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This rustic dish combines fish and a rich tomato sauce that is enriched with sweet and spicy paprika and onions. It hails from Corfu, and it was probably modeled on a similar Venetian dish known as brodetto. On Corfu, it can be prepared with various types of fish, though scorpionfish is believed to be the best choice.
Bourdeto is typically finished off with a splash of lemon juice and is always enjoyed freshly prepared. It is usually accompanied by potatoes or slices of country-style bread. A similar dish is also found in Croatia, where it goes under the name brudet.
MOST ICONIC Bourdeto
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This classic Greek dish consists of squid rings and tentacles that are seasoned, dredged in flour, and fried until crispy and golden brown. Fried calamari is a restaurant staple, typically enjoyed as an appetizer or a meze dish. It is usually complemented by lemon wedges and garnished with freshly chopped parsley.
MOST ICONIC Kalamarakia tiganita
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This traditional Greek dish hails from Corfu and typically employs rooster cuts or beef. The meat is primarily seared and then sautéed in a flavorful tomato-based sauce alongside onions, garlic, olive oil, wine, and various spices that typically include nutmeg, cinnamon, and cloves.
A staple in each traditional tavern on Corfu, the dish is traditionally served over penne, bucatini or spaghetti and is occasionally enjoyed topped with grated cheese.
MOST ICONIC Pastitsada
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Greek psarosoupa (lit. fish soup) is a simple dish consists of fish—usually the firm-fleshed varieties like red mullet, snapper, cod, or red gurnard—poached with vegetables; most often a combination of carrots, celery, and onions, or leeks, garlic, and potatoes.
Once it is cooked, the fish is set aside while the broth is boiled with rice. Quite often, an egg beaten with lemon juice is stirred into the broth, making psarosoupa a filling, yet surprisingly light dish.
MOST ICONIC Psarosoupa
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Chtapodi sti schara (grilled octopus) is a traditional octopus dish originating from Greece. Although there are variations, the dish is usually made with a combination of octopus, red wine vinegar, olive oil, and oregano.
The octopus is washed, dried, and placed on a grill over a charcoal fire. It's brushed with a marinade consisting of oil, vinegar, and oregano. Once the octopus is tender, it's placed on a plate, thinly sliced and seasoned with olive oil, a drizzle of lemon, and oregano.