| Mezedakia |
| „Feta tylichti“: Feta, Fylloteig, Tomato marmelade, sesam (G,N) |
| „Saganaki Metsovone“: smoked cheese, plum, walnuts (C) |
| „Elies“: greek olives |
| „Fava“: mash of peas, caramelized onions, capers, olives, tomatini confit (O) |
| „Manitaria Fournou“: champignons, garlic, honey-mustad-vinaigrette, feta (O,G,M) |
| „Dolmadakia jalatzi“: rice, vegetables in vine leafs, egg-lemon sauce (C) |
| Dips |
| „Tzatziki“: joghurt, cucumber, garlic, dill (O,G) |
| „Melitzanosalata“: eggplant, garlic, parsley (O) |
| „Taramas“: roe, lemon, organic olive oil (D) |
| „Mikri pikilia“: small dip variation with two of the above |
| „Megali pikilia“: big dip variation with three oft he above |
| Salat |
| „Choriatiki“: tomatoes, cucumbers, peppers, olives, feta (G) |
| Vegeterian |
| „Gemista“: stuffed tomato and paprika, rice, vegetables, herbs, potato (G) |
| „Revithada me Seskoulo“: chickpea, mangold, in oven |
| Fish |
| „Fava Chtapodi“: mash of peas, octopus, caramelized onions, tomatini confit (R,O) |
| Meat |
| „Kokoras pastitsada“: cock, spices mix from Corfu, rice (O,A,G) |
| „Moshari stifado“: beef, tomato sauce, scallion (O) |
| „Arni frikassee“: lamb, romaine lettuce, egg-lemon sauce (O,G,C) |
| Chef, Dimitris Papaoikonomou
*All dishes are prepared with extra virgin greek olive-oil. |