Renowned Greek chef Asimakis Chaniotis is celebrated for his innovative take on traditional Greek cuisine. Born and raised in Athens, Chaniotis honed his culinary skills in top London restaurants like Pied a Terre and Pollen Street Social before returning to Greece to showcase his culinary prowess.

Currently serving as the Executive chef at Terre Mouikis in Kefalonia, I eagerly anticipated my visit to the restaurant, which opened shortly after my last trip in 2023. Chaniotis gained global acclaim as the head chef of the Michelin-starred Pied a Terre in London, where his contemporary twist on Greek classics using locally sourced ingredients stood out for its visual appeal and rich flavors.

Known for his meticulous attention to detail, precise cooking techniques, and dedication to seasonal and sustainable produce, Chaniotis has earned numerous awards, solidifying his status as a top chef. Therefore, I was intrigued to see his contribution to an island that holds a special place in my heart, having lived and worked there from 2010 to 2013.

Located near the main square in Argostoli, Terre has transformed the open-air space previously occupied by Casa Grec into an upscale and inviting dining spot. The menu features inventive versions of traditional Greek and Kefalonian dishes, alongside classic options, with secretive online pricing hinting at a luxurious dining experience.

Upon arrival, we were pleasantly surprised that the dishes were not as pricey as anticipated, questioning why this wasn’t advertised online. Seated on the upstairs terrace, we perused the cocktail menu, food selections, and wine list. The sommelier expertly recommended wine pairings for our dishes, while we started with cocktails.

When ordering, the initial waiter forgot our cocktail request, delaying their arrival. Despite this, the starters were promptly served. I enjoyed the beef carpaccio, beautifully presented and bursting with flavour from the mustard mayonnaise and capers.

India tried the riganada, This version was made with a twist of feta foam, topped with oregano. Unfortunately the tomatoes were very wet, with the seeds and inners having soaked into the bread, making the whole dish quite soggy. For me this could have been been a beautiful dish, had the tomato flesh been used without the seeds, allowing the bread to remain crispy and giving some texture, which is a big part of food for me.

After a long, 35 min wait, the cocktails finally arrived and were worth it, but it delayed our meal progression. For mains, I chose the Lamb Shank Giouvetsi, a familiar dish, with a number of Orzo recipes available here on the website. This one was slightly marred by dry lamb, although the orzo was delicious.

India opted for a deconstructed Kefalonian meat pie. The traditional pie is a full of flavour pie, filled with meat and rice, although this versions was disappointingly resembling cat food in presentation and overly sweet in flavour, less than 1/4 of the dish was consumed.

The underwhelming main courses deterred us from trying desserts, although the accompanying wines were delightful. My high expectations, fueled by the restaurant’s mystique and lack of online pricing, left me wanting more from this new venue. Despite the potential in the dishes, the day’s execution fell short. I remain hopeful for Terre’s future success as a fine dining establishment on the beloved island, eager to see its development.