By / 21st March, 2017 / Attractions / No Comments

corfu restaurant

At Pomo d’Oro (11 Skaramanga Square, tel. 26610-28.680), chef Aristotelis Megoulas has created a menu focused on quality ingredients and balanced between local tradition and modern European cuisine. He uses the catch of spearfishermen and vegetables produced on small farms in his recipes. The homemade nombolo (smoked pork ham with crab apple and spicy mustard) is exceptional, as is the souvlaki variation filled with snail, shrimp, artichoke, mint and chervil.

At Venetsianiko Pigadi (1 Desylla Ave, tel. 26615-50.955), operating in a 17th-century Venetian building on charming Kremasti Square, experienced chef Yiannis Vlachos offers high-standard Mediterranean cuisine. His lamb with eggplant purée and fig chutney, slow-cooked in a vacuum sealed bag for 24 hours, and fregula, a Sardinian pasta with prawn broth, calamari and prawns, are two of his outstanding dishes.

At Kathe Prama ston Kero Tou (22 Mitropoleos, tel. 26613-03.195) Spyros Afthinos, whose creations are inspired by the bistronomie movement, the ultimate international gastronomic trend, offers a highly creative menu that is immaculately executed. The beef tataki with red cabbage and yellow tomato marmalade, as well as the homemade spaghetti with vegetable pesto, dry myzithra cheese and cured pork, is remarkable.

A new era has arrived for Rex (66 Kapodistriou, tel. 26610-39.649), Corfu’s most classic restaurant, whose menu was recently revised. Some old favourites have been kept on the menu. The fresh fish with stuffed courgette, bouillabaisse sauce with carrot and verbena is incredibly delicious.

Mediterranean cuisine is served at Salto wine bar (23 Donzelot, tel. 26613-02.325), a place with a southern French touch. Its all-Greek wine list includes 150 labels while menu highlights include sautéed pork chops with mascarpone sauce, sage and fresh tagliatelle.

Tavernaki tis Marinas (35 Velissariou, tel. 26611-00.792) offers the finest Corfiot homemade cooking. Specialties include scorpion fish bourdeto, a Corfiot fishermen’s recipe made with fish, olive oil, an abundance of red pepper, as well as pasta, all cooked in a thick and spicy sauce.

Traditional cuisine is also served at the recently revamped Porta Remounda, also known as Taverna tou Barba (14 Moustoxidou, tel. 26610-22.658).

La Famiglia (26 Arlioti, tel. 26610-30.270) is the place for pasta. Selections include rigatoni del Pollarolo, made with chicken, sage and Mavrodafni wine.


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