Page 141 - ATHENS RIVIERA JOURNAL 2022

CORF U

PORTA REMOUNDA

EIRINI SPANOU - C URIUDO BARBAS TRADITIONAL TAVERN
The Jewelry Designer

Intervie w by Despoina Sampson

Born in Corfu, Eirini Spanou, originally an engineer by
profession, completely changed careers and now creates
and produces handcrafted soulmade jewelry.
As an engineer, design is a means of expression which you
came into contact with during your studies at the School of
Engineering. How has your education helped you along the
path of your artistic creations in terms of creating jewelry?
Everything we do helps us and shapes us to become
who we are. For me, the School of Engineering and
the Technical University of Athens are places where
you could say the “fermentation” took place, both at and turned towards another profession (from engineering to
an academic and individual level which – in the long creating jewelry). What was the exact point in your life that
term – was to my benefit. In addition to the fact that my inspired this change?
studies have greatly contributed to the formation of my The reason for the change in my career was the birth of
personal perception and thinking, I continue to use basic my two children. When you become a parent, children
tools of the engineer. I use engineering design programs reflect our behaviors and issues which we’re often not
to capture the designs. Also, before I complete a piece of willing to see for ourselves, let alone deal with them!
jewelry I try to somehow group all the design parameters Children help you uncover these “layers” you have lived
and apply an implementation algorithm. under, which have been imposed on you, to be able to
You’re a woman who has managed to change career paths see yourself truly, because this is actually what they’re >

Eirini Spanou is a woman who has managed to change career paths and turned towards jewelry design.

To enter the Corfu town, there were only four gates. One of them was the Raymond Gate,
better known as Porta Remounda. This is now reckoned as the entrance to the world of flavours.

A tavern in the centre of town offering home-cooked food with Corfiot ingredients and recipes
(pastitsada beef, tsigareli, bourdeto) and fresh fish highlights the sea nature of Corfu. That’s how it all started in October 1995.
A restaurant that accumulates the features of the traditional family tavern, a concept that was developed in Greece during 50s.

Porta Remounda 14 Μoustoxidou Str., Corfu, Tel. +30 2661 022658, E-mail: info@portaremounda.gr
140 DOME S S T ORIE S