Corfu + the Ionians restaurants
With their mélange of culinary influences from France, England, and Venice (all of which ruled these islands at some point), the Ionians were a hotbed of "fusion cuisine" long before the term became fashionable (and clichéd). Island restaurants range from sophisticated boîtes where Corfiotes show off the latest summer fashions to seaside tavernas where "dressing up" means throwing a pareo over your bikini and brushing the sand from your bare feet. Traditional dishes in these parts include sofrito (pan-fried veal in a white wine sauce), bourdetto (a spicy stew often made with salt cod), and tzin tzin birra (a local take on that British standby, ginger beer, which is still produced on Corfu). Other dishes make use of the abundant local produce, such as honey, wine, olives, grapes, and citrus fruits.
The one downside to eating in the Ionians is that fresh fish is prohibitively expensive. This may seem counterintuitive—after all, the ocean is everywhere you look—but since there are no fish farms and the seas around the islands have been fished (and overfished) for centuries, there are simply fewer to catch than there once were. Be sure to double-check seafood entrée prices before ordering.