Barbas Project is our business concept for the corfiot restaurant which has foundations on our tradition. Raw material straight from local producers and fishermen, recipes from grandma’s Evangelia handbook and customer service based on Homer’s hospitality. The restaurant is founded on Giannis Barbas’ legacy.

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SUPPLIERS & PARTNERS

The raw materials used in our kitchen comes straight from the producers. The tavern was famous for the fresh fish, mainly from local fishermen from Mandouki, who originally participated in the decoration of the place since they brought in the shells caught in their nets.

At your first visit, you notice the aquarium decorated with rare oysters from these fishermen.

Fish is always fresh, and our policy is to keep it in the fridge topmost 30 hours since it was caught. Porta Remounda is famous for its fresh fish all around Corfu.

The meat is purchased from the local butcher, few meters down the road, like a traditional steak tavern, a widespread eating house in the small communities in the past.

The vegetables are freshly picked from corfiot gardens, a concept  based on the culture of the farm restaurant.