Review: Sea salt, Soronata, Kefalonia, Greece

When your flight is not late, the last day of the holiday may feel a bit strange. We need to allow for Fiwardo for Fiwardo to the airport of Kefalonia in the south, but

With us with our goods, but our flight not for a few hours, we make a final round – a remedy for our journey. And so, we find our SLES on sea salt in Sordonata – a magnificent small seafood restaurant is enough that we are acquitted, enjoy a beach and a final dinner, yet still less than 10. Airport.

Meal

The menu on sea salt is a Mediterranean in the heart, but with an accurate and fickleness that indicates the serial culinary intentions. With a direct sea view in the form of a fresh fish and seafood restaurant, we take the fish sample, but sometimes the OP chicken plaque is with a Romesco sauce.

In our beginning, the Mediterranean Figure Salad, Baby Spinach, Rock and a vibrant pile of mixed leaves were punctured by sesame and caffelonian cheese – Light, fresh and summer slaves, it is set. Tone with a cool conflict.

I open the scallops – a pea with a bacon serpent is delicately and cracked over a pea puree, and the black garlic is at the top of a scattering of the black garlic caviar to bring for a sign of mischief.

My son had a tender grilled October, which had a whispering of chickpeas, onions, cryri tomatoes and sage Krem – a beautiful, delicious company.

For the main, we all got up for various fish recipes. Sibas came in the form of two films, with a crispy skin and light and tender flash, and service with cusakus, a smoked objudin cream and marinated vegetables.

For a hearty alternative, try Seafood Giaveti, which consists of a rich tomato sipted on -jo pasta, which is generous with the sweet makers of muscles, clams and crab.

And let’s do not forget the Swordfish S served on a basis of pumpkin puree along with Quinoa and Atichoke.

But my grilled bluefin from the Shostopper Special Menu was Tuna Bailey – rich and brilliantly rare, it came with a midtur of seasonal grilled vegetables and such a dish was that you are booking your return flight to eat it again. And so close with the airport, I can do you!

To finish, we sampled lemon spicy and chocolate soufflé among us. Earlier there was a wonderful citrus gang, which was later warm and melted, and was completely bhogi.

The menu found us orange, and also teased with Namkeen Carmel Cheesecake, which left us with a calm sense of incomplete business, and justified for a day return.

the chef

33-year-old Chef George Spathis, brings out a kitchen experience over 15 years, has deteriorated at 5-Star Hotel and High-end restaurant in Greece. After years of traveling and honoring his crafts, he returned to Kefalonia and has been the head chef in the C Salt from one day. More than just one college, George is also a close friend of owner Dimitris Karlukas.

He specializes in seafood and deep of fresh material. Their cooking is about simplicity, quality and taste. George uses locally citrus vegetables and uses freshly caught fish to create dishes that highlight the best of the island.

environment

Sea salt is placed on two arous levels, gently tired one above one, but affects both sighting of the beach and shimmering sea. There is a beautiful air that passes and it is the kind of place where time does not bloom – it is well spent. And what could be a better way to pass the time when you are essentially waiting for the flight …

Cost

It is a refined food with real value – a rare rare combination. From the beginning and salads from € 10–120, mostly hover around € 20–25. There are some indulgence: Misso Black Cod at € 32 and bluefin tuna at € 39 per 100 grams. The desserts are all € 7, a small price for very sweet.

final call

As far as the last supporters go, it was as good as it is. A final swimming, an unforgettable food, and the smallest of the drive to the airport, which means that we can maximize our time maximum airport and without any steps. Sea salt is ideally placed for a farewell dinner, but equally there will be an ideal, bhogi reception to kick someone’s arrival in Kefalonia.

Disclosure: This post is sponsored by sea salt. 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”.