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Get in touchThe Ionian Islands, with their sapphire waters, verdant landscapes, and charming villages, beckon you to explore a rich tapestry of culture, heritage, and mouth-watering gastronomy. Among these idyllic Greek islands, Corfu, Paxos, and Lefkas stand out as destinations offering a truly unforgettable experience. From ancient ruins and Venetian fortresses to hidden coves and delectable local dishes, prepare to immerse yourself in the authentic spirit of Greece. Join us as we uncover the culture and heritage, breathtaking scenery, and culinary delights that await on these Ionian gems.
Sunvil works with various ferry companies including Kerkyra Lines, Joy Cruises, and Lefkada Palace that has begun seasonal connections linking Corfu, Paxos, Lefkas, Meganissi, Ithaca, Kefalonia, and Zakynthos, on a looping schedule from mid-April to mid-October. Lefkada Palace was built in 2021 and carries up to 200 foot passengers. The routes from Corfu are every Monday, Wednesday and Friday and in the opposite direction every Tuesday, Thursday and Saturday.
Services are weather-dependent, so with flexibility in mind, alternative sailings can be organised and accommodation needs and activities may also need to be rescheduled. Kerkyra Lines has connections to Lefkada by road via Igoumeista port, continuing the journey overland from there if required as the island is connected to the mainland by a road bridge. There are also hydrofoil services that cut the journeys by around half, so there are several options to keep things moving.
While onboard, sit outside on the upper deck or inside below deck and take in the views as you pass the islands, mainland Greece or Albania, depending on the route. The ferries offer plenty of seating with a café and facilities onboard.
Corfu Old Town offers a blend of Venetian, British and French influences and a walking tour is the ideal way to take it all in.
A good place to start is at the Old Fortress, a UNESCO-listed Venetian stronghold surrounded by beautiful sea views. The twin peaks of the fortress “Coryphe” in Greek gave Corfu its Western name. It now houses the Public Library of Corfu, the Hellenic Music Research Lab a church, a museum, and hosts various art and cultural events. The grounds also include a cafe-bar, a sailing club, and a restaurant.
From the fortress gates, it’s a short stroll to the Durrell Gardens, named after two of the famed British writers Gerald and Lawrence Durrell who lived on the island in the1930s, and their bust statues can be rubbed for good luck. Continue to the People’s Garden between the Palace of St Michael and St George and Mandrakina Church. Designed in the Greek Revival style, the palace was originally the residence of the British Lord High Commissioner of the Ionian Islands and is now home to the Corfu Museum of Asian Art. Head over to Spianada Square and the cricket pitch where matches are held year-round.
Next, take a stroll down the Liston Promenade. Built under French rule from 1807 -1814 and inspired by Rue de Rivoli in Paris, it was once a gathering place for aristocrats and remains a popular spot today for people watching, while enjoying a drink or something to eat.
Wander to St. Spyridon Church dating back to 1570, the town’s tallest building and home to Corfu’s patron saint. The Spyridon Festival is a huge local celebration in August. Further into the old town at St. Jacob’s Square is the baroque town hall and the nearby Catholic cathedral.
The small pedestrian streets are filled with independent shops, local craft sellers, cafes, bars and restaurants. The fruit and vegetable market sell kumquats that are grown widely across the island; the fruit’s liqueur and other Corfiot treats like traditional fig pie can be sampled at the Lazarus Distillery. Local ginger beer called Tsitsibira was introduced by the British during their occupation in the 19th century. Other locally produced treats such as Loukoumi and nougat reflect its multicultural heritage.
A Corfiot gastronomic gem is Flisvos restaurant located by the Ionian Sea at Kanoni near the beautiful Vlacherna Monastery and overlooking Pontikonisi, also known as Mouse Island.
Flisvos, meaning “the sound of waves”, was founded by brothers Dimitri and Spyros Catechis. Situated among stunning views and with thrill of being able to watch planes taking off and landing at Corfu airport, the restaurant delivers modern Greek cuisine with a local twist. Seafood takes centre stage, from marinated raw fish and grilled catch-of-the-day to fish Bianco, a Corfiot classic cooked in garlic-lemon broth with potatoes. Appetizers include taramosalata, mussels with ouzo, and smoked eggplant with marinated anchovies.
Venetian-influenced Corfiot pasta dishes are also featured, such as shrimp paccheri and lobster ravioli. Salads use fresh local ingredients, and desserts celebrate Greek cuisine with yoghurt millefeuille, rose petal spoon sweets, and crispy filo.
Dimitri says: “Visitors want to taste what grows here and are interested in learning about the history and culture of Corfu.”
He also runs Corfu Wine, offering tastings that showcase Greek wines, including retsinas and vintages from local vineyards, making Flisvos not just a meal, but a full sensory experience of Corfu.
Sunvil Corfu representative, Julia Manetas adds: “Clients are looking for something different now, they are not just coming here for the sun and beaches, so even better if they can incorporate experiences into their meal times.”
Paxos is a small island at just 12km long and 2km wide, where the areas of Gaios, Lakka and Loggos offer quintessential Greek charm.
The capital, Gaios, with its Venetian architecture, a folk museum and waterside cafes gets its name from its landmark church, Agios Gaius. The harbour has two islets - Agios Nikolaos and Panagia. Nearby stands the statue of Greek war hero Yiorgos Anemoyiannis, a Paxos native recognised for his bravery during the Greek War of Independence.
To the north, Lakka lies in a sheltered bay with tavernas and Venetian merchant houses. The lighthouse is a historic landmark and the village has local markets, shops and squares.
Loggos is popular for its intimate and picturesque horseshoe-shaped waterfront and its historic olive oil and soap factory that operated from the late 19th century until 1980s, carrying a legacy of cultural heritage for the island.
Paxos has more than 30 east coast coves and beaches, many of which are only accessible by boat. Monodendri and Levrechio are near Loggos, and Mongonissi, an increasingly popular area near Gaios is now joined to Paxos by a causeway, offering a great spot for swimming, with a beachfront taverna. Antipaxos, a mile south, has stunning sandy beaches, Vrika and Voutoumi, and is reached via boat trips from Gaios.
Sunvil representative Paxos Andrea Florio believes there is something for everyone: “The island itself it makes you feel at home, you can get the perfect balance here with the climate, the people and the food.”
For spectacular sunset views, head west to Erimitis Bar & Restaurant, and from the clifftop location enjoy beautiful Ionian Sea views. Back down at sea level Vasilis Restaurant, just a couple of metres from the port front of Loggos, has been offering Greek traditional dishes from the region since 1957.
Near the main square in Gaios is Carnayo Restaurant. Owner and head chef Spyros Tranakas has been at the helm for the past 18 years, where following his training in Germany, he returned to his ancestral home. His personal mission was to elevate Greek and Paxiot flavours through refined traditional and modern fusion dishes, for visitors and locals. In his words: “We want customers to feel at home. We’re putting something authentic on the plate.”
At Carnayo, the focus is on fresh, local ingredients, many from Tranakas’ own garden, and locally caught fish. The menu lists Greek cuisine with authentic Italian pizza and sushi, thanks to a dedicated sushi chef who has been onboard for the past three years. Starters range from classic Greek salads and meze fish plates to tempura sushi and grilled courgettes with raisins, walnuts, and an aubergine mousse. Signature dishes include lobster pasta enriched with lobster eggs, saffron, and basil oil, and Neroladia Paxiot Dakos, a rustic salad with local bread, feta, and olive oil. Desserts like olive oil vanilla ice parfait and marmalade, or Greek pana cotta made with Greek yoghurt, round out the offering. The restaurant can also prepare catering for villas and boat trips.
Lefkada is also known as called Lefkas and sometimes referred to as “the island that isn’t,” as it is connected to mainland Greece by a causeway and a floating bridge. The 303sqkm island takes its name from the white "Lefko" cliffs on its southern coast.
Lefkada Town is the capital and main hub, while Nidri, located 34km from the ferry port is the island’s main resort.
Lefkada offers many watersport activities and the beaches on the west coast are considered the most beautiful. However, lesser known are the agricultural offerings and rugged natural beauty in the hills near Nidri.
An important part of the island’s agriculture is the cultivation of lentils that have been produced there for hundreds of years and are widely used in the local cuisine. Sunvil Lefkada representative Julie can offer a new tour of Vasso Kort and her family’s lentil farm, with the process demonstrated by Vasso, near the mountain village, Eglouvi. The lentil harvest in August is celebrated with a popular festival and the three small authentic tavernas in Eglouvi’s main square offer dishes made from the pulses. Ta Lyrata café and taverna serves a delicious lentil soup and lentil burgers, made by sibling owners Xara and Spyros, who also sell local products they have made including olive oil, jams, liqueurs and soap.
Other heritage activities offered include a visit to the embroidery village of Karya, known for its delicate Alarya stitching, a local olive oil museum, honey farm and vineyards. The Lefka white rocks create ideal conditions for growing grapes at the vineyards, especially the island’s own Verdea and Verzamo varieties.
The Lefkada Micro Farm near Nidri offers a hands-on culinary experience, where guests harvest and cook a meal rooted in Greek tradition, sustainability, and slow food philosophy.
Revived five years ago by owner Andreas Dimitrakopoulos’s after 30 years of ownership as an olive grove by his late grandfather, the farm has more than 60 olive trees and an organic bounty of vegetables, fruit and wild herbs.
Nothing grown there is sold beyond the farm, with everything being cultivated for the experience. The only produce brought in are eggs from a neighbour, local cheeses, condiments and Greek wines.
Dimitrakopoulos takes visitors on a guided walk to harvest seasonal produce and learn about the heritage and health benefits of the farm’s olive oil.
In the outdoor kitchen overlooking the groves and produce, guests prepare the ingredients to cook and share a traditional vegetarian meal including Greek salad, tzatziki, filo pies, and Briam - which is a traditional dish of slow-roasted seasonal vegetables.
The experience lasts 3.5 to 4 hours and is an opportunity to connect with nature, Greek culture, and farm-to-table vegetarian flavours.
30th September 2025
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