Gastronomy Village Program
Friday, February 6
Members of the Olympic Gastronomy Team present the Cretan Breakfast, with an emphasis on the primary sector and local Cretan products
(Commentary on the benefits of breakfast by Mr. Stelios Linardakis, Clinical Nutritionist).
10:00 – 13:00 | Tasting Presentations
- 10:00 – 11:00: High-protein brunch & smoothies
- 11:00 – 12:00: Finger food
- 12:00 – 13:00: Handmade kalitsounia and small pies baked on stone
13:00 – 14:00 | Talks
• Mr. Vangelis Karkanakis, President of the Heraklion Chamber of Commerce.
“Gastronomy as a driver of growth for local entrepreneurship and the economy of Crete.”
• Ms. Eirini Choudetsanaki, President of the Agri-Food Partnership of the Region of Crete.
“Crete as a European Region – Gastronomy 2026.”
• Ms. Despoina Plevraki, Deputy Mayor for Education, Culture, Disability Issues, Equality, Volunteering, Lifelong Learning, and Municipal Liaison with Universities and Research Centers.
“Gastronomy as a carrier of culture and a living cultural heritage of every place. The flavors of cuisine define local identity and narrate its history.”
• Mr. Andreas N. Margioris, Endocrinologist–Diabetologist, Emeritus Professor and former Dean of the Medical School, University of Crete.
“Overweight, nutrition, and insulin resistance.”
14:00 – 16:00 | Tasting Presentations
14:00 – 15:00
• Eliama Tasting Experience: tasting of the Eliama EVOO range, guided by Vera and Antonis Kamnakis, producers of the brand.
• Wine tasting – Sacred Mountain Estate.
15:00 – 16:00: Restaurant-style dessert based on olives
16:00 – 17:00 | Talks
• Mr. Stavros Tzedakis, Deputy Regional Governor for Agricultural Economy, Region of Crete.
“The importance of the agri-food sector on our island and its connection with tourism.”
• Dr. Antonis Kritikos, Social Scientist, PhD (National and Kapodistrian University of Athens), Expert in Sustainable Development & Regional Innovation.
“Agricultural Sector and Sustainable Tourism in Crete 2025–2030: Strategic Roadmap for Local Synergies and Regional Resilience.”
• Ms. Maria Kasotaki, Chemical Engineer, Head of the Special Management Service of the Crete Program.
“Cretan Dietary Culture through the Crete Program 2021–2027.”
17:00 – 18:00 | Tasting Presentations
17:00 – 18:00: Cake and fondant decoration
Save the dates: Friday, February 6 – Saturday, February 7 – Sunday, February 8
Become an exhibitor at the Gastronomy Village! Click here
Download your free invitation to the 100% Hotel Show 2026 in Crete! Click here
Saturday, February 7
The Olympic Gastronomy Team presents Cretan Gastronomy (tradition and evolution), highlighting local products, modern Cretan cuisine, and its connection to the island’s tourism product.
10:00 – 13:00 | Tasting Presentations
10:00 – 11:00: Pies & tarts
11:00 – 12:00: Handmade pasta and combinations with natural colors
12:00 – 13:00: Creative Cretan cuisine combining tradition and innovation
13:00 – 13:30 | Talks
• Mr. Nikolaos Chalkiadakis, President of the Heraklion Hoteliers Association, Vice President of the Crete Association, CEO of Cactus Hotels.
“From the Land to the Plate and from the Producer to the Visitor.”
• Dr. Angelos Th. Zamanis, CEO of PNOE IKE, CEO & Co-owner of Sacred Mountain.
“Agri-food, Place Identity, and Tourism Added Value in Crete: Revenue increase of 12–22% through local products and wine.”
13:30 – 16:00 | Tasting Presentations
13:30 – 15:00
• Cooking techniques based on olive oil
• Restaurant-style dessert using ingredients from the primary sector
15:00 – 16:00
• Olive oil tasting: defects & quality characteristics
• Eliama Tasting Experience: tasting of the Eliama EVOO range, guided by Vera and Antonis Kamnakis
• Tastings from Silva Daskalaki Estate and Patergiannakis Estate
16:00 – 17:00 | Talks
• Mr. Giorgos Pitsoulis, Deputy Regional Governor, responsible for Health & Mobile Units, Physician–Radiologist.
“LIFE in Tourism – Health, Prevention, and Cooperation for Sustainable Destinations.”
• Mr. Giorgos Kapellakis, President of the Hellenic Paralympic Committee, Paralympic Gold Medalist.
“Crete as a Destination for Sports and Training Activities for Athletes with Disabilities and the Value of the Cretan Diet.”
• Mr. Stelios Linardakis, Clinical Nutritionist–Dietitian.
“The value of the Cretan diet in modern everyday life.”
17:00 – 18:00 | Tasting Presentations
17:00 – 18:00: Syrup-soaked desserts
Save the dates: Friday, February 6 – Saturday, February 7 – Sunday, February 8
Become an exhibitor at the Gastronomy Village! Click here
Download your free invitation to the 100% Hotel Show 2026 in Crete! Click here
Sunday, February 8
Traveling through Minoan Civilization, we explore the ingredients and utensils of the era, while the Olympic Gastronomy Team cooks using Minoan raw materials.
10:00 – 13:00 | Tasting Presentations
10:00 – 13:00
• Cooking and techniques in sand
• Cooking using replicas of Minoan utensils
• Gastronomic dishes based on Minoan ingredients
13:00 – 14:00 | Talks
• Dr. Antonia Psaroudaki, Assistant Professor of Nutrition & Food Hygiene, Department of Nutrition and Dietetics, School of Health Sciences, Hellenic Mediterranean University.
“Traditional Cretan Diet and Edible Wild Plants.”
• Mr. Georgios Agrimanakis, Deputy Mayor of Administration & Tourism.
“Gastronomy and Intangible Cultural Heritage.”
• Mr. Nikos Raptopoulos, Structural Engineer.
“Designing the ideal professional kitchen – smart appliances.”
14:00 – 16:00 | Tasting Presentations
14:00 – 15:00: Presentation with replicas of Minoan cooking utensils and Antikristo cooking
15:00 – 16:00
• Eliama Tasting Experience: tasting of the Eliama EVOO range, guided by Vera and Antonis Kamnakis
• Tasting from Zacharioudakis Estate
16:00 – 17:00 | Talks
• Dr. Minas Tsikritsis, Researcher of Aegean Scripts.
“Bread, Wine, and Oil in the archives of Knossos.”
• Dr. Anastasia Markaki, Associate Professor of Clinical Nutrition, Department of Nutrition and Dietetics, Hellenic Mediterranean University
• Ms. Kleanthi Somaraki, Postgraduate Student, Department of Nutrition and Dietetics, Hellenic Mediterranean University
“The Cretan diet from the Minoan era to today and its role in health.”
• Ms. Evelina Fragkiadaki, International Relations & Communication Specialist – Food & Beverage Technology Executive.
“The Diplomacy of Olive Oil: quality, identity, and international markets.”
17:00 – 18:00 | Tasting Presentations
17:00 – 18:00
• The cycle of algana (boultsana): plant dyes and their use in cooking
• Traditional methods of product preservation
Save the dates: Friday, February 6 – Saturday, February 7 – Sunday, February 8
Become an exhibitor at the Gastronomy Village! Click here
Download your free invitation to the 100% Hotel Show 2026 in Crete! Click here
