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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:

Lagopati 2025, Chatzigeorgiou
Vidiano 2024/25, Zacharioudakis
Paros 2024, Moraitis
Melissinos 2022/23, Paterianakis

Lagopati 2025, Chatzigeorgiou

Dry White Wine, Protected Designation of Origin Lemnos

Grape variety
Muscat of Alexandria - an aromatic variety that belongs to the large family of Muscats.

The producer behind the wine
Lemnos is a volcanic island that produced wine back in Ancient Greece. It wouldn't be an understatement to consider that this is one of the most historic wine producing centres around the world. In this north Aegean island, it is extremely fortunate that a producer like Petros Chatzigeorgiou and his family, exists. They are the fourth generation that continues such a truly remarkable endeavour. Even if Lemnos is far more famous for producing desert wines, within the range of Chatzigeorgiou estate there are outstanding dry wines – that most probably are more closely related to the history of wine making on the island since the antiquity!

The wine behind the label
Dry farmed, mountainous vineyard at the Lagopati area. Pre-fermentation maceration for thirty hours and fermentation at low temperatures. Pale lemon green. Explosive intensity on the nose, with typical aromas of peach and rose petals. Dry on the palate, with light body and refreshing acidity. A dry Muscat, full of energy.

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

Vidiano 2024/25, Zacharioudakis

Dry White Wine, Protected Geographical Indication Heraklion

Grape variety
Vidiano - a Cretan grape variety that is increasingly seen as the hallmark of white wines of the island.

The producer behind the wine
A relatively new winery, at least by Cretan standards, established from journalist Stelios Zacharioudakis and his wife Victoria in 2000. Since the beginning the main focus was on the creation of wines that were exhibiting new facets of the Cretan vineyard, seen through modern eyes. The project was aiming high in quality and therefore investing on land was a given. So, Stelios created a beautiful, organically cultivated 20 hectare vineyard at 500 m altitude at the Orthi Petra hill, in Plouti region. It is one of the most exciting, inclined and terraced vineyard of Crete. The stone terraces is a traditional but very labour intensive way of landscaping vineyard, however the production of top quality grapes can justify the effort.

The wine behind the label
Organic wine. Single vineyard at 500 m altitude. Fermentation and maturation for five months in French oak barriques. Medium yellow lemon in colour. Medium intensity on the nose with stone fruit aromas coupled with discrete spices. Dry on the pallet, with full body and richness of flavours. An oaky Vidiano that proves this is a variety that can excel through many different approaches.

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

Paros 2024, Moraitis

Dry Red Wine, Protected Designation of Origin Paros

Grape varieties
Monemvassia & Mandilaria - two of the most ancient varieties of Aegean Sea.

The producer behind the wine
The family owned Moraitis winery was established in 1910, at the time when very few organised wine producing units existed across Greece. Bottling of wines started in 1967, again a trailblazing move, to guarantee authenticity of the product. And all that takes place in Paros, an island that should have been famous just for its wines, sparing the fact that it is a place of breathtaking beauty. On one hand there is the difficulty of working the infertile land, with vines literally crawling across the ground to find protection against the fierce Aegean Sea winds. On the other, the irresponsible tourist exploitation of the island. The vineyards of Paros owe a lot to the Moraitis family.

The wine behind the label
Vegan wine. Own rooted, sixty years old vineyard. Co-fermentation of both varieties, matured for 12 months in small French and American barriques. Deep ruby colour. Medium intensity of the nose with aromas of black as well as white fleshed fruits, while oak is evident. Dry on the palate, with medium body and spicy tannins. An elegant, distinctive red.

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

Melissinos 2022/23, Paterianakis

Dry Red Wine, Protected Geographical Indication Crete

Grape variety
Syrah - a French variety that suits extremely well to the soils and climate of Crete.

The producer behind the wine
Paterianakis estate started in 1998 and its founder, Giorgos Paterianakis, showed right from the start that wine making for him was all about the vineyard and, especially, how humans treated their land. So, this was the first estate in Crete that practiced organic viticulture. In the last few years, Giorgos’ two daughters, Emmanuela and Niki, went even further, by introducing biodynamic cultivation - an approach that takes environmental awareness at a far higher level. An extremely serious venture in Peza area of Heralkion, one that wine lovers around the world should discover.

The wine behind the label
Organic wine. Long maceration, maturation for 8 months in small, partly new, French oak barriques and thereafter aging in bottle. Deep purply colour. Intense of the nose, with aroma of ripe black fruit, pepper and oak. Dry on the pallet, full in body, with long finish. A Syrah full of 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. Alcohol consumption is permitted only by passengers over 18 years of age. Only beverages provided onboard by cabin crew may be consumed.