Some restaurants entice you with place. Others, with phenomenon. And then there are those places that don’t require to scream, like Patio area Dining. It sits, quietly fearless, just one street back from the tourist tide in Vasiliki, and yet somehow at the very heart of the village’s culinary soul.
Opened in 2019 by husband-and-wife duo Dimitris and Lena, Patio Dining is testimony to Greece, to Greek hospitality, and above all, to excellent food done right– seemingly without trying too hard. However it’s clear that they have put themselves into the endeavor– not simply into the menu, however into the mood, the pacing, the welcome. We’re warmly invited by Dimitris himself, who greets us like old buddies, although we ‘d formerly merely exchanged a couple of messages through WhatsApp.
The food
Whilst the tavernas on Vasiliki’s seafront jostle for attention and waiters try to beckon you in as you pass, Patio Dining kicks back and merely lets its food to the heavy lifting. Rather, they rely on individuals finding their method, and for that custom to keep returning, without the requirement to harrass passers-by.
And when the food shows up, you understand why.
< img width="920"height= "767 "src="https://www.aluxurytravelblog.com/wp-content/uploads/2025/07/Waitress-at-Patio-Dining-Vasiliki-Lefkada-920x767.jpg"alt=" "/ > Amongst our beginners are the steamed mussels, in a broth of lemon, garlic and gewurztraminer, the halloumi cheese, griddled until golden and served with a sweet chilli marmalade, and– my preferred– the saganaki prawns. The latter are nestled in a sauce of fresh tomato, garlic, and green pepper, with a pleasantly indulgent scattering of feta. Our mains include the beautifully-presented, and similarly succulent, homemade chicken skewer, which is subtly experienced, perfectly grilled and bathed in a mustard sauce. We likewise enjoy the Outdoor patio specialized meal of intoxicated giant prawns, served with wild rice and accompanied with a sauce of metaxa 5 *, orange juice and velvety tomato. It’s decadent and light, and happily Greek.
And the linguine marinara? A tangle of perfectly al dente ribbons with a fresh tomato sauce that really caught the taste of vine-ripened tomatoes, which you ‘d be hard-pushed to replicate back home.
For dessert, we attempted a trio of Greek classics: the baklava with ice cream, sticky and indulgent, and laced with spice and syrup; the molten and unapologetically rich chocolate lava cake; and the fragrant and sun-kissed orange pie, the
syrup cutting through the citrus with
perfect balance.< img width="920"height ="767 "src="
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The chef The kitchen is led by Mary Polites– a Greek-Australian chef whose story is as layered as her baklava. Raised in Australia by Greek parents, and surrounded by Italian neighbours, her food shows this cultural mosaic: Greek in soul, and Mediterranean in impulse. Having lived and worked in Vasiliki for over 35 years, her food keeps bringing diners back time and time once again. The ambience Outdoor patio Dining takes pleasure in a gentle buzz with a canopy that guards restaurants from the sun’s glare, without shutting it out completely. As the evening advances and the sun dips behind the mountains, the canopy is drawn back, revealing the night sky above and letting the breeze do the rest. Warm lighting, soft shadows and bursts of plant complete the setting.
Whatever you require to prepare your journey in 2025 The cost Prices are truthful and proportionate. Starters come in around EUR10– 15, while pizzas and traditional Greek meals hover in the EUR15– EUR20 range. Seafood meals are more detailed to EUR30, as are the prime steak cuts. For the quality, it feels almost underpriced.
The last decision Outdoor patio Dining isn’t trying to be anything aside from itself– and in today’s performative dining world, that’s unusual. There’s no site beyond the typical social networks channels, no QR-code menus or top quality hashtags. Just a couple of chalkboard specials, quality food made with care and served with heart, in a space that breathes with the rhythm of the island. Ensure you visit if you ever find yourself in Vasiliki and make sure to try the saganaki prawns. 
Disclosure: This post is sponsored by Outdoor patio Dining. Our trip was sponsored by AEGEAN Airlines.< img src="https://secure.gravatar.com/avatar/6d65e75bc3e291c3d543300a6538eb30?s=150&d=mm&r=g" alt=""width =""height =""/ > Paul Johnson Paul Johnson is Editor of A Luxury Travel Blog site and has worked in the travel industry for more than 30 years. He is Winner of the Developments in Travel ‘Finest Travel Influencer’ Award from WIRED publication. In addition to other awards, the blog has actually also been voted “one of the world’s best travel blog sites” and “best for luxury” by The Telegraph.
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