On Thursday, March 6th, the first Side by Side event of the year took place at the city’s coziest gastronomic retreat, the Zohós restaurant. Embracing the philosophy of creative sharing, Zohós celebrates the spirit of “meze” and the joy of sharing original, flavorful dishes, marking the official arrival of spring with a unique collaboration concept.
Sakis Venetis, Group Executive Chef of Electra Hotels & Resorts, opened his kitchen doors to welcome Alexandros Karakatsanis. The two talented chefs joined forces to co-create an exclusive haute cuisine menu for one night only. Drawing inspiration from the Greek natural landscape, this collaboration highlighted Zohós’ philosophy, which is rooted in partnerships with local farmers, livestock breeders, and fishermen, the use of seasonal ingredients, and a sustainable culinary approach.
Distinguished guests had the opportunity to meet the two chefs up close and embark on a distinctive gastronomic journey through their pop-up menu, where each dish was a canvas of fragrant aromas, vibrant spring colors, and well-balanced flavors that awakened the senses, paying tribute to the richness of Greek land.
The experience was completed with a curated selection of wines from the Skouras Estate, which enhanced the Side by Side flavors, harmoniously marrying Greek culinary tradition with the country’s wine culture.
The Side by Side initiative, which launched last year, celebrates the spirit of collaboration and innovation and is set to continue with new themes and unique culinary encounters. Each time, a new guest chef will join the Zohós team, shaping a unique gastronomic narrative where cuisine becomes an experience, and authentic tradition engages in dialogue with contemporary creativity.
