Old Town (Paleokastron)
Forget the beach towel—this is where Corfu's soul eats. Wander those medieval alleys and you'll find tiny tavernas with checkered tables, old men arguing over chess, and the smell of garlic hitting your nostrils. Expect authentic Greek with a Corfiot twist: think octopus stew (a.k.a. octopus in wine), fresh sardines grilled over charcoal, and pastitsada (beef in a creamy tomato sauce). Budget: €5-10 for a hearty plate of horiatiki (local salad) and bread. Mid: €15-25 for a proper seafood feast. Splurge: €30+ for a table with a view of the Venetian walls. Tipping? Usually included, but leave 5-10% cash if service was stellar. Reservations? Non-negotiable in summer—book weeks ahead, or show up by 7pm sharp for a standing spot.
Mandraki (Harbour Area)
Where the boats dock and the real locals eat. This isn't the tourist trap with plastic flowers—this is where fishermen bring their catch. You’ll find fish tavernas lining the harbor, serving bourdeto (fiery fish stew with potatoes) and spetzofai (grilled octopus with lemon). Price-wise: Budget (€7-12) for a simple grilled fish plate; Mid (€18-25) for the bourdeto with crusty bread; Splurge (€35+) for a private table on the water. Tipping? Same as Old Town—optional, but appreciated. Reservations? Essential for sunset dinners. Call 10am local time to snag a table. Pro tip: Skip the fancy places with English menus—they’re overpriced and undercooked.
Agios Spiridion (Coastal Village)
Hidden gem, less crowded than the port. Think winding lanes past whitewashed houses, with family-run spots serving gemista (stuffed tomatoes) and kalamarakia (fried squid). This is where you get the real Corfiot wine, mandilino, with your meal. Budget: €6-10 for a pastitsio (baked pasta) and salad. Mid: €15-22 for a whole grilled sea bass. Splurge: €28+ for a candlelit dinner with sea views. Tipping? Barely needed—service is warm, not transactional. Reservations? Only if you want to avoid a 45-minute wait. Show up 6:30pm for the best seats.
Kassiopi (Coastal Village)
For the island’s most underrated food scene. Kassiopi’s cliffs, its seafood is unbeatable. You’ll find fishermen’s tavernas serving tsipouro (local spirit) with skordalia (garlic dip) and pasteli (honey sesame bars). Budget: €8-12 for a plate of grilled octopus. Mid: €16-20 for a fisherman’s platter (mixed seafood). Splurge: €35+ for a dinner with a private cove view. Tipping? A few euros cash if you love the place. Reservations? Book 3 days ahead in peak season—this place fills up faster than a beach towel at noon.
New Town (Palaio Frourio)
Where modern Corfu meets tradition. Think sleek cafes with outdoor seating, serving modern Greek with local twists—like roasted lamb with capers or zucchini fritters. It’s still affordable but feels a bit more polished. Budget: €10-15 for a tapas-style meal. Mid: €20-30 for a full dinner. Splurge: €40+ for a chef’s tasting menu. Tipping? Included, but leave €2-3 if service was great. Reservations? Always—this is where the smart travelers eat. Call at 10am for the best slots.
Lazaretto (Hidden Alleyway)
The secret spot even most Greeks don’t know. A tiny alley behind the old quarantine station, with one or two tiny tables. This is where you get homemade souvlaki with tzatziki that melts in your mouth. Budget: €4-7 for a plate of skewers. Mid: €10-15 for a full meal. Splurge? Nah—this is the only budget spot that’s worth skipping a splurge for. Tipping? A few coins in the jar (no need for cash). Reservations? You don’t need them. Just show up before 8pm and hope there’s a chair.
Dining Customs
Corfu doesn’t do "fast food." Meals are slow, social, and served in courses. Never eat alone—it’s rude. Lunch is 1-3pm, dinner 8-11pm. If you show up at 7pm for dinner? You’ll be eating alone at
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