It is hard to imagine that all the restaurants of an island can come together to learn how to improve their dishes and include more qualitative local products in their menus. It’s even harder to think that the whole island’s community is now standing behind them and supports their aim to become a gastronomic destination for demanding clients. This is what Tinos island tries to achieve. This May, for a week, the islands’ restaurants, souvlaki corners, cafes, and bars organized a gastronomy week, called Tinos Food Paths.
How was that made possible? They are competitive businesses. Antonia, a chef, says: “three years ago for the first time we looked each other in the eyes.” They realized that they had more to win than to lose, if they would work collegially for Tinos.
“We don’t want three good restaurants on the island. We want all of the island’s restaurants to be good. This is how we will make Tinos a gastronomic destination,” says business owner Vagelis. During the events they don’t mention which restaurants they own. They say it’s Tinos. It’s a rule they all agreed upon.
They invited almost a hundred guests from the media world to introduce them to their local gastronomic heritage. The Municipality supported the initiative, the shipping companies carried gratis the guests, the hotels offered the accommodation, the winery and the brewery the drinks, the local bus companies the trips, the boatman his vessel and the fish, the producers their goods and the stage was set.
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