Chef Antonios Romaios
(Profil ansehen)
The Phaeacian Table (A nod to Corfu’s ancient mythological name and royal hospitality)
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.
Hinweis auf Chef Antonios Romaioss Fähigkeiten und Spezialitäten
ShareWelcome 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.
Corfiot Sourdough & Venetian Butter
Freshly baked, warm wild-yeast sourdough bread. Served with a silky, house-whipped smoked but
Deconstructed Corfiot Salad
A contemporary take featuring artisanal, locally cured Noumboulo pork fillet carpaccio.Combined with a delicate, dry fig
Elevated Sea Bass "Bourdeto" & "Bianco"
Pan-seared wild sea bass fillet cooked to flaky perfection.Resting on a smooth black garlic taramasalata and potato puré
Modern "Sykomaida" & Orange Blossoms
A creative, deconstructed spin on the classic Corfiot spicy fig cake.Layered with a crispy, buttery biscuit crumble and
Dieses Menü buchen
Chef Antonios Romaios bietet folgende Buchungsoptionen für dieses Menü an. Stellen Sie sich vor, einen Privatkoch zu haben, der diese Menüs während Ihrer Geburtstagsfeier, Hochzeit oder anderen besonderen Anlässen zubereitet.
Über Chef Antonios Romaios
"From my grandmother’s kitchen to Michelin stars—wait until you taste my Modern Corfiot Prawn Tartar