Meet the Chef

Chef Dionysios Anastopoulos Preserves the Essence of Greece

As a culinary maestro with an unwavering commitment to his craft, Chef Dionisios Anastopoulos has dedicated his career to honoring the rich gastronomic heritage of Greece.

Through a seamless synthesis of time-honored techniques and innovative culinary methods, he masterfully preserves the essence of local flavors, elevating them to new realms of sophistication that transport guests on a sensorial journey.

A Culinary Journey Rooted in Nature's Bounty

Born and raised in the picturesque village of Epitalio in Peloponnese, Chef Dionisios Anastopoulos was deeply connected to the sea and the earth from a young age. His culinary journey began with hours spent beside his grandfather, learning the art of pickled fish.

This early exposure to the rhythms of the sea and the craftsmanship of traditional techniques laid the foundation for his lifelong commitment to the culinary arts. His academic pursuits and diverse professional experiences further honed his skills, leading him to prestigious establishments across the globe.

Elevating the Art of Meze

At Vatanee, Chef Dionisios’ vision comes to life, where the humble meze is elevated to new heights of gastronomy. Embracing the seasonal nature of ingredients, he crafts dishes that are sublime in their masterly simplicity.

The farm-to-table ethos is the foundation of the chef’s culinary philosophy, yielding dishes that showcase the wisdom of nature through meticulous preparations, including house-made fermented foods and pickles. Each plate is a harmonious symphony of flavors, inviting diners to savor the cultural significance of longstanding traditions.

Vatanee is about the Desire of Sharing

The timeless value of gathering around a table in people’s lives has been the inspiration for the creation of Vatanee. Here, centering and sharing are in harmony with the experience of taste and this is exactly what the ritual of meze is all about.

Vatanee’s menu derives from techniques that are employed as well as the taste profile of the dishes continually evolve on a yearly basis. The taste, aftertaste and the final visual result is like an alloy of tradition and futurism.