Taverna Agni

Charilaos and Aphrodite opened the taverna in 1972. Their son Theo runs it today with his wife Nataliya and his sister Eleni. Walk onto the beach from the road and it is the last building on the left. The bay faces east, the water is clear and the small wooden jetties are busy with boats all day.

The cooking is Greek with a Mediterranean slant, and the daily specials depend on what has just been caught or picked. Check the chalk board for the fresh fish. Salads and vegetables come from an organic market garden, and there are traditional meat dishes and a barbecue grill for anyone who does not want seafood. Prawn saganaki, stifado and briam are among the house recipes on the taverna’s website. The wine list is long, with a good choice of Greek wines, and the staff will help you choose.

The Mediterranean Traveller guide notes that arriving by boat is the most popular way to reach Agni, so anchor off in settled weather and take the tender to the beach or the jetties. If your yacht is elsewhere, the taverna runs its own speedboat taxi in the evening, with pick-ups at St Stephanos, Kerasia, Kouloura, Nissaki, Kaminaki, Krouzeri and Kalami, and trips to and from Corfu Town. By road, the turning is on a hairpin bend, with a short walk down from the car park.

Taverna Agni opens from the beginning of May to October, and the closing date in October varies, so check before a late-season visit. It opens at noon and takes last food orders at 11pm. Book two or three days ahead for dinner, and book lunch too on Sundays and in high summer, by phone or online.