"We are not a ghost kitchen, that's for sure!" say the Wecook people. In a bright space of about 200 square meters in Ampelokipi, eight cooks work in numerous open kitchens that communicate with each other. Through the glass window, passers-by and neighbours can see exactly what's going on inside (it's not uncommon for them to stop, walk in and share a comment). The picture is more reminiscent of a TV cooking competition (without the cameras and judges) than a typical, sunless, cramped restaurant kitchen with noise and shouting. Each chef works alone, methodically, at his station and at a central pass the food is packed into glass Tupperware to be delivered via delivery to the recipient.

Having ordered more food from outside than I'd like to admit and having guiltily thrown away so much plastic packaging, the first thing that caught my attention at Wecook was this very glass Tupperware. The new platform, which has been up and running since the beginning of the year, does this simple but amazing thing: based on the idea that you order and re-order, it brings you food in a glass Tupperware. When you eat, you wash it and keep it until the next time you order and return it to the dispenser to be cleaned and reused.

The second thing that caught my attention was the food itself. Without missing the most ambitious dishes, those with the most complex or time-consuming preparations, in the menu that changes daily you can usually find several more "everyday" options. Next to each dish is the name of the chef who cooked it: the cinnamon, braised lentils with cloves and allspice of Dimitris Papapanagiotou, the salad with black-eyed peas of Giorgos Papathanasiou, the veloute fish soup of Yannis Sofikitis or the chicken madras of Ali Rana, for example.

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