Greek salad with mixed colored cherry tomatoes, dákos (toasted Greek bread), feta cheese, onion, capers, and black Kalamata olives.

anchovies marinated in garlic and parsley with pickled fennel and onion, bread rolls with traditional taramás (fish roe cream).

smoked Greek cheese fritter, in tempura, with flower honey and walnuts.

spiced meatballs served in a signature homemade tomato sauce, accompanied by creamy Greek yogurt and pita bread.

three creamy salad varieties of tzatziki (yogurt, cucumber and garlic), tirokafteri (spicy cheese)and agioritiki (eggplant) with pita bread.

grape leaves stuffed with rice and aromatic herbs, served with a light avgolemono foam (Greek egg and lemon sauce), creamy yogurt, and chive oil.

crispy croquettes filled with trahaná (traditional Greek fermented wheat pasta), graviera (Greek cheese), and soutzoúki (mildly spiced Greek sausage), served with a smooth yogurt cream with aromatic herbs, sea fennel, and lemon caviar.

with potatoes, eggplant, minced beef meat, and béchamel sauce.

beef tenderloin with creamy celeriac purée, pickled shallots, mustard seeds, black olive crumble, and demi-glace flavored with rosemary and smoked salt.

chicken thigh skewer marinated in mustard, spices, and Greek yogurt, served with cherry tomatoes, puff pastry potato triangles with thyme, rosemary, and homemade lemon, caper, and garlic mayonnaise.

baked lamb terrine with smoked pea purée, roasted shimeji mushrooms, sweet potato chips, and homemade smoked paprika mayonnaise.

creamy orzo pasta with shrimp, celery, fennel, garlic, flambéed with ouzo (Greek anise-flavored liqueur), bisque sauce, Parmesan cheese, and bottarga butter.

roasted eggplant, marinated in garlic butter flavored with oregano, stuffed with cherry tomatoes and kefalotiri (Greek aged cheese), served with lime yogurt cream, tomato sauce with basil, and parsley powder.

pasta skioufikto (traditional Cretan pasta made from 100% semolina) naturally dried in a wild mushroom sauce, truffle cream, and carob powder.