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The entrance to Madison Garden in daylight, framed by citrus trees and the Corfu hills

About Madison

A garden, abar and a kitchen

One room, three disciplines, eighteen seasons of doing it the slow way. This is the long version.

IIn Our Own Words

Since2008

a vision of refined dining and drinking

Since Madison Garden opened in 2008, our vision has been to provide our customers with premium quality services, catering to the most demanding savouring tastes and setting new standards to refined dining and drinking.

To this direction, our excellent fresh ingredients are always selected and treated with care by our creative chefs, our wine and spirit list can satisfy even the most demanding palate and our experienced bartenders can prepare for you one of our signature cocktails or any of the all time classics.

Behind the bar, the list runs from our own signatures to the classics made properly — alongside a collection of spirits, and of rare rum in particular, gathered bottle by bottle over many years.

We are a team of people who work with passion and attention to detail so as to offer a memorable tasting experience.

Rejoice precious moments!

Thank you all for your appreciation and support.

The Madison Crew

IIThe Madison Philosophy

Four decisions we have never revisited

  1. I

    Chosen with intent

    Ingredients selected with care, spirits found bottle by bottle, recipes refined season after season. Nothing on the list is there by default.

  2. II

    Led by the season

    The kitchen follows the island's calendar — what the season and the morning market offer shapes what we cook that week.

  3. III

    Detail no one sees

    The temperature a spirit is served at, the ice in the glass, the order a flight is poured in. Small decisions, made deliberately, that change how everything tastes.

  4. IV

    Restraint over decoration

    Ingredients this good do not need hiding. Our chefs compose rather than decorate — nothing reaches the plate that you would not want to eat.

A Madison bartender placing a mint leaf on a citrus cocktail with tweezers

Garnish placed by hand, one glass at a time.

IIIThe Atmosphere

Two open pavilions, a tiled path between them, and the Agios Gordios hillside standing over the whole thing.

The entrance to Madison Garden in daylight, framed by citrus trees and the Corfu hills

By day

By day the terrace is shaded and quiet, citrus trees along the wall, the rock face bright above the village. The room is unhurried; lunch can last as long as you want it to.

A Madison pavilion at dusk — chandeliers lit over striped sofas, the garden dark behind

After sunset

After sunset the lanterns come on and Madison changes character entirely. Warm light pools under the pavilions, the garden goes dark and green at the edges, and the bar becomes the centre of the room. It is the hour the restaurant was designed for.

IVOur Team

A team of people who work with attention to detail

We are a team of people who work with passion and attention to detail so as to offer a memorable tasting experience.

— The Madison Crew

VIn Their Words

Guests, in public — 4.8 of 5

  • Just an Aussie on holiday who stumbled on a superb restaurant. Our entrée and main meal were both superb.

    Graham T.

    Google review

  • A fantastic spot for both dining and drinks — beautifully designed, and surrounded by lush greenery.

    Hila H.

    Google review

  • We were so happy with the meal that we went back again. Big favorites were the sea bass, the Greek salad and the moussaka.

    David C.

    Google review

Quotes as published on Google; the full reviews are one tap away.

Next

The list runsconsiderably longer

Food, cocktails, wine, premium spirits — and a rare rum collection gathered bottle by bottle.

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