“Kakavia” Fish soup with vegetables and rockfish broth
Oysters with side dip of tomato vinegar, dill and onion
Fresh sea urchin roe with crispy bruschetta ala Marseille
Grilled Scallops with garlic-infused olive oil and with seaweed flavoured pepper
Cold-smoked sea bass crudo with pickled vine tops
Ceviche from fresh fish of the day with chilli, pickled shallots, fresh cucumber and crab broth with yuzu
Prawn tartare on a gherkin with hazelnut and avocado cream
Spanish Anchovies with butter and cream of balsamic vinegar
Chub mackerel in olive oil and aged “Marouvas” wine vinegar
Constantinople style, salt-cured Bonito fish
Smoked eel on an aubergine mash with tahini molasses and fried onion flakes
Smoked mackerel with slow roasted onions
Baby spinach with walnuts, pomegranate seeds, fried onion flakes, goat cheese and beetroot dressing
Lambs lettuce salad with prawns poached in olive oil, avocado, tomatoes, hazelnuts and vinaigrette of calamansi citrus
Medley of green salad flavoured with Xeres vinegar and olive oil
Crunchy mixed green salad with smoked salmon and mustard dressing with pine nuts and honey
Fresh rock samphire with “Xinomizithra of Crete” semi-sour soft cheese, cherry tomatoes and vinaigrette scented with tomato vinegar
Greek salad with goat cheese from “Elassona” and wheat rusks with olive oil from “Kythira”
Assortment of boiled seasonal vegetables (wild greens, beetroot, broccoli, cauliflower, zucchini, carrots, local kale)
Fish roe “Taramasalad” served with carob bread and chives
Grilled Portobello mushrooms on a bed of Porcini mushrooms cream
“Fava” yellow split peas puree, with capers and caramelised onions
Smoked aubergine with feta cheese and herbs with onion flavour phyllo (papyrus) on top
“Dolmadakia” vine leaves stuffed with rice, served with “Xinotyri” soft cheese
Fried Zucchini with “Skordalia”, garlic spread
“Tzatziki” with strained yogurt, cucumber and garlic
Ladotyri Mytilinis with wild-fig jam
“Tyrokafteri”, spicy goat cheese spread, with extra virgin olive oil and chili
“Zervochoria” Chalkidiki PDO feta cheese
Grilled octopus, chickpea salad & pickled baby artichokes
Fresh calamari (grilled or fried)
Sauteed shrimps flavoured with garlic butter, with cherry tomatoes and crispy Marseille baguette
Stew mussels in white wine sauce
Grilled sardines with roasted caramelised onions
Squid stuffed with Elassona feta on fresh tomato flavored with parsley pesto
Creamy texture orzo pasta, with prawns and Porcini mushrooms paste
Seafood risotto with prawns, clams and mussels, cooked in lobster butter and seaweed flavoured pepper
Mushrooms risotto, with cream of Porcini and truffle carpaccio
Linguine pasta with prawns, clams and mussels, cooked in lobster butterand seaweed flavoured pepper
Yellow-fin tuna fry-up with tomato, yoghurt sauce and fried potatoes
With linguine, cooked in lobster butter and seaweed flavoured pepper, or with linguine, cooked in prawns bisque and tomato sauce
With linguine, cooked in lobster butter and seaweed flavoured pepper, or with linguine, cooked in prawns bisque and tomato sauce
With linguine, cooked in lobster butter and seaweed flavoured pepper, or with linguine, cooked in prawns bisque and tomato sauce
With linguine, cooked in lobster butter and seaweed flavoured pepper, or with linguine, cooked in prawns bisque and tomato sauce
Fresh prawns (grilled or fried or sautéed)
Crayfish (grilled)
Lobster (grilled or boiled)
Alaskan King Crab (grilled or boiled)
200 days Grain Fed Black Angus Ribeye from Uruguay (300g)
“Halvas”, sweet semolina pudding, studded with nuts and dry fruits, served warm, with vanilla ice cream
Stuffed cheese rolls with peanut spread
