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.

chicken thigh skewer marinated with mustard, spices and Greek yogurt, accompanied by tomato, onion, flaky potato triangle with thyme,rosemary and spicy homemade mayonnaisewith garlic and paprika.

sous vide lamb rack at low temperature withgarlic butter and aromatic herbs, accompaniedby Greek-style fricassee with avgolémono(a traditional egg and lemon sauce), smashed potatoes and dill foam.

seafood pasta (shrimp and mussels) in roasted tomato sauce, parmesan cheese (optional), palermo pepper and fresh basil.

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.