What To eat in Corfu? To Eat List...!!!
Updated: May 19
Corfiot cuisine has been shaped by various cultures and civilizations throughout its history. Italian (Venetian), Greek, French, Russian, and British cuisine influences the island's culinary traditions. These diverse culinary traditions have all played a role in shaping the island's unique cuisine.
Below are some of Corfiot cuisine's signature dishes- flavors that we, as locals, believe a traveller should taste.
"Manestra Kolobimbiri"
"Manestra Kolobimbiri" is a pasta dish! Typicaly short-shaped pasta cooked in tomato sauce - broth . Depending on the family's taste preferences, it may include garlic and Mediterranean herbs such as oregano or basil.
"Bourdeto"
Fish cooked in spicy wine sauce. Traditionally it is spicy hot sauce. Some locals prefer to add tomato to the sauce, while others do not. (My grandmother used to cook potatoes with the red scorpionfish in the sauce)
"Bianco"
Fish & potatoes cooked in white wine sauce, with loads of garlic, black pepper and a drizzle of freshly squeezed lemon juice.
"Savouro"
Fried fish preserved and marinated in red or white wine vinegar with various Mediterranean herbs, garlic and sometimes raisins.
"Pastizzada"
Beef or Veal meat cooked in spicy red wine and tomato sauce. (ideally, the sauce contains onion, bay leaf, cinnamon, glove, sweet paprika and allspice). This dish is served with bucatini-style pasta. Boukatini looks a lot like traditional spaghetti. However, it's more round, and a hole through the middle gives each noodle a hollow centre. Traditionally, this dish used to be cooked with a rooster. Sometimes it is also served in modern times with fried potatoes.
"Sofrito"
Beef or Veal meat thinly sliced, cooked in white wine & vinegar sauce with plenty of garlic, parsley and black pepper. Served with rice or potato puree and, in modern times, sometimes with french fries.
"Neratzosalata"
Spicy orange salad (ideally, if you are lucky, you will find it an add-on to a green leafy salad).
"Bakaliaros Skordalia"
Battered-Fried Salted Cod fish served with garlic-infused potato puree.
"Tsigareli"
Wild greens cooked with spicy red hot paprika and tomato paste (rare to find at a restaurant).
"Noumboulo Fumikado"
Smoked Cold cut made of pork tenderloin, cured with salt and spices and marinated in wine. You can enjoy it thinly sliced on fresh bread or as a perfect complement to leafy green salads.
"Sikomaida"
Sikomaida is a delightful combination of minced sun-dried figs with hints of black pepper, anise, and grape must. It pairs perfectly with a cheese platter or can be enjoyed alongside cognac or Metaxa. My grandmother used to cover "Sikomaida" with sundried bay leaves and add ouzo to the fig and must mixture.
Kumquat & Bergamot spoon sweets,
Sppon sweets are made by boiling fruits and preserving them in thick sugar syrup.
The name 'spoon sweets' refers to the fact that the fruit or nut concoction is so sugary that it can only be eaten one spoonful at a time, often as an afternoon treat, tempered by a dollop of yoghurt. Spoon sweets would typically be served with a Greek coffee and a glass of water.
"Mondoles"
Caramelized almonds.