The #WithRefugees Cooking Festival is back

for another year, the Festival organized by United Nations High Commission for Refugees, in collaboration with its partners, combines the Greek culinary tradition with the flavors and memories that refugees bring. chef who live in our country.

The chefs who this year join forces and their passion in five restaurants and cafes in Athens will present original flavors and culinary combinations that will take us on a journey into the kitchen of IraqHIM Guineaon Afghanistan and he Nigeria.

Honor him World Refugee DayTHE Cooking festival #WithRefugees returned to Athena from 17 to 20 June 2024 to present unique culinary experiences and highlight the power of humanity and coexistence.

Loyal Festival visitors have the opportunity, by car the universal language of food, to live a unique experience but also to discover the talents, dynamics and dreams of refugees who are trying to unite our country. The collaboration of chefs at the Festival is a proof of its power unity and he attaching so that people who have been forced to leave their homeland can restart their lives with dignity, contributing to their new communities.

THE Hane she cooks with him Christopher Pescia and the Rita Cavavatha on native

Monday 17 & Tuesday 18 June, after 6pm.

The Festival made its debut in Iraqi Khane Habdulla on the busy pedestrian street of mezedopoleio native, which won the hearts of the Athenian public and its foreign visitors. THE eat share the secret of the Kurdish version of the famous kubbeh (kibbeh), which reminds the Cypriot chef Christopher Pescia the mugs of his homeland, and work with the chef Rita Cavavatha for a ‘tried’ suggestion of the classic stuffed dolma.

or Diallo cooperated with them Fotis Foteinoglou, Kleomeni Zournatzis, Yannis Markadakis on Seychelles

Tuesday, June 18, 6 p.m.

To acquaintances Seychelles THE Fotis Foteinoglou, Cleomenis Zournatzis and Yannis Markadakiswhich signs careful dishes from pure ingredients of small local producers, looking forward to welcoming the Diallo Safaye from Guinea. His careful taste Diallo and the experience he had in Greece that combines from the local recipes of Guinea to the traditional dishes of Greece and Italian gastronomy, will find the ideal hospitality in a store that, as he says, likes to “We gather around a table, eat delicious and simple food and talk”.

THE Mahboubeh and the Feyrouz-Elene Kiltsiksis they combine their tastes Feyrouz

Wednesday June 19, 2 pm – 5 pm

In the heart of Athens, his family Feyrouz Offering handmade, high quality, modern street food for years. The deep roots of its flavors lie in the Balkanity of Istanbul food and the spirituality of the Levantine tradition. THE Mrs. Feyrouzmother and cook of Feyrouz’s team, who is from the historical city of Alexandretta, is the ideal hostess for Mahboubeh Dorostkar from Iran and her delicious recipes. Together, the two women will combine memories and flavors to create a unique street food experience, showing what Feyrouz puts at the center of its relationship with its guests: trust and safety.

THE Mamadou met them Alexandros Xaralampoulos and Dimitris Stratis on LOcAl

Wednesday, June 19, 6 p.m.

In the LOcAlin the cool gravel courtyard that gives Athenians all the more reason to descend on its bustling alleys Scabiesthe Mamadou Oury Diallo let him introduce us Guinea and the delicious wealth of his coastal capital, at Conakry. The chef Alexandros Xaralampouloswith chef Dimitris Stratiscombine their playful menu with his flair Mamadouoffers us from fragrant hibiscus juice and spicy ceviche to the original vegetarian dish Fouti lafidi.

THE Sardar and o Tomáš they will welcome us to their café Myrtillo

Thursday, June 20, after 5 p.m.

His day World Refugee DayTHE Cooking #WithRefugees participated in the celebration “Our home, our neighborhood” at KAPAPS Park as part of the Refugee Week Greece cultural festival. In the welcoming cafe – multi-purpose room of Myrtillo Social Cooperative Enterprisewhere most people with disabilities work, Thomas Avlakiotis will join forces with Sardar Hashemi from Afghanistan in a partnership that has a special symbolic meaning. Don’t miss Thomas’s orange pie, the fragrant cardamom dessert and Sardar’s minced meat pie that will be served to us with lots of love!

H reduces and the Gogo Delogianni join forces Skylark

Thursday, June 20, after 6 p.m.

The dynamic cook Blessing of Ibeakamwho has a lot of experience with the dishes of his country, Nigeria, but also in general with the flavors of Africa, met his colorful canteen Galliandra, with the most interesting street food in the city. The chef Gogo Delogianni welcome for a year the Cooking #WithRefugees and with him prayer they lead us to the dilemma of “fried potatoes or fried plantains?” and many more in the most joyful closing of the Festival.

The #WithRefugees Cooking Festival organized with the support of organizations that help refugees expand their skills, access opportunities and enter the labor market.