Prosilio — Dinner with the Sunset

Argassi is a curious village: right next to Zakynthos Town, packed in summer, with a beach that’s acceptable rather than exceptional. But it has altitude at its eastern end, where the road climbs the hillside, and Prosilio has claimed the best spot on that hill. From the upper terrace on a clear evening, you watch the sun set behind the Peloponnese across a bay that turns from blue to copper to deep pink. The food is good enough to make you stay until the stars appear.

This is the most ambitious kitchen on the southeastern side of the island. The chef — trained in Thessaloniki and returned to Zakynthos by choice — works with modern Greek technique: local ingredients, careful preparation, presentation that respects the food rather than decorating it.

The Menu

Prosilio changes its menu seasonally, which is a meaningful statement on a Greek island where most restaurants serve the same dishes year-round. In July and August, the focus is on the sea.

Sea bass in lemon-caper butter — local sea bass, pan-seared to a crisp skin, finished in butter with capers, lemon, and fresh parsley. Clean, precise, excellent. Served with wilted greens and roasted potato.

Smoked aubergine with feta mousse — this is the dish that tells you what kind of kitchen this is. The aubergine is charred over open flame, the flesh scooped and blended until silky, then paired with a light whipped feta and a pour of the best olive oil on the island. It arrives as a starter and disappears in three minutes.

Lamb rack with rosemary-honey glaze — the meat course for the table. Half a rack, pink inside, charred outside, glazed with a reduction of Zakynthian thyme honey and rosemary. Arrives with a chickpea purée and chargrilled courgette.

Greek cheese board — a useful ending: aged graviera from Crete, fresh mizithra, a local soft cheese, honeycomb, dried fruit, and walnuts. Designed for sharing over the last glass of wine.

The Wine

Prosilio has the best wine list in the area — specifically, the best selection of Greek wines. The Ionian Islands produce their own distinctive varieties (Vertzami, Avgoustiatis) that you won’t find on many other wine lists. The sommelier knows the list and can recommend something from each region. Expect to spend €25-45 on a bottle worth drinking.

The Occasion

This is not an everyday dinner. A full meal at Prosilio — starters, mains, dessert, wine — runs €45-65 per person. That’s the upper end for Zakynthos. What you get in return is cooking that justifies attention, a view that rewards lingering, and an evening that doesn’t feel like any other evening on the island.

Book. Arrive in time for the sunset. Dress slightly beyond beach casual — not required, but the occasion invites it.