For the first time as part of CULTURESCAPES we are dedicating ourselves also to the culture of dining. Let’s get one thing out of the way: Greek cuisine has far more to offer than Souflaki, Tsatsiki and Ouzo. It’s mediterranean, hearty, and lets us revel in memories of the summer. Udo Jürgens made a song about Greek wine, and Greek yogurt is supposedly the secret weapon of actresses and Supermodels.
In the street-food setting of the Markthalle and in the newly opened Klara our festival chef Stavros Chrysafidis will serve gazpacho made of Greek salad with feta foam, marinated anchovies, spinach pastries, moussaka balls or skioufichta, alongside wine and olive-oil tastings.
His goal is to debunk stereotypes and prejudices: he offers insights into traditional as well as modern Greek kitchen and shows, that the Mediterranean nation does not only have heavy meat dishes to offer, but rather, for example, light and delicious Greek appetisers - mezedes. Greek cuisine has a lot to offer: a variety of aromas from the strong, typically Mediterranean oregano and thyme, to the sweet oriental spices such as cinnamon, vanilla and cardamom, will fill the Markthalle and Klara in October and November. Greek specialties will be served in a pop-up restaurant, Greek hospitality will be celebrated and perhaps even a spontaneous musical performance will ensue - just like in a typical Greek tavern.
