“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)