Nobile Restaurant, located within the serene Contessina Suites and Spa -awarded with one Michelin Key-, in Tsilivi, Zakynthos, offers a unique and refined experience of Greek temporary cuisine, expertly crafted by head chef Dimosthenis Danos and sous chef Triantafyllos Savvidis.
The tasting menu at Nobile is a journey through the rich culinary landscape of Greece, with a modern twist that reflects both the island’s vibrant local ingredients and contemporary culinary techniques.
With each dish, the restaurant reinterprets Greek flavors, showcasing the deep-rooted traditions of the country while bringing them into the present with innovative flair.
Each dish offers a balance of innovation and respect for tradition, resulting in a meal that is both nostalgic and forward-thinking.
From the very beginning, the tasting menu offers an exquisite introduction to the chef’s approach, starting with the abuse bouch tart. A fusion of fava beans, mussels, wild fennel, and caviar, this dish reimagines the classic Greek flavors of the sea, elevating them to a new level with fresh, modern ingredients.
Following this, the fish cake made from smoked eel and smoked trout pays homage to Greece’s strong seafood heritage, while the creamy chive mayonnaise and vibrant herbs introduce a modern and fresh element to the dish.
The fish cake is an excellent example of how Nobile takes familiar ingredients and reinterprets them with both respect and creativity.
Next, the shrimps from Koilada with picante tomato water, complemented by strawberries and sun-dried tomato confit. The shrimp was row, and is treated with care and combined with the tangy, spicy tomato water that speaks to the island’s Mediterranean roots. The addition of strawberries adds a surprising sweet contrast, reminding diners that even the most traditional dishes can be revitalized with new, unexpected pairings.
The homemade sourdough bread, served with olive oil and fleur de sel, is a simple yet essential touch in the tasting menu. This bread, a nod to traditional Greek baking methods, provides a rustic foundation to the meal. Paired with the finest local olive oil and a touch of salt, the bread serves as a moment of comfort and connection to the land—allowing the flavors of the island to truly shine.
As we move to the next course, the squid with summer vegetable cream and a touch of mint offers a light yet flavorful experience. The tender squid is a delicate base for the summery vegetable cream, which brings together the freshness of local produce, while the mint adds a refreshing herbal note.
The fish with three textures of celery root, risotto, tarama, and black truffle sauce, is an exceptional dish that takes Greek flavors and elevates them into a luxurious presentation. The combination of three preparations of celery root is a testament to the chefs’ technical skills and their ability to play with texture while retaining the essence of traditional Greek ingredients. The creamy risotto and earthy truffle sauce add depth to the dish, enhancing the fish’s delicate flavor while creating a rich, layered experience.
One of the most comforting and traditional dishes of the menu is the goat fricassee with egg-lemon sauce and savoy cabbage. This dish is a reimagining of a beloved Greek classic, where the tender goat meat is simmered in a rich, velvety egg-lemon sauce. The dish is finished with savoy cabbage, providing a balance of acidity and texture that perfectly complements the richness of the sauce.
The final savory course brings us to the indulgent wagyu rib eye, accompanied by crispy Zakynthian potatoes, garlic cream, and parsley cream. Wagyu beef was tender, buttery and paired with the crispy potatoes creates a mouthwatering contrast, while the garlic and parsley creams provide rich, flavorful accents.
The pre-dessert provides a moment of refreshment and a smooth transition to the final course, a delicate finish to the meal. The dessert, with yogurt and cardamom cream paired with rosemary ice cream, is an inspired take on Greek dessert traditions.
Iliana Lepida, a skilled sommelier, crafts thoughtful wine pairings that elevate each dish. With a refined palate and deep knowledge, she ensures every bottle harmonizes with the flavors on the plate, creating a memorable and balanced dining experience.