The history of Lazaris Distillery & Artisan Sweets begins in 2005 by Konstantinos Lazaris. Inspired by the kumquat fruit, both he and his team passionately continue the island’s culinary history.
Our products are handmade, produced in small batches and are steeped in Corfiot history and sophistication. Both in our distillery and confectionery manufacturing facility, our skilled artisans, based on the traditional Ionian recipes, are constantly innovating and experimenting with new delicious combinations.
Lazaris products are made with pure raw materials without chemical preservatives. In particular, our sweets are fat-free and enjoyable at all times by all ages. Their packaging stands out for the fashionable design and modern aesthetics.
In our modern facilities, the past meets the future. The agricultural production, the traditional recipes and the historical and cultural heritage of Corfu are combined with international safety and hygiene standards, modern aesthetics and contemporary gastronomy.
The establishment is certified with ISO 22000:2005.
Our production processes take place before your eyes… The production facilities for traditional sweets are located on the ground floor, while the production of liqueurs and other spirits takes place on the first floor of our premises.
Are you ready for an experience of flavors and aromas?
What we do
Following the local recipe we produce the famous drink of Corfu, the kumquat liqueur, which is a certified product with Protected Geographical Indication, as well as the Italian liqueur Limoncello. Lazaris Ouzo is produced and bottled in the facilities of our distillery and is the only Corfiot ouzo produced in Corfu, traditionally with double distillation in a copper alembic.
At the same time we revive the flavors and aromas of the past and produce handmade delicious Corfiot sweets.
Our vision
Lazaris products stand out for their quality. Our goal is for our products to become an integral part of our daily diet and pleasure and that the raw materials are used for wonderful combinations and flavors, both in cooking and pastry, as well as in the field of bartending. Finally, we aim to introduce the flavors of another era to the modern global traveler.
