Evaluation: Sea Salt, Svoronata, Kefalonia, Greece

The final day of a vacation can really feel a bit of unusual when your flight is just not till late. We wanted to permit loads of our time to journey from Fiskardo within the north to Kefalonia’s airport within the south, however equally didn’t wish to spend extra time than essential merely ready in departures.

With our baggage with us, however our flight not for some hours, we made one closing detour – a meal to bookend our journey. And so, we discovered ourselves at Sea Salt in Svoronata – an excellent little seafood restaurant shut sufficient that we might calm down, take pleasure in a seaside and a closing dinner, but nonetheless be lower than a ten minute drive from the airport.

The meals

The menu at Sea Salt is Mediterranean at coronary heart however with a precision and playfulness that hints at critical culinary intent. As a contemporary fish and seafood restaurant immediately overlooking the ocean, we strongly suggest sampling the fish, however there are meat choices such because the slow-cooked lamb roll filled with Kefalonian cheese or the hen fillet with a romesco sauce.

Amongst our starters had been the Mediterranean fig salad, a vibrant heap of child spinach, rocket and combined leaves, punctuated by sesame and slivers of Kefalonian cheese — mild, contemporary, and summery, it set the tone with quiet confidence.

I opted for the scallops — delicately seared and perched atop a pea purée with a bacon crump, and topped by a scattering of black garlic caviar to deliver a touch of umami mischief.

My son had the tender grilled octopus, nestled amongst chickpeas, onion, cherry tomatoes and a whisper of sage crème – a stunning, flavourful accompaniment.

For mains, all of us opted for various fish dishes. The seabass got here as two fillets, with a splendidly crispy pores and skin and lightweight and tender flesh, and served with couscous, a smoked aubergine cream and marinated greens.

For a hearty possibility, strive the seafood giouvetsi which consists of orzo pasta steeped in a wealthy tomato broth, generously studded with mussels, clams and candy morsels of crab.

And let’s not overlook the swordfish s served over a base of pumpkin purée, alongside quinoa and artichokes.

However the showstopper was my grilled bluefin tuna stomach from the specials menu — wealthy and luxuriously uncommon within the center, it got here with a combination of seasonal grilled greens and was the type of dish that would see you reserving your return flight simply to eat it once more. And with the airport so shut, I assume you possibly can!

To complete, we sampled the lemon tart and the chocolate soufflé between us. The previous had a beautiful citrus gang, while the latter arrived heat and molten, and totally indulgent.

The menu additionally teased us with orange pie, and salted caramel cheesecake, leaving us with a quiet sense of unfinished enterprise, and justification to someday return.

The chef

Chef George Spathis, 33, brings over 15 years of kitchen expertise, having labored in 5-star resorts and high-end eating places throughout Greece. After years of touring and honing his craft, he returned to Kefalonia and has been the top chef at Sea Salt since day one. Greater than only a colleague, George can be an in depth pal to proprietor Dimitris Karloukas.

He specialises in seafood and has a deep understanding of contemporary elements. His cooking is all about simplicity, high quality and flavour. George makes use of regionally sourced greens and freshly caught fish to create dishes that spotlight the perfect of what the island has to supply.

The atmosphere

Sea Salt is perched over two ethereal ranges, gently staggered one above the opposite, however each affording views of the seaside and the shimmering sea past. There’s a stunning breeze that passes by and it’s the type of place the place time doesn’t really feel wasted — it feels nicely spent. And what higher technique to move the time once you’re primarily ready for a flight…

The fee

That is refined eating with actual worth — an more and more uncommon mixture. Starters and salads vary from €10–20, mains principally hover round €20–25. There are just a few indulgences: the miso black cod at €32 and the bluefin tuna at €39 per 100g. Desserts are all €7, a small worth for a really candy ending.

The ultimate verdict

So far as final suppers go, this was about pretty much as good because it will get. One closing swim, one unforgettable meal, and the shortest of drives to the airport, which means we might maximise our time away from the airport and with none stress. Sea Salt is ideally positioned for a farewell dinner, however equally can be a great, indulgent welcome to kick off anybody’s arrival in Kefalonia.

Disclosure: This publish is sponsored by Sea Salt. Our journey was sponsored by AEGEAN Airways.