Ceasar's salad served with roasted chicken, parmesan sauce and slightly baked croutons
Fried feta cheese in a crispy pastry served with a sauce of honey and sesame
Salad with variety of tomatoes and feta cheese hummus, olive rusks from Kithira, sea fennel from Chalkidiki spring onion sauce
Saute mushrooms in olive oil, cooked with Spartan honey and scented with garlic
Potatoes served with fresh sauce made from strained yogurt, lemon and paprika
Pork hock slowly-cooked for 6 hours with sauce made from the same broth, served with home made potato puree
Beef steak milk with roasted vegetables
Burger 100% beef, brioche bread, roasted onion and tomato, bacon, fried potatoes and feta hummus
"The mushroom" salad made with poached figs, marinated mushrooms and vinaigrette from white balsamic
“Mesclan” salad with sundried figs, mushrooms on the oven and sauce from Spartan honey
Salad with tender leaves and caramelized onion, roast beetroot, cheese from Naxos “Graviera” and sauce with vinegar and rosemary
Salad like "spinach pie" with spinach and wild rocket, green onion, crisp leaves with olive oil and vinaigrette draft slice of feta with sesame
Tabouli salad with organic quinoa, grilled halloumi cheese and asparagus, sundried tomato and mint vinaigrette
Winter salad with feta hummus, crispy tortilla, sesame and citrus vinaigrette
Roasted cheese (Mastihotiri) with figs puree and hazelnut praline
Local pie from Mani with olive oil dough stuffed with congruent, greensand feta crem with tahini
Roasted vegetables on the oven “briam” with capers and fried egg
Croquettes of aged cheese with beets and orange cream
Gnocchi potatoes with smoked cheese from Metsovo and broccoli
Sour custard-pie with smoked apaki cheese from Crete and yellow cheese
Feta cheese fritters with mint and handmade pomegranate jam
Ceasar’s salad with roasted chicken, parmesan sauce and slightly baked croutons
Different “pastitsio” with fresh cannelloni, minced beef with mushroom confit and velvet truffle bechamel
Risotto served with wild mushrooms and scented truffle oil
Kritharoto (burley) with salami from Lefkada, cream of nasted beetroot, goat cheese and orange
Pappardelle with slowly-cooked ragout beef in red wine, varity of mushrooms and fresh thyme
Traditional pasta (chilopites) with bolognese from sausage Goumagiasand ragout mushrooms, dry crem cheese and thyme
Fresh pasta (sioufihta) with chicken, asparagus and sundried tomato cream
Tagliatelle with porcini mushrooms from Grevena fresh thym and white wine
Chicken drumsteaks with spicy mustard, rum and black sugar, fried pumpkin with paprika and yogurt sauce
Beef filet with sauce from Samos wine and thyme, potato gnocchi with nutmeg and truffle pesto
Pancetta (pork meat) slowly baked with orange, honey and anise, red pumpkin pickle and puree of sweet potatoes with green lemon
Slowly roasted rïïster chest in 65oc, artichokes cream and fennelspie stuffing
Beef cheeks “Omega-3 Farms” in hull with potatoes puree and roasted asparagus
Pork fillet cooked in a frying-pan with sauce from Dijon mustard, honey and home made potato puree
Pork steak 350gr. prebaked for 24 hours in molasses and soy, selery puree and ograden potatoes
Chicken in wild mushroom sauce, truffle oil and crème, served with home made potato puree
Grilles salmon, prebaked with olive oil and lime, puree from roasted beetroot, steamed greens and citrus sauce
