Eating out in Corfu is a pleasure. Whether dining at a local taverna or restaurant, there are hundreds of small places with exquisite food, makes you really hungry. The native cuisine is delightfully uncomplicated and quite different from what's found in Greek restaurants abroad. Much of the cooking relies on simple seasonings and fresh meat and vegetables.
It's common for Greeks to make a lunch of mezedes, typical dishes include fried meatballs, octopus, shrimp, squid, cheese, olives, stuffed vine leaves, squash balls, tzatziki, eggplant dip, small sausages and giant beans. You can find mezedes at an ouzeri (serving ouzo, an anise-flavored liqueur or with beer.) Both of these restaurants are open only the day.
For the evening meal, Greek tavernas serve specialties as moussaka kebabs, pastitsio,stifado,and paidakia. The cost of dinner for one, not including drinks, start 5.85 euro. A lot of restaurants, Greek Tavernas, ouzeri, you will find in all tourist areas of Corfu.
My Favorite Menu:
Moussaka lamb, eggplant and bechamel sauce.
Pastitsio (lamb or goat meat with macaroni and tomatoes.
Sofrito which is small slices of veal cooked in spicy sauce.
Pastitsada which is macaroni with veal cooked in tomato sauce.
Bourdetto a fish cooked in sauce with red peppers and onion.
Olive oil, onion, garlic and pepper are the basic elements of almost every recipe and, of course, from an original Corfiot table, greenery is never absent. Green vegetables are always boiled. Fresh salads, with the most popular being roka and glistrida (not found anywhere else but in Corfu), together with the locally produced mellow and lightly flavoured wine which, when drunk by the Corfiots, induces them to burst into song.
Olive oil, used pure or cooked, is one of the major ingredients in the Corfiot cuisine as well as in the cuisine of all the Mediterranean countries.
Bianco is a specialty dish of either dry-salted or fresh Mediterranean cod called Bakaliaros. Of course, it is cooked in a white sauce with garlic, olive oil and fresh lemon juice. It is cooked with potatoes which take on the flavour of the fish. The origin of the word is Italian-Venetian.
Sofrito is is made with fillets of veal, first fried and then stewed slowly with garlic, black pepper and parsley. It is normally served with roast potatoes that have been cooked in the oven with garlic and rosemary.
Pastitsada is a casserole dish with meat in a tomato sauce with onion, cinnamon and cloves and lots of pasta. The best meat is chicken .
Bourdetto is a fish cooked in a tomato sauce with onion, garlic and red spicy pepper. The best fish for bourdeto is scorpion.
Don`t forget to drink the typical anise brandy with a high alcoholic content called koum kouat and tzinzerbeer.