Inland you will find a seemingly infinite number of picturesque, traditional villages where a simple way of life has remained largely intact for decades. Higher up the lush mountainsides lie a myriad of olive groves and the occasional remote, often deserted hamlet.
The capital of Corfu impresses and charms with its narrow streets, tall houses, arcades, Venetian-built Town Hall, church of Saint Spyridon (Corfu's patron saint), flower-filled gardens and balconies with their superb wrought-iron balustrades. Nearby the arcaded Liston, built to resemble the Rue de Rivoli in Paris, is lined with elegrant cafés and bars.
Being so close to Italy, Corfu has some of the finest and most varied cuisine in Greece, thanks to the influence of the Venetians. Specialities include the famous bourdetto (a spicy fish stew traditionally made from freshly caught scorpion fish), the scrumptious range of seafood pasta dishes and locally made ice creams.
Corfu has many Ouzeris, simple bars often around harbours, which offer a selection of 'mezes'. Traditional 'meze' can range from a few olives and a little feta cheese, to a large platter of peppers, tomato, octopus and Calamari.
Corfu's patron saint is St Spiridon, famous for performing miracles. It is said that when the Turks attacked on August 11th, 1716, St Spiridon appeared with a lighted torch, scaring the invaders away. This day is celebrated every year, along with his official 'name' day, on December 12th.
Corfu has a unique climate, different from the rest of Greece. Its waters are calm and sheltered from summer breezes, with hot summer months from mid May to mid October.