- Local traditional bread served with pate
- Corals of sea urchin on a bruschetta with white tarama cream, lime zest, and lemon flesh
- Crab in a salad of cracked wheat, avocado, cherry tomatoes and spearmint
- Steamed mussels in white wine, cherry tomatoes and fresh herbs sauce
- Scion squid sautéed (with salad of mango, green beans and cherry tomatoes)
- Ceviche (marinated fillet of white fish in a sauce of fresh tomato juice and virgin olive oil
- Octopus salad (with green beans and smoked aubergine puree)
- Beluga lentils (with salmon, samphire 12,90 orange flesh and spring onion
- Fried potatoes
- Deep fried graviera in a cereal crust, served with orange sauce
- White tarama cream ( preserved fish roe cream)
- Santorini split pea puree served with fried rock samphire and caramelized onion
- Marinated anchovies served on bruschetta with rocket leaves, tomato and basil pesto
- Courgettes croquettes
- Crunchy aubergine rolls stuffed with feta cheese and spearmint
- Grilled fillet of sardine and tomato in pasrley oil
