Our Chef
Michalis NTounetas
Our Chef
The highly experienced award-winning chef Michalis Ntounetas who has been chef in Dionysos restaurant, in Baraonda and Athens Golf and has translated Alain Ducasse’s book into Greek, is our own chef.
Combining the mythical location of Monastre and his vast experience, the famous gastronomy master Michalis Ntounetas creates a memorable taste of Corfu for every visitor of Monastre.
To know us better
The Chef is answering our questions
Some things in our lives happen by chance. This is how I met the owners of Monastre, by chance through a person we both knew!
From the first time we met, I realized that this was a serious idea, that they wereundertaking something very interesting and that there was a serious basis for cooperation. The whole concept was a challenge, the monastic style, the Corfiot local goods, the place.
I came here to try to add a Corfiot touch to the Greek Mediterranean cuisine. I ask myself, where am I? In Paleokastritsa, Corfu. I have a village below. What can this village give me? Very nice fresh fish and seafood. A butcher from whom I will get noumboulo and local meat. We chose two local kinds of cheese from a little further down.
We bought kumquat fruit and made our own jam. If we find sea urchins and shellfish, we will buy them. When you are in Corfu, you offer Greek-Corfiotcuisine. The visitor does not come to Corfu to taste sushi, nor Italian cuisine. Even the locals would like to try a different version of the familiar dishes they grew up with! The basis is always the place and its materials.
The menu is neither large nor small! It is full of flavors and tones from Greece and the island! Fresh fish, lobsters from Paleokastritsa. Fresh local ingredients and our own preparations. Local noumboulo from a local producer who does not make industrial products. Local matured meat. Our own kumquat jam. "Corfiot" Pavlova with kumquat sauce. Our own pasta, our own pastries, we make a lot in our kitchen.
Everything we buy elsewhere, such as bread, is chosen to meet high standards, to be fresh every day and made with sourdough. It is our endeavor to have a menu of Mediterranean cuisine featuring Greek and local elements. The menu has also a really Corfiot tone, a modern taste of its own, based on the tradition!
As a chef, I cook everything! But I really love Mediterranean cuisine. The cuisine, which is full of light, colors, without many creams, as we grew up, but with the use of techniques.
