Tripas Tavern, KinopiastesYour easy guide to the best holiday in Corfu Island
Since 1936, Mr Tripa - Spyros Anyfantis - has been presiding over his taverna in the picturesque village of Kinopiastes seven kilometers south-west of Corfu Town. During those years, the tavernas reputation as a spot for genuine Corfiot fare has grown, so that everyone of any note singles out TRIPA for a visit during a stay on the island.
During those years, the tavernas reputation as a spot for genuine Corfiot fare has grown, so that everyone of any note singles out TRIPA for a visit during a stay on the island. Among those who have enjoyed Tripas famous hospitality are Greek President Constantine Karamanlis, French President Francois Mitterand, actress Jane Fonda, Aristotle Onassis and the original Zorbas Anthony Quinn.
But the patronage of the famous does not mean that TRIPA taverna is formal. The atmosphere is friendly and the service fast and attentive.
You will be offered a selection from Tripas unique and varied hors d oeuvres to start and platters of juicy spit-roasted lamb, or a joint of beef baked in parchment to follow.
Lastly comes a variety of seasonal fruit and exotic deserts. All is washed down by quantities of the famous house wine. Nightly live entertainment begins with traditional songs and concludes with an exuberant display of dances from all over Greece, in which the guests may later join in. Mr Tripas renowned hospitality fuscions menu and lively entertainment will make your evening a very special one.
“A genuine traditional eating house”
“One of the finest restaurants in all of Greece”
Los Angeles Times
“To eat and drink in this Restaurant is not to be missed”
Taverna Tripa, Kinopiastes.
À 7 kilomètres de Corfou, dans un petit village, cette taverne est l’une des meilleures de Grèce. Créée en 1947 par Spiros Anyfantis, le décor de vieilles bouteilles tapissées de toiles d’araignée est unique. Un seul menu avec une kyrielle de petits plats. Charcuterie maison, délicieuse salade, sanglier aux oignons confits, essay writing pastitsada ou tripes au barbecue. Seule ombre, le vin maison un peu âpre pour le palais français.
À éviter l’été sous la tonnelle avec les cars de touristes. 8000 drachmes tout compris. Le soir uniquement.
Bon Appetit Magazine
Odysseus sailed the Mediterranean for ten years in a desperate attempt to reunite with his wife and son on mainland Greece. Homer’s literary hero wanted nothing more than to return to his peaceful life. Still, even with his family in sight, it must have been tough for him to leave Corfu.
That’s because this mythic island, Odysseus’s last stop before heading home, is perhaps the Mediterranean’s crown jewel. Its gently sloping hills are carpeted with olive trees and wildflowers; sandy beaches frame almost the entire island.
And then there’s the food. Authentic Corfiote cuisine is unique in Greece because of its myriad cultural influences, especially from the Venetians: There’s probably as much orzo on the island as there is ouzo. Corfu’s favorite dish is pastitsada, pasta with a spiced beef and tomato sauce that shows off its Italian roots.
One good place to taste pastitsada along with other Corfiote specialties is Tavern Tripa, located in the mountain village of Kinopiastes. Since 1936 Tripa has served some of the best food on the island, and it’s recognized as a culinary landmark throughout the Mediterra-nean region.
Tavern Tripa is just a short drive south of Corfu town, the island’s capital, where the past and present mingle as seamlessly as its layers of cultural heritage. Throughout the cobblestoned quarters there are Venetian and British architectural treasures side by side with modern shops. And you’re just as likely to dine in a pizzeria or a French cafe as you are in a Greek taverna.
But for all of Corfu’s cosmopolitan allure, it’s the charm of this genteel city (and of the island itself, for that matter) that will coax visitors to put off returning home – if only for a while longer.
Our Special Recipe
An interesting mix of spices lends wonderful flavor to this simple
pasta dish – known as pastitsada from Tavern Tripa.
- 2 tablespoons olive oil
- 1 pound ground sirloin
- 2 large onions, halved, thinly sliced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 1/3 cup dry red wine
- 2 tomatoes, cut into 1/2-inch pieces
- 1 8-ounce can tomato sauce
- 8 ounces large macaroni
- Freshly grated Parmesan cheese
Heat oil in heavy large pot over high heat. Add meat and onions and saute until brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne and cloves; saute 5 minutes. Add wine, tomatoes and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes. (Can be made 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then cover and chill. Rewarm before continuing).
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with grated Parmesan cheese and serve.