Venetian spice, island warmth and something richer.
Corfu spent four centuries under Venetian rule and the kitchen remembers everything. The cooking is richer, more spiced and more layered than anywhere else in Greece — cinnamon in the meat sauce, cloves in the braise, kumquat in the preserves. Europe met the Aegean here and neither left unchanged.
Garlic white wine veal from Corfu.
Spiced tomato braise served over pasta.
Spicy fish stew in red pepper and tomato broth.
Earthy lentil soup with Corfiot herbs and olive oil.
Golden potatoes roasted with garlic and island herbs.
Silky egg-lemon broth with tender veal.
Wilted bitter greens with lemon and good olive oil.
Rustic bread salad with tomatoes, olives, and herbs.
White beans with fresh herbs and lemon dressing.
Pan-fried kefalotyri with lemon and thyme.
Smoky eggplant with garlic, olive oil, and herbs.
Corfiot olive tapenade on toasted bread.
Corfiot almond nougat with honey.
Whole kumquats preserved in fragrant syrup.
Phyllo custard pie dusted with cinnamon.