Review: Angan Food, Vasiliki, Lefkada, Greece

Some restaurants attract you with the location. Other, with spectacle. And then there are places that do not need to shout like courtyard food. It sits, quietly in self-observation, tourist jowar in vasiliki, and yes somehow in the heart of the village Pak soul.

Opened in 2019 by Hussein-And-Wife Dimitris and Leena, the courtyard food has been seen correctly for Greece, for Greek hospitality, and at the top, correctly without making the right effort for good food. But it is clear that they have put them in the venture – not only in the menu, but in the mood, pacing, reception. We welcome ourselves warmly by Dimitris, which congratulates us like old friends, even we think we will first exchange the message first through WhatsApp.

Meal

While the Towernas on the Cefront Jostle of Wasilicki for attractions and waters try to pass you, as soon as you pass, the courtyard sits back and just lets it meet for a heavy life. Instead, they trust people on finding their way, and to keep on return to that custom, with the need of Harris passers -by.

And when food comes, you understand why.

Lemon, garlic and white wine in our beginnings are boiled muscles in the broth of hallumi cheese, until golden and served with a sweet chili marmalade, and – my favorite – Saganaki shrimp. The latter is settled in a chutney of fresh tomatoes, garlic and green chillies, which consists of delicious philanthropy of feta.

Beautiful-productive, and uniquely, our main, including homemade chicken squares, which is subtle, is permissible, bathed in grilled and mustard sauce.

We also enjoy a special dish of giant shrimp, served with wild rice and Metaxa 5*, orange justice and creamy tomato sauce. It is decadent and light, and is happily Greek.

And language marinara? Alight with a fresh tomato sauce, a confusion of al-dent ribbon, which is the taste of wine-ripe tomatoes, and that you are working hard to play the house again.

For dessert, we tried a trio of Greek classics: ice cream, sticky and bouncing with indulgence, and brought with spices and syrup; Melted and unexpectedly rich chocolate lava cake; And fragrant and sun-duming orange pie, cutting the syrup through the citrus with the right balance.

the chef

The kitchen is headed by Mary Polits-e Greek-Australian Chef, whose story is leveled as her Baklava. Picked by Greek parents in Australia, and engraved by Italian neighbors, its food reflects this cultural mosaic: Greek in Soul, and Mediterranean Vritti. After staying in vasiliki and working for more than 35 years, his food keeps the dinner back and time.

environment

The courtyard food enjoys a gentle discussion with a canopy that molds those who eat food with the sun’s glare, without closing it. As such in the evening and the sun sinks behind the mountains, the canopy is pulled back, the night sky is revealed and the rest is left. Hot light, soft shade and greenery bursts complete the settings.

Cost

Prices are honest and proportional. The beginning comes around € 10–15, while pizza and traditional Greek dishes are hover in € 15 – 20 honors. Seafood dishes are close to € 30, as prime stake cuts. For quality, it feels almost low.

final call

The courtyard food is not trying to be anyone other than itself – and in today’s protesting food world, it is rare. There is no website beyond general social media channels, no QR-Code menu or branded hashtag. Just a first blackboard special, quality food makes with heart care and service, at a place that has both the rhythm of the island. Make sure you travel if you find your cloth and be sure to try teak shrimp.

Disclosure: This post is sponsored by the courtyard food. Our journey was sponsored by the Aegean Airlines.

Paul Johnson

Paul Johnson He is the winner of innovations at the ‘Best Travel Influenceer’ Award from Wired Magazine. Apart from other awards, the blog has also been voted by Telegraph in “one of the world’s best travel blogs” and “Best for Luxury”.