Prosopa is a gorgeous restaurant with a uniquely modern yet classic edge. This sophisticated venue is spacious and exquisitely furnished; guests are made to feel welcome immediately and the feel of Porosopa embodies the relaxed nature of the Mediterranean.
The head chef, Dino Fagas, engages deeply with his ingredients to produce simple and traditional but magical plates of food. He has his favourite dishes (they’ll be yours, too)which he clearly indicates on the menu in case you’re prone to mild forms of option paralysis when presented with a menu. His picks on the meze-style category of the menu are labneh, a type of hung cheese made from Greek yoghurt and rolled into balls and slathered in cold pressed extra-virgin olive oil (R35). The subtly flavoured Greek feta marinated with evoo (a type of cold pressed olive oil) and garlicky, herby sundried tomatoes is also a winner, a portion costs R35. Tie those in with some piquant marinated roasted peppers (R35), freshly baked mixed herb pita (R22) and baba ghanoush (R35) and you’ll have yourself a healthy start to a really good lazy lunch or dinner. Vegetarians are suitably catered for in this unassumingly health-conscious but
flavorful meze menu. The croquettes are incredibly delicious, served hot and crammed with feta and gruyere cheese (R48), budget for two portions! There is an array of reasonably priced meat-free meze fare. Dino also recommends (to the fish fiends) the delicately crisp beer battered whitefish goujons served with an utterly delicious skordalia mayonnaise for R68. The portions here are not huge, but they’re substantial, and the trick is to take your time and slowly but steadily eat your way through the menu like a champ. The penne a la med is almost like a classic puttanesca but with a hit of fresh chilli added (R88) it’s one of very few main courses for vegetarians, though. There’s certainly room for a couple more veggie mains on the menu that aren’t pasta. The prawn curry (R188) comes highly recommended and the restaurant likes to pair it with the Simonsig Gewürztraminer. If you’ve made rom for dessert, which you absolutely must, the galaktoboureko (R62) is the most appropriate way to end a beautiful Mediterranean feast –glazed phyllo encasing a smooth custard (much like a milk tart) and served with an exhilarating fennel and orange ice cream, made in-house, of course. Ask a waiter to recommend an appropriate dessert wine pairing.
Prosopa has an extensive drinks menu, with an adequate list of choices from local wines through to classic cocktails. Look out for the Cape Atlantic Sauvignon Blanc and the Simone Zorgfliet. Prices are available on request. Try the ouzo to begin (or end) your meal in an authentically Greek way.
The service here is great – the waiters are alert and don’t keep guests waiting. The staff show a keen interest and understanding of Greek food and Greek life, and are well versed in the entire menu. Dino speaks with guests and passionately recommends his favourite dishes for the week; the enthusiasm is reassuring and also infectious. You’ll walk out of Prosopa feeling like you spent a romantic week in summertime Cyprus.
Prosopa gives off the initial impression of being highly astute, almost too beautiful to approach, but upon entering and being greeted by the plush white interior, drapings and bold accents of crimson, you’ll find that the high quality setup isn’t something to be intimidated by, but rather something to relish in and enjoy. Every quirk, nook, cranny and fitting seems as though it was built in the interest of the guest’s comfort. The setting here is unequivocally romantic with its moody, warm lighting and soft Spanish music. Prosopa is wheelchair accommodating, and listed as a pet-friendly restaurant (you might want to phone ahead and make sure before bringing your furry friends over). It’s also child friendly and there’s a beautiful verandah to languish on during the warm, sunny months. If you’d like some privacy, there are private dining areas available for large and small groups.
Modern classic dining with a taste of the Med.
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