Spyros Avthinos is a young talented chef who for the past two years at his restaurant Kathe Prama ston Kairo tou (There is a time for everything) has been offering his faithful customers in Corfu a fusion menu full of surprises. Having learned the trade under such noted chefs as Botrini, Heiladaki and Karamalengos, he manages to marry Japanese and Latin American cuisine with that of creative Greek cooking and outstanding local products.
The name he gave to his gastro-joint (a hole in the wall on Bizi Kantouni, two minutes’ walk from Agios Spyridon’s Church) reflects his philosophy but also his personality. Calm, yet restlessly creative, with a modest yet confident smile when he sees that you appreciate his gustatory skill, Spyros well knows – perhaps thanks to his Corfiot grandma – that in cooking, as in life, everything is more delicious in its season.
Some of his original recipes which stand out both for their imaginative presentation and for their unexpected and daring flavour combinations are:
Tuna Tiradito with caper chutney, yellow tomato jam, smoked Corfiot pancetta and Wakame seaweed; Potato salad with roasted cherry tomatoes, smoked trout and coriander-laced yogurt; Curried eggplant stuffed with onions, leek, manouri cheese and pine nuts; Chicken souvlaki anticusto, corn tortilla, pineapple chimichurri and peanut butter sauce.
Spyros is never in a hurry, not when he’s at the stove, nor when he’s suggesting what to eat. In any case, he waited two years before deciding to renovate and expand his joint by taking over the place next door. This has meant that from the winter of 2015, it’s much easier to find a table and at the same time one can eat and have a glass of wine at the counters in front of his open kitchen.