Author Topic: Corfu restaurants - The Times  (Read 2515 times)

0 Members and 1 Guest are viewing this topic.

Offline GJJW

  • Full Member
  • ***
  • Thank You
  • -Given: 1
  • -Receive: 9
  • Posts: 190
Corfu restaurants - The Times
« on: August 10, 2017, 09:21:34 AM »
An insider's guide to the best places to eat in Corfu, including waterside tavernas with the best seafood. By Marc Dubin, Telegraph Travel's Corfu expert.
Greek Islands travel guide
Most Corfu Town restaurants operate all year – though in the countryside and at coastal resorts, only those pitched at locals work in winter, and often just Friday evening to Sunday afternoon.

Greeks traditionally don't observe courses – mezédes (starters) and main dishes typically arrive together at less posh tavernas, to be passed around and shared. If you want your starters first, tell the waiter. They will often ask if you actually want bread – which must be paid for, and is often nearly inedible.

Salto Wine Bar Bistro
Opened in December 2013 by experienced chefs Pavlos and Natasha, on the former site of the classic sailors' bar Dirty Dick's, Salto has quickly garnered a good reputation amongst both residents and visitors. The cast and crew of ITV’s The Durrells series have their catering done here. Leather-bound menus announce 'Inspired Cooking', a promise largely delivered on. Fishy dishes, particularly daily specials, are a strong suit; between tuna fillet in ginger sauce and seafood kritharotó (made with orzo instead of arborio rice), this writer plumped for the latter, which had an abundant lashing of fresh shellfish. Meat-eaters will enjoy steak with mascarpone sauce, and sage- laced gnocchi; plates of the day are likely to appeal. Salad stars include caprese; spirtóza (mixed greens and fennel under ginger-lemon vinaigrette); and rocket with manoúri cheese and sun-dried tomatoes. Hot starters feature Anatolian sausage-y bits, hake croquettes with garlic mousse and caramelised beet or citrus-marinated salmon carpaccio plus a side of beluga lentils. Portions are not huge, but perfectly adequate– the emphasis is on quality, not quantity. Not up for a full-on meal in any case? Sample a long list of charcuterie and cheese slabs, almost all of Greek provenance. Premises are lower-ground floor, with an arch separating the main seating area from the open-plan kitchen. The decor is enlivened by a wall covered by the ID ends of wooden wine packing-cases. The wine list itself, as you'd hope, is well chosen from premium Greek labels, sensibly organised by grape variety, and quite reasonable – most bottles fall into the €25–40 range, and for drivers many are available by the glass. Puds are limited, and change daily; expect pavlova, mille-feuile, and own-made, not-too-sweet ice cream – kaďmáki flavoured topped with sour-cherry compote went down a treat. The soundtrack oozing overhead at conversational volume is mostly vintage jazz (think 'How High the Moon' and 'Boogie Woogie Bugle Boy'), with old show tunes and a bit of exotica thrown in. Service is good, and not overbearing as so often in more pretentious places; a complimentary carafe of filtered water is placed on your table on arrival. For once there’s good bread, served with olives and dipping oil.
Salto Wine Bar Bistro, 
The emphasis is on quality, not quantity at Salto Wine Bar Bistro
Address: Donzelot 23, Spiliá/Old Port
Contact: 00 30 26613 02325 or 6976 956027
Price: budget at least €45 per head for 3 courses, and a share of a bottle
Opening times: daily, all year except Christmas, New Year's Day and Easter Sunday. Dinner from 6.30pm until midnight; open lunchtime only Sept/Oct
Reservations: always a good idea – just 20 tables in total, including 6 outside
Payment: cash or credit card

Fagopoteion
The most accomplished of the waterside tavernas here, who live off the denizens of the many nearby hillside villas, Fagopoteion has an enviable reputation for its traditional recipes, fresh wild fish caught around the Diapóndia islets and fair prices given a location in the heart of posh ‘Kensington-on-Sea’. Do, however, refuse trays full of little platters proffered 'just to try' – these will be charged at full whack, significantly upping the bill; make an order and insist that the house adheres to it. Signature dishes include fluffy, non-greasy three-cheese saganáki, chunky tzatzíki, succulent, pork-based bekrí mezé, baby squid (gónos kalamaráki) or crispy atherína (sand smelt) in late spring, flash-fried shrimp (probably from the nearby Amvrákikos Gulf), rabbit stew, chard-based tsigarélli (versus the usual wild greens) and melt-in-the-mouth octopus (proprietor Khristos’ secret is blanching prior to grilling). Probably orange cake on the house for dessert.
Address: mid-waterfront, Ágios Stéfanos Sinión
Contact: 00 30 26630 82020
Price: allow €30–40 a head, without 'taster' platters
Opening times: open daily for lunch and dinner Easter–Oct, Sat lunch/dinner, Sun lunch and major holidays otherwise
Reservations: advisable in season, especially for waterside tables
Payment: cash or credit card

Kouloura
An established favourite for the denizens of Kensington-on-Sea, though we hadn't eaten here since 2011 so returned recently with some apprehension. Not to worry – it's still worth showing up.  First the bad news: bread is mediocre (though it arrives with tapinade), and tsigarélli to start was a dull version. But a platter of grilled sardines was ace (other seafood is dear), the Corfu red ale came in big bottles, there's a range of daily-changing puds (such as lemon tart), and service is quick even at busy times. The all-Greek wine list (€19–43) is decidedly eclectic, with most bottles in the €28–34 range.  Afterwards (or beforehand), have a dip at Houhoulió pebble beach just to the north.
Kouloura restaurant corfu
Kouloura is an established favourite, just south of Houhoulio pebble beach Credit: Marc Dubin 
Address: Kouloúra port

Contact: 00 30 26630 91253 

Prices: €28–34 for three courses and a Corfu beer
Opening times: Easter until late Oct, orders taken 11am–9pm (note early evening closure)

Reservations: suggested

Payment type: cash or credit cards

Glyfa
Glyfa is the go-to seafood taverna for this stretch of coast; some diners show up by boat taxi (restaurant can arrange), an attractive option as parking on the road is tricky. What they – and you – get is assiduous service, proper table nappery and excellent grub: king scallops as starters, great fish mains, mussel linguini, and lamb dishes likes chops in honey sauce for the seafood-averse. Finish off with sophisticated puds – panna cotta, chocolate souflée or pavlova. Wines are Greek, and well chosen; our party polished off two, maybe three, bottles of Nico Lazaridi rosé, a snip for the quality at €26.
Glyfa, Corfu
Glyfa is the go-to seafood taverna for this stretch of coast
Address: Just above Glýfa beach, below the main highway, just west of Nissáki
, with views towards town
Contact: 00 30 26630 91090, tavernaglyfa.com
Prices: reckon on €45 a head in a group of four, for three courses each and abundant wine
Opening times: Apr–Oct, daily lunch and dinner (last orders at midnight)

Reservations: required 

Payment type: cash or cards accepted

Venetian Well
Besides Salto, this is the other class act in Kérkyra Town, well hidden amongst the lanes and little squares of medieval Campiello district. There has always been a restaurant here, so named for the carved Venetian well out front, but the previous iteration shut in 2011, while the current operation commenced during 2013, under chef Yiannis Vlachos and Eirini (front of house). Sit outside around the well, or inside the plush but pleasant interior, with a digestion-promoting soundtrack; either way you’ll have proper linen nappery, and water in glass bottles, not tacky plastic ones. Summer menus are lighter than winter ones, featuring starters like noúmboulo (Corfiot wine- marinated pork loin) and graviera salad; a tart of caramelised onions, mushrooms and goat-cheese mousse; or gazpacho of melon-and- sweet-pepper mousse which was perfect for a hot night. Mains encompass Sardegnan fregola pasta with mushrooms, marjoram and truffle; grouper-based biánko; or slow-cooked veal cheeks under ginger, lemon grass and honey glaze, flanked by dollops of sweet potato purée and shallot chutney. The wine list (€25–60 a bottle) is mostly Greek, mostly premium label. Creative own-made dessert might be semolina halvás under exotic toppings, and Corfiot-kumquat ice cream. Coffee to finish isn’t caterer’s or supermarket bulk-pack, but Jamaican Blue Mountain. ‘Nuff said.
Venetian well corfu best restaurants
Sit outside around the well, or inside the plush but pleasant interior of the Venetian Well Credit: Marc Dubin 
Address: Platía Kremastís, Kerkyra Town – tricky to find (ring for help if necessary)
Contact: 00 30 26615 50955, venetianwell.gr
Prices: A special treat: allow €40–55 a head for three courses, plus on average €25 more for a share of wine.
Opening times: daily, June–Oct 7pm–12.30am; Nov–May 5–11pm, may close Sun/Mon
Reservations: usually required – frequent group events booked
 here
Payment type: cash or cards accepted

Boukari Beach
Cult seafood taverna at this tiny hamlet on the south-east coast, with squirmingly fresh scaly fish, tender kalamári, octopus bourdéto and steamed mussels at very competitive prices – reckon on €35–40 per kilo for fish, a bargain for the island. Rosé or white wine by the kilo is highly quaffable, also Corfu beer and Pilavas ouzo from Pátra. Good whole-meal bread for a change (on request); seaside seating fills quickly. The friendly managing family keeps accommodation nearby (see Corfu Hotels) if you can’t tear yourself away.
Boukari Beach, Corfu
Boukari Beach Taverna has cult status in this tiny hamlet
Address: Boúkari, 4km beyond Mesongí, 700m before the jetty
Contact: 00 30 26620 51792, boukaribeach.gr
Prices: allow €24-30 a head
Opening times: daily, May-Oct
Reservations: not needed, unless you wish to guarantee a waterside table
Payment type: cash or credit card

Roula
One of the best places for fish near Corfu town, with an outside terrace looking towards Gouviá marina and its giant boat-slip. Reasonable portions for starters like rocket-and-black caviar salad, with fish like the bass-like mylokópi (ombrine) skillfully butterflied (petáli in Greek) on request. Only letdown: bulk wine is so-so, so get beer, oúzo, tsípouro or bottled wine instead.
Roula, Corfu
Roula is one of the best places for fish near Corfu town, and its outdoor terrace looks out towards Gouvia marina
Address: Kondókali, end of the road on Nisí Gerékou peninsula; well signposted off the route to the Kontokali Bay Resort and Spa
Contact: 00 30 26610 91832
Prices: €25–30 for 2 appetizers, a seafood platter and a beer
Opening times: summer, daily lunch and dinner; winter, daily dinner only except Sun lunch too
Reservations: suggested for large parties
Payment type: credit cards accepted

Klimataria tou Bellou
Inconspicuously signposted seafood taverna known for its wild, fresh (not farmed or frozen) fare, and attentive service from father-and-son team Nikos and Kostas Bellos. Some unusual dishes include sardine bourdéto, or biánko made with grouper or John Dory. Most recently we had a scrumptious shellfish assortment (cockles, clams, gialisterés or smooth Venus). Starters like leek and celery in red sauce and super-fresh steamed mussels are recommendable too, as is the bulk white or rosé wine from Neméa. The wine list is strictly Greek, at €20–50 per bottle. Leave room for Lilly's homemade puds like cheesecake with bramble or apricot jam topping, or meringue with strawberries and whipped cream. Blink and you’ll miss the handful of tables outside this tottering four-storey townhouse (there's a bit more seating inside for cooler weather).
Klimataria, Corfu
This inconspicuously signposted taverna is known for its wild, fresh seafood
Address: Main old village square, Benítses
Contact: 00 30 26610 71201, klimataria-restaurant.gr
Price: Allow €23-45 a head for three courses, drink extra; grilled fish €50–63 the kilo
Opening times: open Mon–Sat 6.30-11pm, Sunday lunch only (12-4.30pm); Sun dinner too 15 June–15 Sept. winter weekends only, but closed 1 Dec–31 Jan
Reservations: highly advisable, as only 15 tables/50 covers
Payment: credit cards accepted

Bacchus/Vakhos
This unimprovably set beachfront taverna, going for 39 years now, prides itself on sourcing local, fresh seafood like baby kalamári, large prawns from the Amvrakikós Gulf, perfectly fried koutsomoúra and naturally coloured (not pink) taramosaláta; farmed mussels from northern Greece are a departure from the pattern. Fresh springtime artichokes are fricaseed in a white sauce with parsley and celery. During winter they set up shop in Pátra on the mainland, presumably with similar proper table nappery.
Bacchus, Corfu
This beachfront taverna has been going for 39 years and prides itself on sourcing local, fresh seafood
Address: south end, main beach, Mesongí
Contact: 00 30 26610 75301; bacchus.gr
Price: allow €27-32 a head for a starter, fishy mains and moderate alcohol intake
Opening times: open daily lunch and dinner, May-Oct
Reservations: advisable, especially for the few waterside tables
Payment: cash only

Tavernaki
A long-running local favourite in a new prime location since 2014, Tavernaki has a good line particularly in fish and seafood; our big pile of steamed mussels was palpably fresh, with only two duff ones failing to open. The signature vegie dish is melitzána bérdema (baked eggplant), while grilled talagáni cheese resembled Cypriot halloúmi. With the disappointingly ordinary bread, there was a more interesting beetroot salad dip included, though we also ordered pink-ish but nonetheless okay taramosaláta. Lahanodolmádes (rolled/filled cabbage leaves) stuffed with seafood, under lemon-herb sauce, made for an appropriately light summer-evening mains. Portions are medium-sized to large, so go hungry- salads definitely feed two. Corfu beer on draught (500ml) is featured at a keen price; there's also good bulk rosé wine (€11 per litrre), but a suprisingly limited bottle list. The kérasma (sweet treat on the house) was a refreshing lemon mini-sorbet in a shot glass; if you order dessert, there's probably chocolate cheesecake or brownie to choose between. Summer wood-deck seating has impeccable views to the port and lit-up castle; in cooler weather a glass windbreak goes up to create a 'greenhouse', while in winter there are tables inside.  Service deals efficiently with the typical crush here.
Address: Kassiópi main port, far end of right-hand (east) quay
Contact: 00 30 26630 81529
Price: allow €18-28 a head, plus tipple
Opening times: daily lunch and dinner April–Oct, weekends only otherwise
Reservations: mandatory, or be prepared to wait 15-30 min
Payment: cash or credit card

Nikolas
The most unpretentious taverna at otherwise toffee-nosed Agní cove on the Kensington-on-Sea coastline, with Periklis in charge. During peak season parking down here could be a non-starter, so many diners arrive by hired boat or water-taxi plying between Nissáki and Ágios Stéfanos Sinión (each taverna has its own jetty). This isn’t primarily a seafood spot, trading more in Corfiot dishes like sofríto, lamb kapamás and pan-Hellenic moussakás, but grilled sardines were satisfying. There are also fun starters like melitzána róllo (bouréki), a slice of aubergine wrapped around crumbled feta cheese, mushrooms venetsiána (stuffed with ham, bacon and cheese under white sauce) or fried prawn balls. Bulk red wine proved better than bulk rosé.
Agni cove tavernas best places to eat in corfu
The most unpretentious taverna at otherwise toffee-nosed Agní cove on the Kensington-on-Sea coastline Credit: David C Tomlinson/David C Tomlinson 
Address: Agní cove, on far right as you face the sea (far left if arriving by boat)
Contact: 00 30 26630 91243
Price: allow €18–24 a head, including a share of bulk wine
Opening times: daily, lunch and dinner April–Oct
Reservations: suggested during peak season; mandatory on Thur eve, which is ‘Greek Night’ with music and dancing
Payment: cash or credit card

Cavo Barbaro (alias tou Foti)
A long-running favourite of ladies (and men) who lunch at the far north end of Kensington-on-Sea, which has nudged prices steadily upward though quality has been maintained. Starters include beet salad with yogurt and walnuts, aubergine soufflé, and plevrótous mushrooms; main platters extend to sofríto, baked lamb and seafood like octopus carpaccio or scaly fish. Our fangrí (red porgy) at €45 per kilo arrived perfectly grilled and artfully presented with a sprig of fresh fennel inside and a side of grilled vegies.  Small fruit salad as kérasma, or you can order chocolate soufflé with a scoop of vanilla ice cream. Service handled a weekend-lunch crush fairly well.
Address: Avláki beach, towards the middle
Contact: 00 30 26630 81905 

Price: a starter, 350-gramme fish, dessert and a modest quantity of booze will set you back €33
Opening times: daily all day May–Oct
Reservations: suggested for groups

Payment: cash or credit card

Bakalogatos
Bakalogatos ('the grocery cat' in Greek) relies on local products - including only Greek wine and microbrewery beer like Corfu, Pils Hellas or Santorini – plus keen prices to draw crowds to its indoor/outdoor tables. The menu is mostly vegetarian/dairy starters like keratádes (cheese-stuffed pointy green peppers) and pork-based recipes such as tiganiá; seafood has a mere token presence, probably just octopus.
Address: Alypíou 23, corner Prosaléndou, Spiliá district
Contact: 00 30 26610 42187
Price: under €20 a head; 2 portions of starters will fill up one diner
Opening times: Mon–Sat, 6pm-1.30am, all year
Reservations: suggested at weekends
Payment: cash only

Foros
One of the earliest tavernas established in formerly desolate Paleá Períthia, and still one of the best – Rick Stein gave it his imprimatur in his “Mediterranean Escapes” TV series, but luckily that hasn’t gone to the proprietors’ heads. The menu emphasises grills and stews (including rabbit), but you can have a very enjoyable mezédes-only meal – sausages, kremydópita (onion turnover), stuffed peppers, dolmádes, superior rocket/parmesan salad – while downing tsípouro (clear grape-mash spirit), Corfu Red Ale, or bulk wine (their rosé is excellent). Save room for their famous karydópita (walnut cake) with ice cream.
Address: Old central square, Paleá Períthia
Contact: 00 30 6955 950459
Price: €21–24 a head with a main dish, €17 for two  mezédes platters, pud and light drinking
Opening times: daily, May – Oct; weekends only otherwise
Reservations: not needed except maybe July-August
Payment: cash only

Palia Perithia
Working (they claim) in some form since 1863, Alkinoös and Alexia's (as it's also known) proves a dab hand at dishes like non-oily briám (ratatouille), garlic-y eggplant salad, grilled or sautéed wild snails without the usual red sauce, and succulent sykotariá (sauteed lamb livers) – though tsigarélli was far too oily. Half-portions available; the bulk white or red wine is fine, as is their home-made ginger beer, which arrives in a flip-top bottle. For pud there’s excellent karydópita (walnut cake). The interior serves as a de facto museum of former village days; the outdoor terrace has the best view of any of the village-centre eateries.

Address: Old central square, Paleá Períthia
Contact: 00 30 26630 98055 or 6944 798 567
Price: under €20 a head for two courses and a share of bulk wine; add €3 for walnut cake.
Opening times: daily, May – Oct; weekends only otherwise
Reservations: not needed except maybe July-August
Payment: cash or cards

Elizabeth’s
Elizabeth’s has been going as a restaurant since the late 1940s, now in the hands of grand-daughter Elizabeth (though founder Granny Elizabeth and her mum still make occasional appearances). The fare is resolutely home-style: cockerel pastitsáda with big round noodles, wholesome peas with potatoes. Purplish bulk wine is rough and ready, as is the decor (primarily ancient bottles, some still full of who knows what, and a 1960s jukebox which sadly is beyond repair). Unusually on Corfu, a place that’s definitely more fun to eat at inside than at the limited number of outdoor tables.
Address: Doukádes village centre, 5km inland from Paleokastrítsa
Contact: 00 30 26630 41728
Price: around €20 a head
Opening times: daily, lunch and dinner, most of the year
Reservations: not needed
Payment: cash only

Khrysomallis (aka Babis)
Classic casserole cookshop just in from the Listón arcades, where a local clientele descends for such homestyle specialities as thick tzatzíki; angináres ala políta with fresh artichokes in springtime, not frozen hearts; stuffed cabbage leaves; roast lamb with potatoes; hearty stews and lentil soup, washed down by a heavy but palatable local red or rosé wine. The Durrells ate here regularly during their sojourn, but it has existed longer than that.
Address: Nikifórou Theotókou 6, Corfu Town
Contact: 00 30 26610 30342
Prices: €18-23 for two courses with a measure of wine
Opening times: all year daily 12 noon-10.30pm
Reservations: not needed
Payment type: cash only

Tsipouradiko
Always packed with a young university crowd and their elders, who scoff little platters like mushroom croquettes, marinated Florina peppers and octopus vinaigrette accompanied by vials of tsípouro, the mainland-Greek clear spirit. Summer courtyard seating; otherwise indoors where smoking may be tolerated.
Tsipouradiko, Corfu
Tsipouradiko is a popular haunt with the young university crowd and their elders
Address: Prosaléndou corner P. Gída, behind appeals court, Corfu Town
Contact: 00 30 26610 82240
Prices: €15-20 for three platters plus tsípouro
Opening times: Mon–Sat, 1pm-2am (kitchen closes at 12.30am)
Reservations: suggested for large parties
Payment type: cash only

The Old School
The former village primary school is now the go-to taverna on Kassiópi's picturesque main port for seafood, especially octopus, gávros marinátos (marinated anchovies) local gófos fish (a relative of tuna) and garlic-sauce mussels, preceded by superior renditions of taramosaláta, 'black' tzatzíki (with cuttlefish ink) and melitzanosaláta, or salads (spinach and rocket greens with blue-cheese dressing could feed two). There are also meat casseroles like pork or lamb kótsi (shank) and lamb kléftiko, in generous portions. If possible, get a table right under the giant, landmark plane tree, where a nesting scops owl hoots on summer nights. Local microbrewery products are featured (fairly priced), as well as Belgian beers (dear) and hýma wine (the local rosé is fine and dry). Service coped fairly well with a Saturday-night crowd.
The Old School, Corfu
The former village primary school is now the go-to taverna on Kassiópi's main port
Address: Kassiópi main port roundabout
Contact: 00 30 26630 81211
Prices: €23-27 for two starters, a fishy mains and a local beer, or €18 for a salad, meat mains and a half-litre rosé, or €19 for a starter, lamb shank and draught Corfu Red Ale
Opening times: May–Oct lunch (until 4pm) & dinner
Reservations: advisable in season
Payment type: cash only

Rouvas
This shrine of magireftá (Greek casserole dishes), going since 1936, is another spot where Rick Stein dropped by approvingly on his Med Escapes tour, and where locals have lunch after work or shopping in the nearby bazaar. Signature dishes include moussakás, pastítsio (macaroni pie) and agnináres ala políta (artichoke hearts stewed with carrots and potatoes). We had instead baked gávri (anchovies) and grilled mixed vegetables, accompanied by some superior rosé hýma. The only let-down was the kérasma (sweet on the house) – a factory ice-cream cone. A scooter stands at the ready outside for Rouvas' bumping trade in home delivery.
Rouvas, Corfu
Rouvas is a popular place where locals have lunch after work or shopping in the nearby bazaar Credit: BASILIS DOUKAKIS/DOUKAKIS 
Address: Stamatíou Dessýla 13, Pórta Riála district
Contact: 00 30 26610 31182
Prices: under €20 for a starter, mains and modest amount of tipple
Opening times: Mon–Sat 11.30am–5.30pm
Reservations: not needed
Payment type: cash only

Filaraki
Carnivore heaven, and about the only place in this resort area where locals dine. Come here around midnight, and you'll spot other taverna-keepers who've closed for the night and come here for a solid feed – no better recommendation. The signature main dishes are succulent kondosoúvli (spit-roasted pork chunks) and arní soúvlas (spit-roasted lamb chunks), while starters include excellent tyrokafterí (spicy cheese dip) – with little pitta triangles to scoop it up – salads and spicy grilled plevrótous mushrooms. To drink, there's Corfu draught beer or homemade bulk wine. The kérasma is likely a fruit platter or karydópita (walnut pie). There's a pleasant interior for cooler months; otherwise sit out on the terrace.
Filaraki, Corfu
Filaraki is carnivore heaven, and the only place where the locals dine
Address: Main road, Aharávi, south (inland) side
, about halfway along the 'strip'
Contact: 00 30 26630 64750 

Prices: about €20 for a starter, meaty mains and a beer 

Opening times: daily most of the year 11.30am–1.30am 

Reservations: not usually needed
Payment type: cash only

Tragos
Tragos is ancient Greek for ‘goat’, and while there is a rather fetching goat mural inside, this is actually Grilled Lamb-Chop Central for the area; there’s little else on the menu other than simple salads. A kilo of decent-quality chops (€25) will easily feed three, four people if they’re not ravenous; individual portions are €10. Red bulk wine was okay, at just €8 per litre. Most seating is out in the pleasant courtyard; a few tables inside too for cooler weather.
Address: Kassiópi, on the minor, inner road out of town, just before the junction with the main highway near Kalamíonas cove; a slightly unglamourous location, reflected in low prices for this resort
Contact: 00 30 26630 81937
Prices: well under €20 per person for a share of chops, salad and drink
Opening times:  May to late Sept dinner only
Reservations: not usually needed
Payment type: cash only
Blackpool Till I Die

Offline Bob

  • Administrator
  • Hero Member
  • *****
  • Thank You
  • -Given: 203
  • -Receive: 681
  • Posts: 8555
    • Loutses- The Village We Now Call Home
Re: Corfu restaurants - The Times
« Reply #1 on: August 10, 2017, 07:43:52 PM »
I was so pleased to see so many of our favourites included. Particularly pleased to see our favourite grill room, Filaraki. in the list.
Photographers are violent people. First they frame you, then they shoot you, then they hang you on the wall.
- Anon.

Offline GJJW

  • Full Member
  • ***
  • Thank You
  • -Given: 1
  • -Receive: 9
  • Posts: 190
Re: Corfu restaurants - The Times
« Reply #2 on: August 11, 2017, 09:19:32 AM »
Yes, Filaraki really is a diamond.
Very fortunate to have this at the bottom of our road and I'm sure it will
be my first port of call when I arrive back in October at midnight.....ish!
Blackpool Till I Die

Offline Aceman

  • Hero Member
  • *****
  • Thank You
  • -Given: 21
  • -Receive: 25
  • Posts: 809
Re: Corfu restaurants - The Times
« Reply #3 on: February 18, 2018, 11:00:13 AM »
 Meant to post this before but went to three restaurants last June that I'd been wanting to try. Firstly Trilogia in Kassiopi. Probably some of the best calamari I've had on the island and good service with views towards kalamaki. Secondly Milios this is set just off the main road going into Dassia (sometimes known as the windmill restaurant) Again great views and service. I think this is a good place to go for a good steak.Lastly I finally made it down to Boukari to the Kalami fish taverna. As some of you know it's set on the beach with a tranquil setting. We were there to see the amazing Crimson sun set going down behind the hills to the north. We shared a small fish meze to start which was made on request then we shared a large grilled bream which was delicious.The wife of the owner was trying to teach us to speak Russian which was fun. Btw Bob and Trisa that is one hell of a drive for you guys. Oh nearly forgot we went to the Tandoori bites indian restaurant which was excellent. I still hold the meal we had at the Agni taverna of just caught fresh oysters followed by red snapper to be on of the best meals I've had on the island even the retsina which I take or leave was superb.

Offline Bob

  • Administrator
  • Hero Member
  • *****
  • Thank You
  • -Given: 203
  • -Receive: 681
  • Posts: 8555
    • Loutses- The Village We Now Call Home
Re: Corfu restaurants - The Times
« Reply #4 on: February 18, 2018, 06:50:54 PM »
Aceman,

I am still marveling at the 'fresh caught' oysters! Apart from the fact that I think that eating oysters is tantamount to eating coagulated, salty snot, I have never ever seen oysters caught anywhere in Corfu! If you were to tell me that Nathan Pascoe told you that they were freshly caught, I would say that it sounds like his line in BS!  ;D I have never, in about 25 years ever seen them on the menu anywhere but then, I lead a sheltered life! ;)
Photographers are violent people. First they frame you, then they shoot you, then they hang you on the wall.
- Anon.

Offline Aceman

  • Hero Member
  • *****
  • Thank You
  • -Given: 21
  • -Receive: 25
  • Posts: 809
Re: Corfu restaurants - The Times
« Reply #5 on: February 19, 2018, 09:20:39 AM »
Bob the oysters are brought in from north Greece and put in the seawater tanks in the restaurant. I think what he meant that they had only arrived that morning. That was what I was told anyway and even if it were bs they were excellent but as you say not everyone's cup of tea,Mrs Aceman would share your description of oysters  :)

Offline Denis O

  • Hero Member
  • *****
  • Thank You
  • -Given: 1
  • -Receive: 67
  • Posts: 1014
Re: Corfu restaurants - The Times
« Reply #6 on: February 19, 2018, 10:47:01 AM »
I understood that the oysters came from Patras, and very nice they were to. Before having them, at Taverna Agni, my belief was that they were only available from cold water venues i.e. Scottish lochs, but it appears I was mistaken, if they really did come from Patras.

For those who don't like them, Rick Stein has a recipe for cooked oysters. Split the shell, pour away about 2/3rds of the liquid, add pepper, a little clarified butter, parmesan cheese and under the grill for under a minute. Absolutely delicious and even SWMBO will eat them like that.

Now, where to find whelks and jellied eels in Corfu, and life will be complete.

Offline Bob

  • Administrator
  • Hero Member
  • *****
  • Thank You
  • -Given: 203
  • -Receive: 681
  • Posts: 8555
    • Loutses- The Village We Now Call Home
Re: Corfu restaurants - The Times
« Reply #7 on: February 19, 2018, 11:31:38 AM »
Each to his own! Tricia, myself and the kids stopped off on our way home from France many years ago and were tempted to try this delicacy. It was as much as I could do to stop myself running screaming from the restaurant! Mussels? Great! Scallops? Devine! Snails? At a push but Oysters? Argh!  ;D

BTW I have still never, ever seen them here. Just goes to show!
Photographers are violent people. First they frame you, then they shoot you, then they hang you on the wall.
- Anon.

Offline Aceman

  • Hero Member
  • *****
  • Thank You
  • -Given: 21
  • -Receive: 25
  • Posts: 809
Re: Corfu restaurants - The Times
« Reply #8 on: February 19, 2018, 02:12:49 PM »
That sounds a great recipe to try Denis o. Bob maybe you had a dodgy one.

Offline Bob

  • Administrator
  • Hero Member
  • *****
  • Thank You
  • -Given: 203
  • -Receive: 681
  • Posts: 8555
    • Loutses- The Village We Now Call Home
Re: Corfu restaurants - The Times
« Reply #9 on: February 19, 2018, 05:30:41 PM »
That sounds a great recipe to try Denis o. Bob maybe you had a dodgy one.

Aceman,

They are all bloody dodgy! Who in their right mind eats a live piece of quivering snot?  ;)
Photographers are violent people. First they frame you, then they shoot you, then they hang you on the wall.
- Anon.

Offline Aceman

  • Hero Member
  • *****
  • Thank You
  • -Given: 21
  • -Receive: 25
  • Posts: 809
Re: Corfu restaurants - The Times
« Reply #10 on: February 19, 2018, 09:24:13 PM »
Bob last thing on oysters but go on a site called organicfacts and put in oysters coupled with the fact they are an aphrodisiac you can't go wrong 😂😂

Offline Denis O

  • Hero Member
  • *****
  • Thank You
  • -Given: 1
  • -Receive: 67
  • Posts: 1014
Re: Corfu restaurants - The Times
« Reply #11 on: February 19, 2018, 09:45:09 PM »
I had 6 one night but only 5 worked.

The old ones are the best.

Offline Aceman

  • Hero Member
  • *****
  • Thank You
  • -Given: 21
  • -Receive: 25
  • Posts: 809
Re: Corfu restaurants - The Times
« Reply #12 on: February 19, 2018, 10:49:04 PM »
 ;D ;D ;D

 

All content Copyright © 2012 Corfu Forum. All rights reserved.
Sitemap 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25