Greek gastronomy is a cornerstone for attracting tourism, according to Chef Stamatios Misomikes of NYN ESTI restaurant. Speaking from the rooftop of the National Museum of Contemporary Art in Athens, where NYN ESTI is located, Misomikes emphasizes the integral role of Greek cuisine in enhancing the travel experience. “It’s very important for every customer, every tourist that comes here, to taste all the flavors and smells that we offer in Greece,” he asserts.

At NYN ESTI, Misomikes curates a menu that showcases the diverse flavors from across Greece, from the north to the south. This diversity is a testament to Greece’s rich culinary heritage, which Misomikes believes is essential for making Greek gastronomy appealing enough to attract travelers. The restaurant’s seasonal menu, based on fire and ice elements, is designed to keep diners engaged with its dynamic interplay of spicy and frozen components.

Misomikes explains that the inspiration behind this innovative menu lies in creating a memorable dining experience. “A nine or eleven-course tasting menu that lasts for two and a half hours can be boring sometimes. You need different elements to keep it interesting,” he says. The use of fire and ice not only wakes up the palate but also highlights the unique aspects of Greek cuisine, such as the balance of traditional spices and contemporary techniques.

The chef underscores that Greek cuisine naturally incorporates spicy elements due to influences from neighboring regions. However, maintaining authenticity is crucial. Traditional flavors like cumin and seasonal ingredients such as flowers are carefully balanced with new elements through rigorous testing. This approach ensures that the essence of Greek gastronomy remains intact while offering a novel dining experience.

Misomikes also touches on the geographical diversity of Greek cuisine, pointing out that every island has its own unique culinary traditions. “If you go to Paros, you see different traditional recipes. If you go to Rhodes, you see something different. This variety is what makes Greek cuisine so special,” he explains.

Addressing the global perception of Greek cuisine, Misomikes emphasizes the need to showcase its depth beyond well-known dishes like Greek salad and souvlaki. He suggests that promoting the uniqueness of Greek recipes and flavors to tourists, particularly from long-haul markets like Asia and Latin America, is vital. “Greek cuisine is much more than just Greek salad or souvlaki. It’s one of the oldest cuisines in the world, with a unique character that we need to highlight,” he says.

In conclusion, Misomikes offers a glimpse into NYN ESTI’s menu, featuring dishes like stuffed pumpkin and zucchini flowers with a spicy paste and savory ice cream. These creations are designed to provide an explosive combination of flavors and temperatures, showcasing the innovative spirit of Greek gastronomy.

Chef Stamatios Misomikes’ insights underline the potential of Greek cuisine as a powerful draw for tourism, offering visitors an unforgettable taste of Greece’s rich culinary landscape.