Ioanian Islands

Corfu

Greece

Central Corfu and Diapontia Islands

<p>Hello! I am Chef Antonio. For the past 25 years, I have been chasing my absolute passion: sprinkling culinary magic onto people’s plates and creating unforgettable dining experiences.My journey didn't start in a classroom, but in my grandmother’s kitchen right here in Corfu. She taught me the soul of traditional Corfiot cooking, the importance of local ingredients, and the true meaning of Greek hospitality. Building on those deep roots, I spent years working in top-tier, Michelin-starred restaurants and managing successful dining and hospitality businesses. This high-end experience refined my techniques to the highest professional standards.Today, my culinary style is focused on Modern Greek Cuisine. I love taking traditional flavors and reimagining them with modern techniques, heavily inspired by the flavors and ideas I collect from my travels around the world.Seafood is my absolute passion. It is demanding and leaves no room for errors—to make a seafood dish truly sing, the ingredients must be incredibly fresh and respected. My absolute proudest creation—the dish where I can confidently say "Yes, I nailed it!"—is my Corfiot Savoro Prawn Tartare. It is a beautiful, modern tribute to my heritage, blending crispy, tangy, and fresh elements in perfect balance.When you book an evening with me at your villa, you are not just getting a meal. You are getting 25 years of expertise, a taste of world travels, and the authentic heart of Corfu, all served in an elegant, modern way.Let’s create a delicious memory together!</p>

Freshly baked, warm wild-yeast sourdough bread. Served with a silky, house-whipped smoked but

Corfiot Sourdough & Venetian Butter

A contemporary take featuring artisanal, locally cured Noumboulo pork fillet carpaccio.Combined with a delicate, dry fig

Deconstructed Corfiot Salad

Pan-seared wild sea bass fillet cooked to flaky perfection.Resting on a smooth black garlic taramasalata and potato puré

Elevated Sea Bass "Bourdeto" & "Bianco"

A creative, deconstructed spin on the classic Corfiot spicy fig cake.Layered with a crispy, buttery biscuit crumble and

Modern "Sykomaida" & Orange Blossoms

Welcome to a dining experience inspired by the rich culinary tapestry of Corfu. This menu bridges the island’s proud Venetian heritage with contemporary fine dining. We honor Corfu's unique microclimate and history by spotlighting native treasures: the delicate sweetness of island kumquats, artisanal Noumboulo charcuterie, and sun-dried Sykomaida figs. Classic, comforting recipes like Bourdeto and Bianco are completely reimagined using modern gastronomy techniques, balancing bold, spicy, and citrus notes into refined, elegant plates. Tonight, tradition meets innovation.

The Phaeacian Table (A nod to Corfu’s ancient mythological name and royal hospitality)

"From my grandmother’s kitchen to Michelin stars—wait until you taste my Modern Corfiot Prawn Tartar

Chef Antonios Romaios's menus

The Phaeacian Table (A nod to Corfu’s ancient mythological name and royal hospitality)