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TASTE / CORFU

BLU BAR Having attracted royalty, jet setters
and the crème de la crème of Europe, who PETROS DIMAS to the change in the olive oil’s structure. Then
chose to host their parties there, today, the Executive chef at the Domes Miramare, the eggs with potatoes, truffles, Greek gaviera
Blu Bar continues to stun guests with its dis- a Luxury Collection Resort, Corfu, Petros cheese and sigklino pork where different tex-
tinctive, vibrant hue that echoes the sea, in- Dimas talks about the concepts behind tures and techniques create something truly
triguing collectables and a unique sense of what makes the resort’s restaurants so extraordinary.
style. Unmistakably chic, with wood, marble memorable. What special techniques and ingredients will
and silver details as well as pure white tones guests come across?
setting the mood, this is the resort’s most so- Having worked at Badrutt's Palace in Swit- In addition to presentation, we have a fully
phisticated bar where the soft notes of live pi- zerland, Pollen Street Social in London (award- equipped kitchen that allows us to work with
ano scores serve as the softest background ed a Michelin star), Aquavit in London (awarded various techniques such as cooking at low tem-
for enjoying premium spirits, excellent wine a Michelin star) and in Greece at Hytra and Va- peratures for many hours (sous vide), fermen-
and signature cocktails. roulko (both awarded with a Michelin star), we tation, lactic fermentation, pickling, extraction
RAW BAR Located above the dining area, the caught up with Petros Dimas to talk about ev- and using ingredients such as fungi, algae, lac-
Raw Bar offers stunning sea vistas best en- erything that excites him about the gastronom- tose, calcium and liquid nitrogen.
joyed with a selection of premium sushi – pre- ic offerings at the Domes Miramare, a Luxury What would a foodie love about the restau-
pared in its open kitchen by the resident sushi Collection Resort, Corfu. rant and why would they revisit?
chef – along with some fine champagne and What type of cuisine is served at the flag- The Ingredients both from land and sea and
exquisite cocktails prepared by the award-win- ship restaurant and what inspired the con- the overall experience that the food and the taste
ning mixologist team of Apallou. From early cept behind it? of the dishes offer.
Silver incense
evening all the way through to the after hours, burners are Modern Greek cuisine - The concept is drawn Can you tell us something about the des-
indulge in food and drink at a nightlife haven, hanging from from Greece itself and its seasonal ingredients serts?
the ceiling of the
while our DJ spins lounge music that soothes distinctive Blu where traditional recipes are refined and mar- We have played with yoghurt, honey and wal-
the soul. Verde Pool Bar – Located between Bar reminding ried with a new way of presentation. nuts to create an intriguing and delicious dessert.
Saint Spyridon
the main swimming pool and the sea, enjoy Church of Corfu What do you think are the top two dishes, Then there’s the beetroot salad with orange, ha-
(top). Verde Pool
a variety of drinks, snacks or iced beverages Bar (bottom). and what makes them so special? zelnuts and goat cheese, which we have turned
throughout the day at this refreshingly wel- Right page: The organic olive oil sorbet flavored with ber- into a very special dessert, and other handmade
The terrace
come spot open throughout the day. of the Raw Bar. gamot, basil and louiza appetizer solely due desserts, and our various handmade breads.

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