They are certified 100% organic, and the farm sits on the banks of Lake Korission, where you’ll see Flamingos at the right time of year. Corfu. Master brewer Claudio Mouzakitis produces a real ale called Ionian Gold and a string of trendy bottled beers including everything from a dark bitter to an IPA. With its position inside the Old Fortress, this place is a piece of history right at the heart of Corfu.

But the highlight is definitely the food. The real reason you need to make the trek there is the Spiros Karidis fish taverna. Some are harder than others to find today.Pastitsado (Sometimes spelled Pazztisada) is a hearty red wine stew with rooster or beef that is served with pasta.The exact origin of this dish is unclear as red wine stews may have been made for as long as red wine was available on Corfu – thousands of years. All of the fresh ingredients you’d expect in the Mediterranean kitchen.But there are a few particular ingredients that are worth a special mention.Wine is used throughout European and world cuisine but I don’t think I’ve ever visited a place where wine features so centrally in every traditional main course. (Seasonal availability at Pomo D’oro)A quick mention, in case you didn’t know already. But it’s rarely seen on tourist menus (Though you can sometimes find it at Ambelonas). Corfu Tourism Corfu Accommodation ... “We tried the sea food pasta and it is the best we ever had. It most likely became a tradition of the island due to Venetian rule. As we mentioned earlier, the spice trade was an essential part of Corfu life and those spices were not just used for flavor but considered important for health, and so blends were prepared by pharmacists with medicinal intentions too. And while seafood and grilled meats are among the menu’s standouts, vegetarians and vegans are also well catered for here. Much of the stock is sourced from the restaurant’s own leafy garden, but the inspiration for dishes comes from all over the Mediterranean.

Most of the stories say he introduced kumquats to the family’s estate in northern Corfu in 1860, which would have been quite a feat as Merlin would have been only four years old at that time. So it’s possible the dish began evolving to its current form some time from the 15th century. What a crazy concept!…At Salis restaurant you will taste Crete like nowhere else on the island - or in the world. The mustard is both sweet and spicy, sweetness from fruits and spice from mustard seed and peppercorns. And eggs, to bind it all together when baked in the oven.One important consideration when making a pie with a watery vegetable like zucchini is to stop the pie getting soggy. But Moussaka has been popularised worldwide within Greek cuisine.But, we love the Greek version of the dish and you’ll find it on menus of traditional tavernas across Corfu.The word “saganaki” refers to a heavy metal frying pan used in Greek cooking. Kostas Traditional Taverna. The solution in Corfu, they add a handful of rice, or rolled oats, which soak up the liquid.The dish is a fish soup that was invented by fisherman as a way to use up fish that they were unable to sell. You’ll taste local products and end up preparing a five-course meal. The mustard can accompany meats, or be used in salad dressing.What To Eat In Corfu: Kumquat Spirits & Limoncello @ Kumquats don’t originate on Corfu but have become an integral part of the island’s produce since the early 20th century.I looked at a lot of articles that claim to tell the tale of the arrival of kumquats on Corfu. Tourism became the major industry of Corfu. This is normally a savory dish and can be found on restaurant menus everywhere. And the rooster arrived in East Europe around 3,000 BC. It’s Mediterranean food made Corfu style, but still evolving to this day.We’ve put together a google map overlay with all our top picks of attractions, restaurants, foodie experiences, accommodation, transport locations and more! The dining scene is dominated by traditional Greek cooking, with restaurants that range from rustic tavernas to stylish modern venues – many with atmospheric ocean views and al fresco terraces.Anyone with a craving for great Corfiot cuisine can learn how to cook traditional recipes then feast on the fruits of their labour at this interactive cooking class. Some recipes add cloves and nutmeg and sweet wine.

With the addition of tomato paste and paprika coming much later, after tomatoes and bell peppers had made it to Europe from the Americas.In it’s most basic, and likely original form, it is a simple stew of rooster in red wine, flavored with whatever herbs were fresh on the farm that day, served with pasta on the side (though it may have come with bread originally).

If you really want to get under the skin of Corfu’s culinary scene, let a local foodie lead you to the best spots in town.

Though Greek and Venetian are the strongest influences, spices from the east, cooking methods from France as well as other parts of the Mediterranean and even the remnants of British occupation, have all left their mark on Corfu food.Corfiot cuisine is dominated by the use of wine, garlic and eastern spices, like cloves, allspice, cinnamon and more.As well as some traditional Corfu food you will find plenty of traditional Greek dishes on the island.So, in this guide, you’ll learn the stories behind what to eat in Corfu as we explore 18 amazing Corfu dishes.The Island of Corfu has a long history and is mentioned frequently in Greek Mythology.