Fine dining at Sani Gourmet

20-24 MAY 2022

Sani Gourmet

Sani Gourmet returns with the 15th annual celebration of haute cuisine, welcoming the most established Greek chefs for a festival of contemporary gastronomy.

The Spirit of Sani Gourmet


Since 2006, Sani Gourmet has brought together cultures, flavours and traditions from around the globe, with each year dedicated to a new gastronomic theme. Now in its 15th year, we’re celebrating the Greek Culinary Scene. A sumptuous scene that is varied in its many culinary offerings, with contemporary Greek chefs having embraced the gastronomic elements of a multitude of cuisines and seamlessly fused them with their own culinary backgrounds - each putting their own unique twists to well known and much loved dishes.

Gourmet dish by Simon Rogan




The A-list of contemporary Greek chefs will create degustation menus - inspired by their signature dishes and perfectly paired with Greek and International wine labels.

Participating chefs:

  • Sotiris Evaggelou, Salonica
  • Liza Kermanidou, Pantechnicon / Café Kitsuné
  • Adam Kontovas, Kobra
  • Gikas Xenakis, Aleria
  • Vasilis Mouratidis, Squirrel / Andromeda
  • Dimitris Pamporis, Treehouse / Bubo
  • Giorgos Papazacharias & Thanos Feskos, Delta Restaurant
  • Manolis Papoutsakis, Haroupi / Ten Tables
  • Alexandros Tsiotinis, CTC

Sotiris Evaggelou

Executive chef at Salonica Restaurant in Thessaloniki, multi-awarded Sotiris Evaggelou honed his unique style working within the industry for almost four decades.


Liza Kermanidou

One of the most talented young pastry chefs in Europe and Head Pastry Chef at Pantechnicon, Liza Kermanidou has previously worked at Claridge’s & Hotel Café Royal.

23-24 MAY, ASIAN

Adam Kontovas

Head Chef of Kobra & Executive chef of Alali in Santorini, Adam Kontovas’ fusion creations are grown from Mediterranean roots and inspired by his travels in Asia and around the world.


Gikas Xenakis

Championing local produce, Xenakis is the Head Chef at Aleria, turning classic plates into inventive contemporary cuisine.


Vasilis Mouratidis

Executive chef of Squirrel & Andromeda Restaurants in Halkidiki and owner of the upcoming Moldee restaurant in Thessaloniki, Vasilis has won multiple awards for his contemporary style, combining Mediterranean cuisine with Asian touches.

20-22 MAY, ASIAN

Dimitris Pamporis

As the Executive Chef of Treehouse & Bubo in Halkidiki and owner of fine street food Thess Bao, Dimitris applies a modern twist to authentic Greek dishes, accentuating their traditional flavours.

20-22 MAY, WATER

Giorgos Papazacharias & Thanos Feskos

The head chefs at the innovative Delta in Athens, Thanos Feskos and George Papazacharias masterfully marry Nordic cheffing techniques with Greek flavours.


Manolis Papoutsakis

Founder and chef of award-winning Haroupi & Ten Tables in Thessaloniki, Manolis Papoutsakis specializes in Cretan cuisine – relying on fresh, local and seasonal ingredients.

23-24 MAY, WATER

Alexandros Tsiotinis

With one Michelin star and eight Toques d’Or, Alexandros Tsiotinis, the executive chef and owner of CTC, applies a modern twist to classic Greek plates.

The set menu price of €140 includes all taxes, a wine pairing for each dish and a welcome glass of champagne on arrival. Only those over 15 years of age can attend dinners and regretfully we cannot cater for dietary requirements or allergies on this occasion; we also cannot provide a refund in the case of cancellations within 24 hours of the booking. Guests partaking in the Dine Around programme can apply their meal allowance to the final bill.

Gourmet dish by Simon Rogan



With sustainability of utmost importance to the resort, we are also pleased to announce that we shall be applying a zero waste-to-landfill philosophy and practices to at this year’s unique and spectacular culinary celebration, Sani Gourmet. All waste will be reduced and composted, benefitting the environment and ensuring that nothing ends up in the local landfill.