Etruscan

The Etrusco restaurant It 's in the Kato Korakiana, 14 km from the city Corfu, in the direction of Dassia. This is where o Hector Botrini, the most charismatic Greek chef, holder of a Michelin star.

He settled in this infamous village many years ago Hector's father and created an excellent Italian restaurant. This is where Hector grew up and was educated, who in the process evolved into the one we all know.

Leaving the public you follow a small winding alley - the typical alleys of Corfu - and you reach Etrusco estate and nothing prepares you to get to most award-winning restaurant in Greece.

The gardens are planted all over flower beds, vegetables, flowers and herbs, all organically grown, because they are used in Hector's dishes, either for the taste and the aromas or for the beauty of the dish, symbolic but also practical participation in its philosophy “0 kilometers” or otherwise from the field to the stomach!

The entrance is on the first floor, you feel like entering a living room of a Corfiot house and you are led to a veranda enclosed on three sides.

A dozen tables sparsely placed under a giant mulberry tree, laid out in the pen, against the background of the walls of the building in the color of the typical Corfiot terracotta and a discreet lighting create a romantic atmosphere.

At Etrusco, in particular, Botrini is at his best, because apart from his unique creativity in the new aspects of cooking (molecular cuisine), he draws inspiration from Corfiot cuisine, where he either ostensibly or practically utilizes local recipes and local ingredients in an extremely inventive way.

Here his personal taste memories from the island and the homeland of his father, Italy, are combined with high technology, his talent and the discipline of his brigade resulting in amazing and fascinating creations. Or else the most mature step of every great chef should be to deal with his place and his tastes, to be inspired by them, to develop them, discovering and presenting other aspects and other versions! And here Hector Botrini embroidered.

Typical delicacies of the menu in this sense, it is worth mentioning the four types of bread offered with local butter and award-winning high quality olive oil and baked in the restaurant.

Its typical delicacies Etrusco menu:

• our carpaccio swordfish,
• Corfiot Nerazzo salad from old,
• salicornia and turmeric,
• octopus carpaccio with Mediterranean flavors,
• rustic gazpacho, scallops, olives and roe,
• lobster with Corfiot sprats, gnocchi and coral extract,
• Organic beef fillet, like a Corfiot sofrito,
• savory sweets with hints of Corfu, and finally
• Corfiot tsigareli, the cuttlefish that became a tsigareli!

The last recipe was an apotheosis!

The classic Corfiot cigarettes are deep fried seasonal greens with onion, a favorite local recipe. In Hector's version, the classic cigarettes become a fantastic dense smoky chlorophyll broth combined with super-tender crumbs and their ink in an unforgettable taste.

A deep bow and respect to the creator who honors the island and the Greek Gastronomy.