Chef Giannis Tselios

Greek salad with feta and parsley oil

Tzatziki dip

Handmade pita bread with olive oil,oregano

Zucchini balls with Greek yogurt dip

Beetroot Carpaccio with pistachio,goat cheese and dill oil

Baby roasted potatoes with mustard lemon honey sauce with minced feta on top

Mousaka

Seafood pasta with shrimp bisque sauce

Roasted Chichen breast fillet served with green beans cooked in to smoked tomato sauce

Baclava

Baby spinach-arugula salad,crispy prosciutto,dried figs,cherry tomatoes,vinaigrette orange-honey-thyme,

Avocado Tzatziki dip with crispy spicy tortillas

Spicy cheese “Tyrokayteri” dip,green aromatic oil from herbs ( spicy cheese dip)

Beef fillet tartar with the juices and the veggies of Greek salad

Beef meatballs cooked in smoked tomato sauce and feta cream on top

Ribeye steak with celeriac purée,red wine sauce and glazed carrots

Degradation of Baclava With hot black chocolate,cinnamon biscuits and fresh berries

Traditional pies ( spinach pie,cheese pie )

Greek yogurt with smashed berries,handmade strawberry marmalade,granola and berries

Fruit platter with seasonal fruits

Sweet brioche french toast with crunchy peanut butter,banana and biscuits

Scrambled eggs on brioche bread with Parmesan cheese and cherry tomatoes

Pita bread with olive oil with three type of traditional dips

Greek salad with feta cheese and olive oil

Cheese saganaki with tomato marmelade

Zucchini balls with aromatic Greek yogurt dip

Seabass fillet catch of the day,served with spinach rice(our traditional “spanakoryzo” and white wine sauce from the stock of the fishes

Backava with vanilla ice cream

French cabbage salad with cherry tomatoes,grilled haloumi cheese,cucumber,fresh onion and balsamic vinegraite

Beef tartar with spicy mayo on crispy brioche bread

Beef carpaccio with the juices and the veggies of Greek salad

Beef liver aroze with beef fat,caramelised onions,chimichurri sauce

Ribeye steak with celeriac purée,coleslaw purple cabbage and red wine sauce

Chocholate tart with berries on the top

Pita bread with olive oil,oregano with Tarama cream dip and spicy cheese dip “Tyrokafteri”

Leafy goddess salad with lemon-honey vinaigrette

Ntakos Salad with feta mouse and parsley herb oil

Seabass tartar with the ingredients and the juices of Greek salad on brioche bread

Carpaccio Seabream with olive oil,handmade pickled cucumber,herbs,capers,cherry tomatoes,fresh oregano leaves

Seafood rissoto with shrimps bisque sauce,cherry tomatoes puree,aromatic dill oil,fresh dill leaves (mussels,shrimps,octopus)

Lemon pie with fresh berries

Greek salad with feta mouse and parsley oil

Pita bread with olive oil with three type of traditional sauces

Zucchini balls with yogurt dip

Feta saganaki in the oven with cherry tomatoes and green peppers with paprika oil

Mousaka

Fresh fish catch of the day with herbs and wild greens salad

Baclava with kaimaki ice cream

Ntakos Salad with feta mouse and parsley herb oil

Shrimp Saganaki in butter burned cherry tomatoes and feta crumble

Mussels with ouzo sauce,lemon zest,fresh onion,beetroot cubes,aromatic dill oil

Seabass fillet with potatoes suflee,cherry tomatoes sauce,pickled vegetables

Pavlova with berries collie and strawberries powder