Restaurant Menu

Sautéed with garlic and oil, served with corn flour pita and ginger-lime dressing.

Served with herb oil and crispy carob paximadi.

With chestnut honey and walnuts, served with stale bread and herbed goat cheese.

With black sesame, cucumber spaghetti, and citrus dressing.

Selection of bread and grissini, served with the chef's preparation of the day.

Tricolored cherry tomatoes, roasted peppers, capers, marinated onion, cucumber, carob rusks.

Guacamole, tomato concassé, marinated onion, shrimp tartare marinated with lime, oil and mustard.

Marinated zucchini pappardelle, tricolored cherry tomatoes, Greek ricotta, fig balsamic.

Mediterranean ragu, fresh basil, butter and parmesan.

Fresh mushrooms, Greek truffle, graviera, hazelnut butter.

Roasted eggplant cream and octopus in red tomato sauce.

Red sauce, pulled turkey and Amfilochia xinomyzithra.

Served with corn pita, tzatziki and fresh green salad.

Warm citrus sauce, black rice, salicornia in butter with thyme and rosemary.

Baby carrots, baby potatoes in butter and rosemary, Maldon salt and herb cheese sauce.