Recipe by Gamay Wine Bar

The culinary tradition of Corfu in a modern interpretation. Τhe Pastitsado Tartare pays tribute to the iconic Corfiot stew in a bold, contemporary format. Inspired by the rich, spice-laden flavors of pastitsado, this dish transforms the concept into a refined beef tartare layered with depth and flavor complexity. The usual egg yolk is replaced by a velvety cream of gruyere cheese from Naxos or Crete, while extra virgin olive oil is substituted from an aromatic oil extracted from a slow-cooked pastitsado sauce. A dish that blends Greek culinary memory with modern gastronomic elegance.

Ingredients (serves 1)
For the tartare

  • 100g beef tenderloin (preferably organic), finely diced
  • 1 espresso spoon chili powder
  • 2 tbsp finely chopped red onion
  • 1 tbsp capers
  • 2 tbsp pickled cucumber
  • 1 tbsp mustard
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • Salt and freshly ground pepper
  • 2 tbsp pastitsado oil

For the gruyere cream

  • 50g Graviera (Naxos or Crete), grated
  • 50ml whole milk

For the spetseriko (pastitsado spice mix)

  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp allspice
  • 1/4 tsp sweet paprika
  • A pinch of chili flakes or cayenne
  • 1/4 tsp black pepper
  • A pinch of nutmeg
  • Plus: fresh tomato, onion, and olive oil for the sauce

Cooking Method

Begin by preparing the pastitsado sauce. Sauté finely chopped onion in olive oil until translucent. Add grated tomato and the full spetseriko spice blend, and simmer gently for about 40 minutes, until the sauce thickens and develops depth. Allow it to cool slightly, then carefully skim the spiced oil from the surface—this is your key flavor component for the tartare.
For the Graviera cream, gently warm the grated cheese with the milk in a small saucepan over low heat. Stir constantly until the cheese melts into a smooth, velvety cream. Set aside to cool slightly before serving.
To assemble the tartare, place all ingredients in a bowl and mix gently to preserve texture and freshness. Taste and adjust seasoning as needed. Shape into a neat mound or use a ring mold to plate. Spoon over the Graviera cream or finish with a dusting of freshly grated cheese. Garnish with herbs and a few drops of the pastitsado oil for a final aromatic touch.

Home tip: If you don’t have pastitsado sauce, you can use the flavored oil from a home-cooked tomato stew—beef, rabbit, or similar. Let the dish cool and skim the oil from the surface with a spoon.

Wine Pairing

This tartare finds harmony next to a juicy and expressive Agiorgitiko, whether from the PDO Nemea (ΠΟΠ Νεμέα) region or the PGI Drama (ΠΓΕ Δράμα). Both bring balance to the dish’s spiciness and freshness. For a more ethereal pairing, try a delicate Liatiko from PDO Dafnes (ΠΟΠ Δαφνές) with earthy undertones and soft tannins. This dish pairs well also with a rosé wine especially during a hot summer day. A vibrant rosé made from Xinomavro such as a PDO Amyndeon (ΠΟΠ Αμύνταιο) or PGI Imathia (ΠΓΕ Ημαθία) will ideally balance the spicy elements of the dish, offering an ideal pairing.