Chef Evangelos Kiousis

Variety of Pitta Breads Monastic fresh loaf grilled with olive oil and oregano

Tzatziki with Greek yogurt and virgin olive oi

Cycladic Spinach salad Baby spinach, rocket leaves, cherries tomato, manouri cheese, cucumber, and honey balsamic vinegar dressing

Beef carpaccio with rocket leaves , capers, red radish, chives and Greek gruyere flakes

Local lamb chops marinated with garlic, rosemary, sumac and baby potatoes with lemon and thyme

Chocolate pie

Variety of Pitta Bread Monastic fresh loaf grilled with olive oil and oregano

Eggplant dip salad with parsley roasted red pepper and olive oil

Feta saganaki  in oven with fresh oregano and tomato

Green salad with dill, iceberg, lemon and cucumber

Mediterranean orzo with vegetables, zucchini, mushrooms, red peppers, Parmesan and truffle oil

Orange pie With vanilla syrup

Variety of dips tzatziki, hummus, spicy cheese spread

Pita bread and focaccia with rosemary

Greek salad with carob rusk and feta cheese

Green salad with fennel, orange filets, raisins, black sesame and orange dressing

Fresh sea bass with broccoli and couscous with mint and cherry tomatoes

Baklava with pistachio