- Kritharotto with prawns, cherry tomatoes, spearmint, and chili)
- Black tagliolini (with scion squid,lemon zest and basil pesto
- Giouvetsi with octopus and fresh herbs
- Cuttlefish risotto (cooked on its own ink)
- Seafood linguini (with cherry tomatoes basil and chili)
- Fresh salmon’s risotto (with asparagus, cherry tomatoes, and chios mastic)
- Today’s fish
- Chiken fillet pane with Aigina nuts on sauce of pomegranate (served with aromatic basmati rice)
- Fillet of pork with almond milk sauce (served with samphire and potato puree)
- Beef fillet with a variety of greek mushrooms
- Black angus flank steak with olives and thyme sauce
- Slow cooked lamb with yoghurt coriander and aromatic bulgar wheat
- Please in case of any allergy inform us
