A highly successful event took place on Thursday, October 22, 2026, at Santo 1911 in Vlychada, Santorini, the University of the Aegean’s major culinary and environmental event, held as part of the European research project GuardIAS, focused on the lionfish (Pterois miles). The lionfish is an invasive alien species that is spreading throughout the Mediterranean and preys on native fish and invertebrates, affecting marine ecosystems. Promoting its consumption can create incentives for targeted fishing, helping to locally control its populations and mitigate its impacts.

The event marked the culmination of a significant effort to inform and raise awareness, highlighting how scientific knowledge, collaboration with professionals in the fishing and culinary industries, and the active participation of local communities can help address an environmental threat.

370 participants

The public response was impressive. A total of 370 participants took part in the tasting, exceeding the initial goal of 250 participants set as part of the effort to break the Guinness World Record for the largest lionfish tasting.

All participants sampled at least three different lionfish-based recipes, discovering the unique culinary potential of a species that poses a threat to the Mediterranean’s marine ecosystems.

The massive turnout confirmed that education and awareness-raising can become a lively, participatory experience, bringing environmental issues closer to the public while highlighting new possibilities for utilizing lionfish in gastronomy.

From an Environmental Threat to a Culinary Opportunity

Renowned chefs from Greece and abroad, culinary professionals, fishermen, representatives of various organizations, and residents of Santorini joined forces in an initiative that linked the protection of marine biodiversity with creative gastronomy.

Through their recipes and culinary creations, the chefs highlighted the gastronomic value of the lionfish and sent a powerful message: addressing the impacts of invasive species requires collaboration, awareness, innovative approaches, and active public participation.

The evening continued with music in the outdoor area of Santo 1911, which hosted the event, in an atmosphere of celebration and collective participation.

Acknowledgments to Supporters and Collaborators

The University of the Aegean extends its warmest thanks to all the chefs who participated and generously shared their talent, knowledge, and creativity, as well as to all the professionals, partners, and volunteers who helped make this event a reality.

Special thanks go to Mario Laganas, Anna Mitro (Aressana), Loukas Katris, Giorgos Spyrou, Vita Epsilon, Mr. Patiniotis, and Yiannis Boutaris for their invaluable support, as well as to Santo 1911 for hosting the event.

Warm thanks to photographer Thano Rivio and Volcano TV, who covered the event with photography and video, helping to document and showcase this unique initiative.