The cellar-gallery of Alikambos becomes the stage for three Chef’s Tables that unite Cretan terroir, French tradition and haute gastronomy with guest chefs Grigoris Kikis, Nick Honeyman and John Argaud
The Dourakis Winery, in Alikambos, Chania, for three nights transforms its cellar-gallery into a stage of haute gastronomy. As part of the exhibition “Les Secrets du Vin” by the artist Iosif Petrov, it hosts three Chef’s Tables with guest chefs who have been awarded Michelin stars. On December 7, 8 and 9, at 7:00 p.m., only 16 guests each night will live an experience where wine, art and cuisine come together in a space designed to tell stories.
The Chefs of the Three Evenings
December 7 – Grigoris Kikis
Grigoris Kikis represents the new generation of Greek gastronomy. Co-owner and chef de cuisine of the Hervé restaurant in Athens, he saw his restaurant receive a Michelin star in 2023, while his name was included in the Forbes “30 Under 30” list for Greece. With a style that reinterprets modern Greek cuisine – bold, playful and deeply seasonal – Kikis works almost obsessively with ingredients, avoiding waste. At the same time, he participates in other gastronomic ventures (Upon Bistro, Hanky Panky street food, etc.), building a profile of a chef who moves with ease from fine dining to street culture.
December 8 – Nick Honeyman
Nick Honeyman brings a cosmopolitan perspective to the table. Born in South Africa, he studied and worked in Sydney, Tokyo and Paris, alongside iconic names such as Pascal Barbot (L’Astrance) and Alain Passard (L’Arpège). He then settled in New Zealand, where he heads up Paris Butter in Auckland, which serves modern French cuisine with New Zealand ingredients. Every summer, he “moves” to the South of France, to Le Petit Léon, which received its first Michelin star in 2024. His cuisine is technically sound, yet warm, with a strong personality and a gastronomic “language” that speaks French, thinks internationally, and relies on the freshness of local produce. At the same time, Honeyman stars in the series “The Best of New Zealand with Nick Honeyman”, bringing places and flavors to the screen.
December 9 – John Argaud
John Argaud embodies the classic, deeply technical school of French haute cuisine. He currently heads the kitchen at Auberge Ostapé, in the Dordogne region, where, since 2023, the restaurant has won three toques and the “Trophy of Excellence” for 2025 from Gault&Millau. His career has included legendary kitchens and collaborations with chefs such as Jean-François Rouquette, Michel Bras and Philippe Etchebest, while his participation in France’s selection for the Bocuse d’Or in 2019 testifies to the degree of his technical training. His cuisine is rooted in tradition: precise flavors, pure textures and dishes that balance between refinement and intensity.
The winery’s gallery
A cave-like cellar, carved into the earth – functions as a theatrical stage: a naturally cool atmosphere, low lighting, artwork and barrels create an environment that slows down the pace and encourages conversation. Where the wine “matures” in silence, visitors will watch as the chefs create dishes inspired by their personal journeys, with Dourakis’ wines “matching” each stage of the menu. The food pairings are signed by sommelier Sofia Tsikou (Makris Restaurant, Sto Kelari).
The exhibition “Les Secrets du Vin” with twelve paintings by Iosif Petrov adds another layer of storytelling: it unfolds the story of the first Greek vines that traveled to southern France in the 8th century BC, during the era of Greek colonization, laying the foundations of French viticulture as we know it today. The exhibition was initially presented in Athens, as part of the French Gastronomy Festival and the “Merci Chef” week, before “finding a home” at the Dourakis winery for the last four months – a natural continuation for a place that serves wine in its most authentic version.
The Dourakis Winery’s imprint
These three evenings are not just a pop-up fine dining concept, but a continuation of the Dourakis Winery philosophy. A family winery that has been cultivating the Cretan terroir in Alikambos for decades, working with indigenous and international varieties, with respect for tradition and the environment. The winery has systematically invested both in the quality of its wines and in the promotion of wine as a cultural experience, through visitable spaces, exhibitions, tastings and collaborations with people in gastronomy and the arts.
Dining and Cooking