Some places feel as though they’ve always been there—as if they rose straight from the landscape that cradles them, born of its beauty and timelessness. One such place is Ora, a restaurant perched within Corfu’s iconic Old Fortress. It seems to hover above the water, drawing guests into one of the island’s most idyllic locations—an extraordinary setting not only for Corfu, but for the entire Ionian Sea.
There’s a kind of enchantment to Ora: from your very first visit, it becomes impossible to imagine this restaurant anywhere else in the world. Not just because of the sweeping views of the Ionian Sea, which feels as though it opens its arms to embrace the space, but because of how seamlessly it blends with its surroundings. Ora is in constant dialogue with the island’s beauty, its history, and its cultural identity.
Corfu, after all, is a place that has long understood the art of hospitality. From the mythical Phaeacians to the Venetians, and later the British and French, the island has been a crossroads of civilizations, flavors, and ideas.
This multicultural heritage is etched not only in its music and architecture, but also in its cuisine—recipes passed down through generations, ingredients that smell of the sea. Standing at the heart of this tradition, with a gaze fixed firmly on the present, is Ora: a restaurant that brings Corfiot heritage into conversation with modern sensibilities.
Ora does this with elegance and restraint. Through simplicity, refinement, and meticulous attention to detail, it creates a dining experience that feels both elevated and deeply rooted. The space is airy, filled with light, contemporary and inviting—designed not to compete with the landscape, but to complement it. Sunlight pours in through wide openings, falling softly across the tables, while the sea breeze carries the scent of salt across your skin. As the sun begins to set and the Old Fortress is bathed in golden light, Ora becomes the perfect stage for a dinner you’ll remember long after the night ends.
In the kitchen, Executive Chef Yiannis Liokas and Head Chef Giorgos Spanos have crafted a menu that honors Greek culinary identity while reimagining it with a modern voice. Seasonal Greek ingredients take center stage in a style that’s clean, thoughtful, and evocative—aimed not just at flavor, but at stirring memory, scent, and image.
The meal begins with a smoked gazpacho, where tomato meets strawberry, herbs, and croutons in a chilled soup that jolts the senses awake. Just as compelling is the amberjack bourdeto carpaccio—seasoned with paprika, tomato, and pickled onion—a dish that speaks to the refined simplicity of Ionian cuisine. The marinated sea bass with chili, coriander, cucumber, green tomato, olives, and citrus dressing offers a fresh, bright flavor profile that evokes the sea itself.
Among the starters, the burrata with grilled zucchini, avocado, edamame, herb sauce, and Aegina pistachios proves that simplicity, when treated right, can be thrilling. Grilled scallops with tomato-chorizo chutney, butter sauce, and trout roe reveal the precision behind each pairing. Dishes like squid with jalapeño vinaigrette and seasonal vegetable couscous or octopus yakitori with smoked pepper cream and Padron peppers show that when cooking has awareness, extravagance becomes unnecessary.
From the pasta selection, tagliatelle with Pecorino, Sichuan pepper, shrimp-scallop tartare, lime, and bottarga delivers bold, exacting flavor. Lobster kritharoto, simmered in bisque with fresh herbs, carries a quiet kind of luxury. For mains, the sea bass fillet with broccoli cream, charred lemon, green beans, and grilled wild greens captures the openness of the Ionian coast.
A standout is the modern take on kakavia, a seafood soup with vegetables and Kozani saffron—traditional in spirit but contemporary in execution. For those who crave earthier flavors, the Ora Burger with Black Angus beef, brioche, aged cheddar, tartare mayo, and meat sauce is a rich, balanced choice. The slow-cooked milk-fed lamb leg, served with pita, spicy yogurt with pickled lime, and grilled cucumber-tomato sauce, is deeply generous.
Desserts are given the final word, and rightly so. The orange pie with white chocolate cream, candied orange, and kumquat sorbet is a crisp, cool blend of nostalgia and freshness. Caramel panna cotta with blackberry sauce, chocolate granita, and miso offers a sweet lesson in balance. The Ferrero—featuring praline, chocolate crumble, vanilla ice cream, and hot chocolate sauce—is a love letter to chocolate. For those who wish to share, the Exotic Cheesecake with cookie base, pineapple, lime, and mint is the perfect closing note.
Ora is not just a place to eat—it’s a gastronomic destination, where every dish is thoughtfully paired with a wine from a carefully curated list focused on Greek labels and small producers. Cocktail lovers will find a bar that takes flavor seriously, crafting original blends that align with the kitchen’s palette and the laid-back island ambiance—especially magical at sunset.
Behind Ora’s culinary vision is the Abros Group, founded by the Alexopoulos brothers—a recognized name in premium dining and modern entrepreneurship. With deep respect for local identity and a forward-looking spirit, Abros has shaped Ora into a consistent and exceptional presence on Corfu’s culinary map. Dining here is a journey where each dish tells a story—rooted in memory, reimagined for today, and always, unmistakably, of this place.
Open daily from 19:00 to 01:00
Old Town, Corfu
orarestaurant.gr
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Reservations: +302661041300 or online via i-host.
