Basket with bread and crispy breadsticks,
olives with aromatic herbs and chef’s dip.
Soup of the day.
Ceviche with botargo, coconut milk,
avocado, citrus and fines herbs.
Octopus carpaccio aromatized with lime,
caramelized cherry tomatoes, valerian salad
with caper and olives.
Prawns tempura with mango and orange
chutney and avocado mayonnaise.
Eggplant rolls with goat cheese, honey, spearmint
and sweet Santorinian cherry tomatoes.
Miscellany of mushrooms with toasted garlic bread,
gruyere cubes and rosemary.
Grilled vegetables laid on quinoa layer, goat cheese
“anevato” from Voio Kozani and aromatized olive oil.
Rice croquettes with mozzarella, prosciutto from
Evritania and herbs on sweet and sour sauce.
Accompanied from rice pudding aromatized with “fleur de sel”.
Slow cooked pork with white wine “roditis”, colorful peppers, herbs,
vegetables spaghetti and smoked kasseri cheese from Agrafa.
Platter of an assortment of charcuterie
goods and cheese (for 1 or 2 persons).
12,00€ / 22,00€
Modern greek salad with barley croutons,
tri-color peppers, feta Epirou cheese, rocket,
capers, olive oil and oregano
Iceberg salad with prosciutto and gkorgkozola,
scented croutons, walnuts and pear in sweet
balsamic sauce with honey.
Rocket with tender baby spinach leaves and fresh
goat cheese, walnuts,cherry and sun-dried tomatoes,
served with sweet balsamic dressing.
Nicoise salad with fresh tuna, green beans,
baby potatoes, radish, tomatoes, cucumber
flakes, sweet Florina’s red peppers, olives, caper leaves,
celery, eggs and white cheese dressing.
Creative modern salad with lentils, quinoa,
radishes, valerian, cereal sprouts and cornelian
cherry with raspberries vinegar and olive oil.
Dish of the day
Risotto with mushrooms, vegetables, garlic, herbs, parmezan cheese and truffle oil.
Linguini with Aegina’s pistachio pesto and beetroot threads.
Seafood orzo risotto with octopus, mussels, shrimps and vegetables.
Grilled Sea bass filet with baby vegetables, lemon sauce and fines herbs.
Grilled Meagre fish, fakoryzo with beluga lentils
and aromatics in kakavia “fish soup” sauce.
Grilled chicken fillet tagliata with vegetables,
couscous and olive oil and lemon sauce.
Grilled veal burgers with French frites
potatoes and bbq sauce.
Rib eye steak on the grill with pepper sauce,
asparagus and baby potatoes with fines herbs.
Picanha Black Angus ( Rump cup Steak) with frites
potatoes and two sauce: chef’s sauce and sage sauce.
Honey roasted pork with sangria and rosemary,
with crisp chips of fresh potatoes and sweet potato puree
Lamb shank, cooked in oven for hours, flavored
with sage. Accompanied with fresh potato gnocchi.
Warm platter for two. Grilled chicken fillet, sausage,
grilled beef burgers, turkey burger, pork chops
and pleurotus mushrooms.
Served with BBQ and sweet chili sauce.