Greece and Corfu contain some amazing restaurants, and we wanted to give you a little taster for some of them, especially if you are heading there in this autumn. So we asked Lazaros Lataniotis, a blogger with extensive dining experience , and based in Athens, to give us his recommendations.
Here are his top 5 picks:
1. Etrusco, Kato Korakiana, Corfu
Ettore Bottrini, a Greek-Italian chef, from Corfu has decorated a cosy, little restaurant in a modern yet friendly way. The first thing you notice coming in the restaurant is a big window in front of the kitchen that let you “peek” inside it where you see Bottrini supervising his assistants. And all of his work, comes down to food.
Bottrini, who has been awarded twice as the most creative chef in Greece, is the only Greek chef, that I know, who has accomplished to unite molecular gastronomy and traditional Corfiot cuisine. Each of his dish, succeed to introduce molecular gastronomy in the best way possible. Dishes, such as, cubes of salmon and sea urchin soup, indicate that he is, maybe, the best Greek chef using molecular cuisine. With each mouthful you feel an explosion of tastes giving you the impression that you are tasting the real thing. Apart form that, Bottrini’s inspiration is, obviously, Italian food, something you get as soon as you taste his risotto, a risotto cooked to perfection.
The main dish, although being traditional greek and very well cooked with a molecular twist, it wasn’t that good as the rest.
The desserts were light as they should to complete a great meal, with the chocolate soufflé with salty caramel being a tasty discovery.
2. Electra Restaurant, Nikodimou, Athens
One of the best views in Athens, from a restaurant that has been improved over the last years.
George Venieris, a young talented chef, cooks in French way, Mediterranean cuisine.
By using seasonal ingredients and cooking the best out of them, Venieris promises an unforgettable dinner with the Acropolis in the background. The food in Electra restaurant is simple yet tasteful. The Mediterranean dishes are prepaired using French techniques and both culinary worlds bind together resulting in a tasteful experience. Seasonal oriented dishes, such as tomato soup with crab, and more traditional French dishes, as foie gras accompanied by a greek Vinsanto (sweet wine), indicates the orientation of the restaurant and its goals.
The proposed menu is a complete route throughout Venieris’ perception of food and training. In addition to this, serving is friendly and good up to perfection.
3. Matsuhisa Athens, Vouliagmeni, Athens
Along with Electra Restaurant, one of the best views in Athens over Vouliagmeni’s Bay. The sea, the gentle breeze and the sunset, complete the perfect summer dinner.
Concerning the food, Japanese oriented cuisine of Matsuhisa, reveals its real potential. The flavours are precise, full and delicate in every single dish. In Matsuhisa Athens, you have the opportunity to taste the real Japanese thing in a Greek ambience.
The techniques, the detail and the passion come down to your plate and you taste them all in every bite. Black cod in miso sauce is probably the best dish you have ever tasted, so balanced and well cooked “à point”. You also get the chance to “play” with your dish since a lime on the side can be used to make your cod a bit more sour, to be more to your tastes.
The dessert is more European than expected but yet really good as it gives a perfect end to a well structured menu. The coffee based dessert fulfill your desires.
4. Apla, Nea Erithrea, Athens
The Greek cuisine at its best. This is the best restaurant in which one can have a real bite of Greece. Greek food is simple but tasteful in accordance with the seasonal ingredients. That means that the best ingredients are used at the best season possible. Apla’s Chef, Chrisanthos Karamolegkos, cooks fish delicacies in a sophisticated way. Juicy, full, “meaty” flavours come to your table and bind with modern cooking of traditional Greek dishes (greek salad is served with feta cheese vinaigrette and mint). Even though the restaurant is “fish oriented” you can order meat dishes (i.e. duck spring rolls or pork kebab as good as the fish dishes).
The desserts are maybe more French that it should with millefeuille and chocolate soufflé being maybe the best choice. If you get lucky you could taste a really good greek galaktompureko (Pie with milk custard)
5. Koukoumavlos, Fira, Santorini
In a real good spot in Fira, the capital of Santorini, Nikos Pouliasis (Koukoumavlos’ chef-owner) creates original Mediterranean dishes focusing in local products (caper, phava beans, white aubergine, little tomato). Pouliasis takes the santorinian products and cooks them in molecular dishes that give a boost to the tradiotional greek cooking. His creations are well cooked with a twist (the parmesan ice cream gives an unsual yet interesting twist to the veal but its flavour isn’t quite there). Apart from that, he succeeds to be the best chef on the island combining molecular gastronomy with santorinian products and culinary tradition.
Lazaros Lataniotis lives in Greece and has documented his love of restaurants on his Greek Bastro Blog:
Thanks for such a great listing of places to go and things to eat!
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