Térre Mouikis: A fine dining version of Kefalonian cuisine

Térre Mouikis Kefalonia

Chef Asimakis Chaniotis never hid his love for Kefalonia. He always promoted and spoke passionately about his home. For a long time, he wanted a culinary presence on the island and to cook Kefalonian cuisine based on tradition and using local products but with his twist. The two young men, Gerasimos and Giannis Mouikis, heard this idea, and about a year ago, together with Asimakis, they created Térre Mouikis—a fine dining restaurant in a quiet alley of Argostoli, just below the main square.

Térre Mouikis

Térre Mouikis

Térre Mouikis is a perfect summer restaurant with a lovely aesthetic. It has an incredible inner courtyard in earthly tones with lots of plants, a bar on the left, and a cozy terrace. It may have been raining on the day we visited, but it wasn't enough to spoil our evening.

The dishes on the menu are purely influenced by Kefalonia. They draw on tradition but also use modern techniques.

Térre Mouikis

Asimakis may sign the menu, but in the kitchen, the very capable chef, Yona Haidarai, executes every recipe with mastery.

Of the many I tried that night, the cuttlefish tsigaridia stood out. They were made with aromatic wild greens from the island and a tasty tomato, garlic, and cuttlefish sauce.

Térre Mouikis

Térre Mouikis

Also, the wonderful Kefalonian meat pie with mounouchi (goat), which, instead of the traditional phyllo, has broken millefeuille sheets.

It is impossible not to mention the different riganada (a local dish of toasted sourdough bread drizzled with olive oil and vinegar, local grated tomatoes and oregano) served with a rich and intense feta mousse made on the island.

I also found the blackcurrant sprinkled watermelon and grated feta dish very interesting and refreshing, which had a slight bitterness from the Aperol with which it was infused.

However, the garlic cod was somewhat weak with dill oil and caviar, as it had no intensity at all, just like the tuna with legumes.

Topping off our dinner was the yoghurt parfait with handmade madoles that was so well made and flavorful. The neutrality of the yoghurt was nicely complemented by the sweet mints, giving a very pleasant result.

Térre Mouikis

I would definitely come back to Térre Mouikis if I were on the island again. I liked how they approached traditional cuisine, highlighting local products and giving it a more modern perspective. I also appreciated the kind and welcoming service, which is hard to find nowadays.

In short, if your summer takes you to Kefalonia, make a stop at Térre Mouikis, it will pleasantly surprise you.

info: 10 Stavrou Metaxa, Argostoli, Kefalonia, tel. 2671024091
60-80 euros per person

Vasilis Dimaras is a columnist for Cantina. Translated by Paul Antonopoulos

READ MORE: Ami gastrotheque: An all-day restaurant in Athens with an Italian flair.

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