In order to present and promote Cretan gastronomy and tradition in modern times, in the context of the blueFest Crete 19 | Culture & Beyond festival, organized its third thematic presentation for 2019 concerning Gastronomy.

In an absolute partnership and friendly collaboration with the award-winning chef, Yannis Baxevanis, who has taken the position of consultant chef of the Bluegr Hotels & Resorts and is fully identified with’s vision of promotion of Greek entrepreneurship, the presentation of selected products and products from Crete was held.

Thus, Cretan olive oil, dairy products from the mountains of Crete, fine breads and locally produced pasta were found to be the protagonists of the event held at the Minos Beach art hotel.

Anatoli Agricultural Association with over 160 members of producers, Gerani family refreshments, Kalogeraki traditional dairy products, Kassakis family sausages, Domaine Vassilakis, Meraklidika by the Kyriakaki family, the successful pastries of Savoidakis family, the food of the Alexandrakis farm and the award-winning taste of the Karalaki farm, the innovative BioAroma, the pure products of the Zervou family with Galeni cheese, the traditional products of Physis of Crete and the Creta Carob treasures were presented and during the event.

The philosophy of the well-known chef is very much in line with that of the hotel group bluegr Hotels & Resorts and the G. & A. Mamidakis Foundation, deepening their love for Greek, especially Cretan, products and the emergence of local raw materials as a gastronomic health treasure.

Within the framework of the presentation, several short interviews with the selected Cretan producers were held, which will be shown on all communication channels of, spreading the message of creativity to Greece and abroad and enhancing the image of Greek producers internationally.