurant continues to be a beacon of culinary creation, inspiring with its pioneering spirit and strengthening the position of Greek gastronomy on the international stage.
A modern Greek haute cuisine restaurant, Delta Restaurant started its operation from the Dining Hall at the Stavros Niarchos Foundation (SNFCC) Cultural Center in July 2021. Delta was created with the initiative and donation of the Stavros Niarchos Foundation (SNF) with the aim of being a model culinary destination worthy of the high standards of the SNFCC, highlighting at the same time Greek cuisine all over the world.
The idea of ​​creation of an innovative restaurant at SNFCC comes to complete the SNF’s vision for the SNFCC, which is a public space of global scope and a model of environmental sustainability in terms of design, construction, operation and footprint in the wider ecosystem.
Source: Skai
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
