Greek salad of tomato cherries mix of colors, dákos (Greek toasted rolls), feta cheese, onion, capers and olives.

marinated anchovies with garlic and parsley accompanied by pickled salad of fennel and onion, with traditional taramas (fish roe cream) on bread.

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

spicy meatballs, served in a characteristic tomato sauce, accompanied by 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 herbs, accompanied by yogurt flavored with thyme, chives and lemon cream.

sautéed prawns with linguini, assorted peppers, olives, garlic and ouzo (traditional aniseed drink), accompanied by tomato, oregano, feta cheese and parsley.

with potatoes, eggplant, minced beef meat and béchamel.

beef tenderloin with celeriac puree, red wine sauce, onion and aromatic herbs, pickled shallot,mustard seed and black olive soil.

skewered chicken thigh marinated with mustard, spices and Greek yogurt, accompanied by tomato, onion, triangle of potato puff pastry with thyme, rosemary and homemade lemon mayonnaise, capers and garlic.

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

creamy orzo pasta with shrimp, celery, fennel and garlic, flamed with ouzo (Greek aniseed drink), bisque sauce, parmesan and bottarga butter.

roasted eggplant, marinated with oregano flavored garlic butter, stuffed with cherry tomato and kefalotiri (cured Greek cheese) accompanied by yogurt cream with lime and tomato sauce with basil.

skioufikto pasta (traditional Cretan 100% semolina) naturally dried in a sauce of wild mushrooms, milk cream and carob earth.