Traditional Corfu Food: 15 Dishes You Have to Try
Corfiot cuisine is one of the most distinctive in Greece – Greek at heart, but with a strong Venetian accent picked up over four centuries of rule, plus French and British touches. The result is a kitchen full of slow-cooked stews, spiced sauces and unusual local specialities you won't taste anywhere else. Here are the 15 traditional Corfu dishes to seek out, and where to eat them like a local. Hungry for more? See our guides to Corfu's villages and things to do in Corfu.
The signature dishes
- Pastitsada – Corfu's signature dish: rooster or beef slow-cooked in a rich, spiced tomato sauce (with cinnamon, clove and the local spetseriko spice mix) and served over thick, hollow pastitsada pasta. The Sunday-lunch classic.
- Sofrito – thin slices of veal braised in a white sauce of garlic, parsley, white wine and vinegar. Pure Venetian heritage, usually served with rice or mashed potato.
- Bourdeto – a fiery fish stew, traditionally made with scorpionfish, cooked in olive oil, onions and plenty of hot red paprika and pepper, but no tomato. Not for the faint-hearted.
- Fish bianco – the gentle counterpart to bourdeto: white fish stewed simply in olive oil, garlic, lemon and pepper, letting the freshness shine.
Lesser-known local specialities
- Tsigareli – wild greens (or vegetables) cooked with garlic and a good hit of hot paprika; a spicy, herby side.
- Noumboulo – smoked, wine-cured pork fillet, sliced thin like a Corfiot charcuterie; a Venetian-style delicacy.
- Bourou-bourou – a hearty, homely soup of small pasta and vegetables, true village comfort food.
- Pastitsada-style seafood – many tavernas also do a lobster or octopus pastitsada, a coastal twist on the classic.
Cheeses, sweets & drinks
- Graviera and kefalotyri – local hard cheeses, excellent grated over pasta or eaten with bread and olives.
- Sykomaida – a dense sweet of pressed dried figs, often spiced and wrapped in fig or vine leaves.
- Mandolato – soft nougat with almonds, a traditional festive sweet.
- Mandoles – crunchy caramelised almonds, sold from street stalls and at festivals.
- Kumquat liqueur & spoon sweets – Corfu's emblematic fruit, the tiny kumquat, turned into a bright orange liqueur and preserved sweets you'll see everywhere.
- Tsitsibira – Corfiot ginger beer, a refreshing legacy of the British era, still made on the island.
- Local olive oil – Corfu is carpeted in ancient olive groves, and its grassy, fruity olive oil deserves a place on your table (and in your suitcase).
The history behind the flavours
Why is Corfu's food so different? The Venetians (who ruled for around 400 years) brought tomato, spices, pasta and the taste for slow-braised meats – hence pastitsada and sofrito. The British left ginger beer (tsitsibira) and a sweet tooth, while the island's own fertile land supplies the olive oil, wild greens, citrus and fish that anchor every menu.
Where to eat like a local
For the most authentic cooking, head inland to the mountain villages – places like Old Perithia and Doukades are famous for their tavernas (see our Corfu villages guide). On the coast, the fishing villages of the northeast (Agni, Kassiopi) do superb fresh fish bianco and bourdeto. In the capital, the kantounia of the Corfu Old Town hide wonderful family tavernas and wine bars. To book a table or join a food and olive-oil tour, browse the dining & food directory and tours & activities. Build a food day into your trip with our Corfu itinerary.
Frequently Asked Questions
What food is Corfu famous for?
Corfu is famous for pastitsada (spiced rooster or beef with thick pasta), sofrito (braised veal in garlic-and-wine sauce) and bourdeto (a fiery fish stew) – all reflecting the island's Venetian heritage. It's also known for kumquat liqueur, local olive oil and tsitsibira ginger beer.
What is the national dish of Corfu?
Pastitsada is considered the signature dish of Corfu – rooster or beef slow-cooked in a rich, spiced tomato sauce and served over thick hollow pasta, traditionally eaten on Sundays and special occasions.
What is kumquat and why is it associated with Corfu?
The kumquat is a small citrus fruit introduced to Corfu in the 19th century that thrives on the island. Corfu turns it into a distinctive bright-orange liqueur, spoon sweets and marmalades, sold in shops across the island as a local speciality.
Where is the best place to eat traditional food in Corfu?
The mountain villages – especially Old Perithia and Doukades – are renowned for authentic tavernas, while the northeast fishing villages like Agni and Kassiopi excel at fresh fish dishes. Corfu Old Town also has excellent family-run tavernas.
Is Corfiot food spicy?
Some dishes are – bourdeto (fish stew) and tsigareli (wild greens) are made with plenty of hot paprika and pepper. But many Corfiot classics like sofrito and fish bianco are mild, garlicky and gentle, so there's something for every palate.
