Friday, 18 September 2015

Culinary Corfu - what to eat

My primary goal of my big fat Greek holiday was met: I ate octopus at least once a day. But that was by no means the end of it, And hey, when do you get to stuff your face genuinely believing it's for a greater cause of saving the national economy?

Here are some tips as to what to eat in Corfu.


Corfu's culinary traditions tie in with the continental Greece so go silly with mezes. Dolmados (vine leaves stuffed with minty rice mixture), tzatziki, taramasalata, skordalia...and keftadakios, luscious Greek meatballs. 

But do skip that Greek salad, stifado and souvlakis and instead got for the real Corfiot treats.

Corfiot village sausage:

On the menus you're likely to find spetsofai - local sausage usually stewed with pepper and onions. Lovely. It's warm and comforting but, like food here in general, not too spicy.

Stews, stews, stews:

Corfu's long ties with Venice are another thing that are very evident in the culinary traditions. One of the local classics is Pastitsada, a meat and pasta casserole that's very much like lasagne. 

Meaty stews, result of hours of simmering are something spectacular here. You should definitely try Sofrito, veal of beef cooked in white wine, parsley and garlic.

(For my recipe, just see here!)

And should you encounter Kaisserli (another Greek classic that's found home here) , lamb marinated in yogurt and garlic, cooked with apricots, have it. Melt in your mouth magnificence.


Seeing how Corfu is an island, you should defo make the most of fresh fish and seafood. In case you're an octopus lover (who isn't?!), you're in for a treat: they have it deep-fried, barbecued and (my favourite) marinated in vinegar showcased by the first photo). In some places they even make stifado with it!


Wine-making has long roots in the island of Corfu. Kakotrygis, Petrokoritho and Skopelitiko are some of their native grapes. As far as our experience goes, the best wines come from the continent though. Wines sold in the shops are cheap but shopping can be a very confusing experience: be it red or white, they're all classified as dry, semi-sweet and sweet. Oh, and as "ideal accompaniment for food" (no shit, Sherlock)

For wines (and restaurants) you should try should you ever find yourself in Agios Stefanos, please see here.

Kumquat is a local specialty that found its way here from China. It's turned into jams, sweets and sweet liqueur that has become a Corfu trademark.




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