Το biscotto thessaloniki φροντίζει να σας παρέχει τις καλύτερες ευκαιρίες για να αποδράσετε από την καθημερινότητα σας, εξασφαλίζοντας για εσάς δωρεάν μενού 2 ατόμων στα καλύτερα εστιατόρια της Θεσσαλονίκης στα πλαίσια της φετινής διοργάνωσης Ημέρες Σύγχρονης Μακεδονικής Κουζίνας.

Σχετικά με τις «Ημέρες Σύγχρονης Μακεδονικής Κουζίνας»

Δεκατέσσερα από τα καλύτερα εστιατόρια της πόλης, κάθε ένα με το δικό του ξεχωριστό set menu καλωσορίζουν για τρίτη χρονιά το κοινό της Θεσσαλονίκης σε έναν θεσμό που έχει σαν στόχο να μας γνωρίσει την σύγχρονη πλευρά της μακεδονικής κουζίνας.

Στην φετινή διοργάνωση, η οποία θα πραγματοποιηθεί από 1 έως 15 Μαρτίου, τα εστιατόρια παρουσιάζουν επιλεγμένες συνταγές Μακεδονικής Κουζίνας μέσα από το μητρώο συνταγών της Περιφέρειας Κεντρικής Μακεδονίας το οποίο έχει δημιουργηθεί σε συνεργασία με την Λέσχη Αρχιμαγείρων Βορείου Ελλάδας.

Συμμετέχουν τα εστιατόρια

Alfredo’s Grand Dining – Hyatt Regency Casino (Αεροδρόμιο, 2310491199)
Ambrosia – Hyatt Regency Hotel (Αεροδρόμιο, 2310401234
Γλυκάνισος (Μεγ. Αλεξάνδρου 46, Πυλαία, 2310302882)
Clochard (Προξ. Κορομηλά 4, 2310239805)
Dome Real Cuisine(Ασκληπιού 16-18, 2310401092)
Grada Nuevo(Καλαποθάκη 14, 2310271074)
Μαϊάμι (Θέτιδος 18, Καλαμαριά, 2310447996)
Μανιτάρι (Το) (Θ. Σοφούλη 37, Sofouli Center, 2310415289
Marea Sea Spirit (Στρ. Καλλάρη και Λώρη Μαργαρίτη, 2310257696)
Μασσαλία (Μανουσογιαννάκη 6, 2314003714)
Salonica – Makedonia Palace (Λεωφ. Μεγάλου Αλεξάνδρου 2, 2310897197)
Τα Τρία Γουρουνάκια (Καποδιστρίου 7, 2310249050)
Thria (Μαρίας Κάλλας 1, 2310821120)
Χαρούπι (Δόξης 4, 2310526262)

Πάρτε μέρος στον διαγωνισμό που τρέχει μέσω instagram

Μπες στο ποστ και ακολούθησε τα βήματα

View this post on Instagram

⚠️ΔΙΑΓΩΝΙΣΜΟΣ⚠️ Το biscotto thessaloniki φροντίζει να σας παρέχει τις καλύτερες εμπειρίες, εξασφαλίζοντας για εσάς δωρεάν μενού 2 ατόμων στα καλύτερα εστιατόρια της Θεσσαλονίκης στα πλαίσια της φετινής διοργάνωσης «Ημέρες Σύγχρονης Μακεδονικής Κουζίνας». Ακολούθησε τα εξής απλά βήματα ▶︎ Follow το instagram του @biscottogr ▶︎ Κάνε tag αυτόν/αυτήν που θα πάρεις μαζί σου. Ο διαγωνισμός θα τρέχει μέχρι την Πέμπτη 12/3/2020 στις 14:00, ενώ ο νικητής θα ανακοινωθεί την επομένη το πρωί. Καλή επιτυχία! Όροι συμμετοχής στο link in bio . . #macedoniancuisine #thessaloniki #makedonikikouzina #athinorama #greekgastronomy #giveawaySKG

A post shared by biscotto.gr (@biscottogr) on

  • Follow το instagram του biscotto.gr
  • Κάνε tag αυτόν/αυτήν που θα πάρεις μαζί σου.

Ο διαγωνισμός θα τρέχει μέχρι την Πέμπτη 12/3/2020 στις 14:00, ενώ ο νικητής θα ανακοινωθεί την επομένη το πρωί. Καλή επιτυχία!


Οι νικητές

Πρώτος νικητής ο @christoschori
Δεύτερος νικητής ο @vasilis__diamantidis
Οι νικητές θα ειδοποιηθούν τηλεφωνικά για τις λεπτομέρειες.

Σας ευχαριστούμε πολύ για τη συμμετοχή!


Όροι και Προϋποθέσεις Διαγωνισμού: 

1. Δικαίωμα συμμετοχής έχουν άτομα που έχουν συμπληρώσει το 18ο έτος της ηλικίας τους και δεν εργάζονται στην επιχείρηση mediaview publishing, όπως και οι συγγενείς αυτών έως τρίτου βαθμού.

2. Κάθε συμμετέχων/ουσα μπορεί να συμμετέχει απεριόριστες φορές, αρκεί να κάνει tag 1 διαφορετικό άτομο σε κάθε σχόλιο.

3. Ως ημερομηνία λήξεως του διαγωνισμού ορίζεται η Πέμπτη 12/3/2020 και ώρα 14:00.

4. Το όνομα του νικητή ή της νικήτριας θα ανακοινωθεί την Πέμπτη 12 Μαρτίου του 2020 και ο νικητής ή η νικήτρια θα ειδοποιηθεί μέσω του λογαριασμού του/της στο instagram, με comment ή message και στη συνέχεια, θα ζητηθεί να αποσταλούν τα στοιχεία επικοινωνίας του/της με direct message, για να του γνωστοποιηθεί η διαδικασία που θα χρειαστεί να ακολουθήσει.

5. Η ημερομηνία της χρήσης του δώρου θα οριστεί από τη mediaview publishing.

6. Θα αναδειχθεί μετά από κλήρωση ένας (1) νικητής/τρια που θα έχει δικαίωμα να απολαύσει το έπαθλο με ακόμη ένα άτομο της επιλογής του/της.

7. Το δώρο αφορά αποκλειστικά στο νικητή και δε μεταβιβάζεται.

8. Σε περίπτωση αδυναμίας του νικητή ή της νικήτριας να αξιοποιήσει το δώρο του/της, θα υπάρξουν, μετά από την ίδια κλήρωση, τέσσερις (4) αναπληρωματικοί, με τους οποίους θα επικοινωνήσουμε με σειρά προτεραιότητας.

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