SALADS - APPETIZERS
Saganaki shrimps with baked tomatoes, goat cheese and ouzo.
Tomato patties with crispy mussels, yogurt and mint oil.
Lettuce tender leaves, tuna fish from Alonnisos, quail’s eggs, olives and apple vinegar vinaigrette.
Sea bass tartare marinated in citrus fruits, chilli pepper and mastiha oil.
Octopus carpaccio with grilled peppers, raisins, balsamic vinegar with honey and capers.
Mesclun salad with roasted manouri cheese, sun dried tomatoes and prosciutto.
Fried trahanas with fresh egg, local sausage, tomato and fresh herbs.
Trilogy of smoked eggplant salad, split peas (fava) from Santorini with capers and fish roe dip (taramosalata) with grey mullet bottarga.
Fish soup made with rock fish broth, saffron from Kozani, lemon juice and fennel.
Greek salad with vegetables from our field, feta cheese, capers and olives.