The restaurant, as an institution appeared during the French Revolution, however it pre-existed long before Marie Antoinette and Louis XVI were sent to the guillotine in one form or another for thousands of years. Ancient Athens had its “kapilio”, Spain the so-called bodegas that served tapas, Italy the trattorias. But gastronomy always wrote its best pages on the street: France gave birth to pâstés, pies with various meats or vegetables, England the iconic fish n ‘chips, Asia the bao buns, sushi and ramen, America the burgers and hot dogs, Hawaii the poké, Greece the cheese pie, souvlaki and the peinirli.
To this day, street food is on a continuous evolution, reinvention, and it borrows and lends elements from high gastronomy, becoming the true testimony of our culture. In Greece, souvlaki is a monopoly, but the new stream of street food joints fight it worthily with sous-vide techniques, innovations, endless inspiration and the good side of globalization, the one that in a radius of a few squares you can enjoy tacos, sandwiches, crepes, each with its own insurmountable taste.