Eating out in Corfu

Corfiot cuisine is neither spicy nor bland, but rich in the flavours of the Mediterranean. Specialties consist of local ingredients found on the island, especially olives, lemons, vegetables, tomatoes and fish. Many dishes hark back to the days when cooks put all the ingredients in a single pot and left it to simmer all day. The best known Corfiot dishes show their Venetian influence. Some of the most popular dishes are listed below. Kαλή όρεξη!

The pictures at the top of the page show Greek Salad, Souvlaki, Kalamari, Sofrito, Tzatziki, Saganaki, Grilled Fish, Pastisada, Tiropitakia and Galaktoboureko.

Pastitsada
A classic Corfiot dish traditionally cooked with rooster for Sunday lunch but, in restaurants, is normally prepared with beef.The meat is cooked in a tomato sauce seasoned with cinnamon and cloves. It is served with pasta.

Sofrito
Perhaps the most famous Corfiot dish. Slices of beef cooked in a garlic and parsley sauce. This is normally served with mashed potatoes or rice.

Bourdeto
This is a fish dish cooked in a spicy tomato sauce, The fish most commonly used for this is the 'scorpio', a red fish with white meat.

Bianco
Fish cooked with sliced potatoes in a white sauce made with garlic and .oil - hence the name

Tsigareli
A perfect vegetarian option. Boiled leafy greens cooked with chopped onion, garlic, red hot pepper, and salt to the taste.

Pastitsio
Layers of minced meat and pasta, topped with bechamel.

Tzatziki
Garlic, yoghurt and cucumber dip.

Kalamari
Fried squid.

Kolokithkeftedes
Courgette fritters filled with feta cheese and a little bit of mint.

Papoutsakia
Stuffed eggplants that are usually filled with seasoned mince, tomatoes and bechamel sauce.

Souvlaki
Grilled meat on a skewer which can be pork, chicken, lamb, or beef.

Keftedes
Meatballs made of pork or beef and seasoned with oregano, onion, garlic, and a pinch of cinnamon.

Horta
Wild mountain greens served tepid with olive oil and lemon juice.

Moussaka
Layers of aubergine, potato and minced meat a in tomato sauce, topped with a layer of bechamel sauce.

Yemista
Oven baked tomatoes and/or peppers stuffed with rice and herbs or minced meat.

Horta
Wild mountain greens served tepid with olive oil and lemon juice. Very rich in vitamins and minerals.

Saganaki
Fried cheese. Try it with a squeeze of lemon.

Horiatiki
Greek salad. Typically consisting of tomato, cucumber, onion, feta cheese and olives. Dressed with olive oil.

Taramasalata
A dip made from smoked fish roe, bread, onion, olive oil and lemon juice.

Tiropita
Cheese pie. Filo pastry with a feta-based filling.

Lamb Kleftiko
Slow-cooked lamb and vegetables, either baked in grease-proof paper parcels or braised in an earthenware pot.

Fresh Fish
Cooked on a grill over wood and served whole.

Stifado
A casserole of rabbit or chicken in a rich tomato sauce with baby onions.