Taverna Agni has already been much feted by many critics and visitors as one of the best tavernas in Corfu, and indeed Greece. I'm proud to be the next in line to applaud its merits.
We visited for an early lunch with our young daughter. We were welcomed in and offered a table at the front of the veranda, giving us uninterrupted views out over the clear blue waters. A clutter of sunbeds on the beach were occupied by golden tans, whilst the water was playing host to all manner of guests. From youngsters jumping from the end of the jetties and little motor boats waiting to be hired, to a couple of rather nice yachts and the occasional speedboat that broke the calm of the waters just outside the bay. The epitome of a Greek holiday scene.
A browse through the menu showed that the main courses at Agni are predominantly from the sea. Not not surprising given it’s locale. Theodore, the owner’s son, who was putting fresh lobster and king prawns onto a bed of ice at the time, confirmed that all the fish served is caught in the waters around the island.
The selection of traditional starters, dips and salads was extensive and varied, whilst a couple of essential traditional meat dishes, stifado and lamb in a pot were also on offer. After much debate we opted for a vegetarian meze and, because not ordering seafood where so much was available would have been churlish, we also ordered some of the house speciality, ‘drunken mussels’. My daughter meanwhile, an expert children’s menu reviewer, decided on pizza and chips.
The time between order being taken and arriving at table was just long enough to prepare and cook everything. No unnecessary delays, but not so quickly as to think that anything had been pre-prepared. It looked, good, it smelt great, and as for the taste sensations, simply wonderful!
The meze comprised the flakiest, buttery little cheese pies and spinach pies that I have ever tasted. The battered courgette was light and crisp, the grilled peppers softened and browned, but not burnt; whilst the colourful salad and accompanying dips complemented the other items beautifully.
I asked my daughter to sum up her three slices of home made margarita pizza, served with home made chips and salad accompaniment, which at 4.50€ was a snip. Her response was succinct and positive. A beaming smile and the comment ‘mmm, really nice’, said it all.
As for the drunken mussels. Well, I noticed that guests at a neighbouring table were enjoying the same fayre. As we simultaneously wiped our bread around our plates to sponge up the last of the juices I asked them what they had thought of the dish. It seems we all had the same description in mind. Amazing! The best they, or we, had ever tasted.
The desserts menu, which offers traditional favourites as well as one or two more modern confections, looked so very tempting if you could find room for them after a more than ample main course, but sadly we couldn’t.
Taverna Agni was built over 160 years ago, and has remained in the same family ever since. This longevity shines through in the superb quality of the dishes. Yes, these days it has a wide selection of wines, and a glass of champagne at just 4€ is a popular accompaniment for the mussels, which is perhaps a far cry from the days of home made krasi. And yes, I don’t suppose that in the 1860s Agni chicken nuggets were available for children. However, this lovely establishment has lost nothing of it’s charm and heritage, and remains a wonderful and very traditional Greek taverna.
This page focused on: Taverna Agni Review, Taverna Agni , Corfu, Corfu Travel Guide. For related information, visit this page: Taverna Agni - Corfu.
