April in Corfu

It is Easter time in Corfu and ‘the season’ is months away. The resorts are closed and beach-bars abandoned, rusting umbrella stands line up along the shore. There are no reps and no happy hours, no teenage party goers looking for a good time.

Shuttered shops are battered by a sandy wind that rips the gloss from cars, signs and all-inclusive dreams. The beach resorts are the battle scarred front-line of an island that is exposed to nature during the winter, and Europe’s low budget hedonists in the Summer.

As a front-line of defence these part-time towns do a remarkable job. For beyond the run-down strips, southern Corfu offers an incredible bounty of culture, nature and charm that will warm the souls of anyone in a pair of walking boots.

In April the island comes alive with sounds, sights and smells that stir the birds and encourage the flowers into bloom. During Easter week stay in the small fishing village of Boukari and make a trip south on foot to the working fishing port of Petriti where boats come come in daily. Overlooking the harbour is the old village of Korakades, now mostly ruins, but worth exploring for its tumbledown houses overrun with wisteria.

Those who hike north along the coast and climb the hill to Chlomos will be rewarded with breathtaking views and traditional houses nestled on steep mountain lanes. It is in the hilltop villages that the Corfiot warmth is most keenly felt – everyone will wish you good morning and many will want to chat more.

Easter weekend in Corfu begins on Good Friday as whole villages gather to process through the streets, chanting and carrying candles to mourn the death of Jesus on the cross. On Saturday at 11am clay pots are thrown from the windows of houses on every street and the roads explode with fragments of clay. At midnight, as Easter Sunday is welcomed, fireworks are let off across the island.

In the morning the intoxicating smell of lamb roasting on the spit lures families home to their villages to celebrate in a day of feasting and tradition. Head to the nearest town and buy a portion from one of the local sellers with their trucks laden with the crisp meat, but be quick, like the bloom of the flowers in the fields, it won’t last long.

Entry into National Geographic Traveller Travel Writing contest, April 2015

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