In line with this year's Thessaloniki Design Week theme, which spreads the light on creative coalitions between Design and Gastronomy in the context of the inclusion of Thessaloniki in the Unesco Creative Cities Network, its main conference will cover innovative concepts and ethical dilemmas in designing the restaurant of the future.

8/6

Design: From spontaneous to conceptual

18.00, Introduction – Presentation, Dimitris Antonopoulos

18.15, Giorgos Samoilis: How an abandoned canteen was transformed into one of the hottest restaurants in the Cyclades? The chef and creator of the 'Cantina' restaurant in Sifnos tells us the story of his creation.

18.40, Stelios KOIS: The famous architect presents the ideas behind the design of the unique 'Delta Restaurant' with 2 Michelin stars at the Stavros Niarchos Cultural Center in Athens.

19.05, Thanos Zakopoulos: The founder of the Milan-based Art & Design Studio CTRZAK presents the concept of the 'Treehouse' restaurant at the Ekies All Senses Resort in Vourvourou.

19.30 Q&A

Session Art de la Table: The role of design in the restaurant experience

18.50 Introduction – Presentation, Dimitris Antonopoulos

18.55, Elia Lampiri, The founder and ceramist of Mud Lab, after creating dishes for the Christian Dior event in Athens, presents the unique ceramics project for the 'Pelagos' restaurant of the Four Seasons in Athens. In collaboration with chef Luca Piscazzi, she captures the soul of the Greek islands in clay.

19.20, Thanos Zakopoulos: The founder of the Milan-based Art & Design Studio CTRZAK presents the Hybride of Seletti company, which combines the cross-cultural interaction of East and West in plates, glasses, carpets, cups, vases, textiles.

19.55 Q&A

Organizer: Philartia / Municipality of Thessaloniki