- Waiter service
- Table service
Welcome To “TRIPA” Tavern
Restaurant is located at Kinopiastes Village , 10 km from Corfu town .
Here you will be offered a selection from Tripa’s unique and varied hors d’ oeuvres to start and platters of juicy spit-roasted lamb, or a joint of beef baked in parchment to follow.
Lastly comes a variety of seasonal fruit and exotic deserts.
All is washed down by quantities of the famous house wine.
- Since 1936, Mr Tripa – Spyros Anyfantis – has been presiding over his taverna in the picturesque village of Kinopiastes seven kilometers south-west of Corfu Town.
- During those years, the taverna’s reputation as a spot for genuine Corfiot fare has grown, so that everyone of any note singles out TRIPA for a visit during a stay on the island.
- Among those who have enjoyed Tripa’s famous hospitality are Greek President essay writing service Constantine Karamanlis, French President Francois Mitterand, actress Jane Fonda, Aristotle Onassis and the original Zorbas Anthony Quinn.
- But the patronage of the famous does not mean that TRIPA taverna is formal. The atmosphere is friendly and the service fast and attentive.
Nightly live entertainment begins with traditional songs and concludes with an exuberant display of dances from all over Greece, in which the guests may later join in.
Mr Tripa’s renowned hospitality fuscions menu and lively entertainment will make your evening a very special one.
Our Special Recipe
An interesting mix of spices lends wonderful flavor to this simple
pasta dish – known as pastitsada from Tavern Tripa.
- 2 tablespoons olive oil
- 1 pound ground sirloin
- 2 large onions, halved, thinly sliced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 1/3 cup dry red wine
- 2 tomatoes, cut into 1/2-inch pieces
- 1 8-ounce can tomato sauce
- 8 ounces large macaroni
- Freshly grated Parmesan cheese
Heat oil in heavy large pot over high heat. Add meat and onions and saute until brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne and cloves; saute 5 minutes. Add wine, tomatoes and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes. (Can be made 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then cover and chill. Rewarm before continuing).
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with grated Parmesan cheese and serve.