The 2026 season explores the theme “From Tradition to Table” celebrating the journey of Greek chefs who have made their mark on the global stage before returning to the flavours of home.
Four acclaimed chefs will return to Greece for a series of intimate dining events across Nido, Elix and Avali, where the newly opened Stia will feature for the first time. The programme bridges the gap between time-honoured regional techniques and the modern interpretations these chefs have honed in world-class kitchens abroad.
Alongside the main dinners, guests can immerse themselves in the destination through experiences that highlight local produce and craftsmanship.
Greek Chefs Abroad – From Tradition to Table
• The 2026 programme launches with Katerina Milakis on June 13, who brings the family-driven gastronomic legacy of Parisian institution Evi Evane.
• June 20 | Nido: Next, Kostas Papathanasiou, whose career spans some of the world’s most exacting Michelin starred kitchens, including three star Frantzén in Stockholm.
• July 17 | Elix: The series then moves to Elix with Panagiotis Lenakis, a chef acclaimed for bridging Mediterranean heritage with Nordic philosophy.
• July 25 | Nido: Greek Chefs Abroad 2026 concludes with Nikos Roussos, co-founder of two Michelin-starred restaurant Funky Gourmet. Nikos is a leading figure in modern Greek fine dining, known for his avant garde reinterpretation of traditional flavours through innovation and technique.
Extended Experiences and Initiatives
As part of the 2026 programming, Mar-Bella Collection continues to elevate Greek Chefs Abroad series with a thoughtfully curated series of side events, inviting guests to connect more deeply with the destinations through refined, immersive experiences.
Each experience is designed to reflect the essence of Greek hospitality. Together, these curated moments extend the Greek Chefs Abroad experience beyond the table – offering a seamless blend of gastronomy, culture, and place, in a way that is both elevated and genuinely connected to the destination
