STARTERS

POTATOES

triple-cooked with black truffle and goat cream cheese from Monemvasia.

MUSHROOMS

 a variety of Greek mushrooms sauteed with herbs and pork belly.                                                                             

TRUFFLES

Greek cheeses in nuts crust with dried fig sauce.                                                   

TUNA TARTAR

yellow fin, marinated in chili pepper, chives and cuttlefish ink.

“APAKI” SMOKED MEAT

from chicken fillet with sweet and sour trachana and carrot textures.

“SOUTZOUKAKIA”
from organic lentils with celery root and white egg fishmousse.

SALADS

GREEN

with seasonal salads, valerian, seasonal fruits, sunflower seed and light tachini vinaigrette.

 QUINOA

organic, with shrimps flavored with lime and garlic and citrus coulis.                                                           

MEDITERRANEAN

 with cherry tomatoes, onion pickles, feta’s balls, capers and greek herb “kritamos”.                                                                                            

MAIN DISHES

 ORZO PASTA SHRIMPS

 flavored with ouzo and fresh tomato.            

TUNA FISH

fillet smoked with wild greens, oil and lemon sauce with beetroot salad with almonds.

SEA BREAM  

fresh fillet, white eggfish cream, beluga black lentils and lemon glase.

RISOTTO

with variety of mushrooms and black garlic mousse.

CHICKEN

sautéed with citrus fruits and potato puree with smoked cheese from Metsovo.

BEEF RAGOU

in carrot purée with sauce from San Michali Syros.

TAGLIATA

beef marinated with aromatic herbs.                              

PORK FILLET

 in apple sauce flavored with fresh herbs.                              

RIB EYE BLACK ANGUS

with baby potatoes and sauteed vegetables.                                                                                           

DESSERTS

CHOCOLATE

 chocolate ball filled with valrhona tanariva, served with strawberry coulis.

ORANGE PIE

with citrus and handmade chocolate ice cream.

GALAKTOBOUREKO

flavored with mastic-orange, with biscuit of pistachio and cinnamon ice cream.