Hotel Yannis Corfu

Hotel Yannis Corfu has been completely renovated in 2017, it features a modern, refreshed style, creating an atmosphere of relaxation and enjoyment. Set in blossomed 15-acre gardens with trees and flowers offering an outstanding outdoor experience to our guests, the hotel also features a pool with a pool bar, a functional fitness center and a modern spa. The elegant main restaurant serves Greek buffet breakfast based on the Greek diet. The Bar – Restaurant offers delicious snacks and refreshing drinks to our guests.

Ladotyri Zakynthou

Ladotyri of Zakynthos (known in Zakynthos as “ntopio”-which means local) is a kind of hard and spicy cheese without skin and with asymmetric holes. It is made from sheep’s and goat’s milk. The production process begins during the spring months: initially, the cheese is placed in clay pots and matured in local olive oil. As time passes, the cheese gets a solid and hard mass, while the maturation process lasts about a year.
When Ladotyri is ready, its main characteristics are the mature and spicy – with notes of oil flavour.


Mitato is a Greek olive-oil cheese (”ladotyri”), made exclusively in the island of Kythera. Made from sheep’s milk or alternatively from a mixture of sheep and goat’s milk, it matures inside pots full of oil. Mitato is of limited production.

Kerkyras (Corfu) Koum Kouat PGI

Koum Kouat is a citrus fruit, cultivated in Corfu since the mid-19th century. It is produced mainly in the northern part of the island and is unique due to the special climate conditions of Corfu. It has a sour taste and it is consumed fresh or in cans. It is also used in patisserie and especially in jams, spoon sweets, preserves or jellies.

Koum kouat of Corfu is recognized as a PDI (Protected Geographical indication) product since 1994.

The Secret Boutique Hotel

Located in one of the most picturesque and romantic alleys of Lefkada town. The Secret Boutique Hotel was created with the intention of offering our guests a unique experience of hospitality in our home town.

MarBella Nido Suite Hotel & Villas

Beautifully nuzzled into Corfu’s south-east corner, adjacent to Marbella Corfu, amidst the fragrant gardens and the emerald Ionian Sea, Marbella Nido luxury hotel brilliantly combines traditional aesthetics with modern comforts to offer its guests the warmth and coziness of a nest, just like the name Nido suggests.

Enjoy the peace, intimacy and familiarity of a home away from home with high-end facilities and amenities that will lift your adult only holidays in Corfu to new heights.

Blending the charming old look with a modern feel always with respect to Corfu’s heritage, Marbella Nido is the perfect place to enjoy the sea, the sun and the open sky.

Elea Βeach Hotel

Elea Beach Hotel offers a total of 216 spacious rooms located in the main building. All of them are fully renovated with their own private furnished balconies.There is a wonderful choice for you to make between rooms with a magnificent panoramic sea view and rooms with outstanding green landscape.

Apart from our standard double rooms there are also family rooms available, along with connecting rooms, nonsmoking rooms and rooms for disabled people (on request).

Yoghurt pie of Corfu

250gr sugar
250gr butter
250gr yoghurt
5 eggs
300gr all purpose flour
1 lemon’s zest
1 vanilla stick
2 teaspoons baking powder
1 teaspoon baking soda

In a medium sized bowl beat the butter with the sugar well and add the egg yolks and yoghurt stirring until the mixture is smooth. Mix flour baking powder baking soda and lemon zest. Separately beat the egg whites lightly. Pour the flour alterating with egg whites in the yoghurt mixture. Stir well and pour into a buttered baking pan.

Place in oven and bake at 150 C for 50-60 minutes.

Traditional Cherry preserve

1kg cleaned cherries
1kg sugar
1 cup water
2 vanilla tubes
Juice of 4 lemons

Wash the cherries, remove the stem, place in a bowl and cover with water and the juice of the 3 lemons. Set aside for 2 hours and then rinse very well with plenty of water. Remove their pits and place in a large pot, also adding the sugar. Bring the pot to a boil with plenty of water and without stirring. Once boiled lower the heat and skim the foam from the top. Let the mixture simmer for about 15 minutes and let cool completely for at least 7-8 hours. Next, boil the sweet again for about 10 minutes over low heat. When the syrup thickens, add the vanilla and the juice of one lemon.

Remove the pot from the fire and stir well. Let the cherries cool and store in sterilised jars.

Sykomaida (traditional fig paste) cake

½ kg flour
8 eggs
200gr sykomaida
200gr honey
300gr milk
150gr olive oil
300gr butter
5gr cinammon powder
Zest and juice of 1 orange

In a blender mix orange juice, olive oil, cinnamon and honey. Separately mix the flour and sykomaida (fig paste kneaded with black pepper ouzo and cinnamon). In a large bowl beat the eggs and melted butter. Add all the ingredients to the flour/fig mix. Stir well. Pour mixture into a well buttered baking pan.

Place in the oven and bake at 150 C for 45 minutes.

Strapatsada (Scrambled eggs with cheese)

3 tomatoes
5 eggs
feta cheese
1 bay leaf

Chop the tomatoes finely on a cutting board. In a bowl beat the eggs lightly and set aside.

Place a frying pan with olive oil on medium heat and simmer the chopped tomatoes. Once the tomatoes start to soften, add the bay leaf and eggs. Stir well to scramble the eggs.

Sheep’s yoghurt mousse

1200gr sheep’s yoghurt
900gr cr?me fraiche beaten
150gr fine sugar
7gr cardamon
4gr nutmeg
150gr pistachios from Aegina
150gr blanched sliced almonds
150gr sugar

Roast the ingredients in a pot until a little smoke appears, break with a rolling pin and add to the mousse just before serving.

Roast in a large pot on high heat and add nutmeg.

Rafiolia of Zante

2kg flour
1.5kg oil
3 eggs
4 tablespoons sugar
2 teaspoons soda
6 oranges
2 glasses cognac
1 glass lye
A little crushed mastic
Oil for frying
Sugar and cinnamon to garnish

Mix together in a bowl the oil, flour, beaten eggs, the soda dissolved in the orange juice, cognac and lye water. Knead the mixture well to a consistency that can be rolled into a thin layer of dough. If hard, add water. Roll out the dough, cut into small squares and then fold into small triangles.

Deep fry in hot oil. Serve on a platter and sprinkle with cinnamon and sugar.

Pancakes of Corfu with kumquat preserve, cinnamon and sugar

1lt water
1.7 kg flour
30gr yeast
20gr salt
50gr sugar

Dissolve the yeast in lukewarm water. Mix the water with the flour so the dough is not too firm. Add yeast, salt, sugar and blend. Set aside to rise for about 30-40 minutes. Take spoonfuls of dough and fry.

Place a frying pan on low heat with the olive oil. Fry dough balls until golden-brown, top with sugar and cinnamon. Serve with koumquat spoon sweet.