Celiac disease affects many more people than we often realize. On the occasion of World Celiac Day, Kathimerini published a useful article titled “Celiac disease and gluten: what is worth knowing”, highlighting a condition that often remains undiagnosed.
The article explains that, for people living with celiac disease, avoiding gluten is not a lifestyle choice, but a real need. Even small amounts of gluten can trigger a reaction, which makes trust, proper preparation and awareness especially important.
This is exactly why, at OLYN, gluten-free is not treated as a trend or as just one alternative option on the menu. It is the foundation of our philosophy.
In Koukaki, next to the Acropolis, we create brunch dishes, baked goods, desserts, lunch boxes and savory options with care, knowledge and respect for people who avoid gluten.
For us, 100% gluten-free means much more than removing gluten from a recipe. It means carefully selected ingredients, clean processes, attention to detail and an experience that never feels like a compromise.
Marinos Kosmas, co-founder and Chef of OLYN, knows this personally, as he also lives with celiac disease. This experience is behind every recipe and every product created at OLYN.
Read the Kathimerini article here:
Celiac disease and gluten: what is worth knowing