Made for a longer table.

Tholoto

Mixed green salad with pomegranate seeds, sour green apple, almond fillet, cherry tomatoes, cheeseballs with poppy seeds and pomegranate dressing.

Santorinia

Cherry tomatoes, katsouni (local cucumber), capers, tomato, olives, fresh spring onion, pickled bell pepper, carob breadsticks and whey cheese flakes.

Caesar’s

Iceberg lettuce, mesclun, roasted chicken breast slices, crispy bacon, croutons, parmesan powder and Caesar’s dressing.

Burrata

Baby rocket, cherry tomatoes, mozzarella burrata, basil pesto, carob soil and balsamic cream.

Salmon

Green lollo lettuce, baby spinach, quinoa, smoked salmon fillet, avocado, grilled orange fillet, black sesame and yoghurt dressing.

Traditional Tzatziki

Smoked Eggplant Cheesecake

With tomato, feta cheese, garlic oil and walnuts.

Mediterranean Bruschetta with European Anchovy

With cherry tomatoes, small cucumbers, spices, marinated European anchovy and peppercorns.

Black Pork Sausage with Feta Cheese & Sun-Dried Tomato

With small pita bread with roasted Florina pepper and mustard dip.

Grilled Octopus

With Santorini yellow split peas, caper buds and sun-dried tomato.

Smoked Salmon Carpaccio

With capers, pickles, avocado, lime zest and chives.

Bass Ceviche

With lime, ginger, chives, mango and chili peppers.

Crispy Squash Sticks

Served with tzatziki dip and grilled small pita bread.

Fried Tomato Balls with Fresh Spices and Feta Cheese

Served with Santorini yellow split peas and caper leaves.

Goat Truffle

Grilled French cheese with handmade forest fruit jam and almond fillet.

Baked Mastello Cheese from Chios

With sesame and rose jam.

Shrimps in Kataifi

With sweet chili sauce.

Sweet & Sour Kototigania

Chicken thigh fillet, pineapple, tricolore bell peppers and sesame seeds.

Mushroom Risotto

Variety of mushrooms, parmesan and white truffle scent.

Chicken Risotto with Crispy Prosciutto

With mushrooms, maize and parmesan cheese.

Shrimp & Pecten Scallops Risotto

With Kozani Crocus (red saffron), Mediterranean spices, lime zest and dill.

Linguini al Pesto

With cherry tomatoes, basil pesto, cashew nuts and baked halloumi cheese.

Penne Rigate with Chicken

With mushrooms, bacon and parmesan cream.

Mafaldine with Shrimps

With shrimps, ouzo, Napoli sauce and shrimp bisque.

Traditional Moussaka

With potato straw and aromatic oil.

Hunkyar Beginned

Braised beef with white eggplant puree.

Grilled Pork Pancetta with Jack Daniel’s Sauce

Served with country potatoes, grated parmesan and chives.

Tender Chicken Skewer

Served with groats tabbouleh, small pita bread and smashed baby potatoes.

Tenderloin Tagliata with Gravy Sauce

Served with sweet potato puree, cherry tomatoes confit and garlic sprouts.

Roasted Lamb Shank with Black Beer

Served with mafaldines, roast sauce and parmesan cheese.

Black Angus Ribeye Steak 300gr

With smashed baby potatoes in parmesan crust.

Grilled Squid Tagliata

With quinoa tabbouleh, beetroot cream and garlic sprouts.

Baked Salmon

With cherry tomatoes, lemon thyme and celeriac puree with turmeric.

Bass Fillet

With chili pepper, green beans and beetroot puree.

Fish of the Day 500gr

With green salad quinoa and roasted olive oil with lemon.

Seafood Platter for 2 People

Sea bream, shrimps, squid, octopus, scallops and green salad.

Chocolate Souffle with Amaretto Liqueur

With stracciatella ice cream, biscuit crumble and berry mix.

Mille-Feuille Espresso

With crispy phyllo dough, vanilla cream, hazelnuts and pomegranate seeds.

Pavlova with Forest Fruits

Meringue cookies with Chios mastic, mascarpone cream and crumbled pistachio.

Dubai Cheese Cake

Candaifi layer with pistachio praline, white chocolate cream with pistachio, milk chocolate syrup and grated pistachio.