Denis is solid but I just can’t give them a full 5/5 yet. One of the places I was eyeing for a while before coming out to the island, my expectations were high yet reasonable.
As others have mentioned, Denis moves slowly even for Greece but unfortunately, Denis moves a bit too slowly. Now, there’s no rush, you’re on a beautiful island and in a beautiful place but certain things such as appetizers or waters / drinks need to come out faster. The two girls serving do a great job and are friendly and cordial, but simply move a touch faster.
The food. Beautifully presented, packed full of fresh flavor and priced well for a taverna on the beach during summer. Sublime octopus, one of the best I’ve ever had anywhere, amazing eggplant, friends fresh and tasty and sardines as good as they get. Beautifully presented and very well executed. Denis gets a 5/5 for the food.
The ambience. Denis is beautiful, everything about it, from the rock laden floor, to the bleached white straw roof to the million dollar view of the Ionian. Denis is simply beautiful and there’s nothing more one could say.
Overall, Denis is worth a 2nd visit and I’d love to make it a regular place, just speed up some essentials orders to be perfect. You’re almost there.
Edit 9/1: Taking Denis up to a perfect 5/5 after our second visit. The food is just remarkable, incredibly presented, beyond delicious and the wait staff couldn’t be friendlier. Sure, they’re a touch slow, but the food, the ambience and again - the food - just makes it perfect....
Read moreAbsolutely gorgeous location. Feels like you're on the beach. However, as it is on the pricey side, it is not good value for money. Menu is varied and has some nice wine choices. 6 euro for a small draught beer is taking the mickey though. We had the calamari to start. The batter was good but they need to take more care when cleaning them. A couple still had the gladius which isn't pleasant when biting into it! Good size portion though. Then we had 3 pastas. The spaghetti alle vongole, which was 23 euro, simply tasted of white wine. The vongole, we're large and you get lots of them, but the chefs need to give them a bit more respect rather than chucking some white wine and parsley on them. The spaghetti was too thick too but that's just me being fussy. The carbonara was just simply something to forget about. Again, thick spaghetti with an evening thicker cream and some sort of something that resembles meat. Not good I'm afraid. Then there was the steak. It was delicious, the very small part you could eat, which was probably less than a third. The rest was un-edible gristle. So disappointed. Service was great, other than we I got presented with a smile after I winged about the steak. So to some it up, expensive and unenjoyable. Fantastic location though. Oh, it didn't really bother us that much but wasps might put some people off their food. The hatching wood worm within the tables was also an experience we learnt lots about (after...
Read moreTerrific location and exceptional quality food
This restaurant is a hidden gem quietly tucked away at the foot of Trapezaki beach and captures the essence of the region. Tranquility and one with nature
Overlooking Trapezaki beach it is a serene place where one can breathe and relax and take their time to just be
The food is amazing! From the traditional Kefalonian meat or cod pie to the desserts which are to die for.
This place is about quality not quantity. If you are looking for a €2 meal to feed your family of 5 then go elsewhere! This place is not for you
And if you want fast instant service then again this place isn’t for you. Go to a fast good mass produced food joint instead!
This food is as fresh and as authentic as it can get so be happy to pay and wait to enjoy it! Slow down and take it all in!
The quality of food and presentation cannot be understated as is the ambiance of the place.
I have been coming here for years and can see the subtle changes which make this place even more enticing every time we eat here
An absolute must when visiting the beautiful island of...
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