by athan


by athan


Airbnb goes Hellenic in Paris

AirBnb is now partnered with a specialty Greek food shop in Paris Kilikio to bring added value and deliver hellenic gastronomic experience. It’s part of a the Airbnb “experiences” module offering more than just a place to stay the night.

Apply here:

This is an opportunity for companies in Greece to benefit by providing olive grove tours and tastings to airbnb customers. Apply today and become an “experiences” host for airbnb. You get paid for your time and you advertize your superior products to motivated customers. Does it get any better than that? 

At Kilikio, you will find a fine selection of Greek products: made from quality raw materials, handmade, with great care, for an exceptional taste and assured well-being.

Products from the four corners of Greece, including several thousand islands, where many artisans of taste have kept intact their traditional methods of production, offering small yields but a unique quality in the mouth.

  • Organic oranges, black olives & olive oil from Peloponnese.
  • Organic lawyers, infusions & dakos of Crete.
  • Organic kiwis, smoked peppers & sheep cheeses from northern Greece.
  • Caper leaves, white wine & fava of the Cyclades.
  • Figs and honey from the island of Euboea.

In total, more than 600 references, selected and imported by a passionate duo, Kritonas Poulis and Stavros Seretis, at your service.

Kritonas Poulis Kilikio
 An Athenian who has lived in Paris since 2004, Kritonas was accustomed, on each return from his holiday, to fill his suitcase with his favorite Greek products. Many times, he tried to find the flavors that he lacked so much in his adopted city, in vain. Point of succulent orange of Nafplio or of feta matured 12 months in the Parisian businesses! Encouraged by his family, he decided to create a place where he could gather all the wonders of his country. After a year of research, Kilikio opened in October 2014.

Kritonas has worked in Athens (Varoulko), London (Sketch), Seoul (Café Dior), Tokyo (Hotel New Otani), Kyoto (Ritz Carlton) and Paris (Lucas Carton, Royal Monceau, L’Arpège ). He started at the age of 16 in the salty kitchen with Lefteris Lazarou in Athens. He then studied at the Cordon Bleu school in Paris and with Alain Passard, Alain Senderens and Pierre Gagnaire. In 2005, at 23 years old, he joined the team of Pierre Hermé and became chief pastry chef.

Stavros Seretis Kilikio
He was born and raised in Athens, while constantly seeking the opportunity to regain his origins in the island of Crete where his family cultivates olive trees, some of which are more than 800 years old. He has always enjoyed exploring Greece, its magnificent scenery and of course the famous Mediterranean cuisine!

Like a true Cretan, its hospitality has no borders. He loves to introduce Greek culture and the joy of living!
Kilikio is the result of many trips, millions of tastings and a constant desire to express all these precious memories with people from all over the world.
What began as a challenge between two friends, evolved into a sharing experience, the driving force that led to new culinary explorations!
He studied theater, music and aesthetics and is always focused on the arts, sciences and pleasures that bring people together, as well as kilikio ..

Kilikio credits for website:



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