Prassin Aloga stood more than 18 years at this corner of Kidonias with Chandakos in the center of Heraklion. Owner Argiro Mandelenaki intended to create a multi-ethnic menu to bring a touch of “new” in a neighborhood of pizzerias and predominantly Greek tavernas. She managed to create an intimate, back-to-comfort, homey eatery, opened every season, where she takes care of her guests with grace and modest demeanor.
Prassin Aloga won our hearts from the first bites, with a surprisingly faithful-to-basics tabbouleh as a starter for myself, and a stack of eggplant with garlicky tomato sauce made from scratch for my husband. Nothing lifts the spirits after a stroll around the center of Heraklion better than good, seasonal food, and this tiny eatery does it all right.
Its menu is creative-Mediterranean, and its strength when we dined here was the beef filet, which, according to all-carnivore and steak connoisseur American journalist Phil Butler, was the best he had on the island. Nay, in Europe! That’s high praise coming from a fussy eater.
But the penne arrabbiata we ordered for our ten-year-old son disappeared in seconds – a rare instance with restaurant food for our little boy, who praised the sauce: “as good as yours, mommy!”
By accounts of all TripAdvisor reviews and Greek media coverage, the fish dishes offered by the restaurant are exemplary too – something to keep in mind when we visit next time. And, because the menu changes seasonally, surely Argiro and her team will see the noisy three of our family quite often.
I cannot find any fault to Prassin Aloga. It’s a small, unassuming restaurant, where little details go a long way to enhance those first-impressions that matter.
Argiro keeps the best for last: her tiramisu is fantastic. I am not one to take an interest in any sweets, but who can resist such a treat, offered complimentary at the end of the meal? These two couldn’t: