The best restaurants Nissaki

During your stay in Corfu, you can enjoy the best meat cooked on the spit or on the grill here. 150 metres after the village church, in the direction of Kassiopi, Vangelis and Anna offer you their specialities: kokoretsi and kontosouvli - roasted meat and charcoal grilling. The mistress of the kitchen prepares everything herself, rolls her own pastry for pies, makes her sausages, her tzatziki, but also homemade fries! In an area crowded in summer and where gastronomy is not always a priority, we appreciate it!

It is one of the "historic" addresses of this very touristy seaside resort. Thirty years ago, Kostas, the owner's father, came back from his military service with the idea - simple and beautiful - of this tavern sourcing only local products. At that time, tourism was not so flourishing! Today, it is run by his son and his two granddaughters. Traditional Corfiote and Greek cuisine. As a bonus, the terrace overlooks the Ionian Sea with a breathtaking view of Mount Pantokrator.

Gourmets will meet at Agni, a small bay between Nissaki and Kalami. This very pretty tavern at the water's edge welcomes you with its well laid tables and a professional, quick and efficient welcome. The octopus salad with vinegar, in particular, is a delight. The dishes are refined, like the chicken stuffed with spinach and feta cheese or the lamb in sauce. This family restaurant (since 1851!) is still run by Aphrodite and Harilos. Theodoros, their son, goes fishing while Eleni, their daughter, also works in the kitchen.

Often crowded in summer, this family-run tavern is well aware of its assets! It sits on the edge of a tiny cove, on a pleasant promontory by the sea, next to a lovely little beach. It's an excellent, charming waterfront location. The menu is well-stocked, even if portions are sometimes considered small. Agatha and Lakis offer pleasant home cooking. Corfiote specialties (stuffed eggplant, lemon pork, etc.), souvlakis (kebabs) for the kids. We'll be back anyway!

Here's a century-old house transformed into an elegant restaurant, with beautifully laid tables overlooking the sea. In the kitchen, Toula Katsarou-Vergeti lovingly prepares dishes influenced by Greek and Corfiote tradition, with a few international touches thrown in for good measure. The salads are full of imagination, like the Corfiote salad (with cured ham and kumquat) which stands out. The herbs come from the kitchen garden. The best dessert for last: a pear stuffed with mascarpone and caramel when we stopped by.