Our Menu

Rich butter pastry layered with cream, topped with seasonal fresh fruit and sauces. The taste of Corfu in one bite.

Corfu's traditional festive bread is an intense, aromatic recipe from 17th-century Venice that has remained unchanged for 70 years. The same pure ingredients, the same craft. Serve plain as a pastry, pair it with fruit jams for a rich breakfast, or try it with aged cheese for a bold combination.

A Kritikos original since 1950: a delicate sponge roll with sweet butter cream and powdered sugar. Stefanos A. Kritikos created it for his wife and named it after her nickname, 'little countess'. Made exclusively here and considered a historic Corfiot sweet.

A bold Corfiot specialty: pressed dry figs with ouzo, aromatic herbs, and spices, aged in fig leaves. Served as a dessert or mezze, it pairs beautifully with white spirits, sharp cheeses, and green salads.

Whole glacéed bergamot from Corfu, the rare citrus behind Earl Grey tea, cultivated on the island since antiquity. A luxurious spoon sweet, or a premium ingredient for desserts, cooking, and cocktails.

Layers of golden pastry with crushed walnuts and fragrant honey syrup.

Crispy phyllo filled with thick semolina custard, soaked in lemon-scented syrup.

Shredded wheat pastry filled with crushed almonds and pistachios, drenched in honey syrup.

Soft honey cookies with walnuts and spices, available seasonally.

Single or double shot of premium espresso. Rich, aromatic, perfectly extracted.

Espresso with steamed milk and a generous layer of velvety foam.

Chilled espresso shaken to a creamy froth. The quintessential Greek summer coffee.

Freddo espresso topped with cold frothed milk. Refreshing and unmistakably Greek.

Traditional Greek coffee brewed slowly in a copper pot (briki). Served with cold water.

Village salad with ripe tomatoes, cucumber, Kalamata olives, red onion, and a generous slab of Feta PDO.

Triple-layer toasted sandwich with chicken, ham, cheese, fresh vegetables, and house sauce. With golden fries.