the Kitchen on the Kelvin

Recipes, news and reviews from my cubby-hole of a kitchen on banks of the River Kelvin, Glasgow

Corfu, Part I: Ermones

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First things first, I have to apologise for my summertime blogging hiatus. Since starting a busy new job at the beginning of July, I’ve neglected to put aside any time to tell you what I’ve been eating. I’m glad to say that the guilt has finally got the better of me and I’ve now promised myself I’ll get back into the habit of writing regularly.

The event which spurred this sluggish return to Wordpress was a late summer getaway to the lush Greek island of Corfu. Craig and I found ourselves whiling away the hot days and refreshingly cool nights in a very quiet corner of the island called Ermones. Situated on the west coast of the island but not too far from Corfu Town, we stayed at the Atlantica Grand Mediterraneo Resort which was one of only two hotels built into the cliffs around this picturesque little bay with a historical past; according to travel agency Thomson’s guidebook, Homer’s Odysseus washed up ashore here to find a bevy of maidens waiting for him. I suppose this would’ve been the perfect time to pick up this legendary tome, but that sort of a literary challenge doesn’t really pair well with a holiday for me.

The beautiful Ermones Bay

The beautiful Ermones Bay

For the first time ever, we opted to go all-inclusive. This is something that I’ve been very hesitant to do in the past, but the quiet location and a number of positive reviews of the hotel’s cuisine on Tripadvisor gave us the confidence to take a gamble which I’m both pleased and relieved to say paid off.

One of our most weighty reasons for going all-inclusive was value for money. Craig and I admittedly like to enjoy a drink or two on holiday and have felt the room tab fear when settling our bill at the end of a couple of previous getaways. What could be more fitting with a holiday than not having to worry about a budget? The selection of drinks on offer was excellent with plenty of brand names and cocktails forming part of the package. In particular, our hats go off to barman Costas and his talent for mixing some very delicious mojitos which we enjoyed many a late afternoon by the pool.

Well and truly wound down

Well and truly wound down

Lunches and a couple of our dinners were had at the hotel’s Medusa restaurant. This was your standard buffet set-up with plenty of salads, fish, chicken and meat on offer at all times. I found this particularly good at lunch time when I could opt for a light meal, as stodge and a bikini make a beach body not. I was happy with a piece of fish or chicken alongside the ultimate classic of greek salad. At one point during the week, I feared I might have become about 90% feta cheese after devouring so much of the delightfully creamy stuff. Now, several weeks cold turkey, I think I’m back to the standard water:protein:fat:minerals ratio.

Sunset over Ermones Bay

Sunset over Ermones Bay

We spent our second evening at one of the hotel’s a la carte restaurants, Thalatta, which serves Corfiot seafood on the beach. As you can see from our photos, we arrived just on time to see the vibrant sun disappear over the horizon. The food on offer here was the best of Greek cuisine: simple and hyper-fresh with quality ingredients that speak for themselves. The starter comprised a meze of traditional dishes including greek salad with the most flavoursome tomatoes you couldn’t ever hope to find in the UK, tasty anchovy toasts, tzatziki, Corfiot codfish bianco (with garlic and lemon) and delicate fried squid which had to be straight from the sea that day. Already approaching full, we then enjoyed beautiful whole sea bream with grilled peppers, aubergine and courgette. The meal was concluded with a dainty selection of baklava; syrupy, sticky, sweet and nutty, this couldn’t be anything but a real treat.

Don't mess with the classics

Greek salad, tzatziki and olive bread: don’t mess with the classics

Beautiful fried sea bream with grilled med veg

Beautiful sea bream with grilled med veg

Another evening saw us visiting the hotel’s fine dining restaurant. Vertigo, perched high upon the cliffs, has an impressive view across the bay and serves Italian food of a sophisticated nature. With no pizza in sight, we started with a scrumptious ravioli appetiser, complements of the chef, which heightened our anticipation for what was to come next. I fear you’ll think I’m becoming a bore, but I just couldn’t let the goats cheese starter pass me by. Two overly generous wedges baked in a contrasting crunchy crumb were complemented with oozing figs, crispy prosciutto and a tangy balsalmic glaze. Safe to say, I had no goats cheese regrets yet again. Craig, always a sucker for shellfish, opted for fritto misto to begin and then a decadent seafood spaghetti overflowing with gargantuan king prawns. In a move controversial for myself, I ordered the veal fillet for my main on the recommendation of our server. While it’s not something I choose to eat regularly,  the meat was delicately sweet and tender and something really quite special.

Delicate fillet of veal with shredded tempura cabbage and carrots

Delicate fillet of veal with shredded tempura veg

The only meal which topped those described above was one we had in Corfu Town. So good, in fact, it deserves its own blog post which I resolve to write over the next few days. For now, I’ll leave you with this mystical shot of the valley beyond Ermones just after sunrise one morning. A little off the most beaten parts of the tourist trail, I’d visit this place again in a heartbeat.

A misty morning in the valley

A misty morning in the valley

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Author: Linda

Writer, editor and blogger

One thought on “Corfu, Part I: Ermones

  1. Costas Korogiannis: top barman, easy-going raconteur, absorbing historian, committed marathon runner, and always, always, with a sharp sense of humour. Great blog, Lindy. Looking forward to part II… xx

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