Corfu is a Greek island in the Ionian Sea. It is the second largest of the Ionian Islands, and, including its small satellite islands, forms the border of the northwestern border of Greece. The island is part of the Corfu regional unit and is administered as a single municipality. The municipality includes the island of Corfu and the smaller islands Ereikoussa, Mathraki and Othonoi.

The island is linked to the history of Greece from the beginning of Greek mythology. Its Greek name, Kerkyra or Korkyra, is related to two powerful symbols of the water: Poseidon, god of the sea, and Asopos, an important continental Greek river. According to the myth, Poseidon fell in love with the beautiful nymph Korkyra, daughter of Asopus and the nymph of the Metope River, and kidnapped her. Poseidon brought Korkyra to the island until then unnamed and, in marital bliss, offered his name to the place: Korkyra, who gradually evolved into Kerkyra (Doric). Together they had a son named Phaiax, after which the inhabitants of the island were named: Phaiakes. This term was transliterated via Latin for the Phaeacians. Corfu's nickname is the island of the Phaeacians.

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In this wonderful island we can enjoy all the international specialties, from hamburgers to pizzas and pasta, but it would be a shame not to venture in the local flavor that presents a kitchen worthy of memory. The basis of culinary preparations, as in most Mediterranean countries, are olive oil, fresh vegetables, pasta, fish, herbs and spices. The influence of the Venetians was, for the inhabitants of the island, much greater than that of their Greek brethren on the continent.

Strapatsada: bone broth with butter, beaten egg and a few drops of brandy.
Mantra Kolopimpiri: barley soup, tomato, onion, carrot, celery, cinnamon, clove, red paprika. Manestra Bourou-bourou: pasta in a fresh tomato broth, onion, potatoes and red peppers.
Fasoulia me petsalina: bean soup, onion, ham, rosemary.
Koronia: polenta with olive oil and pepper.
Roka: Salad of arugula, onion, tomato and black olives.
Aubergine Pastrokio: fried eggplant gratin with cheese, eggs, ham, fresh tomatoes and basil. Kolokithoperistasi: zucchini, aubergine, potato, roasted tomatoes with olive oil, pepper and parsley. Rizi-bizi: rice, onion, peas, ham and peppers (Venetian risotto).

Pastitso sti nonas: layers of pasta, butter, tomato, cheese, boiled egg, ham, meat or ground pork.
Cod in pastry: cod with garlic sauce, almonds and bread.
Stakofisi: cod with onions, red peppers, tomato sauce, leeks and sugar.
Stakofisi in bianco: cod with potatoes, white sauce, garlic and parsley.
Pesse in Saor: sardines or small fish marinated in vinegar with lots of garlic, rosemary and raisins in a clay pot.
Pastitsada: the most popular of the preparations, meat stuffed with chopped garlic, parsley and pepper with tomato sauce. Stoufado: meat stew marinated in wine with legumes and bacon and accompanied by polenta.
Sofrito: fried meat casserole with garlic sauce and white wine, mixed with rice or mashed potatoes.
Kota bolida paragiomisti: chicken stuffed with bacon, cheese, ground beef, garlic and eggs.
Tingola: beef liver with onion, sugar, white wine, tomato sauce and parsley.
Bourdouni: black pudding.
Noumboulo foumikado: smoked pork fillets.
Backgammon foumikado: salted and smoked ham.
Mantoles: roasted and caramelized almonds.
Poutinga: English pudding.
Pastafrolles: shortbread.
Mandolato: delicious with honey, sugar, sesame paste, almonds, meringue and nuts.
Pantespania: typical "bread of Spain" of the northern Italians, kind of loaf of bread.
Fogatsa: cake also typical of Italians, is found in all bakeries on the island.
Kolombina: Dove-shaped Christmas cake.

The typical drink of Corfu is the Tsitstibira, a ginger based soda and lemon (a type of beer) unique in the world, another valuable alcohol is Kumquat, a liqueur based on orange and Ouzo popular, anis liqueur served with water and ice as an appetizer. As for wines, the island produces a good local wine like the well-known Theotoki.

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Corfu, also known as Kerkyra, is the northernmost of the Ionian islands in Greece. Located on the far northwest coast of the country, Corfu lies on the Adriatic Sea, east of Italy and south-western Albania.

The city of Corfu, known in modern Greek as Kerkira or Kerkyra, is the largest and most important city on the island. This is where the airport is located and where most of the cruise ships and long distance ferries dock. It is a small and nice town that caters to tourists.

The north of the island is wider and more mountainous. The coastal areas are well developed with good pebble beaches.
The south of the island is less extensive (just a few kilometers from west to east) and tends to have more sandy beaches.

Benitses is a very old and traditional fishing village. Benitses is 12 km south of the city of Corfu and leads to the emerald valley. The water from the springs that flow from the mountains of Aghii Deka and Stavros, come together in two small rivers, giving the area the name Pinisse (derived from the ancient Greek word 'Pinio') = Pinitse = Benitses. The mild climate and natural beauty of the village of Benitses have attracted many tourists since the beginning of the century. It has only been during the past 30 years that tourism has replaced all other sources of income and is now the only occupation of the inhabitants during the summer season.

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The climate of the Corfu archipelago is warm Mediterranean. The summer here is warm and relatively dry, with a blue sky, often cooled by seasonal breezes, offering the ideal conditions for surfing, although it is rarely interrupted by the rains. The mountainous areas are cooler. Winter here is mild. Rain mainly from November to March. On average, there are 3000 hours of sunshine per year with an average daily duration of 8.5 hours.

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