University studies in the field of education, work and social contribution through travel around the world, culinary studies in Greece and at the CIB (Culinary Institute of Barcelona), collaborations with Michelin-starred restaurants in Spain and with some of the top Greek restaurants…
The story of Marco Sergio Poli (a true Greek despite his foreign-sounding name), who embarked on a life journey only to return to his Ithaca—or rather, to his Aegina—includes all of the above.
Panagitsa—the spot in Aegina known for its incredible sunsets…
A low profile. Seasonal local products.
The dynamic and professional team he has built, along with the authentically Greek flavors that come out of Panagitsa’s kitchen every day, reflect the essence of his experience and his philosophy on food.