Cold appetizers
"Elies": Selection of olives varieties
"Magiatiko lakerda": Salt cured Amberjack bio olive oil, lemon (R)
"Manouri me Bobota": sheep-milk cheese, fig vol-au-vent, peanuts, on cornflour casserole (G)

Dips
"Megali pikilia": Dip variation with three of the following dips
"Tzatziki": Yoghurt, cucumber, garlic, dill (O,G)
"Taramas": Fish roe, lemon, organic olive oil (D)
"Chtipiti": Feta, yogurt, pickled peppers, pepper, candied sour cherries (G,O)

Salat
"Karotosalata": Bio-carrots in oven, yogurt lemon, carob extract (G,N)

Warm appetizers
"Saganaki Metsovone": Smoked cheese, plum, walnuts (G)
"Talagani me Kantaifi": Sheep cheese, Kataifi pastry, Tomato marmelade (G,A)
"Gigantes": Butter Beans in clay pot, tomato sauce
"Manitaria Fournou": Champignons, garlic, honey & mustad vinaigrette, Feta cheese (O,G,M)
"Fava me Kapari": Chickling pea puree, capers, pine nuts (E)
"Keftedakia Saltsa": Beef meatballs, tomato sauce (A,O)

Main Courses
"Revithada": Chickpeas in clay pot, lemon, bio-olive oil (vegan)
"Revithada me Kolio": Chickpeas in clay pot, mackerel, lemon, bio olive oil (R)
"Fava Chtapodi": Octopus, Chickling pea puree, capers, pine nuts (R,O,E)
"Moscharisia Magoula": Beef cheeks, lemon & garlic sauce, potatoes in oven (O)
"Tragi me Gigantes": Buckling goat, butter beans, tomato sauce (O)

Desserts
"Achladi": Poached peer, greek blue cheese, currants, hazelnuts (O,C,H)
Chef, Dimitris Papaoikonomou

*All dishes are prepared with extra virgin greek olive-oil.