Corfu, Greece, is often regarded as one of the most beautiful Mediterranean islands. Its varied landscape includes mountains, deciduous forests, a rich agricultural land and magnificent beaches. Its fertile soils give a birth to fruit, vegetables and herbs in a variety hardly to be found in any other place. It determines an extensive usage of organic components in the authentic Corfu food, making it a culinary adventure for both meat eaters and vegetarians. Fresh seafood, variously prepared, makes a sensation of each dining experience.
The Corfu food is simple food that tastes great; and this is a common feature of all Greek food. Corfu local taverns offer extensive menus and change their menus, regularly pointing out to the customers that they use only fresh ingredients. In fact, the Corfu food seldom or never uses tinned components. Although the authentic Corfu food has a huge variety of dishes, we will present here some of the most original specialties as to let you know what to expect from a Corfu restaurant or a tavern.
Among numerous starter options, there can be Tz-at-ziki, a famous yoghurt, cucumber and garlic dip, served with fresh bread. You can also try Ta-ra-mo-sa-lata, a fish roe dip, made with garlic, onion, breadcrumbs, some olive oil and lemon juice. Dol-ma-des are vine leaves, stuffed with rice or meat, normally served cold. Fresh vine leaves are only available in May and June. Ti-ro-pi-tta is a filo pastry pie, stuffed with feta cheese. Sag-an-aki is hard Greek cheese, which is battered, shallow, fried and served with a large chunk of lemon. Gi-gan-tes is a very interesting dish, consisting of large butter type beans, baked in a thick seasoned tomato, onion and garlic sauce.
Main courses contain fish and meat dishes. From fish dishes, choose prawn Sag-an-aki, which is a rich creamy dish with king-size prawns, feta, tomatoes and a little garlic, or As-ta-kos, which is a very expensive, but a deliciously prepared local lobster. For the lovers of extravagancy here is Ka-la-mari, a baby squid, usually fried with a dusting of flour, but sometimes grilled, and Ox-ta-po-thi, an octopus, often boiled.
Meat dishes for main courses include traditional Mou-sa-ka, which consists of layers of fried aubergine and minced meat (usually beef), topped with a creamy béchamel sauce. Stif-ath-o is a tender meaty red wine stew with baby onions and tomatoes.
One of the most renowned salad options is a Greek salad, which consists of tomatoes, cucumbers, olives, green and red pepper, lettuce, feta cheese, and certainly, some olive oil, lemon and oregano.
The desserts in Greece are famous for the honey usage. Try Bac-la-va, a cake, consisting of filo pastry layers with chopped walnuts, cinnamon, and steeped in honey. Notably, even the Greek yogurt, which is thick and creamy, is usually served with honey and fruit.
What concerns drinks, Metaxa is a distinguished Greek Brandy all around the world and also "The Elixir of Life", "The Nectar of the Gods" and "The Blessed Spirit". Do not forget to sample authentic Greek coffee, a quite strong drink, served in a small cup.