Greek Restaurants To Operate With “Aegean Cuisine” Quality Label This Season

Photo © Aegean Cuisine

Dozens of Greek businesses have applied for the “Aegean Cuisine” quality label, an initiative launched by the Chamber of Cyclades to promote the wine and gastronomy of the Aegean. The quality label is given to restaurants and hotel restaurants that follow certain standards set by the certification and inspection body TÜV HELLAS (TÜV NORD).

The “Aegean Cuisine” quality label was presented by TÜV HELLAS (TÜV NORD) during the recent “Gastronomy Days” festival held in Athens.

According to reports, the majority of enterprises that have already applied for the label are from the Cyclades, especially from the islands of Andros, Naxos, Mykonos, Santorini, Paros and Tinos.

Enterprises that qualify are expected to receive the label by the end of June. As of this year’s tourism season, they will operate as certified “Aegean Cuisine” businesses.

The main aim of the certification label is to identify and highlight the products produced in the Aegean, to spread the word on the Aegean’s delicacies, to yield added-value, to gain recognition and to earn the trust of consumers.

The certification label is part of the Aegean Cuisine Network, a project launched a few years ago by the Chamber of Cyclades with the support of the Region of South Aegean and the Chamber of the Dodecanese. The network aims to highlight the Aegean’s wine and gastronomy and promote the islands of the Aegean Sea as one, united, culinary travel destination.

Enterprises that operate in the Cyclades and Dodecanese are eligible to enroll in the network and receive the label once it is ensured that their products, goods or services reflect and highlight the gastronomic identity of the Aegean, meet quality standards and offer a great experience to consumers.

Photo © Aegean Cuisine

More specifically, the network is open to restaurants, taverns, cafes, bakeries and wine bars that sell local delicacies or local produce and wine from the Aegean islands; producers of standardized, packaged and bottled food, wine and beverages; and owners of food sites open for visiting.