Inside the restaurant there is an olive press of 150 years old. There is a collection of of many traditional equipment that housewives used them for every day use. Several old shotguns are also kept for your eyes only. We use charcoal for the grill, the wine is truly from our village and the environment is Familian. Also we accept organized groups from abroad. Man in charge: Kostantinos Korakianitis (Colombos)
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The olive press at Kolombos Taverna was first in production in 1857 in the village of Sinies where it was used as a family olive press. In 1914 it was then taken to Kavadades to be used by the village in their oil production, where they kept it in use until 1950. Since then, it has not been used but instead adds to the decor at Kolombos. Many years ago the olive press was powered by a horse, however, if the family did not own a horse then it took two people to operate this heavy equipment. The olives are placed between the three stones which are turned for one and a half hours by horse. The olive puree is then placed inside a material bag and put back inside the press along with another fifteen bags. The pressing process continues by using a thick rope wound around a large piece of wood slowly squeezing (pressing) the olives for two and a half hours. The oil drips into a wooden barrel set in the ground. In this process there is no waste as the left-overs (the olive stones and skin) are mixed with corn meal and used as food for pigs and chickens and also as fuel for stoves.The atmosphere in the warm, rustic wooden taverna is enhanced by the wafting aroma of the bread baking in the old-fashioned family oven as well as the preparation of the home-made food which will satisfy the most demanding customer.
A wide collection of bank notes that the owner of the restaurant has been collecting for several decades will impress you! A traditional dancing clothe is also excibited in our restaurant. The entrance to our museum is free at any time during the working hours. We are capable to provide our service to 100 people inside and 150 people outside. The food you may try is all the Corfiot traditional dishes and several plates from our inspiration.
A sample of our cuisine:
Fried fish with skordalia. Skordalia is a local delicacy made from garlic and potato puree.
Kaoura. Feta cheese with olive oil, oregano, paprika and chopped tomato served in an earthen pot.
Beef sofrito. Beef with white wine sauce and garlic.
Rabbit onion stew. Rabbit with spices and whole onions.
to contact us please call
0030 26630 49370
or FAX: 26630 49570
email at:
colombos@paleokastritsa.biz