The Ionian Islands are located in the Ionian Sea, off the west coast of Greece and are composed of Corfu, Kefalonia, Zakynthos, Lefkada, Ithaca, Paxos and Kythira.
The islands are well known for their beautiful sandy beaches, crystal clear waters, charming villages and stunning scenic countryside.Each Ionian island has a distinct character and between them they offer everything you could wish for from a Greek Island holiday.
Firstly, and maybe surprisingly, fish tends to be expensive. Prices are usually per kilo not per portion. When looking at the menu, do not assume that everything listed will be available! The golden rule - if the price has been removed then it is not on. Most Greek establishments work on a 'seasonal availability' basis, as most produce is local. In some of the more traditional places, it is usual (and fun) to go into the kitchen to be shown what is available; great for those who can never decide from looking at menu. Greek menus by law have to be in Greek and English. Some of the translations may cause you some amusement. As a guide, you will be offered:
Taramosalata: A fish roe dip made with garlic, onion, breadcrumbs, olive oil and lemon juice. Homemade versions are light salmon in colour and a delight. If you are offered an artificial bright pink sludge, then it has been bought in; drink up and find somewhere else to eat!
Tzatziki: The famous yoghurt, cucumber and garlic dip. Scooped up with fresh bread, it makes a refreshing snack.
Feta Cheese: many locals enjoy a thick slice of feta with a drizzle of olive oil and a dash of paprika.
Dolmades: Vine leaves stuffed with rice or meat - normally served cold. Fresh ones are only available early in the season (May, June) when the vine leaves are fresh.
Tiropitta: Filo pastry pies stuffed with feta cheese - they are a delight. Also look out for Spanakopitta - which are the same but with a little spinach added - one of our favourites in the Agni Travel office!
Saganaki: A hard Greek cheese which is battered and shallow fried. Served with a large chunk of lemon
Scorthalia: The Greeks love dips and this one is a very garlicky potato based one. Served cold but it is yummy
Gigantes: Large butter type beans, baked in a thick seasoned tomato, onion and garlic sauce.
Keftethes: Fried meatballs with garlic and herbs.
Loukaniko: Spicy local sausages - usually grilled.
Mousaka: (Notice there is no 'r' in the correct pronunciation and the accent is on the last 'a'.) Layers of fried aubergine and minced meat (usually beef) topped with a creamy béchamel sauce.
Stifado: A meaty red wine stew with baby onions and tomato. The meaty chunks are soft and tender and the baby onions go soft and sweet - to be eaten with lots of bread.
Sofrito: Tender beef steak cooked in a garlic and wine sauce
Yemista: Stuffed vegetables, usually tomatoes and green peppers. The filling is usually a vegetable and rice mix with a little cheese. Sometimes beef mince is added.
Kelftiko: Lamb slowly baked in the oven until it is so tender it just falls from the bone. Served with Greek roasted potatoes.
Kalamari: Baby squid, usually fried with a dusting of flour, but better grilled. Fresh ones are normally only available when there is no moon - as they are caught with a powerful 'gas lamp'. The light attracts them to the surface. Watching dozens of 'lit-up' fishing boats on a dark summer night, dotted along the coast is quite magical.
Marithes: Sardine sized fish which are fried and yummy. Incidentally, sardines and (many other fish which are also caught at night) are not available when there is a full moon. The reason is that the fish can 'see' the nets and simply avoid them.
Kakavia: Fish soup - often this will include vegetables, bones and heads! But it is always excellent.
Oxtapothi: is often boiled and served in what the locals call a 'salad'. Actually these are small pieces in olive oil - with no salad in sight! It is though very tasty ( a little bit like chicken). Grilled is also excellent - but often quite expensive as it shrinks to a tiny size when cooked. The octopus is caught using a long pole with a few leaves attached to the end - plus a liberal sprinkling of hooks! The pole is prodded around the rocks to tempt the octopus to grab the leaves - a time consuming task.
Thank you for reading and have a good holidays to Greece.
