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From the sandy west coast ones like Marathias, Chalikounas, and Issos to the rocky secret paradises such as Paleokastritsa, Liapades, Porto Timoni etc. For the ones who wish to extend their stay, island hopping is strongly recommended. Corfu is a great starting point for exploring close by islands such as Paxos, Antipaxos, Erikousa, Othonoi and Mathraki islands.
The Achilleion Palace was built in 1890 by the Austrian Empress Elisabeth, also known as Sisi, following the death of her only son. It was designed to represent an ancient Phoenician palace, with colonnades and sculptures around the grounds and dedicated to the Greek god Achilles. The Imperial garden has exceptional views of the surrounding valleys and Ionian Sea. Its history is varied; following Sisi’s death the estate went to her daughter, who sold it to the German Kaiser. In World War I it was a military hospital, then handed over to the Greek state and became an orphanage. In World War II, it was a military headquarters for the Axis Powers.
The small palatial estate at Mon Repos was once the summer residence for a British official and his Corfiot wife. It remained in British hands for a while before being gifted to the Greek Royal Family. Prince Philip, Duke of Edinburgh, and Princess Alexia of Greece and Denmark were both born at Mon Repos. Today, the palace is the state archaeological museum.
Kanoni, a small part of the Corfu town, is a popular spot for photography. It takes its name from the cannon atop the hill; at the base of the hill is the charming church of Panagia Vlacherna. Pontikonisi, or Mouse Island, is a five-minute boat ride from the coast. Boats run regularly to this little island, which houses the church of Pantokrator.
Angelokastro, or Angel’s Castle, is a Byzantine castle located atop one of Corfu’s highest peaks. Considered one of the most important Byzantine ruins on the island, its towering walls and ringed fortress were successful in repelling the Ottoman Turks in their attempted invasion. Angelokastro is located in the far northwest of the island, near the town of Palaiokastritsa.
Sofrito is veal slowly cooked in wine sauce, with garlic and white pepper. It is often served with rice or mashed potatoes.
Traditional Pastitsada is made with rooster, however more commonly it is made with veal or chicken. The meat is cooked with fresh tomatoes, wine, onions and cloves, cinnamon, and allspice. It is served with pasta or potatoes, usually as a casserole.
Bourdeto is rockfish cooked in tomato sauce with onions, garlic, and spicy red pepper. The best fish for bourdeto is scorpion fish, however, moray eel and tope shark are also used.
Kumquat is a citrus fruit that Corfiots use to make liqueurs, jams, and sweets. A kumquat, traditionally from China, looks like a small orange and It was brought to the island in 1846 and has since been cultivated here. The most common usage is to make a liqueur which you can buy almost anywhere on the island.