TROFELIA Promoting Food unveiled its new premium product range during four exclusive gastronomic dinners held in Athens and Thessaloniki, reaffirming its commitment to promoting exceptional food products and ingredients. The new arrivals include Greek salted and smoked delicacies, Iberian cold cuts, Spanish seafood and air baguettes, as well as French PDO poultry and foie gras.
The company hosted a series of four dinner events, inviting professional chefs, partners, and clients to experience the unique offerings firsthand.
The first two dinners took place in Athens in March 2025: one at Mercato Restaurant in the Four Seasons Astir Palace, curated by Maggie Tampakaki and Apostolos Dimou, and another at Ex Machina Athens by Adam Kontovas.
Thessaloniki welcomed the next two events. The first, also in March, was held at Moldee Restaurant with a menu designed by Vasilis Mouratidis, while the final dinner took place in April at Salonica Restaurant in the Makedonia Palace, inspired by Sotiris Evaggelou.
TROFELIA Promoting Food continues to invest in quality and culinary innovation, showcasing products tailored for the most discerning foodservice professionals.
