Review: Sea salt, Svoronata, Kefalonia, Greece

The last day of the vacation can feel strange when your flight is not late. We had to allow a lot of our travel period from Fiskardo north to north to the airport in Kefalonia, but equally we did not want to spend more time on the go.

With our load, but our flying not some hours, we do one last – a meal for our trip. Also, we found ourselves in SEA Salt Esvoronata – a marginal marginal marginalized marine restaurant and last evening meal, but still under the 10-minute drive from the airport.

Food

The Kwabebale Kwaamo is a mediterrana in the heart but with accuracy and play which means the main goal of the cliten. Like new fish and marine restaurant to the sea, we are firmly recommending the fishery, but there are meat options such as a slightly cooked rainfall or chicken with a romesco cheese.

Among our first time was Mediterranean Mid, a rocket and the mixed, lighter, fresh, and securities.

I have chosen scallops – well chosen and edited with the Pea Pean Purée with Bacon Crump, and was arranged by the spread of black garbage caviac to bring the view of the Music.

My son had more octopus, combined in the middle of the chicken, onion, cherry tomatoes and the brightest Sage Crème – dear, and a fiery.

For Mains, we all chose various fish containers. The sea came and the two sprinks, and the light and flesh skin, and worked on the flock, smoked Aubray and new vegetables.

For a heart addict, try a marine giochets containing the Orzo Pasta focused on the wealthy broth Tomato, tenderly equipped with mussels, clams and crab.

And let’s forget that SwowFish S works on top of the base of Purée, next to the Quinoa and Artiches.

But Showstopper was my BlueFin Tuna stomach from the special menu – a lot of roasted vegetables in the middle, it was the type of a bush that can see your Return Flight to eat again. And with the airport closest, I think it is possible!

To finish, we crawl latest Lart and Chocolate Souffallé among us. A former man who was still with a group of wonderful criminals, when the arrival later came warm and melted, and completely submissive.

The menu also moved us through orange pie, and the caramel cheiscake, leaving us in a quiet sense of non-permanent business, and justifies in one return day.

Chef

Chef George Sopaths, 33, brings more than 15 years of kitchen experience, working on 5 stars and high-quality restaurants on the other side of Greece. After years of traveling and respecting his masterpieces, he returned to Kefalonia and was a headback of the sea on the beach from the first day. In addition to our colleagues, George also is a close friend with the Dimitris Karloukas owner.

He looks at seafood and has a deep understanding of new ingredients. His cooking is all about simple, quality and taste. George uses vegetables received in your area and newly caught fish to create very good potential containers that the island should give.

Ambience

Sea salt is banned on top of two flight levels, he was gently surprised one above, but both appreciated the monitoring of the sea and the glittering sea. There is a dear air that passes passes and the type of place where time can feel spilled – we feel well. And what is the best way to pass the time when you actually wait for a flight …

Cost

This is reduced food at real price – an unusual combination. Stamps and salads are ranged from € 10,20, the main mains have visited approximately € 20-25. There is few prompts: MISO Black Cod at € 32 and BlueFin Tuna at € 39 per 100g per 100g. Desserts are € 7, a small amount of the best end.

Final decision

Until the last Sudpers, this was good as it happened. One last swim, one unquestionable, and too short driving at the airport, which means we can raise our time away from the airport and without stress. Sea salt is well-lined for dinner, but evenly it can be ideal, acceptable to kick a man’s arrival in Kefalonia.

Disclosure: This post is supported by sea salt. Our trip was sponsored by Aegean Age.

Paul johnson

Paul Johnson is a luxury movie editor and work in a travel industry for more than 30 years. He is the winner of new things to get the Travel Travel Influencer ‘in a string magazine. In addition to some prizes, the blog also vote “one of the best blogs in the world” and “best comfortable” is the telegram.