triple-cooked with black truffle and goat cream cheese from Monemvasia.
a variety of Greek mushrooms sauteed with herbs and pork belly.
Greek cheeses in nuts crust with dried fig sauce.
yellow fin, marinated in chili pepper, chives and cuttlefish ink.
“APAKI” SMOKED MEAT
from chicken fillet with sweet and sour trachana and carrot textures.
from organic lentils with celery root and white egg fishmousse.
with seasonal salads, valerian, seasonal fruits, sunflower seed and light tachini vinaigrette.
organic, with shrimps flavored with lime and garlic and citrus coulis.
with cherry tomatoes, onion pickles, feta’s balls, capers and greek herb “kritamos”.
ORZO PASTA SHRIMPS
flavored with ouzo and fresh tomato.
fillet smoked with wild greens, oil and lemon sauce with beetroot salad with almonds.
fresh fillet, white eggfish cream, beluga black lentils and lemon glase.
with variety of mushrooms and black garlic mousse.
sautéed with citrus fruits and potato puree with smoked cheese from Metsovo.
in carrot purée with sauce from San Michali Syros.
beef marinated with aromatic herbs.
in apple sauce flavored with fresh herbs.
RIB EYE BLACK ANGUS
with baby potatoes and sauteed vegetables.
chocolate ball filled with valrhona tanariva, served with strawberry coulis.
with citrus and handmade chocolate ice cream.
flavored with mastic-orange, with biscuit of pistachio and cinnamon ice cream.