The Greek world-travelled and acclaimed chef Iosif Giannitsopoulos amazes European and Greek gastronomy with his new contemporary Greek-Spanish concept ROE + BONE in Limassol, Cyprus. A new dynamic concept signed by the Greek chef, harmoniously blending authentic Greek ingredients with Spanish notes.
The Greek chef, who studied at the University of Barcelona, has created his own trend by combining high-quality grilled meats with perfectly cooked fresh fish and a wide range of raw options, perfectly blending intensity and ultimate enjoyment. The Greek chef insists on seasonal ingredients and promotes healthy and sustainable gastronomy as a philosophy. He designs comprehensive food concepts with absolute success and adaptability. The chef’s philosophy is his obsession with clean, authentic flavors that harmoniously highlight the ingredients.
One of the renowned chef’s mottos is: “Culinary creations are a complex process with continuous interaction; they require experience, talent, knowledge, innovative projects, and unforgettable combinations with inspiration. Let’s design your gastronomic desires together.”
Iosif Giannitsopoulos participated in the global conference of the world organization Greek Taste Beyond Borders® GTBB in Athens and has been certified with the GOLD MEDAL OF HONOR 2024 BY GTBB “ΧΡΥΣΟ ΜΕΤΑΛΛΙΟ ΑΞΙΑΣ” (Golden Kouros Emblem – With the emblem of the Golden Kouros) by GREEK TASTE BEYOND BORDERS® GTBB. The famous chef spoke at the global conference about the satisfaction of traveling the world, leaving his mark with comprehensive food concepts that celebrate authentic raw materials.
The Roe + Bone world concept offers, alongside its food section, corresponding cocktails and drinks that elevate the senses! The Roe + Bone concept also handles receptions and various events. Enjoy some recipes from the famous chef’s latest concept, Roe + Bone, in Cyprus, which has already become a gastronomic destination!
Creations from the Roe & Bone menu:
- Spanakopita with Chimichurri and Universal Salad
- Gyoza Pata Negra with Porcini and Parmesan
- Pastitsio Gnocchi with Truffle Béchamel and Beef Ragù
- Caprese Salad with Burrata Mozzarella, Strawberries, Cherry Tomatoes, and Pistachio Pesto
- Village Salad with a Variety of Tomatoes, Granita, Cucumber with Mint, and Rose Vinaigrette
- Surf & Turf Sushi with Wagyu Beef, Tempura Shrimp, Chimichurri Sauce, Truffle Mayo, and Potato Chips
- Our Bread with Aromatic Butter and Virgin Olive Oil
- Spanakopita Salad with Poached Pear, Manouri Cheese, Sesame, and Mustard Dressing
- Sides: Broccolini with Jalapeño Dressing and Crispy Bacon, Baby Potatoes with Truffle, Steamed Vegetables with Herbs, Roasted Cauliflower with Parmesan, Truffle Mayo, and Almonds
- Lobster Pasta with Paccheri Pasta & Brick Caviar
- Couscous ala Vongole with Clams, Herbs, and Lemon
- Orzo with Prawns, Fresh Tomato, and Sea Urchin Cream
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