EPICUREAN EXCELLENCE

Fusing the soul of Greece with the heart of Italy, Corfu has mastered the subtle techniques of cosmopolitan fine dining.

Corfiots love bold and exhilarating flavours akin to a culinary voyage on the palate. Unique delicacies such as kumquats, butter, Spetseriko (a mix of aromatic spices) and Noumboulo (Corfiot charcuterie) fuse with cosmopolitan Venetian flair in local specialities, showcasing the ultimate creative expression of Ionian cuisine.

For over three decades, Etrusco, ranked among the top 100 restaurants globally, has amassed numerous accolades. Ettore Botrini, following in his father’s footsteps, has elevated Corfiot cuisine into an art form, showcasing the island’s essence. Surrounded by the sights and scents of blooming flowers, olive groves and fragrant herbs, you witness the land’s bounty artfully transformed into culinary masterpieces. Here, guests delight in a flavourful journey blending memories of the past with a contemporary twist as they explore the intricacies of the two tasting menus on offer.

Nestled in a historical building on Kremastis Square, the Venetian Well restaurant exudes romantic Corfiot charm. Each dish served is a tribute to the finest products sourced from the island’s land and sea. Aristotelis Megoulas, recognised as one of the most influential chefs of the decade, pursued economics studies in Bologna before returning to his roots to redefine Corfiot cuisine. His signature Surf & Turf, a creation featuring a red bovine fillet paired with octopus, onions and a red wine sauce, embodies the essence of his culinary artistry.

At Pomo d’Oro, culinary traditions blend brilliantly with modern innovation, featuring a dish of waspfish with artichoke and cabbage juice inspired by traditional bianco sauce.

Located in Domes Miramare, a Luxury Collection Resor, the decorated resume of Makris Fine Dining boasts numerous awards, with Petros Dimas crafting each dish to reflect the essence of Corfu’s landscape. Embracing an organic farm-to-table approach, the cuisine radiates a deep appreciation for local ingredients, some foraged, particularly herbs and flowers.

Meanwhile, at Flya, a restaurant within the eco-friendly Olivar Suites, Spyros Voulismas presents beloved traditional dishes showcasing a cuisine that values subtlety, local ingredients and eco-consciousness. An example of this ethos is the simple yet elegant artichoke dish paired with green olive oil, citrus zest, dill and a spicy pickled carrot.

Since 1951, Mrs Toula of Toula’s restaurant has seen the biggest celebrities who have passed through the island honour her seafood. Today, her son Nikos Vergetis leads the charge, garnering awards for his innovative seafood creations like lobster burgers and crawfish moussaka.

Our national seafood maestro, Lefteris Lazarou, curates the menu at White House restaurant, a culinary masterpiece featuring the catch of the day, fresh seasonal produce, and a passion for exceptional flavours.

With a cosy setting of just 11 tables, Klimataria tells the story of Nikos Bellos, who prepares fresh fish and zesty plates, complemented by his wife Lily’s salads and desserts. Embracing local tradition, this restaurant is beloved by the community.

Overlooking the Ionian Sea, Oliva infuses Corfiot flavours with a Spanish twist. Michelin-starred chef David Ibarboure brings his creative touch to tapas, paella and seafood dishes inspired by Andalusian cuisine.

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TEXT : ELENI PSYHOULI