The Menu

Santorini cherry tomatoes, panna-cotta feta, Florina peppers, caper leaves, tomato vinaigrette.

Legumes, fava, beetroot, cherry tomatoes, capers, grilled manouri.

Mushroom ragout, poached egg, potato cream and truffle.

Grilled pie with leek, spinach, aromatic herbs and Mykonian tirovolia cheese.

Coloured beetroot, shallot vinegar, goat cheese, parsley oil.

Aegean sea bass, lemongrass, aromatic seaweed, olive oil, soy pearls.

Saddled sea bream, coriander, chili, ginger, ouzo jelly, tomato juice.

Crab, crunchy brioche, avocado cream, basil emulsion.

Savoy cabbage, shrimps, prawns, celery-root purée, egg-lemon sauce.

Sea bream fillets, green-pea purée, smoked eggplant, carrots.

Orzo with shrimps, sweet wine and Cretan gruyere.

Shi drum, smoked summer greens, celery-root cream, kakavia sauce.

Baby lamb cooked twelve hours, celeriac purée, couscous.

Crispy potato, Florina pepper, oriental-spiced tomato sauce.

Cereal ragout, dates, pomegranate, carrot cream.

Smoked eggplant, veal-tail ragout, velvet béchamel.

Veal fillet, Sfakian pie, avocado tzatziki, grilled broccoli.

300g · Spanish acorn-fed Iberico, chargrilled.

300g · marbled and full-flavoured.

1.1kg · to share.

300g · char-grilled, sliced.

Mahlepi, mastiha cream, rose syrup, kaimaki ice cream.

Chocolate sphere, hazelnut praline, Jivara milk-chocolate ice cream.

White-chocolate namelaka, Aegina pistachio, Greek-coffee ice cream.

Lemon crumble & cream, mint gel, toasted meringue, yogurt ice cream.