It is widely known that that Greek cuisine has a wealth and diversity equal to none. But how do you present a Greek dish or product in an innovative way? Is it an original recipe or a new preparation? Is it the specific combination of ingredients, or the use of organic products? No matter what it is, as long as the quality is superior and the taste delectable, certain business are proving they have what it takes to keep bringing their patrons back, and establishing a reputation for themselves. They are creating a new brand name for products from Greece.

In London, a new restaurant called "Mazi" presents a veritable departure from the stereotype of Greek restaurants, in terms of presentation of both the establishment itself and the dishes offered. Poorna Bell writes that Mazi is an example of why "the next big food trend will be modern Greek food" in the Huffington Post.

Deligreco - a Greek food shop located in Copenhagen - is another fine example of hot new trends. This establishment offers traditional, organic Greek goods, including wine, from producers all over Greece, and serves "mezes" – a selection of small dishes served to accompany alcoholic drinks (as a course or as appetizers before the main dish). Deligreco is listed as one of the five "favourite take-out" sites in the city of Copenhagen according to Danish “Madbanditten.” The owner, Theodore Tsigkas, puts it best: “Deligreco is a take-away place but you can also sit in the shop and enjoy our small dishes and delicacies.”

The restaurant of award winning Greek-Australian chef, George Colombaris, are known for serving Greek banquets described as a stunning showcase of Greek food, their inspired experimental menus and faultless execution, with the creative nods to the master chef's Greek heritage and the beauty of the produce shining through. Colombaris’ flagship Melbourne restaurant, is The Press Club, was awarded The Age Good Food Guide’s "Best New Restaurant 2008" and he was named "Chef of the Year 2008."