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"The first time I included hot dog on the menu of Hytra, everyone laughed," admits Nikos Karathanos. "A street meal at a Michelin-starred restaurant? The essence is in the taste. If there is someone, who can close their eyes and remember the first hot dog they ever tried in their youth, you've achieved your goal." In recent months, what was considered "junk" food or food to be eaten at night after a party, or after the match, has recently been changing people's ways of thinking. Eateries are being opened one after the other: Ηa 'Dog in Halandri, Bluefield Burger of American Greek Panagiotis Katopodis in Neo Psychico and the German Schweinchen Dick (The Fat Pig) in Gazi. In the winter, a new eating-house of a large company for sausages is also expected to open.

"The issue is misinterpreted," said Dimitris Skarmoutsos. "Eateries such as Mavili, Mihalakopoulou and Pandio, even the "0.70" chain, are not necessarily "dirty", although they are identified with "junk" food. On the contrary, if such an eating place is good, this is art. As long as you respect what you do. He has tried the best hot dog in New York, where bread is kneaded with milk in order to be fluffy, the sausages contain meat - a hot dog does not need oil - and it is garnished with three things only: caramelised onions, mustard and ketchup. In the winter, he is preparing his version at the Ergon restaurant in Thessaloniki.

"A year ago, one could not find a wide variety," explains Michalis Kambouris. An economist specialised in maritime affairs, he lost his job and decided to make the German hot dog famous by opening the Schweinchen Dick in Gazi. Every day, he serves it together with many more dishes, including Currywurst which is the most popular in Berlin, with curry-ketchup sauce, which was created by Hertha Hoiver in 1949 when she tried ketchup for the first time from the British troops. "The war between the right sausage, proper baking, sauces and toppings continues. Work and knowledge are necessary in order to avoid logic and "everything".

"In recent months, I have been trying hard to convince the owner of the Βill&Coo Hotel in Mykonos to open a hot dog chain," admits Athenagoras Kostakos, laughing. He is a fan of this meal and he has tried the best at the Warner Bros Restaurant in London. In the summer, he suggested an experimental version with brioche bread, white turkey sausage, wasabi mayonnaise and crispy seaweed wakame, which was a great success. Now he is thinking of doing something similar at the Mazi Restaurant in Notting Hill, which is proof that there is another Greek cuisine abroad. "A good hot dog is known by its simplicity: well kneaded bread, a handmade sausage without spices, homemade pickles and sweet mustard, ketchup or mayonnaise with capers and chopped onions." As they say, you cannot teach an old dog new tricks.

The choice is yours:

Veterans in hot dog making and some new faces offer:

Turkey 0-3%

A turkey sausage with 50% less fat. As you will read, innovators turn a blind eye. You will find it in all supermarkets.

Chicken

A chicken hot dog? If you count calories, you won't refuse. They are made quickly and are delicious.

Veal

Veal Frankfurt sausages with 30% less fat. You'll find them in most grocery stores.

Serra Marina

Cooked smoked sausages with processed cheese. A Spanish proposal with a different twist and a combination of chicken, turkey and less pork.

Frankfurter

Pork sausages cooked according to the original recipe from Frankfurt in Greece. You'll find them in all supermarkets.

Wurst, beer sausages

Pork and bacon with a lot of spice. An alternative suggestion for your hot dog. Boil them and grill them briefly.

Hot dog eateries you must visit:

- Mavili: 22 years and generations of fans. Some nice stew and special mayonnaise (tel. 210-6411198)

- Mihalakopoulou: crowded at the weekends. Hot dogs with canned onions, home delivery (tel. 210-7229129).

- Pandios: specialised in white sausage with caramelised onions

- Imalaya: at the entrance of Pasalimani. After the nightlife of Piraeus, people go down there even from Athens. The name comes as an opposition to Everest (a famous restaurant chain) (tel: 210-4287662).

- Mavros: a cult place in Stavroupoli in Thessaloniki from the 1960s. The sauce Azax, containing 7 unknown ingredients (probably including lemon and mustard), which is sprinkled on the loaf is an urban legend.

- Βluefield Βurger: A recipe from New York (and because of the owner's origin) with caramelised onions and Jack Daniel's sauce (tel 210-6777739, www. Bfburger.com)

- Ha 'Dog: The first chain. In Halandri, it is not possible to enter. Bread spread with butter from Corfu, Greek sausages and homemade sauces (tel. 210-7772110).