The hill is dealt with so I'm going off into my territory. Bourdetto is firm fish smothered in a tomato sauce that takes many hours to make. The usual trinity of onion, tomato and garlic, but recipes are guarded like treasure. I have asked Roula many times to spill the beans and tell me how to make it. She has never given in, even in the face of forum windbag, Anorak, hippy etc. Just go to Brouklis and eat it. TerryW will endorse that - we always compete to get Bourdetto and Galactaboureko (Pudding from heaven - that's what it means...)
Stamna is my signature dish. Most do it with mountain lamb, but I do it with shin of beef (not the supermarket braising steak, real shin of beef.) It is the standard beef stew, but flavoured with cloves and cinnamon. And of course seasoned with black pepper, lots of it. Then the potato slices (2cm thick) covered in feta cheese are swimming in the sauce. It is a hearty autumn or winter dish, totally Corfiot, and my favourite. Well I am lying. I haven't got a favourite. I have a very long list of food I adore, and I can eat it every day in Corfu. In Arillas I always do. Forget the "full English" Waste of money. Eat the local food...
Phil