Corfu Old Town's culinary identity was written in olive oil, kumquat liqueur, and the soft crumb of mandolato nougat long before the first guidebook arrived. The Venetian Republic held the island for four centuries, and its kitchens absorbed Venetian technique without surrendering Greek ritual: pastitsada beef stews simmer with cinnamon and clove, bourdeto fish arrives scarlet with paprika, and every taverna pours homemade tsitsibira ginger beer alongside Ionian wine. The labyrinth of arcaded streets between the Liston promenade and the Spianada esplanade shelters family-run grocers whose shelves carry wild fennel, preserved kumquats, and aged graviera cheese from mountain dairies. These are not museum pieces. The same ovens that baked ship biscuit for Venetian galleys now turn out syrup-soaked galaktoboureko and sesame koulourakia for morning coffee, and the copper stills behind Theotoki Street produce kumquat liqueur using recipes unchanged since the 1920s. A Corfu town food tour threads through this living archive. The Old Town's UNESCO-protected core spans fewer than sixty hectares, yet its kitchens preserve techniques from Byzantine, Venetian, French, and British occupation, layered without erasing one another. You taste that history in savoro fried fish with rosemary vinegar, in the soft anise notes of ouzo poured over ice, in the way a third-generation baker shapes diples pastry spirals by hand. The culinary walking routes that cross the Esplanade and climb toward the New Fortress pass markets where fishermen sell dawn catches from Paleokastritsa, bakeries whose wood-fired ovens have operated since the interwar years, and wine bars pouring Kakotrygis whites from hillside vineyards. Each stop is a primary source. The rhythm of a guided food walk matches the Old Town's own cadence: unhurried, conversational, and punctuated by long pauses at marble counters. Guides—often locals with family ties to the recipes—explain why Corfiot cuisine favors sofrito veal over moussaka, why kumquat groves thrive in the island's microclimate, and how British rule introduced ginger beer and cricket to a Greek island. The walks operate year-round, though spring and autumn bring cooler temperatures for the uphill stretches and seasonal harvests to the tasting menus. Most routes span two to three hours and cover one to two kilometers on foot, with stops for meze platters, honey-drenched pastries, charcuterie from mountain villages, and estate-bottled olive oil. Some itineraries include a seated meal; others layer small tastings across a dozen vendors. All center on the Old Town's compact grid, where every turning reveals another family kitchen still working to Venetian hours.