Σεφ Angelos Karagkiozis / Άγγελος Καραγκιόζης

Andalusian Gazpacho: A vibrant, chilled blend of sun-ripened tomatoes, crisp cucumbers, and sweet peppers, finished with artisan extra virgin olive oil and house-made croutons

Triple Dip ( humus , guacamole, Baba ganoush)

Caramelized Octopus togather with Lentils salad (Tender octopus marinated in red wine vinegar, extra virgin olive oil, and aromatic oregano)

Greek Dolmadakia yialantzi with yogurt sauce (Tender grape leaves stuffed with herbed rice, fresh herbs, and extra virgin olive oil. Served cold togather with yogurt sauce) )

Lefki taramosalata (A creamy and velvety Greek dip crafted from high-quality white cod roe, extra virgin olive oil, and a touch of citrus)

Greek dips (Tzatziki & Tirokafteri)

Greek dips :1. Santorini Fava (Crosslinked yellow split peas whipped into a delicate cream, finished with lemon juice, red onion brunoise, and wild capers) 2. Melitzanosalata (A smoky and flavorful traditional Greek dip made from fire-roasted eggplant)

Kolokythokeftedes- tzatziki ( crispy Zucchini balls to gather with Tzatziki) )

Feta meli ( fried feta cheese with honey sauce)

Buratta salad with melon and cherry tomatoes

Artisan Green Salad (A selection of tender field greens paired with pan-seared manouri cheese and sun-dried figs, finished with a premium balsamic glaze)

Cretan Ntakos salad (traditional Cretan dish made with a crunchy barley rusk base, topped with juicy grated tomatoes, crumbled feta or mizithra cheese, oregano, capers, and plenty of extra virgin olive oil)

Greek Salad (Traditional Greek salad with crisp cucumbers, ripe tomatoes, red onions, green peppers, Kalamata olives, and a block of feta cheese, drizzled with extra virgin olive oil and oregano)

Slow-Cooked veal Ossobuco served with orange-scented baby potatoes and delicate shimeji mushrooms

Arnaki kleftiko ( Slow-cooked lamb wrapped in parchment paper, with vegetables, and traditional graviera cheese.)

Gemista vegetarian (Traditional oven-baked tomatoes and bell peppers stuffed with aromatic herbed rice and extra virgin olive oil. Served with slow-roasted potatoes.)

Grilled Sea Bream (Served with roasted vegetables, tricolor quinoa, and a lemon-olive oil vinaigrette)

Kritharoto thalassinon (Seafood Orzo Traditional Greek orzo pasta cooked risotto-style. Simmered slowly in a flavorful bisque with juicy prawns, mussels, and calamari, finished with fresh herbs and a touch of extra virgin olive oil.)

Mixed Grill Platter (A selection of grilled meats including pork chops, chicken skewers, beef patties, and traditional sausage. Served with french fries, pita bread, and tzatziki)

Moussaka (The ultimate Greek comfort food. A baked dish with layers of sautéed eggplants, potatoes, and seasoned minced beef, topped with a rich, creamy béchamel sauce

Yogurt panna cotta (Mint-infused yogurt panna cotta with mandarin compote )

Chocolate brownie with fruits and vanilla ice-cream

Galaktompoureko (Creamy semolina custard baked in crispy, golden phyllo dough, drizzled with a scented syrup and vanilla ice-cream))

Halvas orange (Traditional Semolina Halva topped with Orange Spoon Sweet)

Portokalopita (A traditional, moist Greek cake made with shredded phyllo pastry, infused with fresh orange zest, and soaked in an aromatic orange syrup and vanilla ice-cream))

Greek dips :1. Santorini Fava (Crosslinked yellow split peas whipped into a delicate cream, finished with lemon juice, red onion brunoise, and wild capers) 2. Melitzanosalata (A smoky and flavorful traditional Greek dip made from fire-roasted eggplant)

Kolokythokeftedes ( crispy Zucchini balls)

Dolmadakia yialantzi (Tender grape leaves stuffed with herbed rice, fresh herbs, and extra virgin olive oil. Served cold)

Cretan Ntakos salad (traditional Cretan dish made with a crunchy barley rusk base, topped with juicy grated tomatoes, crumbled feta or mizithra cheese, oregano, capers, and plenty of extra virgin olive oil)

Artisan Green Salad (A selection of tender field greens paired with pan-seared manouri cheese and sun-dried figs, finished with a premium balsamic glaze)

Greek Salad (Traditional Greek salad with crisp cucumbers, ripe tomatoes, red onions, green peppers, Kalamata olives, and a block of feta cheese, drizzled with extra virgin olive oil and oregano)

Gemista vegetarian (Traditional oven-baked tomatoes and bell peppers stuffed with aromatic herbed rice and extra virgin olive oil. Served with slow-roasted potatoes.)

Halvas orange (Traditional Semolina Halva topped with Orange Spoon Sweet)

Lefki taramosalata (A creamy and velvety Greek dip crafted from high-quality white cod roe, extra virgin olive oil, and a touch of citrus)

Marinated Octopus (Tender octopus marinated in red wine vinegar, extra virgin olive oil, and aromatic oregano)

Cretan Ntakos salad (traditional Cretan dish made with a crunchy barley rusk base, topped with juicy grated tomatoes, crumbled feta or mizithra cheese, oregano, capers, and plenty of extra virgin olive oil)

Greek Salad (Traditional Greek salad with crisp cucumbers, ripe tomatoes, red onions, green peppers, Kalamata olives, and a block of feta cheese, drizzled with extra virgin olive oil and oregano)

Artisan Green Salad (A selection of tender field greens paired with pan-seared manouri cheese and sun-dried figs, finished with a premium balsamic glaze)

Kritharoto thalassinon (Seafood Orzo Traditional Greek orzo pasta cooked risotto-style. Simmered slowly in a flavorful bisque with juicy prawns, mussels, and calamari, finished with fresh herbs and a touch of extra virgin olive oil.)

Grilled Sea Bream (Served with roasted vegetables, tricolor quinoa, and a lemon-olive oil vinaigrette)

Galaktompoureko (Creamy semolina custard baked in crispy, golden phyllo dough, drizzled with a scented syrup and vanilla ice-cream))

Halvas orange (Traditional Semolina Halva topped with Orange Spoon Sweet)

Portokalopita (A traditional, moist Greek cake made with shredded phyllo pastry, infused with fresh orange zest, and soaked in an aromatic orange syrup and vanilla ice-cream))

Greek dips (Tzatziki & Tirokafteri)

Kolokythokeftedes ( crispy Zucchini balls)

Feta meli ( fried feta cheese with honey sauce)

Cretan Ntakos salad (traditional Cretan dish made with a crunchy barley rusk base, topped with juicy grated tomatoes, crumbled feta or mizithra cheese, oregano, capers, and plenty of extra virgin olive oil)

Greek Salad (Traditional Greek salad with crisp cucumbers, ripe tomatoes, red onions, green peppers, Kalamata olives, and a block of feta cheese, drizzled with extra virgin olive oil and oregano)

Artisan Green Salad (A selection of tender field greens paired with pan-seared manouri cheese and sun-dried figs, finished with a premium balsamic glaze)

Moussaka (The ultimate Greek comfort food. A baked dish with layers of sautéed eggplants, potatoes, and seasoned minced beef, topped with a rich, creamy béchamel sauce

Arnaki kleftiko ( Slow-cooked lamb wrapped in parchment paper, with vegetables, and traditional graviera cheese.)

Mixed Grill Platter (A selection of grilled meats including pork chops, chicken skewers, beef patties, and traditional sausage. Served with french fries, pita bread, and tzatziki)

Galaktompoureko (Creamy semolina custard baked in crispy, golden phyllo dough, drizzled with a scented syrup)

Portokalopita (A traditional, moist Greek cake made with shredded phyllo pastry, infused with fresh orange zest, and soaked in an aromatic orange syrup)

Halvas orange (Traditional Semolina Halva topped with Orange Spoon Sweet)