Corfiot cuisine is rich in the flavours of the Mediterranean. Our specialties consist of local ingredients found on the island and across Greece, especially olives, lemons, vegetables, and fish. Many of these dishes hark back to the days when cooks put all the ingredients in a single pot and left it to simmer all day.
Our menu does not just offer Greek cuisine, but also reflects the influences of its foreign rulers – namely the Venetians, French and British – as well as dishes from the eastern Mediterranean and Asia Minor.
Pastisada (beef cooked in a spiced tomato sauce), Sofrito (slices of beef cooked in a sauce of wine vinegar, garlic and parsley) and Stifado (rabbit and baby onion stew) all originated under Venetian rule, and equivalent recipes can be found in contemporary Italian cuisine.
Dishes from further east include Bourekakia (a typical Turkish appetiser), Soufiko (which originated in Anatolia but is now mainly associated with the Aegean island of Ikaria), Soutzoukakia (introduced into Greece in the early 20th century by refugees from Smyrna), Souvlaki (shish kebab), and, most notably Moussaka, variations of which are eaten throughout Greece, Turkey, the Balkans and the Middle East.
Finally, our customers get to try some of our traditional pastries, such as Baklava and Kataifi, both of which have also travelled to us from the east.