“Kakavia” Fish soup with vegetables and rockfish broth
Cauliflower velouté with prawns, celeriac and tagin powder
Oysters with side dip of tomato vinegar, dill and onion
Fresh sea urchin roe with crispy bruschetta ala Marseille
Grilled Scallops with garlic-infused olive oil and with seaweed flavoured pepper
Marinated shi drum with beetroot pickle, carrots, parsnip and sour cream scented with lime
Tuna pastrami with soya gel and mustard seed pickle
Carpaccio from fresh fish of the day with a peach, chives and chilli dressing
Mushroom carpaccio with bottarga and a roast citrus fruit and sea urchin roe dressing
Spanish Anchovies with butter and cream of balsamic vinegar
Chub mackerel in olive oil and aged “Marouvas” wine vinegar
Constantinople style, salt-cured Bonito fish
Smoked eel on an aubergine mash with tahini molasses and fried onion flakes
Smoked mackerel with slow roasted onions
Carrot salad with wakame and kippers
Baby spinach with walnuts, pomegranate seeds, fried onion flakes, goat cheese and beetroot dressing
Lambs lettuce salad with prawns poached in olive oil, avocado, tomatoes, hazelnuts and vinaigrette of calamansi citrus
Medley of green salad flavoured with Xeres vinegar and olive oil
Crunchy mixed green salad with smoked salmon and mustard dressing with pine nuts and honey
Fresh rock samphire with “Xinomizithra of Crete” semi-sour soft cheese, cherry tomatoes and vinaigrette scented with tomato vinegar
Greek salad with goat cheese from “Elassona” and wheat rusks with olive oil from “Kythira”
Assortment of boiled seasonal vegetables (wild greens, beetroot, broccoli, cauliflower, zucchini, carrots, local kale)
Fish roe “Taramasalad” served with carob bread and chives
Grilled Portobello mushrooms on a bed of Porcini mushrooms cream
“Fava” yellow split peas puree, with capers and caramelised onions
Smoked aubergine on charcoal grill, with feta cheese and herbs
“Dolmadakia” vine leaves stuffed with rice, served with “Xinotyri” soft cheese
Fried Zucchini with “Skordalia”, garlic spread
“Tzatziki” with strained yogurt, cucumber and garlic
Fried Geremezi cheese with a spinach mash and scorched tomato dressing
Graviera cheese from Crete with spicy pepper chutney
“Tyrokafteri”, spicy goat cheese spread, with extra virgin olive oil and chili
Barrel-aged feta cheese from Elassona
Roast octopus with crushed potatoes
Fresh calamari (grilled or fried)
Sauteed shrimps flavoured with garlic butter, with cherry tomatoes and crispy Marseille baguette
Sautéed tuna chunks with fresh tomatoes and yogurt, seasoned with aromatic local herbs
Stew mussels in white wine sauce
Sautéed mussels in white mustard sauce, with feta cheese, herbs and chili
Grilled sardines with roasted caramelised onions
Squid stuffed with Elassona feta on fresh tomato flavored with parsley pesto
Linguine pasta with prawns, clams and mussels, cooked in lobster butterand seaweed flavoured pepper
Trahanoto (traditional pasta) with crayfish tails and dry anthotyro
Creamy texture orzo pasta, with prawns and Porcini mushrooms paste
Seafood risotto with prawns, clams and mussels, cooked in lobster butter and seaweed flavoured pepper
Mushrooms risotto, with cream of Porcini and truffle carpaccio
With linguine, cooked in lobster butter and seaweed flavoured pepper, or with linguine, cooked in prawns bisque and tomato sauce
With linguine, cooked in lobster butter and seaweed flavoured pepper, or with linguine, cooked in prawns bisque and tomato sauce
With linguine, cooked in lobster butter and seaweed flavoured pepper, or with linguine, cooked in prawns bisque and tomato sauce
With linguine, cooked in lobster butter and seaweed flavoured pepper, or with linguine, cooked in prawns bisque and tomato sauce
Fresh prawns (grilled or fried or sautéed)
Crayfish (grilled)
Lobster (grilled or boiled)
Alaskan King Crab (grilled or boiled)
“Halvas”, sweet semolina pudding, studded with nuts and dry fruits, served warm, with vanilla ice cream
Homemade Chocolate “Profiterol”, choux pastry with patisserie cream covered in a velvety chocolate cream and a hazelnut garnish
Galaktoboureko (Greek custard pie) with caramelised pastry crust
Rice pudding with kataifi scented with cardamom and Chios mastic
White chocolate mousse with a fresh fruit coulis
