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Ensure a unique Gastronomic experience before you fly

Some of the most distinguished chefs in Greece, Lefteris Lazarou, Christoforos Peskias, Alexandros Tsiotinis together with Pastry Chef Stelios Parliaros and Master of Wine Konstantinos Lazarakis have prepared a vast selection of savory warm meals to compliment your flight. Simply add your meal during ticket reservation or later on through My Booking and up to 24 hours before departure, for flights with duration over 2 hours.

Lefteris Lazarou

Lefteris Lazarou was born to a father who was a ship’s cook, with his course already prescribed since he was fifteen-years-old and began to accompany him on trips around the world, discovering a great wealth of national cuisines. In 1987, he accomplished his dream by opening “Varoulko” in Piraeus, where he first put seafood in a fine-dining restaurant and introduced the public to humble fish, giving them a leading role. Many of his recipes have been so successful that they are now recognized as classic.

An award-winning chef and holder of a Michelin star (awarded to him in 2002 and maintained to this date), Lazarou has been in all four points of the horizon as ambassador of Greek cuisine, has cooked for many prominent personalities and events, organizes seminars and research programs, while one can taste his dishes at “Varoulko Seaside” and “Bites & Wine”. Dishes where main ingredients are his creativity, his influences from travels, his passionate search for excellent raw materials, always aiming at the promotion and advancement of modern Greek cuisine.

Christoforos Peskias

Christoforos Peskias was born and raised in Cyprus, studied business management in Boston, but turned his passion for cooking into a culinary career instead. He has been trained next to Ferran Adrià and Mark Menaux, while he considers Charlie Trotter as his mentor, in whose kitchen he worked in Chicago.

Since 1992, he has been in Athens, with some breaks, linking his name with some of the best restaurants that have appeared in the city, such as “48 the Restaurant”, “P-Box” or “Balthazar” where he is re-established since 2015 as head chef offering an amazing gastronomic experience. Since 2014 he is also the executive chef of “JackieO' Mykonos” considered to be one of the finest beach restaurants in the Mediterranean. He also co-owns the small boutique catering business, “Different & Different”, organizing events all over Greece. He has been awarded the title of chef of the year multiple times, while his collaborations with the press and his TV appearances have classified him as one of the most renowned “cooks” in Greece. With one look at tradition and the other at contemporary and international gastronomic trends, with a sense of nostalgia but also renewal, Christoforos Peskias knows how to leave his own unique mark.

Alexandros Tsiotinis

Alexandros Tsiotinis is considered within the Greek foodie world as one of the most acknowledged and talented chefs of the younger Modern Greek Gastronomy generation. He has a way of adding a touch of pure magic in any dish he proudly creates. Despite of his young age, he has a very impressive career to show for, as over the years he has found himself in the kitchens of some of the most famous restaurants in the world.

In those kitchens he was offered the chance to work for and learn from some of the most renowned and influential chefs on the globe, such as Alain Passard, Helenne Darroze, Eric Frechon and Pascal Barbot just to name a few, whom he respectfully considers his “venerable teachers”. In 2015, he won first place for the Mediterranean region in the esteemed S. Pellegrino Young Chef of the Year competition, thanks to his dish “Cretan Salad in a Pot”, offering him the precious ticket for the grand world finals.

Alexandros loves to compare the culinary art to the art of drawing, as he thinks of an empty plate as a blank canvas waiting to be coloured in greatness. Apart from being an arts’ enthusiasts, he is also a passionate world-traveller. For him each menu is an exciting journey, and it is his own creations with which he aspires to take his guests on a gastronomical quest full of remarkable scents, textures, and tastes.

When asked what made him choose to become a restaurateur, he always firmly answers: “After spending several amazingly interesting years in famous restaurants of the world, I did feel the need to find my own little harbour. A place to call home and where I would be able to create and serve my ideas, exactly as I conceive them. My personal dream for CTC restaurant is for it to become a crossroad of different tastes and trends. I want CTC to constitute the exact turning point, where modern and classic become one and today blends in with yesterday and tomorrow”.
So far, this culinary journey has been awarded by Michelin guide with one star, 10 Toques d’ or from Athinorama magazine, 2 stars FNL by the homonymous guide and several other distinctions.

Stelios Parliaros

Stelios Parliaros was born in Istanbul, but it was in Athens that he discovered confectionery art, which he decided to dedicate himself to. In order to broaden his horizons, he studied in Paris, at L' École Lenôtre and the École Ritz Escoffier, as well as at the L' École Valrhona in Lyon and acquired his experience at the famous Fauchon.

Since the beginning of his career in 1979, he marked and redefined Greek confectionery and today he is considered the top Greek Chef Pâtissier.
He has published ten books, leads the magazine “Sweet Alchemies”, presents his own TV show, owns the “Sweet Alchemy” boutique, organizes seminars, participates in international exhibitions and promotes Greek products all over the world. Although his creations are inspired mainly by the French school, Stelios Parliaros has a unique way of combining different ingredients and techniques from around the world as well as the extraordinary goods produced in Greece.

Konstantinos Lazarakis

Konstantinos Lazarakis MW was born in Piraeus. He studied Mechanical Engineering in the National & Technical University of Athens and Jazz Music in Aeolian School of Music. He became the first Greek Master of Wine in 2002 and one of the less-than-360 in the world. He is also a current member of the Council of the Master of Wine Institute (IMW) and the current Chair of the Trips Committee. He has received the Villa Maria Award for outstanding performance on the Viticulture paper and the 13th Bollinger Foundation Medal ever, for excellence in Wine Tasting. In 2004 he founded Wine & Spirits Professional Centre LTD, the Greek subsidiary of the most influential educational organisation in wines and spirits in the world, the Wine & Spirit Education Trust of London. In 2005, Mitchell Beazley publishing house in London released Konstantinos’ book “The Wines of Greece”, one of the four wine books short listed for the Andre Simon Memorial Award 2006. In 2006 he received the “Noval Award” as the MW Communicator of the Year. In 2012, he was awarded the “Honorary Weinakademiker” title by the Austrian Wine Academy for promoting wine education, the 13th person ever to be honoured in such way. He is also a certified Fine & Rare Wine Specialist. Konstantinos is working as an Imports Manager for Aiolos Wines in Athens, co-owns the wine communication company Wine Wonders while he consults widely for Enterprise Greece, Aegean Airlines, Costa Navarino Resorts, as well as for a number of wine producers, restaurants and hotels. He is writing for several trade and lifestyle magazines in Greece and abroad and he is a co-organiser and president of the Balkan International Wine Competition, which takes place in Sofia, as well as the President of the Thessaloniki International Wine and Spirit Competition. He is a member of the International Food & Wine Society, as well as a member of its Wine Committee.

Our wine connoisseur pairs the dishes with:

F by Foivos 2024, Foivos Papastratis
Roditis 2024, Tetramythos
Dafnios 2021, Douloufakis
Axia 2022, Alpha Estate

Ocean Thrapsathiri 2024, Idaia Winery

Dry White Wine, Protected Geographical Indication Crete

Grape variety
Thrapsathiri – one of the rarest white grape varieties of Greece.

The producer behind the wine
Idaia Winery has all the rights to be called a “boutique winery”, since it produces annually a little more than 10,000 cases. Couple Vassilis Laderos and Kalliopi Volitaki, the owners that are both oenologists, create a wonderful range of wines. The Idaia Winery bottles are always true to their Cretan origins and they are produced, in the vast majority, from Greek and more specifically Cretan grape varieties. However, winemaking takes place in a somewhat different approach, since the style here is almost Burgundian, without missing on fruit and intensity. Kalliopi and Vassilis respect Crete but they are not afraid to showcase new manifestations of it.

The wine behind the label
Dry farmed, low yielding vineyard in Venerato, close to Dafnes, in Heraklio. Fermentation at low temperatures and short ageing on the fine lees. Pale lemon colour. Medium intensity on the nose, with aromas balancing between stone fruits and exotic fruits. On the palate it is dry, with vibrancy yet creamy texture. A fresh, juicy white.

Alcohol :13% vol. (16.5 ml of pure alcohol per 125 ml & 12 ml of pure alcohol per in-flight serving)

Kali Pediada 2024/25, Ktima Zin Ideos

Dry White Wine

Grape varieties
Malagouzia & Chardonnay – the former providing aromatics, the latter giving structure.

The producer behind the wine
Ktima Zin Ideos is one of the most idiosyncratic projects in the world of Greek wine in recent years. Gatsou family, more specifically father Konstantinos and daughter Efterpi, decided to create some vineyards in Almopia Pellas, in northern Greece. Before them, the region had no significant tradition in wine production. After locating the spots with the higher quality potential, they planted three different vineyards. Moreover, they also built two different wineries, to make sure that the fruit of each vineyard would be vinified close to its birthplace. Gatsou family’s attention to details and the quality of Zin Ideos wines is evident right from the first sip.

The wine behind the label
Single vineyard at 650 m altitude, planted with both varieties and cultivated under integrated management principles. Fermentation at low temperatures and short contact with the lees. Medium gold-green colour. Intense aromas on the nose, dominated by green bell pepper and citrus fruits, with Malagousia on the driver’s seat. Dry on the palate, with medium body and long finish. A white wine that is focused on fruit.

Alcohol :13% vol. (16.5 ml of pure alcohol per 125 ml & 12 ml of pure alcohol per in-flight serving)

Syrah – Merlot 2023, Milea

Dry Red Wine, Protected Geographical Indication Thessaly

Grape varieties
Syrah & Merlot – the two famous French varieties that are, however, rarely blended together.

The producer behind the wine
Lazaros Karipidis’ family has an important wine tradition, starting in Vounaina region, Thessaly. Nevertheless, when in 2005 Lazaros and his wife Suzanna came across an estate in Argalasti, South Pelion, quickly understood the wine quality potential of the site, even if at the time it was planted with apple trees. After a whist of a thought they decided to uproot the orchard - they left only the cypress trees intact, to plant vines and dedicate their whole lives to that plot of land. The largest part of the vineyard is planted today with French grape varieties, expressed in a distinctive way. The wines display more of the Mediterranean character of the place they come from, rather than hinting the styles they produce back in France.

The wine behind the label
Vineyard at an altitude of 300 meters, soft maceration of grape skins, maturation for 12 months in small oak barrels and then aging in bottle. Deep purple colour. Medium intensity on the nose, with aromas of black fruits and spices. Dry on the palate, full body and velvety tannins. A soft red wine.

Alcohol :13.5% vol. (17 ml of pure alcohol per 125 ml & 12.5 ml of pure alcohol per in-flight serving).

Ktima Mercouri 2022/23

Dry Red Wine, Protected Geographical Indication Letrinoi

Grape varieties
Refosco & Mavrodaphne (vinified as a dry wine) – the classic blend of Ktima Mercouri.

The producer behind the wine
Mercouri Estate, owned by the Kanellakopoulos family, is a historic estate, producing wine for more than 150 years, and clearly one of the most beautiful in Greece. It is located in Korakohori, Ilia, in Peloponnese, right at its coastline. It combines mansions of singular architectural interest, amazing vineyards and olive groves, all enveloped in an aura of nobility and warmth. The Estate is crafting wines with low-key personality but of stunning complexity, close to the characters of their creators. Christos, one of the Kanellakopoulos brothers, passed away just a few months ago. The placement of this wine on our list is just a small homage.

The wine behind the label
Vineyards are more than 35 years old, maturation in small, young but not new, oak barrels for 12 months and thereafter aged in bottle. Deep ruby colour. Medium intensity on the nose, with aromas of red fruits and elegant herbs. Dry on the palate, with medium body, present tannins and an explosive finish. A red wine with complexity and character.

Alcohol :13% vol. (16.5 ml of pure alcohol per 125 ml & 12 ml of pure alcohol per in-flight serving)

Alcoholic beverages selection vary by flight. Alcoholic beverages are complimentary in Business Class. A flight attendant will inform you of the available alcohol selections. Customers must be over 18 year of age to be served.