Corfu has its own distinct cuisine — heavier on tomato-based stews than the rest of Greece, with strong Venetian and Italian influences from the 400 years of Venetian rule. With a car, you can taste the real thing in the villages where the recipes have not been adjusted for tourist palates.

The five Corfiot dishes you must try

1. Sofrito

Thinly sliced beef simmered in white wine, garlic, parsley and pepper. Slow-cooked, served over rice or pasta. The signature Corfiot dish — every taverna has its own version. Best at: Foros (Old Perithia), Pomo d\'Oro (Corfu Town), Aelos (Pelekas).

2. Pastitsada

Beef or rooster cooked in a rich tomato-and-spice sauce, served over thick pasta (usually bucatini). Closer to a Bolognese than a Greek stew. Best at: Mouragia (Corfu Town), Klimataria (Benitses), Old Perithia tavernas.

3. Bourdeto

Whitefish (usually scorpionfish or stockfish) simmered in spicy paprika-and-tomato sauce. The most Venetian-feeling Corfiot dish. Best at: Toula\'s in Agni Bay, the harbour tavernas in Kassiopi.

4. Bianco

White-fish stew (no tomato, hence "bianco"), with garlic, lemon and olive oil. Lighter than bourdeto. Best at fishing-village tavernas — Boukari is the classic spot.

5. Tsigarelli

Wild greens cooked with garlic, fennel, paprika and olive oil. Served as a side or with feta as a meal. Vegetarian-friendly. Most family tavernas have it; quality varies.

Taverna villages worth driving to

Old Perithia (north interior)

Four tavernas in an abandoned-then-restored Byzantine village 600 m up the slopes of Mount Pantokrator. Foros, Taverna Skerco, The Old School, O Manthos — all serve outstanding Corfiot food. The drive itself (see our Pantokrator guide) is worth it. Plan a long lunch.

Doukades (central west)

15 minutes from Paleokastritsa. Famous for Elizabeth\'s Taverna (basement of a 19th-century house) — sofrito, pastitsada and stuffed peppers in a setting that has not changed in decades.

Agni Bay (east coast)

Three legendary tavernas — Agni Taverna, Toula\'s, Nikolas — directly on the pebble beach. Reachable only by a steep one-lane road. Book ahead for July-August. Lunch + swim is the classic.

Boukari (south)

A row of fish tavernas on the south-east coast, run by the same family for generations. Bianco, grilled octopus, fresh whatever-was-caught-this-morning. Lunch with a sea view.

Pelekas (central)

Aelos and Sotiriotissa are both excellent for traditional Corfiot food, with Pelekas village views. After dinner, drive 2 minutes to Kaiser\'s Throne for sunset.

Local wines: Kakotrygis and Robola

Corfu is not on the typical Greek wine map, but the island produces two notable wines:

Kakotrygis (white)

An indigenous Corfiot grape, light, fresh, citrus-forward. Pairs perfectly with bianco and grilled fish. Look for it at Theotoky Estate (Kanakades) and Lazaridis (Trompeta).

Robola (white, mainly Cephalonia but also grown here)

Mineral, dry, more familiar to wine drinkers. Lazaridis Estate produces a respectable version.

Wineries open for tasting

Olive oil — the Corfiot specialty

Corfu has the highest density of olive trees in Greece (~3.5 million trees). The Lianolia variety produces a distinctive, mild, slightly fruity oil. Where to taste and buy:

A perfect food-focused day-trip itinerary

Practical food tips

For more on driving the food route, see our driving guide. To combine eating with sightseeing, our day trips guide recommends specific tavernas for each route.