Restaurants cuisine régionale Nissaki

Here's a century-old house transformed into an elegant restaurant, with beautifully laid tables overlooking the sea. In the kitchen, Toula Katsarou-Vergeti lovingly prepares dishes influenced by Greek and Corfiote tradition, with a few international touches thrown in for good measure. The salads are full of imagination, like the Corfiote salad (with cured ham and kumquat) which stands out. The herbs come from the kitchen garden. The best dessert for last: a pear stuffed with mascarpone and caramel when we stopped by.