Corfu’s appeal has always been partly visual: Venetian architecture, wooded headlands, the particular light of the Ionian coast. But the island’s kitchens have become a reason to visit in their own right. Cretan influence is less dominant here than on other Greek islands, and in its place there is a cooking tradition shaped by centuries of Venetian, French, and British presence, along with an agricultural base that includes olive oil, citrus, and some of the best fish in the Ionian.