Corfu, or Kerkyra, wears its layered history in stone and sunlight. Venetians, French, and British left their mark on the island’s architecture—from the arcaded Liston to hilltop fortresses—while Greek traditions anchor daily life in lively squares and whitewashed chapels. Today, travelers come for clear Ionian waters, pastel alleys, and a cuisine that marries Mediterranean freshness with Corfiot spice routes.

Beyond its UNESCO-listed old town, Corfu offers rugged cliffs, pine-fringed bays, and a well-loved coast path that peers into coves of impossible blue. Boat tours slip into sea caves; goats pick their way through terraced olives; monasteries watch over beaches that glow at sunset. It’s an island for swimmers and strollers, for café lingerers and castle climbers alike.

Practical notes: summer brings heat and crowds—book ferries, cars, and dining in advance; spring and fall are golden for hiking and warm seas. Expect pebbly beaches (pack water shoes), affordable bus links, and excellent local specialties like sofrito (garlic-parsley beef), pastitsada (spiced pasta with rooster), bourdeto (peppery fish stew), and kumquat sweets. Card payments are widely accepted; carry cash for small kiosks and boat hires.

Corfu Town (Kerkyra)

Corfu Town is a living museum wrapped around two fortresses and Europe’s largest square, the Spianada. Venetian balconies lean over twisting lanes in the Campiello, washing lines crisscross the sky, and the Liston’s arcades hum from mid-morning espresso to midnight ouzo.

Top sights include the Old Fortress with panoramic ramparts, the New Fortress’ bastions, the Museum of Asian Art set inside a neoclassical palace, and the shrine of St. Spyridon. Food runs from elegant courtyard dining to back-street souvlaki, with wine bars pouring Ionian labels late into the night.

• Where to stay: For atmospheric lanes, base in Campiello; for sea dips, look near Faliraki; for quiet, consider Garitsa Bay. Browse stays on VRBO Corfu Town or compare hotels on Hotels.com Corfu Town.
• Getting in: Fly into CFU (1 hr from Athens; 2–3 hrs from many European cities) via Omio Flights (Europe). Long-haul options via Kiwi.com or Trip.com Flights. Ferries run from Igoumenitsa year-round and Italy in summer—see Omio Ferries.

Day 1: Arrival, Spianada Strolls, and Corfiot Classics

Morning: Fly or ferry to Corfu; check in by early afternoon. Airport to old town is 10–15 minutes by taxi (~€15–20) or local bus (~€2).

Afternoon: Orient yourself along the Spianada and under the Liston’s arches. Visit the Church of St. Spyridon (relics of the island’s patron saint) and taste loukoumades drizzled with honey at Stazei Meli near the market.

Evening: Dinner at Rex (since 1932; try pastitsada and octopus). For a contemporary twist, Pomo d’Oro plates seasonal Corfiot flavors with finesse. Nightcap by the sea at Imabari Seaside Lounge in Faliraki.

Day 2: Fortresses, Museums, and Wine Bars

Morning: Espresso under the Liston (Josephine Café is an easy pick), then walk the Old Fortress. Climb to the lighthouse for views of the Ionian and the terracotta old town. Ticket ~€6.

Afternoon: Cross to the Museum of Asian Art (unique in Greece; rotating samurai armor to Himalayan art). Light lunch at Pane e Souvlaki off the Liston—fast, flavorful skewers and pita.

Evening: Reserve The Venetian Well, a romantic courtyard by a 17th‑century well; order slow-braised beef with local kumquat gloss. Post-dinner, linger at Bristol Café-Bar on the Liston with a negroni and people-watching.

Day 3: Achilleion, Kanoni, and Sunset on the Heights

Morning: Grab bougatsa (custard pie) and freddo cappuccino at Mikro Café, then taxi or drive 25 minutes to Achilleion Palace (Empress Sisi’s neoclassical retreat; statuary gardens and island views; ~€10–12). Return via Garitsa Bay for a seaside walk.

Afternoon: Continue to Kanoni for the postcard view over Vlacherna Monastery and Mouse Island; short boat hops available. Lunch back in town at Avli—homey meze, grilled sardines, and local beer.

Evening: Head up to Kaiser’s Throne in Pelekas (20–25 minutes). Watch the sun melt behind the west coast cliffs. Back in town, nibble at Salto Wine Bar-Bistro—Corfiot tapas, biodynamic wines, and vinyl spinning.

Paleokastritsa

Paleokastritsa is Corfu’s poster child: six bays of glass-clear water backed by cypress and limestone. Caves glow aquamarine, and boats skim between beaches you’ll want to claim for the day.

Anchors here are the Monastery of Theotokos and the lookout village of Lakones (“Bella Vista”). Days unfold as swims, hikes to cliff-perched ruins, and lazy lunches above the sea.

• Where to stay: Beachfront rooms near Agia Triada for swims at sunrise, hillside apartments for views and quiet, or villas around Liapades for Rovinia access. Browse VRBO Paleokastritsa or compare on Hotels.com Paleokastritsa.
• Getting there from Corfu Town: Morning KTEL bus, ~45–50 minutes, ~€2.50–3 (see schedules or search Omio Buses). Taxi ~€40–50; self-drive 30–35 minutes (parking near Alipa port).

Day 4: Transfer, Monastery Views, and Cove-Hopping

Morning: Depart Corfu Town after breakfast; bus or drive to Paleokastritsa. Drop bags and rent a sunbed on Agia Triada beach for a first swim.

Afternoon: Visit the 13th‑century Monastery of Theotokos (modest dress; small museum). Lunch at Akron Beach Bar & Restaurant: sea bream carpaccio, prawn linguine, and a chilled Assyrtiko right over the water.

Evening: Private boat hire or shared boat tour to the blue caves and Paradise (Chomi) Beach (€15–30 pp; 1–2 hrs). Sunset aperitivo from La Grotta’s cliff steps; dinner at Veranda in Lakones for panoramic plates of lamb with rosemary and lemon potatoes.

Day 5: Angelokastro, Rovinia, and Starry Skies

Morning: Hike or drive to Angelokastro (Byzantine fortress on a crag; €3–6). Go early for shade and sweeping views of the Ionian and Paleokastritsa’s bays. Coffee and galaktoboureko at Dolce Café in Lakones afterwards.

Afternoon: Walk the pine path to Rovinia Beach (or boat in from Alipa if you prefer). Snorkel along the right-hand rocks; the water here is Caribbean-clear. Snack stop at Mediterraneo Pasticceria in nearby Doukades for ice cream and koulouri.

Evening: Dinner in Liapades at Il Pozzo (handmade pasta and seafood) or classic taverna fare at Spiros (hearty moussaka, village salad). Nightcap back at Akron or a moonlit dip if the sea is calm.

Day 6: Last Swims, Olive Groves, and Departure

Morning: Paddleboard or kayak along Ampelaki and Agia Triada (rentals from the beach; €10–15/hr). Optional detour for an olive oil tasting and mill tour at The Governor near Agios Matthaios (book ahead; allow ~2.5–3 hrs round trip from Paleokastritsa).

Afternoon: Lunch beachfront at Nausika (grilled calamari, fava, and lemon-dressed greens). Transfer to CFU airport (30–40 minutes by taxi) for your flight via Omio Flights. If departing by sea, head to Corfu Port for ferries via Omio Ferries.

Evening: If you have a late departure, one more swim, gelato, and a promenade under the cypresses—then goodbye to the Ionian glow.

Insider Tips and Practicalities

• Transport: Buses cover most sights; taxis are reliable; driving opens up sunset spots like Pelekas and hidden coves. For European rail/bus segments to ferry ports, search Omio Trains and Omio Buses.
• Boat days: Take reef-safe sunscreen, water shoes, and small cash for beach kiosks. Morning trips are calmer.
• Dining: Reserve dinners in July–September. Expect €20–40 per person without wine at mid-range tavernas; fine dining higher.
• Seasonality: May–June and September–October mean warm seas and fewer crowds. In winter, many beach venues close; Corfu Town stays lively.

Six days in Corfu balances culture and coast: fortress views, monastery bells, cliff hikes, and sun-dappled swims. With Corfu Town’s history and Paleokastritsa’s coves, you’ll leave with sea salt in your hair and a short list of places you’re already planning to revisit.