Ionian Islands

Schengen visa rules apply. EU/EEA citizens can enter freely; many other nationalities (e.g. US, UK, Canada) enjoy visa-free stays up to 90 days.

The Euro (€). ATMs widely available, but smaller villages prefer cash.

Yes on large islands like Corfu and Lefkada; on smaller islands or remote areas, stick to bottled water.

EU driving licences are valid. Non-EU visitors should carry an IDP along with their national licence.

Frequent ferries and hydrofoils connect Corfu, Paxos, Kefalonia, and Zakynthos. Buses and flights also link major islands.

Yes in hotels, larger restaurants, and shops, but many small tavernas and beach bars are cash-only.

Type C and F (European two-pin), 230V. Bring an adapter if needed.

May, late September, and early October offer great weather with far fewer tourists.

Water temperatures drop to 15–17°C; only the hardiest swim without a wetsuit.

Very widely in tourist areas, hotels, and restaurants. Learning a few Greek greetings is appreciated.

No large predators. Watch for sea urchins on rocks and occasional jellyfish; bring water shoes.

Yes, especially in summer around wetlands. Pack repellent and plug-in vaporisers for your room.

Generally safe in towns, but bottled water is recommended for taste and in rural areas.

Ferries are the main option. Book tickets in advance during summer. Hydrofoils are faster but pricier.

Most beaches are free, but some organized beaches charge for sunbeds and umbrellas (€5-15).

Light clothing, swimwear, sun protection, a light jacket for evenings, comfortable shoes for walking, and a power adapter (European plug).

Yes, but roads can be winding and traffic chaotic. Wear a helmet and have a valid license. Insurance is essential.

Varies by island. Corfu Town and Zakynthos have lively bars and clubs. Smaller islands offer relaxed tavernas with live music.

Yes, roaming works. Local SIM cards are cheap (€5-10) with data. Wi-Fi is widely available in cafes and hotels.

Try sofrito (veal in white wine sauce), pastitsada (pasta with meat sauce), bourdeto (spicy fish stew), and local olive oil and wine.

Round up the bill or leave 5-10% in restaurants. Tip tour guides and hotel staff a few euros.