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 mixed vegetables, legumes, walnut powder and honey from “charoupi”.

 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

with handmade Cretan pasta “skioufichta” and gruyere flakes.

TAGLIATA

beef Black Angus marinated with aromatic herbs.                              

PORK FILLET

 in apple sauce flavored with fresh herbs.                                                                                                                        

DESSERTS

CHOCOLATE

namelaka tanariva and chocolate “soil”.

ORANGE PIE

with citrus and handmadevanilla ice cream.

GALAKTOBOUREKO

with  crispy leaf, pistachio and cinnamon and soft vanilla cream.