Aegis Dine & Drink — Restaurant in Parga Municipality

We had heard whispers about Aegis restaurant in Parga before our trip, so we decided to save it for one of our final nights. And what an extraordinary culinary experience it turned out to be – easily the highlight of our vacation!

We started with two remarkable appetizers: Sea Bass Tartare with Kefir, Green Apple, Wild Mint and Saphire – This dish was a refreshing, coastal embrace. The delicate sea bass was beautifully balanced by the tangy kefir and the crunch of green apple. The wild mint and saphire added both fragrance and depth – it tasted like summer by the sea.

Beef Tartare with Wild Greens Pesto, Pickled Onion, Capers, Pickled Cucumber and Spiced Oil – A bolder, earthier dish with layers of flavor and texture. The wild greens pesto gave it a rustic elegance, while the pickled elements cut through the richness. It was tartare with personality, and possibly the best tartare we have ever eaten.

For mains, we were truly spoiled: Beef Fillet with Potato Rösti, Roasted Mushrooms, Hazelnuts and Mushroom Sauce The beef was perfectly cooked medium to rare, meltingly tender. The crunchy rösti and roasted mushrooms brought heartiness, while the hazelnuts added an unexpected nutty charm. The mushroom sauce tied everything together like a warm embrace.

Shi Drum Fillet with Caramelised Cauliflower Cream, Zucchini and Egg & Lemon Sauce – A revelation. The fish was flaky and juicy, but it was the velvety cauliflower cream and the classic Greek avgolemono-inspired sauce that made the dish unforgettable. Light, yet rich – a masterclass in balance.

To accompany it all, we had a Greek wine: Thymiopoulos Rosé de Xinomavro – A brilliant pairing. This rosé had just enough body and acidity to complement both fish and meat, dancing gracefully across the palate and enhancing every bite.

And then, the desserts – oh, the desserts… Traditional Orange Pie – Citrusy, syrupy, with just the right touch of zest. A nostalgic Greek favorite elevated to fine-dining. Chocolate Sphere – A playful, decadent finish. Silky chocolate with layers of texture and a surprise sauce paired perfectly with a glass of Samos Vin Doux – a luscious dessert wine that wrapped the meal in a golden bow. Simply heavenly.

The atmosphere at Aegis is refined yet relaxed, and while the service team was friendly, we noticed some variation in attentiveness and expertise. Fortunately, our main host struck the perfect balance – charming, knowledgeable, and truly passionate about both food and wine.

If you’re in Parga and looking for a culinary experience to remember, Aegis is the place to go. Several of the dishes could easily sit on a Michelin-starred table. Book in advance – you’ll want to make sure you don’t miss this unforgettable...

A progressive restaurant serving a more modern, though not overwrought, take on traditional Greek dishes.

The service is incredibly friendly, despite the slightly more formal setting.

More expansive wine list than neighbouring tavernas, though prices still very reasonable for the quality. A bottle of dry, fashionable Xinomavro Rosé was €25 and would make a good proxy for Provence, for those out of the loop.

Complimentary bread and tapanade to begin.

Sea bass tartare very bright and fresh with very well executed seasoning and complimentary flavours of apple, cucumber, ginger and mint. Conspicuous in its absence, a rusk or croute element would have provided some textural contrast, yet the dish remained excellent from a flavour perspective. Enjoy this dish with a glass of Ouzo for a sensational food pairing.

Lamb kleftiko “deconstructed” the dish down to its main elements of lamb, tomato and pepper relish, and roasted veg. Thankfully, this cheffy move was not to its detriment. The lamb was fruity, and nicely gamey. The relish had enough acidity to balance the lamb.

The Pastitsio was a rich and savoury affair of slowly roasted Oxtail with a deep gruyere sauce and truffle. Diners of a delicate disposition, beware. It will make you feel fat. It was delicious.

Armenoville for dessert was ice cream, pistachio, caramel and chocolate. Sweet and savoury at the same time, this was a great way to finish, though I wish we also tried the lemon dessert, that looked great.

Aegis is a great restaurant. €100 for five courses, two aperitifs, a bottle of good wine and a tip felt like fair value for an elevated...

I don’t know why there are reviews here complaining about the portion size, as I couldn’t finish mine both times I was there. The portions are a good amount, don’t expect fast-food big menu portion size here at an dine & drink restaurant…

For us it was a beautiful experience, we really enjoyed our food and drinks.

Stuff is friendly, they welcomed us with mini savory tarts as a welcoming gift.

Must tries: -Greek flavored risotto -Sea bass risotto with shrimp -whole lemon dessert

Worth to mention: -Lamb thighs with vegetables and cheese balls (it was really good, but unfortunately lamb meat is not for us, so if you like it, give it a try!) -Greek pistachio ice cream.

I think it should really...