From the boldest tasty menu suggestions, with a sequence of tasty “explosions” in the same recipe. The base provides wheat, boiled and sauteed with a plurality of fresh vegetables. Splashed with fresh juice from octopus and tomato sauce, “absorbing” flavors and aromas of all the materials. The sitaroto initially receives one of the most iconic and tastiest fish in the Aegean: the mullet fillet, last from the grill. The pyramid of flavors continues with fluffy goat cheese, to reach the top in a rare Greek smoked sausage called as the “prosciutto Corfu ‘noumboulo. Marinated in spices and herbs of Corfiot land and smoked fragrant twigs of the island (sage, dried pennyroyal, rope, laurel, myrtle, oregano), noumboulo foumikado (ie smoked) is a delicate morsel, catapulting the palate. Unique combination of land and sea flavors.
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