Harbor Kérkyras is formed in front of Kérkyra town and comprises the old harbor, which is mainly used for mooring by fishing vessels and pleasure boats, and the new harbor, which is the commercial and tourist port of the island.
The old harbor is formed W of jetty Mourágia and comprises a basin with quayed coasts for 185 m and depths of about 2 m near them. The W end of the basin has a jetty that extends NW for 80 m. From the above-mentioned jetty the quayed coasts extend SW–NW for about 300 m, with depths of about 3 m near them. Along the coasts there are electric power and water supply points, which are used by fishing vessels and pleasure boats that moor stern-to.
A breakwater with an E–W orientation extends for 270 m parallel to the shore; it protects the quayed coasts from N winds. A metal bridge with a vertical clearance of 1.5 m connects the breakwater to the opposite quayed coast. The inner side of the breakwater, which has depths of about 1.6–2.5 m, is berthed alongside by sailing vessels and local tourist vessels.
The new harbor is a continuation of the W part of the old harbor. Its coasts, with a total length of about 16,000 m, are quayed and have depths of 3–8.8 m near them. At the E end of the new harbor lies a breakwater that extends NW for about 250 m. The part of the breakwater that extends for 120 m from the root has a width of 45 m; the rest has a width of 8 m. The new harbor’s entrance is open NE and has depths of about 17 m at its entrance axis. It is a port of entry for pleasure boats.
The beautifully preserved Old Town of Corfu, is a UNESCO world heritage site, where Renaissance, Baroque and Classical cultures come together and fuse with local artistic traditions. Palaces, fortresses, buildings of the Venetian rule uniquely blend with the Greek architecture, small secluded squares and the so-called ‘Kantoúnia’ the vaulted passages that make you feel as if you’ve travelled to Italy.
Taverna Thomas offers many traditional dishes including the famous Pastitsada a Greek dish associated with the island of Corfu. One traditional pastitsada recipe features lean leg or shoulder of veal and macaroni, as well olive oil, minced onions, sliced garlic cloves, salt and ground black pepper, white wine, vinegar, cloves, bay leaf, cinnamon, fresh or canned tomatoes, butter, and grated kefalotyri or Parmesan cheese.