Philosophy - Corfu Restaurant“Study combined with creativity, knowledge and inspiration, talent and technique. That’s what cooking is about. And of course devotion and hard work in your effort to constantly improve your level”
Our passion for gastronomy and culinary art is what urged us to create a friendly and warm environment for a journey to the world of culinary delight. Our moral satisfaction derives from the smile of a content customer. Our aim is a constant search for the composition and the perfection of unique dishes.
History - Corfu Restaurant“Tradition is the core element but tastes can change, demands vary, one cannot generalize a need and therefore constant search is what gives gastronomy its evolution”
The roots of Etrusco restaurant are based on a family tradition. Its history begins in 1992 when Etrusco Botrini from a family of Tuscany restaurant owners and an accomplished chef in Club Mediterranee for a number of years, decides to settle to his wife’s hometown in Corfu and launches a small restaurant. In 2000 his son Ettore Botrini takes over the restaurant and in a very short time, in 2003, wins his first Golden Chef’s Cap Award. From that year on and until 2006 he is the winner of the Golden Chef’s Cap Award by Athinorama magazine. From 2007 to 2010 Athinorama magazine awards him two Golden Chef’s Cap Awards every year. Etrusco restaurant was also listed among the 100 world’s best restaurants for the year 2007-2008.
Etrusco restaurant is surrounded by a beautiful green garden from which the owner and chef of the restaurant finds the raw materials of vegetables, flowers and fruits which characterize his menu. His easy access to such produce is what helped him to develop a culinary philosophy inspired by nature. The sense we get is the scent of simple, subtle and natural flavours.
Biography Ettore BotriniThe Corfiot Italian Ettore Botrini, born on 14th March 1969 and brought up in Corfu, studied Business Management and Administration at the School of Tourism in Switzerland. He has a long professional path as from 1986 to 1992 he received training and worked with his father Etrusco Botrini, a chef himself, in numerous MED Clubs all over the world. In the next two years he worked in the family business “Etrusco” restaurant in Corfu, an award winner among the best restaurants in Greece with continuous upward rankings from food guides. In 1993-94 Ettore Botrini continued his training in various awarded with Michelin-Star restaurants in Monaco/France which was followed by his return to Corfu in 1999 in order to take over as the head chef of “Etrusco” restaurant. He continued his training though, since in 2006 he moved to Spain where he attended a number of seminars in molecular cuisine and completed his practical course. In the same year, as well as in 2009, he had practical training next to his friend and 3 stars awarded chef Martin Berasategui.
Awards - Corfu Restaurant> 2003 - 2006: Golden Chef's Cap Award (Toques D' Or) by Athinorama magazine, for "Etrusco" restaurant, Corfu.
> 2007 - 2010: Two Golden Chef's Cap Awards by Athinorama magazine for "Etrusco" restaurant, Corfu.
> 2005 και 2008: Best and most creative chef of the year by Athinorama magazine.
> 2006: "4 Best Greek Chefs" Award by Athinorama magazine (award shared with Lefteris Lazarou, Chrysanthos Karamolegos and Christoforos Peskias)
> 2007 - 2008: Best restaurant in Corfu Award for "Etrusco" by Gourmet magazine, Eleftherotypia, and an award among the 100 best restaurants worldwide.
> 2009: TV Personality of the Year 2009 Award by Status magazine.
> 2009: Golden Chef's Cap for "Etrusco" restaurant, Corfu with 17/20 points. Awards for Ettore Botrini and his cooperations: > 2005 και 2006: Golden Chef's Cap Award by Athinorama magazine for "Etrusco" –Athens Callirhoe in Athens.
> 2007 και 2008: Golden Chef's Cap Award by Athinorama magazine for Grand Balcon restaurant of Saint-George-Lycabettus Hotel, Athens.
> 2008 και 2009: Golden Chef's Cap Award and best value for money Award by Gourmet magazine for ArtO2 restaurant in Teloglio Foundation Thessaloniki. Also, best creative cuisine and best service.