Food & Cuisine in Corfu

Corfu's gastronomy has survived through ages and is still living to its advantage as being the centre of civil, commercial and cultural exchanges. For over 400 years Venetian domination and periods of English, Russian and French rule have left their mark, the knowledge and the ingredients used in the western European cuisine through the recipes of traditional Corfiot dishes.

While the local cuisine of Corfu is widely available, it is best sampled amid the local atmosphere, enhancing both the flavour and the experience.

Olive oil, used pure or cooked, is one of the major ingredients in Corfiot cuisine as well as in the cuisine of all the Mediterranean countries. The blossom-honey, an excellent and delicious addition to any breakfast table, with its delicate taste can be found almost everywhere in Corfu. The koum-kouat, as liqueur, dessert sweet, jellied fruit or marmalade, is one of the characteristic Corfiot souvenirs.

Our Corfu Restaurant Guide below highlights some of the best things about the food and cuisine on Corfu, as well as a number of restaurants and taverns where you can get a great local meal. Many are located near some of the fantastic markets and shops in Corfu and are ideal for taking a break from finding that perfect souvenir. Check out our Greece Restaurant Guide for even more information on Greek cuisine and dining out across the country.

Food & Cuisine in Corfu

In Corfu, you can eat your fill of Mediterranean cuisine, which is considered to be the best for boosting longevity and well being. The restaurants in Corfu serve some of the best food in Greece, and at the traditional Greek tavernas you can choose your food by merely opening the steaming casseroles that are available.

As you wander through the streets of Corfu, you will be enchanted by the tantalizing aromas of the local Corfu cuisine that waft through the air. Delicious moussaka along with a refreshing Greek salad and the extremely healthy tzatziki, a Greek appetiser, will become a staple during your stay.

The daily, open-air markets filled with a variety of fresh fish and vegetables offer all the ingredients that are necessary to prepare Mediterranean dishes. The great variety of local wines will also become a part of your everyday lifestyle.

Popular Dishes

The most popular Corfiot dishes have their roots in Venetian cuisine. These include sofrito (sliced veal prepared in vinegar and flavoured with parsley and garlic); pastitsada (comprising pasta and meat); and bourdeto and bianco (fish stew flavoured with pepper and garlic, respectively).

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Local Cuisine

Most dishes in Corfu are characterised by a typical Mediterranean flavour; they neither lack spice nor have too much of it. Most of the local specialties are made of the available local ingredients, particularly olives, vegetables, tomatoes, lemons, and fish. The style of cooking is similar to that of yesteryear.

The most popular local dish is pastitsada, where its ingredients are rooster or veal cut in pieces, olive oil of course, onions, tomatoes, a variety of spices and it is served with macaroni and grated Kefalotyri.

Another popular dish is sofrito which is made from sliced beef cooked with olive oil, parsley, garlic, vinegar, salt and pepper and it is served with mash potatoes.

Fish is very popular in Corfu, grilled, baked, fried or cooked in a traditional way, such as bourdeto or bianco with particular fishes. Bourdeto is perfectly made with scorpion or black fish, olive oil, onions, tomatoes, red pepper and lemon juice, whilst bianco can be made with sea bass fish, black fish, mullet or cod together with garlic, olive oil white and black pepper. Other popular seafood include octopus, lobsters, shrimp and squid.

Cheese is an important ingredient in Corfiot cuisine. Feta cheese, a white, friable, and acrid cheese prepared from goat, sheep, cow or mixed milk is considerably popular. It is most commonly used to enhance the flavour of various meat dishes and salads. Often, it is also used as a spread. Another commonly used cheese in Corfiot cuisine is Kefalotiri. It is harder than feta cheese, and is often used grated, in a manner similar to Parmesan cheese.

Meats in Corfu

The most eaten meat in Coru is lamb, and the most popular local dish is moussaka; however, lamb is also enjoyed grilled and marinated in lemon juice and olive oil. Skewered lamb is best flavoured with fresh oregano. Another herb that is popularly used with lamb is rosemary; a lamb leg is traditionally served with avgolemono sauce, which is made from a mixture of lemon and eggs.

Seafood in Corfu

Corfiots like their fish to be whole; in fact, in most dishes the fish's head and tail remain attached during cooking. Different herbs are used to flavour fish, which is marinated in lemon juice and olive oil. The most popular styles include grilled and baked fish. Other popular seafood include octopus, shrimp and squid.

Drinks

The most popular drinks in Corfu are wine, tsitsibira, ouzo and retsina; these are popular with both tourists as well as locals. Ouzo is a clear alcoholic drink prepared from vine stalks; aniseed is often used to add flavour to the drink. It is normally diluted with water, lending it a milky colour, and tastes best when accompanied with olives and meze. Retsina is a white wine flavoured with pine resin and is best had chilled. It can also be had with a dash of soda to lessen the strong flavour of resin. Greek wine has improved considerably over the years, and today, several palatable wines are readily available. As for beer, mostly lager style beer is available, which is served chilled. Tsitsibira is a pure refreshment made by lemon, water and ginger.

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