Corfu is blessed with exceptional cuisine. Sharing a spice palate with ever-popular
Italian cuisine, Greece's Corfu enjoys a really wide range of dishes, from salads
with Feta cheese to slow-cooked lamb with rice, the flavours are familiar yet new
at the same time.
From traditional tavernas (restaurants serving traditional Greek food) and estiatorios
(more upmarket and elaborate restaurants) to the understated kafenions (café/bars)
and various street food vendors that line the streets on market days, eating in Greece
is a way of life – and there are many places for you to join the locals in the most
favourite national pastime, eating.
The vegetable and fish market in Corfu Town is one of the most renowned markets
on the island – most others are somewhat impromptu and varied in stock. Running from
7am until 2pm, the Corfu Town market is a big attraction for locals and visitors
alike, and you can find it just under the New Fortress walls.
Here, you'll find ripe fresh fruit and vegetables every colour of the sun, along
with fish that's been caught just off of the island earlier that day. Some vendors
can be found cooking the fish freshly then and there, making a delectable morning
Greece is the owner of many staple dishes. From the humble yet delicious Greek salad
to the more complex dolmades (vine leaves stuffed with lamb and rice) and stifado
(a rich, slow cooked beef stew), Greek food embraces everything that nature produces
best. Corfu is no exception to this, and creates iconic Greek food such as moussaka
(baked layers of aubergine, lamb and cheese) and tzatziki (a cucumber, garlic and
herb yogurt dip) as confidently as the mainland.
In addition to these mouth-watering dishes, Corfu is home to some of its own culinary
delights, along with being an idyllic holiday destination – the
Villa Plus Corfu guide
explains everything the island has to offer. Whilst you're there, be sure to
– a spicy chicken served with pasta, is served in some form at most island restaurants,
with chicken substituted for fish in port towns. This dish then becomes similar to
– a dish usually prepared with black scorpion fish which sits in a spicy red sauce.
– a vegetable and pasta soup. This dish is a great way for the Greeks to use up
the abundance of vegetables their climate produces.
If you'd like to give some of the native dishes a try before you arrive in Greece,
there are delicacies that are incredibly easy to create yourself at home. For a starter,
tzatziki with warm pitta breads
, and as a main, you can't go wrong with a relaxed
, perfect served with roast potatoes and Greek salad – these recipes serve around
For the tzatziki, you'll need:
350g of Greek yogurt
Two tablespoons of lemon juice
Two cloves of crushed or finely grated garlic
A drop of extra virgin olive oil
Paprika or dill to sprinkle on top
Firstly, peel the cucumber – this eliminates any crunchy bits in your mostly smooth
tzatziki. Then chop it finely, and mix with the lemon juice and oil. Once mixed,
add the Greek yoghurt a little at a time ensuring everything is mixed together completely.
Pop it into the dish you'll be serving it in, and put it in the fridge while you
toast your pitta breads. Once toasted, the bread is lovely when cut diagonally –
all the better and warmer to dip into the cool tzatziki.
For the stifado, you'll need:
Around 1kg of cubed beef
500g of shallots or red onions
One white onion
Two-three garlic cloves
Vegetable stock cube
Small wine glass of extra olive oil
One glass of red wine
Two tablespoons of tomato puree
Three sprigs of rosemary
Half a cinnamon stick – not essential
Salt and pepper to season
Don't be put off by the large list of ingredients – most of these will be sat at
the back of your cupboards! On top of that, the method of creating such an incredible
meal couldn't be easier. Whether you're using a slow-cooker or a casserole dish,
the first bit is the same – mix all of the ingredients except the beef together before
adding no more than half a litre of water – the consistency should be gravy-like.
If you've got a slow-cooker, add the beef and put it on a medium setting for around
6-8 hours, until the meat is cooked and falls apart in your mouth. If you're popping
it in the oven, sear your beef, shallots and onions in a frying pan before putting
it in the dish with your sauce.
Pop this in the oven for one-two hours, keeping an eye on the sauce level whilst
cooking – add water if necessary. Serve up with crispy and fluffy roast potatoes
and a freshly prepared salad with feta cheese – absolutely perfect.