Rich, traditional, imaginative, showing the influence of Italy just opposite, the cuisine of Corfu is a treat for all the senses. With fine restaurants featuring Italian and international cuisine, fish and seafood and a few ethnic notes for variety, Corfu’s restaurants offer both quality and abundance of choice.
(Tip): Discover authentic tastes and pure local products, in the small tavernas hidden in the neighborhoods of the villages, away from the developed tourist resorts.
Oil and wine, century-long nourishment for the place, are among the island's high values. Endless, shady olive-groves define the landscape. The natural environment, completely at one with the local varieties of grape that flourish here, has created a wide ecosystem in which the conditions for viniculture are practically ideal.
Corfu has a wine-making tradition that goes back many years. "Theotoky" wine is one of Greece's premier labels, recognised as the finest of wines - the product of years of experience and expertise from the Estate's 300 acres of lovingly worked vineyards.
The most popular wine types in Corfu are Kakotrigis (quite a few grape varieties in the Ionians have black, red and white variants, and one of particular note is the kakotrigis of Corfu), Petrokoritho (a dry red (brousko) wine), Fraoula (a strong heavy red wine), Moschato (cultivated with particular success in the region of Strinilas on Pantokrator Mt. It yields a particularly fragrant white wine and Martzavi (a dry mellow wine made from dark red grapes with heavy taste, known as black Corfiot wine).
Other traditional local products are:
Kumquat: Small Asian citrus fruit introduced to Corfu by the English agronomist Merlin and now the island’s trademark. You will find it preserved as a liqueur, candied, chocolate-coated etc.
Mandolato: A kind of nougat popular throughout the Ionian. Made with honey, almonds and meringue.
Mandoles: candied almonds.
Nouboulo: Smoked pork fillet.
Sykomaida: Pastry made with sun-dried prunes, ouzo and black pepper and
Tsitsibirra: Ginger beer. Soft drink made from lemon juice, ground ginger, water and sugar ripened in the bottle, without preservatives.
Glossary of food:
Bianco: Fish stewed with lemon, garlic and pepper, but no tomato (bianco is the italian word for white).
Bourdero: Fish stewed in a tomato sauce with hot peppers and spices.It is generally made with scorpion fish or cod, but octopus or eels may also be used.
Pastitsada: Cockerel or baby beef in red sauce stewed with pepper and spices.Traditionally served with macaroni. The most popular corfiot dish.
Savoro: Fried fish (preferably red mullet, whitebait or goby), with a sauce of vinegar, olive oil, rosemary, garlic and currants.
Sofrito: Beef frizzled with garlic, vinegar, parsley and pepper.
Tsigareli: Wild greens sautéed with garlic and pepper.
Poutigka: Pudding. Christmas sweet of British ancestry.
Tsaletia: Fried pastries made with commeal, orange and currants, sprinkled with sugar and drizzled with honey or petimezi.
Avgolemono soup: A broth made of eggs and lemon sauce, beef or lamb served on Easter