Asgeir Drugli
Google
We were fortunate to get a table at Castello without any wait at 7 PM – and what followed was an evening full of delightful surprises and memorable flavors.
We began with two stunning appetizers: a “Surprise Watermelon” topped with creamy feta cheese, fresh rosemary, crunchy almond flakes, and a drizzle of balsamic vinegar – a refreshingly bold and well-balanced dish. Alongside it, the Smoked Trout with avocado purée, marinated cucumber, and onions was a beautifully crafted starter with real depth and finesse – a dish that alone would be reason enough to return.
For the main course, we had the Scaloppine Boscaiola, the Regional Meat Cuts, and the Salmon Fillet.
The Boscaiola – tender veal medallions cooked with earthy porcini mushrooms, a hint of chili, and a creamy white wine sauce – was simply divine.
The Regional Meat Cuts, served with a vibrant chimichurri sauce, were perfectly cooked – juicy, tender, and full of character.
The salmon fillet was enjoyable, though not quite as remarkable as the other standout dishes.
The wine list is solid, offering a great selection of both Greek and international wines. We opted for the house Merlot, which paired nicely with the meat dishes, though it was clear the wine list holds several intriguing bottles we hope to explore on a future visit.
Service was warm, attentive, and genuinely welcoming, contributing to the relaxed and inviting atmosphere. Nestled in the charming backstreets of Parga, Castello isn’t the cheapest restaurant in town – but it is undoubtedly worth it.
This is a place where flavors shine, ingredients are respected, and guests are treated with heartfelt hospitality. Highly recommended.
