Thursday, 22nd May
Hidden just off a cobbled side street in Zakynthos Town, Prosilio doesn’t shout for attention—it whispers elegance. With its name meaning “sunny side,” this refined yet relaxed gem lives up to its promise, offering a dining experience that glows with creativity, precision, and warmth.
Beneath a canopy of pine trees and soft lighting, Prosilio redefines Greek cuisine with a modern twist. Expect locally sourced ingredients turned into artful plates—think sea bass with citrus foam, or lamb slow-cooked to perfection with unexpected flourishes. The wine list? Curated with the kind of obsessive passion that makes sommeliers grin.
This was our second visit to Prosilio and we can only describe it as extreme quirky, and a joyful experience. Recommended.
Visit Prosilio for more information.
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Starters
We opened with a bread basket, all home made, and the lightest sourdough imaginable.
Then the fun started.
Nikki opted for Sardines, which was a bit of a misnomer because there was only. It was grilled and resting on roasted red peppers, with fava beans and focaccia bread.
Steve chose sougo, which was aubergine in a garlic sauce, with corn cream, fried eggs and toasted olive oil brioche. Served in what resembled a large egg cup, you eat it like a dippy egg, spooning the unctious contents on to the brioche.
We agreed a very good start!
Main course
Anyone who knows Nikki will know she loves sea bass. What you may not know is that she also has a thing about suet. Seafood mageiritsa ticked some boxes – sauteed seabass wrapped with suet, served with shells, greek lettuce and artichike lemon sauce.
Steve also opted for fish, going for the catch of the day (grouper), cooked sous vide at 55c, and served with white beans cream, oyster emulsion and roasted garlic broth.
Both dishes were absolutely amazing, the grouper particularly so delicate with the way it was cooked.
Dessert
As we were eating our first 2 courses, we ket seeing this odd creation being taken to other diners who had started earlier than us.
It turned out this was ‘bougatsa’ and it is presented as 3 filo clouds, seeded with cinnamon cream and served with madagascar vanilla ice cream. To add theatre, it is brought to the table, you take your pictures and the server then smashes it down.
We laughed!
It was very sweet, which I guess is the idea, and surprisingly filling.
We rounded a splendid meal off with coffees and drinks. The coffee menu is itself a sight to behold, with a menu like a wine list and coffee from south America, north America, Asia and Africa – truly a global experience.
