Rex Restaurant

Rex Restaurant has stood as one of Corfu Town's most enduring dining institutions for well over a century, occupying a handsome neoclassical building steps from the Old Fortress and the main Esplanade. The kitchen centres on the singular canon of Corfiot cooking — a cuisine shaped by four centuries of Venetian rule that distinguishes it from mainland Greek food. Sofrito, the house signature, arrives as tender veal escalopes braised in a fragrant white wine, garlic, and parsley sauce, a dish the restaurant has refined across generations. Bourdeto, a fiery scorpionfish or grouper stew spiked with red pepper, offers an assertive counterpoint, while pastitsada — Corfu's answer to a slow-cooked pasta dish — layers rooster or beef with a cinnamon-tinged tomato sauce over thick pasta. Bianco, the quieter fourth pillar, presents white fish poached with garlic, potato, and lemon in a clean, aromatic broth. The dining room itself is elegant without being stiff: high ceilings, white tablecloths, and a front terrace that catches the evening breeze from the Ionian. The wine list leans into Greek bottles, with well-priced options from Nemea, Santorini, and Kefalonia's own Robola appellation. Service is attentive and experienced, reflecting a team that has been welcoming both Corfiot families and international visitors for decades. In peak summer (July and August), tables on the terrace fill by 8 p.m.; booking a day or two ahead is sensible. The lunch service, running from noon, offers the same menu at a slightly more relaxed pace and is ideal for travellers with afternoon plans in the Old Town.