Tour a Luxury Villa in Corfu

Corfu has long been an isle of refuge and respite. Unsurprising then, that recent years have seen this Greek island sanctuary welcome waves of worldwide visitors, many hoping to eclipse the pandemic beneath the Mediterranean sun. From creatives to billionaires and their friends, a flurry of activity is transforming once summer-only residences into cozier year-round homes.

With a rare 360-degree view of the Ionian sea, this family residence is full of natural light and a colour palette inspired by the Mediterranean below. Set on 2.9 acres, Anassa is located just off the main road to Agni Bay, and was built with local stone, maintaining the traditional character of the island.

Offering privacy throughout, the estate features three properties, including the main home and two villas. The main home boasts six bedrooms with en-suite bathrooms, a steam room, gym and cinema. The interiors are elegant and romantic, furnished in pastel tones it has an elegant yet cozy feel.

Insights Greece - Tour a Luxury Villa in Corfu

Double gates open up onto a tarmac driveway which leads to a large garage and there is also an elevator, which leads to the main entrance of the villa and its guesthouse.

Outside you will find a terrace carved into the rock, providing natural protection for the shaded lounge/ dining area, which leads to a free-form infinity pool with spectacular sea views. From here you can also walk down to a small private cove, which is the ideal spot to relax and enjoy the crystal clear waters.

Insights Greece - Tour a Luxury Villa in Corfu

Taking its cue from the immutable light of Greece, every aspect of this 12.8 million € listed property exudes a radiance that captures all its guests. With bright white interiors and a large outdoor lounge overlooking the azures of the private pool and the bay below, this property is the perfect retreat for those seeking privacy within a gated community.

Just a short walk away from the picturesque Agni Bay, an unspoilt sandy beach on the north east of Corfu, it’s just under 30km from Kerkyra town, which is less than an hour’s drive. 

Click here to view the property 

14 Greek Regional Airports Receive Major Upgrades

Many popular Greek airports are ready to welcome visitors again- as the huge upgrades are designed to greatly enhance the passenger experience of local and international travellers. 

Fraport Greece launched the airport development program in April 2017, with 11 island and three mainland airports across Greece receiving major upgrades as part of the innovative €440 million airport development program.

Insights Greece - 14 Greek Regional Airports Receive Major Upgrades

Having finished three months ahead of schedule, the completion includes five brand new terminals, the expansion and modernisation of five existing terminals, and upgrades of four other terminals. Construction projects at airside operational areas of the regional airports included renovating 12 runways, improving ramp areas, and constructing and renovating 12 fire stations. All of the airports have also been equipped with new state-of-the-art baggage handling and security detection systems.

Construction projects were completed at the airports of Zakynthos, Chania (Crete) and Kavala. Also on the mainland, Aktion Airport’s terminal had a complete overhaul, on the island of Samos, the airport terminal was modernised and expanded and Skiathos Airport has been completely refurbished and enlarged.

Odysseas Elytis Airport in Mytilini features a new terminal and similarly the new terminal at Kefalonia offers some 10,700 square meter of space for passenger comfort, including more services, a 70% increase in the number of check-in counters, and twice as many security checkpoints and departure gates.

On Mykonos, the redesigned terminal is now 50% bigger and combines traditional Cycladic architectural highlights with modern airport facilities. As a result, there is more space for check-in counters, departure gates, as well as a unique ambiance with attractive amenities.

Insights Greece - 14 Greek Regional Airports Receive Major Upgrades

On Rhodes, the airport has also been upgraded to offer world-class services. The terminal has a larger check-in area, plus more security checkpoints and baggage belts, a wider choice of shopping and dining. The apron in front of the terminal was also redesigned for improved operations.

Similarly, in the second quarter of 2020 Corfu Ioannis Kapodistrias Airport opened a new terminal and the islands of Kos and Santorini also underwent major redevelopment.

Final construction works were also completed at Thessaloniki Makedonia Airport, the largest airport in Fraport Greece’s portfolio. This €100 million development has created a new terminal complex that is said to rival Europe’s most popular airports. The new terminal is linked via skyway bridges to the redesigned existing terminal – doubling the amount of terminal space available. More check-in space, twice as many departure gates, and a wide range of restaurants, cafes and shops now shape a completely new environment at the international gateway to Greece’s second largest city.

Marking the official completion of the construction program, Fraport Greece CEO, Alexander Zinell announced, “The completion of this emblematic, €440-million construction program of 2021 fills me with pride and optimism. These airports will serve as a catalyst for re-starting the vital Greek tourist industry. I am confident that these new state-of-the-art airport facilities will fully welcome and satisfy travellers wishing to explore the beauties of this magnificent country.”

*Images: Fraport Greece 

Corfu Revisited: Rediscovering the Roots of My Family and Wine

The alluring attraction and wanderlust for discovering the world prompted me in 1971 to leave my native Corfu behind. Fourty nine years later, with a life’s journey across four countries outside Greece in two different continents, I have returned to my island of birth.

It was for a very special kind of research – and impressive discoveries – that involved both my work in wine and my hundreds of years’ old family history.

Insights Greece - Corfu Revisited: Rediscovering the Roots of My Family and Wine

Wine was part of my upbringing as early as from the age of nine, when my mother handed me a tumbler with a small amount of wine and topped up with water as I was the eldest. Little did I know then that wine would become a major part of my adult life. When I set off on my travels as a young man, exploring and recording the fragmented Greek vineyard in the 1990’s, I knew nothing of Corfu’s wine. Of the 60 wineries featured in my Greek Wine Books I had included only one Corfu winery, that of Livadiotis from Halikouna. Over 25 years and 730,000 km later I became increasingly curious to discover what the status of wine on my island really was, as there is a wide difference in public perception and reality regarding this matter.

Meanwhile, Corfu magnetised me later in life for a different reason as well. What I was stunned to learn only a decade ago, after deciding to deep dive into my ancestral roots, was that my paternal family history connected to Corfu dates back to 1503. This was a time when Venice gave my stradioto ancestors passage and privileges from Nafplio to Corfu. Fascinatingly, the Archives on Corfu are incredibly well organised, something that is unique to the modern Greek state. A long-standing research had taken me to a point where a documentary was now within reach. The digitalised archives of my Notaro Publico ancestors 1686 -1830 make for riveting reading of the island’s social history. The documentary is not about my family per se but about the merchant classes and their often-scandalous lives. Their dealings, affairs and more.

Insights Greece - Corfu Revisited: Rediscovering the Roots of My Family and Wine

This research simultaneously brought me to finally see first-hand what changes, if any, had occurred over time in the local wine scene. Timing could not have been better as there have been completely unknown developments. Two of my contacts on the island introduced me to exciting new ventures. Nikos Kotinas in Lefkimi led me to the most recent of vineyards and winery of Borovino; and chef Aristoteles Megoulas, to the local produce he has been supporting, Pontiglio in Lefkimi and Nicolouzo in Ano Korakiana. These three vineyards and the second generation of Livadiotis of Halikouna to be reviewed on my website Greek Wine World.

As I write these lines Gerald Durrell’s tongue in cheek comment on Lawrence runs through my head: ‘My brother is conducting an exhaustive study of the islands wine’. I have been doing the same but probably in a different way. This visit was my great chance to get fully up to speed with the impossibly verdant island’s wine bounty. For example, I discovered that new, 15-year-old vineyards are heralding a revival. Another great revelation regarded the true face of Cacotrigis, Corfu’s signature grape. Forget the farmer-produced, orange-coloured stinky brews; the new generation is semi-aromatic and textured. And yet Insights Greece - Corfu Revisited: Rediscovering the Roots of My Family and Wineanother revelation: the new-to-me mysterious red grape called Skopelitis. It doesn’t, as you may presume, hails from the eponymous Sporades island, its vinous tasting profile bears no resemblance to anything else anywhere in Greece nor nearby Sicily or Southern Italy.

Perhaps the best part is yet to come. As I discuss my findings with my academic and technician friends new task lists are being created. There is so much more to come from custodians holding completely unknown to any of us grapes. That is another story to be told when DNA results have been completed. As for my ancestral DNA and all the stories to go with that, the roots run so deep and the fruits are so rich that all I can say is watch this space for a fascinating documentary.

Wine Expert Nico Manessis: My Greatest Grape Moments

Acclaimed wine writer Nico Manessis, author of The Greek Wine Guides, has travelled nationwide for decades discovering grape varieties. Here he shares the grape moments that shaped his life.

My first memory of grapes is of one particular summer holiday. It was not in a bucolic setting, just a few rows of vines by a fishing village. Two hands: one holding a ferendini, the hook-shaped cutter used to harvest grapes, and in the other a cluster of Vertzami grapes. This Ionian island specialty is known for its – rare for a red grape – high-acidity and dark purple-blue hue.

Drama unfolded as the hand slowly squeezed the bunch tightly, with juice dripping through the fist. I had never before experienced a blood-of-earth scene and it is still with me.

Insights Greece - Wine Expert Nico Manessis: My Greatest Grape Moments

The next grape is deeply etched in my mind and more existential for a number of lovely reasons. Picture the then-empty sandy beach of Agios Gordis on the western shoreline of Corfu. As a carefree teenager, the agenda of the day was to spend as many hours as we could submerged in the sea. Usually, in the afternoon, the swollen waves added another joy as we attempted body surfing, which at the time was a step of growing up. Salt and sand encrusted on our bodies were the closest to embodying a peeling reptile existence.

Siesta was unheard of; we slept early and rose at sunrise. Our rooms were behind a beach taverna surrounded by Moshatela grapes – one of the many Muscats. A village woman with a colourful headscarf handed me a cluster of golden grapes and suggested in her singing accent that I go and wash it in the sea before eating it. En route, the burning sand made my bare feet pick up pace as I rushed into the cool, foaming waves. As I pulled the grapes from the seawater, I tasted their sweetness, immediately followed by salt, which added a sensory twist to the whole experience. How can I forget a tasting profile as diverse as a fruit salad with the added bonus of juices running down the sides of the mouth? It was bliss.There is another subplot to this Moshatela. As the sun was setting on the green doors and ochra-whitewashed rooms, I was approached by a girl who was holidaying there too. Amongst the flickering dusk rays, her lovely smile gave me my first kiss. Truth be told, I remained speechless for most of that evening as I gazed at the stars above. Now, when I drink dry Muscats, a smile spreads over my face.

The Mediterranean scenery was removed when I moved to London for my studies. Human adaptability is a marvel. The weather did not affect me; I loved the rain and grey skies. People were more reserved, and I learned to exist in a new environment.

It was on a weekend’s invitation to a distant relatives’ cottage that looked straight out of Insights Greece - Wine Expert Nico Manessis: My Greatest Grape MomentsAgatha Christie’s Hercule Poirot series when the third experience came when my host, who was in her 70’s, offered me a glass of Madeira. There was a choice of Sercial or sweeter Bual. The bone-dry Sercial instantly struck a chord: burnt sugars with searing acidity. Not yet able to articulate much in that direction I mumbled “now this is wine!” or something to that effect.

I still had no real interest in wine until I visited a friend in northern Italy. While walking in thick fog by the river Arno in Pavia, I spotted a dimly lit wine shop. We entered and in my best Corfu-Italian voice I asked them for a really good bottle of red wine.

The shop was owned by two brothers. One of them asked me, “why”? I told them that I was 23 and looking for a starter experience of “a really fine wine.” They turned away and spoke in hushed tones. One of them asked me to go down to the cellar with him. He handed me a bottle of Barolo Maurizio Fracassi 1967. He informed that it was ” a miracle vintage”, as the weather only picked up in late summer, yields were tiny, so it managed to properly ripen.

The wine was exactly what I had wished for. Its tannic structure, high acidity, and staying power left me in complete awe. It was my Road to Damascus moment.

I will be forever grateful for their brilliant recommendation, that put me on the always thrilling, lifelong wine road.

You can find more of Nico’s grape adventures at greekwineworld

Luxurious Handcrafted Candles Made in a Small Corfu Village

Greek brand CHOE was launched a few years ago, in a small village on Corfu, by a couple of talented designers aiming to create natural candles that would delight the senses and insert some luxury into everyday life.

“We use natural materials such as wood, fabric, glass, and bronze, through a series of designs. All of our product lines are hand-poured and handcrafted, furthermore, CHOE’s candles are made only after order,” says owner and creator Helen.Insights Greece - Luxurious Handcrafted Candles Made in a Small Corfu Village

IN+SIGHTS GREECE recently spoke with Helen about their stunning range of candles that are inspired by Ancient Greece and designed to stimulate the senses, and change the mood in any room, while also adding aesthetic beauty to your home.

Tell us a bit about your experience in candle making?

Our training in the industry is mainly based on years of experience with common commercial candles. After countless trials with more exclusive materials (natural oils, essential oils, beeswax, etc) we ended up gaining more specific knowledge on natural fine waxes. On the other hand, our design and handcrafting are mainly based on academic studies and previous work experience in the arts.

What inspires your creations?

CHOE designs are mainly inspired by Ancient Greek culture, with an emphasis on those elements that are preserved in the modern world. Part of our inspiration is also found in Mediterranean nature, our childhood memories, and the scents that remind us of them.

What is the vision behind the brand?

CHOE is an environmentally friendly brand with an emphasis on design and art. We use natural materials and sustainable wax resources while trying to reduce our eco print and waste along the production process. We encourage all who love our products to repurpose and reuse our packaging and empty vessels. This can be done in many creative ways- they can be used as pencil cases, flower vases, decor, jewellery cases- so they continue being loved.

Insights Greece - Luxurious Handcrafted Candles Made in a Small Corfu Village

Tell us about your latest collection. What is your favorite scent in this range?

CHOE’s SS2020 basic collection combines simplicity and minimalistic art forms on fabric. The special Ancient Greek-themed line for this year reflects on the Geometric, Mycenaean, Archaic, Classical, and Hellenistic periods of Ancient Greek Art. Our beloved fragrance selection is inspired by Mediterranean nature, herbs, fruit, and blooms. This year’s favourite is the Bergamot & Amber combination- a rough, yet fine scent, with a citrusy essence.

Where are CHOE candles stocked?

We mostly supply boutiques and concept stores in Greece and abroad, as well as several web stores. Our products are also available online on our website. 

On another note, can you tell us your favourite holiday destination in Greece and why?

How could one possibly choose a single favourite Greek destination? However, there is a small historical village on the island of Corfu that stands out to me. It was developed between the area of the prosperous Ropa Valley and the olive-growth hills. Strolling along the picturesque alleys, you will come across many old stone houses, flowery courtyards, and some historical ruins. The village due to its strategic location and fertile land, use to be an important centre during the Venetian era in Corfu. Nowadays it’s just a charming little village of merely one hundred residents. As you might guess, this is the place where we were born and raised and furthermore, the place where CHOE brand is located.

How would you describe Greece’s design scene in 2020?

Despite the difficulties that the pandemic has brought and the general financial recession, I find the Greek 2020 design scene very creative, while still preserving its own unique mark.

CHOE

Culinary Journeys at Botrini’s Restaurant

As soon as you arrive at Botrini’s you feel you’ve reached somewhere special and your expectations are fanned.

The very friendly, knowledgeable, and attentive staff make you feel at home, although there is always a sense of being somewhere very elegant where you can’t completely let your guard down. With seven Michelin stars and a multitude of awards under his belt, restaurateur/ TV celebrity, and poet Ettore Botrini has created three tasting menus that each tells a story. Each story connects flavours, textures, philosophical concepts, cooking traditions, nostalgic memories, creative ideas, and even a fortune teller’s advice with often playful, beautifully presented dishes. It is a sort of theater of the palate and a wonderful place to visit with someone whom you can enjoy the journey with. After at least four ‘welcoming’ amuse bouche dishes come several entrees, the main course, a sorbet, and finally a light, refreshing dessert. Advice: Eat a light lunch on the day you visit!

Insights Greece - Culinary Journeys at Botrini’s Restaurant

Type of cuisine: Modern, Creative, Greek-Mediterranean

Type of eatery: Elegant, stylish, modern, with a large garden and large white rotundas.

The low down… Since it opened in 2014, the restaurant has received a Michelin Star seven times for its ambitious menu, professionalism, and ultra-creative high-end flavours.

Décor/ Ambience: Modern and designer, with strong elements of glass (like the façade of the kitchen, which one can see through upon entering the building) and wood. The garden area is spacious but hush-hush posh.

Entrees: We loved ‘Herring, A Journey Through Time’ the service of which starts with a smoked golden herring brought to the table as décor and ends with a glass of white mousse-like cream you dip through with an extra-long spoon to discover the herring and other ingredients from the bottom up. The Cheese Pie puff with cheese, sesame, and thyme honey was also a delight.

Insights Greece - Culinary Journeys at Botrini’s Restaurant

Mains: If you want to relish an explosion of citrus (Corfiot neratzosalata or bitter orange salad) artfully combined with Swordfish Carpaccio prepared in fishermen style from the Elba island. Also delicious was the Pasta Benedetto Cavalieri cooked like a risotto, in lemon water with sea urchin. Unfortunately, as a sea urchin fan, I couldn’t taste much of it, but the pasta was gratifyingly cooked to perfection as one would hope from a half-Italian chef, and with a zingy lemon punch.

Something to drink: Every dish in each elaborate menu is paired by the restaurant with a Greek or Italian wine chosen by the restaurant’s Sommelier.

Price range: There are three tasting menus created by Botrini, My Origins (70 € a head), Travelling (120 € a head) and Ploes (90 € a head).

FYI: Botrini also has an award-winning restaurant in his native Corfu.

Location: Vas. Georgiou B, 24 b, Halandri.

Opening hours/days: Tuesday- Saturday 20:00 – 24:00.