Golden apple

Ο Aristotle Megoulas,  the owner of the restaurant Pomodoro (“Pomo d'Oro”), is a young cook who in a very short time managed to stand out for the originality and innovation of his gastronomic creations.

In collaboration with Maria Stratakou they managed to set up a space of exceptional aesthetics, in the secluded and so picturesque Scaramanga square, in the city center Corfu, a popular hangout. Aristotle's cuisine is Mediterranean and refreshing.

Modest and measured, the easier he wins us over with his tastes and opinions, the harder it is for him to describe his origin.

"My origin is the Mediterranean, since I am half French and half Greek and I have lived in Italy for more than ten years. There in Bologna by a coincidence, during my studies I entered the kitchen… and since then I have been dedicated to it. When I lived in Italy, I spent my holidays in Corfu, where I met my family and friends and very soon I realized that this was the place that suited me! Corfu combines elements from Italy, France and Greece like no other place".

One of his grandmothers was Greek and lived in Maniatika and the other was French. One introduced him to its flavors cuzina pauvera and the other with all its ritual and richness French cuisine.

He will never forget his Greek grandmother, who was ill in her last days in the hospital, he asked to go home for two days. And when they gave her permission, she made a pie and offered it to her doctor, as a sign of gratitude and love.

Such were the dowries that Aristotle happened to have as a supply for the role of cooking in life and when he loved this art more than anything else, he decided and became a self-taught cook.

Some of the most interesting recipes of Pomo d'Oro:

• Katayfi with filling rooster pastitsado.
• Wholemeal tart with metsovone brulee cream and walnuts.
• Ravioli from cuttlefish ink with lobster filling, in tomato broth, fresh beans.
• Wholemeal ravioli stuffed with pate chicken livers, mushrooms, dried apricot, roasted hazelnut.
• Carpathian the mind with black eyes, chives, celery, corn, Kozani yolk sauce.