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“Situated near a small village in Corfu, remote from any crowded, tourist spot, Etrusco restaurant is worthy of a special journey for one to taste the real potential of the traditional Greek-Corfiot cuisine seen in a contemporary molecular perspective. Corfiot-Italian chef-owner Ettore Bottrini continues cooking in the restaurant his father, Etrusco Bottrini, opened back in 1992. Studying in Switzerland, training and working with his father, also a chef, in many MED clubs all around the world, offered Ettore the necessary experience to take over the family restaurant. After continuous training in top rated restaurants in France and a series of molecular cuisine seminars in Spain over the last years, Ettore Bottrini was then capable to take the traditional Corfiot recipes a few steps further into the 21st century and to win some awards in doing so.

Ettore Bottrini’s Etrusco has been awarded one of the best restaurants in Greece for the last 9 consecutive years and Bottrini himself has won the Greek award for the most creative chef of the year three times. Despite the fact that his cooking is inspired from the Mediterranean Sea, combining Spanish, Italian and Corfiot produce, he is experienced, open minded and talented enough to use top gourmet ingredients from all over the world. For example, the Peruvian bitter chocolate which is used in a balanced, mouth-watering and perfectly cooked ensemble, as is the smoked risotto with shrimps and the juicy, sourish white heart cherries.

The dining area is within a small courtyard, decorated in a sophisticated yet simple and cosy way where one can have dinner underneath the refreshing, green foliage. Throughout the evening, diners can watch Ettore Bottrini supervising his assistants through a large glass window looking into the kitchen.

Even though Ettore Bottrini is the Head Chef in the restaurant, he is still working with his father who makes exceptional traditional Italian cold cuts. The delicious and sweetish lardo, the savoury bresaola, served with high quality extra virgin olive oil and chive, the smoked pork cold cuts, the salami and the slightly smoked prosciutto are the best way to begin your meal.”

From “WBP Stars” (Worlds Best Places)

It’s a new era for one of the most romantic restaurants in Corfu. The “Venetian Well” has been renovated and opened its doors under a new management, ready to dawn a new successful path!

Atmospheric, romantic, with open tasty horizons, overlooking the beautiful Kremasti Square, in front of the historical venetian well.

Its cosy and carefully decorated interior combines good aesthetics with the building’s history and promises unique moments in cold winter nights, while in the summertime the sitting area in Kremasti Square, one of the most picturesque squares of Corfu, will definitely offer you a delicious journey in time!

The “Venetian Well” re-enters the gastronomic map of Corfu and will be open all year.

From “A Gastronome’s Guide to Corfu” in www.greece-is.com

“The Venetian Well  has become one of the island’s most high-end dining spots. Hiding in the shadow of a 16th-century church, this restaurant, shrouded in wall-climbing plants, spills out onto the pretty pink square, its neatly set tables positioned around a well, built six centuries ago by the conquering Venetians.

Its impossibly romantic setting, surrounded by the terracotta, yellow and pink palette of the Old Town’s architecture is enough of a draw to visit this restaurant – but chef Vlachos’ food is as attractive as the Venetian Well’s location. Greek flavours are distilled in elegant dishes made from simple, locally sourced ingredients for a gourmet take on the classics.

Don’t leave without trying the taramosalata (a thick and indulgent fish roe dip served with the restaurant’s own soft white bread) and the scallops on a bed of creamy fava with wild herb-infused foam.”