Corfiot cuisine is a delicious blend of flavours that is shaped by centuries of cultural influence. The island of Corfu was ruled by the Venetians for 400 years, and over time, it was also influenced by the French and English, as well as various ethnic and social groups that passed through, such as Jews and Asia Minor and Pontian refugees. This melting pot of cultures led to the creation of a distinctive and complex culinary tradition.
A Complex Cultural Profile
The island’s gastronomy is a true feast for the senses, blending the island’s classic Mediterranean flavors with the exotic spices and ingredients brought there by the Venetians. The island’s local produce such as fish, greens, olive oil, wine and a little meat were thus combined with “new-world” products like tomatoes, beans, peppers, corn, chocolate, sugar and spices. This blending of these two worlds gave birth to a rich and diverse culinary tradition, with a plethora of flavours and influences. From spicy dishes to rich and decadent meals, pasta dishes and complex desserts, Corfiot cuisine is a celebration of culture.
Today’s characteristic dishes can be broadly divided into two categories: the simple, “poor-mans” rustic fare and the decadent cuisine of the wealthy. The humble cuisine is rooted in the island’s Greek heritage and characterized by its use of local ingredients. While the “rich” cuisine of the bourgeoisie was heavily influenced by the culinary habits of the Venetian conquerors.
Special Ingredients
The island has a highly developed livestock production, with its most characteristic dairy product being the famous ‘Corfu-type’ butter, by now popular around Greece, which is off-white with a strong barn-yard aroma. In actuality, the authentic Corfu butter is pale yellow and has a more delicate smell, but is available in very limited quantities. Goat and sheep’s milk white cheeses (like feta) and the tangy cow’s-milk “Corfu” cheese, similar to the Italian pecorino, are also produced.
The Venetians left behind a long tradition of preparing cured meats. “Sopresada” (a type of pate), “salado” (salami), “fumicado” (smoked) ham, and most popular of all, the “nouboulo fumikado” (PDO), a smoked ham reminiscent of prosciutto crudo remain popular. “Spetsieriko”, a spice mixture (said to be made up of 18 different spices) is a key ingredient in the island’s famous “pastitsada” recipe (a beef stew with pasta). Until only a few years ago the mixture was only sold ready-made at certain pharmacies, which kept its recipe a secret. Today every family and every restaurant prepares its own version, which always contains cinnamon, allspice, nutmeg and cloves.
One of the most beloved local delicacies of Corfu is the kumquat fruit. This tiny, oval-shaped orange citrus fruit packs a punch of flavour, with its highly aromatic sweet and sour taste. It can be enjoyed in a variety of ways, such as a jam, a dessert, a glazed fruit, or even as a flavoured liqueur. The rich flavours of Venetian heritage include “mustard dolce”, a blend of spices, fruit, wine, vinegar, honey, and mustard powder and seeds, which is ideal for enhancing the taste of cold meats and cheeses. For a unique twist on a traditional beverage, try “tzitsibira” (ginger beer) a soft drink inspired by English occupiers that Corfu produces its own version of today. Finally, “stoccofisi” (from the Italian stocca fisso) is the unsalted, air-dried codfish that is still often used today in the preparation of the “bourdeto” recipe.
Characteristic Foods & Drinks
Robust flavours are characteristic of the local cuisine. Plenty of garlic, hot and sweet red peppers, black pepper, cinnamon, allspice, the mysterious “spetseriko” spice mixture, dill, mint, spearmint, wine, vinegar and lemon are used generously. Among the unique dishes of the island’s gastronomic tradition, the “pastitsada” takes first place in terms of its widespread popularity. Rooster (or beef) is cooked in a rich tomato sauce seasoned with ‘”spetseriko” and served with thick pasta and grated kefalotyri cheese. The “bianco” is based on fish cooked with potatoes, olive oil, garlic and lemon until a thick sauce is formed. “Bourdeto” is another popular fish (or octopus) dish cooked with onion, red pepper, sweet and hot spices, and lemon. While in “savoro” the fish is fried and marinated for a few days in a sauce of olive oil, vinegar, garlic, oregano and rosemary.
“Sofrito” is made with thin slices of flour-fried veal that are simmered for a while in a white wine sauce with chopped garlic, parsley and salt and pepper. “Stokofisi” (air-dried cod) is cooked with onions, tomatoes and red pepper. “Tsilichourda”, cooked like a very thick soup, is the island’s Easter stew. It is made with lamb or goat’s entrails, onions, parsley, dill and lemon. The “frigadeli” is a meze for ouzo that consists of pieces of liver seasoned with garlic, pepper, oregano and cinnamon, wrapped in suet and grilled. “Tigarelli” are wild greens (wild cabbage) cooked with chopped onion, garlic, tomato paste and red hot pepper. “Poulenta” (Italian polenta) is a thick cream made from cornflour that’s boiled in water. It accompanies meat with sauce or is eaten plain with cheese or even jam.
Finally, “Pastizio dolce” is not served in restaurants but is a recipe indicative of the baroque culinary tastes of the Venetians. Pieces of beef, rooster, lamb, pork, sausages, boiled eggs, ham, salami, thick pasta and various condiments are spread between two thick sheets of dough. The surface of the food is covered with tomato sauce and grated cheese before being cooked.
The Sweet Side of Corfu
As with its broad array of savoury foods, Corfu has a very wide choice of desserts, from simple treats to complex sweets with the obvious Venetian influence. “Sycomaida” is made from dried figs, fermented with ouzo, mastic, grape must and plenty of pepper. It is shaped like a burger and wrapped in walnut leaves.
“Fogatsa” is a relatively unsweetened local Easter brioche enriched with kumquat liqueur and kumquat spoon-sweet or with cognac and bergamot spoon-sweet. “Mandolato’ is made with honey, sugar and egg whites and stuffed with almonds.
“Gialletia” (giallo in Italian means yellow) are small fried sweets made of cornflour dough and sprinkled with honey or sugar and cinnamon. “Tiganites” are doughnuts drizzled in honey, while “frittolas” are pancakes with raisins, lemon or orange zest, and “koutsouli piperati” are a spicy biscuit with honey. More complex desserts include the “pastafriola”, which is pastry filled with jam and “Poutinga” is an English-influenced sweet similar to bread pudding that’s made with breadcrumbs or stale bread and raisins.
Wines of Corfu
Until the Venetians came to Corfu, the island was full of vineyards. The Venetians destroyed the vineyards and planted olive groves in their place, which meant that the island’s viticulture died out almost completely. Today, winemaking Corfu is beginning to recover as many winemakers are reviving local varieties and establishing well-organized wineries that are also open to visitors.
The local varieties are the white “Kakotrygis” and the red “Skopelitiko” and “Petrokorito”. The PGI Corfu wines (Corfu Local Wine) can be produced throughout the island, while PGI Halikouna (Local Wine of Corfu) wines are produced in a small area in the southwest. There is also a microbrewery on the island which produces a good variety of local ale-type beers.
Best Corfu Restaurants
Venetsianiko Pigadi (Venetian Well)
An atmospheric restaurant in a building of Venetian architecture, in front of the historic Venetian well and the church of Panagia of Kremasti. The menu by the chef-patron Yannis Vlachos is a creative reimagining of traditional Corfiot recipes with a modern gastronomic point of view. (Corfu, Kremasti Square 1 Lili Desyla 1, 2661 550955)
Etrusco
One of the most notable Greek restaurants and the home base of award-winning Corfiot-Italian chef Ettore Botrini, this is where the chef draws inspiration from local tradition and creates inventive haute cuisine dishes that offer a singular and highly sophisticated dining experience. It is surrounded by the Etrusco estate which is overgrown with flowers, aromatic herbs and vegetables for the restaurant’s needs.
(Corfu, Kato Korakiana, 698 885 6622)
Arcadion Bistrot
A venue with a view, from its roof garden, of Corfu town and the old fortress. Award-winning chef Alexandros Lepesis curates a creative menu with references to well-known local dishes. (Corfu (Chora), 44 Kapodistriou Street Liston, 2661 030110)
Botrini’s Corfu
With a menu that screams with Mediterranean character that has been curated by Michelin-starred chef Ettore Botrini, the restaurant is surrounded by a lush landscape and overlooks the Ionian Sea and the opposite coast of Aitoloakarnania. (Corfu, Benitses, 11th km. of Corfu-Lefkimi National Road, Hostel Angsana Corfu Resort & Spa, 2661022900)
Nolita Corfu
The sibling of the Athenian Nolita puts out tables in Corfu’s central square opposite the Town Hall. Here you can try contemporary Italian cuisine by chef Yannis Lioka with a creative menu influenced by local recipes. Pasta, pizza and dishes such as garpina with pickle cream and sweet onion. (Corfu, 71 Gilford Street, Town Hall Square, 2661 042810)
Aristos
A lavish restaurant on the uniquely beautiful peninsula of Kommenos, which overlooks the bay and the Ionian Sea. The menu includes refined flavours inspired by Greek and Mediterranean cuisine. A special dish is the crayfish with fennel and sea samphire in a creamy fish sauce. A good wine list. (Corfu, Grecotel Corfu Imperial, Kommeno, 2574359730270)
Kafesas
A family-run taverna with rustic decor and a wooden terrace that looks out to the sea. It serves authentic Corfiot dishes such as pastitsada, sofrito and bourdeto, fresh fish and local delicacies made with local ingredients and homemade appetisers. (Corfu, Agios Georgios Argyradon, Lefkimmi, 2662 051090)
Flya
An all-day restaurant situated between a swimming pool, the renovated old olive oil mill and the Ionian Sea. Corfiot chef Spyros Agios creates dishes that are conceptually modern and innovative inspired by traditional cuisine and local ingredients. (Corfu, guesthouse. “Olivar Suites”, Mesoggi, 2661 080300)
Pomo d’Oro
A wine restaurant in a picturesque square in the town’s historic centre. You’ll find a contemporary Mediterranean menu created by chef-owner Aristotelis Megoulas that’s based mainly on local organic products. Typical dishes are the ravioli with lamb ragout, fig and white chocolate tart and the seafood broth with tomato water. (Corfu, 13 Skaramanga Square, 2661 028680)
Toula’s Seaside
A seaside restaurant focusing on specialities that has been operating since 1981. The kitchen is headed by Mrs. Toula, who prepares dishes of the Corfiot tradition, such as her famous bianco, but also other dishes inspired by modern Mediterranean cuisine. Desserts are curated by pastry chef Dimitris Chronopoulos. (Corfu, Agni Beach, 2663 Corfu, 2663 Agni Beach 091350)
Klimataria (of Bellos)
A restaurant that opened in 1997 in a renovated traditional building belonging to the owner’s family. It is a must-visit destination for locals and visitors who appreciate authentic Corfiot cuisine. Apart from the traditional Venetian recipes like bianco and bourdeto for which it is famous, you can enjoy fresh-fried or cooked local fish. (Corfu, Benitses, 697 435 0900)
Fisherman’s Cabin
A cozy taverna for discerning fish eaters located at the end of a path through a thick Corfiot olive grove. Fresh fish, a rich lobster pasta and rare seafood meze dishes are served by the sea.
Corfu, Makrades, Agios Georgios Pagoni, 698 907 9313.
Read also:
Korissia: The Lagoon in Corfu with Sand Dunes and a Cedar Forest
Grecotel Corfu Imperial: Cosmopolitan Corfu hotel’s experiences
