The Island that has enchanted Poets and Kings, the harbor that joins East and West, the place that welcomed Odysseus, Homer’s resourceful hero, the heaven chosen by Poseidon for his idyll with Amphitrite…. An island with culture, history, tradition and a local cuisine that is a feast of tastes!

If you wander round Corfu, you will easily see that the local cuisine is a distinctive mixture of the Mediterranean diet. Orchards, vineyards, fishing boats and flocks of sheep and goats are all evidence of the locals’ agricultural habits.

Salads, vegetables, fish, a little meat, cheese, virgin olive oil and plenty of fruit are part of their daily dinner. Bearing the influence of Italy, the Balkans, and England and based on the traditional ancient Greek cuisine, Corfiots cook masterpieces. They are particularly fond of red pepper (paprica), garlic, onions and parsley. Typical dishes include bourdeto (fish in paprika sauce), bianco (fish in garlic sauce), pastitsada (beef in red sauce and spaghetti), stakofisi, cod with onions, cuttlefish with pasta, vegetables in red, paprika sauce, veal lungs, sofrito.

Food in Corfu is accompanied by exquisite wine, especially “Kakotrygis” wine, known since the time of Thucydides.

Local desserts are not as easy to find as nowadays they are rare delicacies made from local, old specialists with experience and knowledge. It’s mainly marmalade desserts , dry figs, fig pies (a dessert of dry figs and spices), mandoles (almonds and honey), pergamonto (plain or with chocolate), mandolato, as well as desserts based on almond kernel or whipped cream . You will recognize them by the fine scent of the Corfu bergamot (pergamonto a special white kind which only grows in Corfu), of the tiny tangerine and the kum-kuat.

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