Modern Greek Food
Modern Greek food embraces the ancient roots of Greek cuisine and its regional character coupled with the influences of an open market filled with new foods and the ability to connect instantly with the rest of the world.
After a decade-long love affair with all things foreign, Greek chefs began to reconsider their own cuisine again as the 2004 Olympics loomed, looking to regional recipes and Greek ingredients to forge a Contemporary Greek cuisine and cooking style. For a time, the techniques of molecular cuisine were the siren call, wooing chefs to turn even the pedestrian but delicious Greek salad into a confusion of gels and foams and air. Now, modern Greek food is about a return to basic values, with proof in the renewal of the traditional taverna and in restaurant menus that offer more rustic –albeit beautifully presented– choices.
