Rex

Rex is a long-established Corfiot taverna on Kapodistriou Street in Corfu Town, close to the Liston arcade and the Spianada in the Ionian Islands of Greece. The restaurant has been open since 1932 and has been run by the Katsaros family since 1955, which makes it one of the longest-serving family kitchens in the Old Town. The cooking is rooted in the island's Venetian-influenced home cuisine rather than in generic Greek taverna fare, and the menu leans on dishes that are specific to Corfu. The signature dishes are pastitsada, a slow-cooked meat stew in a spiced tomato sauce served over thick pasta, sofrito, thin slices of veal braised with garlic, white wine and vinegar, and bourdeto, a peppery fish stew that originated with the island's fishermen. Portions are generous, and the plates are built for sharing across the table. The dining room is informal and busy, with the noise level typical of a popular Old Town taverna, and there is no dress code beyond ordinary casual summer clothing. Tables on the street are in demand in the evening, when visitors strolling from the Liston often stop for dinner. The restaurant is open daily from 12PM to midnight, so it works for a long lunch as well as a late dinner. Prices are moderate by European standards, at roughly €15-30 per person (about USD 17-34), which places it well below the fine-dining venues of the Old Town while still offering a full sit-down meal. House wine and local Corfiot labels are the usual accompaniment, and the beverage list is functional rather than a draw in its own right. Reservations are recommended on summer evenings, when walk-in tables can be scarce, and booking the same day by phone is normally enough outside the peak weeks of July and August. Visitors who want to try several Corfiot specialities in one sitting often order pastitsada and sofrito together and share them.