The producers, the greens and the first tomatoes that shape our April menus.
Spring on Corfu arrives quietly — a few early tomatoes, wild greens from the hillsides, the first soft herbs. We let the island set the menu before we do.
Every week we drive the same roads to the same growers, and what is ready that morning is what we cook that night. It is slower than ordering from a list, and it is the whole point.
The result is food that tastes of a specific place and a specific moment — which is exactly what a celebration should feel like too.