The entire economy of the island revolves around tourism. They are eager and ready to welcome off islanders during the warm months of June through September. Seldom have I seen such organized productive use of resources in greeting new arrivals and seeing to the comfort of departing guests. The Corfu airport is a model of modern efficiency; a well oiled machine which may strain under the numbers of high season tourists, but has definite well-rehearsed plan to handle them. Innumerable open air cafes line the beaches and roads tempting the passerby to stop and linger awhile. It is indeed the pace of the island to pause and rest. Hotels offer balconies outside most rooms, beautiful vistas of the lovely clear water and verdant cliffs your reward.
Pricing is moderate and availability of delicious Greek fare everywhere.
Graceful magenta bougainvilleas drape over wall and terrace, potted flowers adorn patios, the dusty green of olive trees are interrupted by spikes of tall dark junipers.
Creamy yellow butterflies flit and the ever present refrain of the sea plays accompaniment in this dulcet holiday environ. Thunderheads build across the water above the Greek/Albanian mainland. Late night flash of electricity gilds the clouds in silver silhouette; far off rumbling of Zeus holding court high over the thirsty hills. A singular ferry cuts through the water making way for the sparkling thread of shoreline.
Ancient Phoenicians planted some eight million olive trees during their tenure on Corfu; the locals harvest their bounty, black nets rolled under each in anticipation of collecting the drop.
Olive oil, olive wood boxes and jewellery, herbs, kumquats, orange and lemons are produced in abundance still in the hands of small locally owned family farms. The tasty refreshment of Mythos lager is held in high esteem as is the gyros filled pitas. Lamb chops bathed in oregano seasoned oil and wine vinegar are the best in the world and the crisp Greek salad with its dark lettuce, crunchy cucumbers, purple onion, salty olives and ruby red tomatoes topped with a generous rectangle of feta cheese is repast of the Gods after a long hot afternoon of island exploration.
Food markets are well stocked and plentiful for those who wish to purchase supplies for picnicking in one of the myriad of lovely coves. Atop its tall hills, quaint villages cling, single track roads serpentine through narrow passageways.
Old men rest in the shade of town squares, scooters buzz about through the more traveled districts; the quiet of midday retreat from the intense Mediterranean sun an intelligent and anticipated habit. Restaurants come alive after sunset and remain so late into the evening.
Children are ever present; a genuine family atmosphere pervasive. Perhaps it is these very features that make this destination so attractive to young families. There is fun and relaxation for members of all ages.
Always in the background are the native Corfoits offering service and cultural color. They make their living during the short summer months working seven days a weeks metaphorical penance for well earned off season rest. Willing and helpful, they project a genuine air of hospitality. Although your ears and eyes may fill with the unfamiliar strains of Greek, most residents speak English, most menus translated. Some pockets of the island resemble third world neglect result of harsh marine environment and meager means, one never feels unsafe. Strong and proud, the Greeks are descendents of the fathers of modern thought, politics and our languages--the cradle of civilization. They wear the mantle well.
