Corfu Greece - Gastronomy

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Corfiot Cuisine - The Gastronomy in Corfu.
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CORFIOT GASTRONOMY

Whether dining at a local ‘tavern’ or an elegant restaurant, Greeks take their time over food. The native cuisine is delightfully uncomplicated and quite different from what is usually found in Greek restaurants abroad.

Much of the cooking relies on simple seasonings, fresh meat, olive oil and vegetables. Typical dishes include fried meatballs, squash balls, octopus, shrimp, squid, cheese, olives, stuffed wine leaves, tzatziki (garlicky yogurt with cucumbers and herbs), eggplant dip, small sausages and giant beans. You can find mezes at an ouzeri (serving ouzo (an anise-flavored liqueur)) or at a mezedopolio (serving locally produced wine or beer); both of these types of restaurants are open only during the day. 

 

For the evening meal, Greek taverns serve such specialties as: 

 Moussaka (lamb, eggplant and béchamel sauce).              

 Pastitsio (lamb or goat meat with pasta and tomatoes).

 Stifado (braised beef with onions) and Paidakia (grilled lamb or goat chops). 

CORFIOT CUISINE

 Corfiot cuisine is considered to be one of the best in Greece. In big restaurants or small taverns, which you can discover by walking along the kantounia (alleys) of the old town, you can taste pastitsada, sofrito and other Corfiot specialties, all of course accompanied by the aromatic local wine. Try fresh fish at the coastal villages of Corfu, lobster at Palaeocastritsa and well-cooked game at the mountainous villages of Pantokrator.

 

   

 All this must of course be accompanied by the exquisite local wine, praised even in the Homer times as mentioned in the Ulysses.

Janis Restaurant

 Some desert is a must after you finish your main course, preferably kumquat, mantoles (walnuts covered with caramel) and white and black Corfiot mantolata (nougat).

   

 We have included some recipes that may be worth of trying. Good luck!

 

Recipes   -   Wines


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