Greek food is not just about dining. When it’s prepared with the right amount of passion, it’s about celebrating life, love and the Mediterranean spirit. Something you can expect to experience at Prosopa – a Greek restaurant in the heart of Pretoria.
Chef Patron Dino Fagas is no stranger to the Pretoria restaurant scene. While he grew up in a Greek household, he’s a born and bred Pretorian. He went to Boys High, studied Pharmacy at TUKS and worked in a pharmacy for a few years before he opened Toula’s Taverna in the then Hatfield Square. When Menlyn Park Shopping Centre was redeveloped, Chef Dino opened another Toula’s there. Five years later, he opened what is now Prosopa Restaurant in Waterkloof Heights. Prosopa has been serving exceptional Greek cuisine ever since!
Chef Dino’s wife, Christine is also involved in the business and together, they’ve been tracing Greek cuisine and heritage back to their parents and beyond. Inspired by large family gatherings and shared meals, the menu offers an array of dishes they grew up eating. Evidently, Chef Dino had the privilege of experiencing two worlds – Greece and South Africa – which blossomed into a culinary knack not many have. He knows which Greek dishes will appeal to the discerning South African diner, which is one of the reasons, I believe, Prosopa has stood the test of time. It is one of the few Pretoria restaurants that have been luring patrons inside for twenty years and counting.
Dinner at the newly renovated Prosopa is filled with favourites all around. From delicious shareable starters to generously portioned mains and delightful, Greek desserts. Not to mention the specially curated wines, with the perfect pairings recommended for certain dishes. Our dinner kicked off with an entrée that certainly set the scene. The Fried Brinjals with Skordalia and homemade salted ricotta instantly impressed our palates. This was followed by mussels in a mixture of garlic, white wine and cream, and delightfully fresh Kolokithokeftedes (zucchini and feta fritters, paired with yoghurt and lemon). For my man, mains came in the form of Queen Prawns with creamy basmati rice and a lemon velouté. I opted for the Kingklip, which the menu indicated is one of Chef Dino’s favourites. After indulging in the various complementing flavours of the dish, I certainly understood why. Light, yet filling, this Mediterranean-inspired dish transported me to the cobblestone streets of Paros and the mesmerising blue waters of Zakynthos. And, who could resist a true Greek-style Baklava? This one came coupled with yoghurt ice cream and we literally savoured every bite.
Sommelier, Moses Magwaza says at Prosopa they give guests an immersive journey through the Cape Winelands and international wine regions. They often have winemakers visiting from the Cape, allowing guests to meet the creators behind the exceptional wines on their extensive wine list. “Wine is not just a part of the offering. It’s at the heart of the unforgettable experience you’ll have at Prosopa,” he says.
According to Dino, family and heritage are what allow them to bring the authentic plate to palate experience of Greek hospitality to patrons. “Prosopa encapsulates the heart of filotimo – a Greek word that gives expression to abundant generosity.”
When it comes to Greek cuisine, I believe the essence of it lies in finding a balance between simplicity and freshness, and the connection with centuries of culinary tradition. At Prosopa Restaurant, you can expect to find that balance, and more.
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