Our History

For about twenty years, it’s chef, Mrs. Catherine, followed and faithfully served Corfiot cuisine in all its forms. With the simplicity of the execution of the ‘Venetian’ recipes, as she transformed them from her godmother, she managed to highlight the spicy nobility of the traditional Corfian dishes. The pastitsada, the sofrito, the bianko and the bourdeto were honored by her hands. She created her dishes with fun, love and toil, essential ingredients of a successful cook.
At the same time, she was managed with her perpetual energy, characteristic of all Corfiot women of her generation, to cultivate her garden.
She was produced her greens, lettuce, beans, zucchini and artichokes. She was highlighted, by this way, the rich taste depth of Corfiot dishes.

And, perhaps without knowing it at the time, she was one of the most honest representatives of modern top culinary demand, that is, the local gastronomy’s highlighting of as an essential element of identity in global fragmented multiculturalism.

Now we honor the recipes, which she showed us with love, and we hope you enjoy them too!

Thank you !!