GENERAL PRESS RELEASE
Sani Gourmet, opening for the second consecutive year the "New Greek Cuisine" dialogue,focuses on this year’s trend of «100 Mile Practice», which is gastronomy based on productsproduced within 100 miles from the point of their use. The 100 mile practice is an internationaltrend with ecological dimension and obvious economic implications, since the emphasis is givenon seasonal products and local production, which can be considerably enhanced with benefits forthe economy.The Sani Gourmet, which has been established as an institution of noble emulation and creativity,acts innovatively once again, developing a general discussion about gastronomy in general andGreek culinary scene in particular. It has become a platform for exchanging ideas and motionswhich can lead the Greek gastronomy to the next level, spreading the ‘’word’’ both in Greece andabroad. Also, it acts as a keystone to more creative and healthy initiatives on local and nationallevel. And all this, without ceasing to be a celebration of the senses, full of scents and colorswhich enhances our spirits and minds at a time when inspiration is needed more than ever.We do persist, in spite of the crisis, in choosing our actions with quality criteria, to search for theessence of life in "everyday luxuries", to act more driven from culture. For 10 days, in the SaniResort, top Greek chefs, local and from abroad, responded to the call of Sani Gourmet to presenttheir inspiration and skills to an audience which has been trained for all these years to be lookingfor the best. Having as their action space the facilities of Water Restaurant, Sea You Up, Byblos,Tomata and Ouzerie, they will participate in a game designed to bring delight to the palate.Lefteris Lazarou (1 Michelin star), Yannis Parikos, Konstantin Philippou (1 Michelin star), HervePronzato (1 Michelin star), Yiorgos Chatzigiannakis, Nikos Boukis, Polychronis Damalas, SotirisEvangelou, Nikos Katsanis, Dimitris Mavrikos, Chrysanthos Karamolegos, Michalis Lytrivis, ArisTsanaklidis, Nikos Michail and Gikas Xenakis sharpen their knives and imagination aiming tosurprise us. Meanwhile, our sommelier George Loukas will travel us into the secrets of wine.