Born in Piraeus to a father who worked as a ship-chef, Lefteris Lazarou has developed a passion for cooking and fish that he applied in his first restaurant (1987) in Piraeus, which quickly rose to stardom. Lefteris Lazarou has been the pioneer of creative seafood cooking, a landmark chapter in modern Greek gastronomy, removing the less popular fish from obscurity to create emblematic dishes that have become classics. No wonder he retains a Michelin star for 16 consecutive years- a stellar distinction for a chef who draws his inspiration from the Greek cuisine.
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