Mezedakia |
“Trilogia”: Olives, capre, chtipiti (G,O) |
“Manouri me Bobota”: sheep-milk cheese, fig vol-au-vent, peanuts, on cornflour casserole (G) |
“Saganaki Metsovone”: smoked cheese, plum, walnuts (C) |
“Talagani me Damaskino”: Fried feta cheese, mushroom-currant-pine nut sauce (G) |
“Feta tylichti”: Feta, Fylloteig, Tomato marmelade, sesam (G,N) |
“Gigantes”: giant beans, tomato sauce |
“Fava”: mash of peas, caramelized onions, capers, olives, tomatini confit (O) |
“Manitaria Fournou”: champignons, garlic, honey-mustad-vinaigrette, feta (O,G,M) |
“Melitzana skordostoupi”: aubergine, tomato sauce, garlic (O) |
“Gemista me garides”: shrimps, bulgur, vegetables, in tomato (O,A,G,N) |
“Mezes Chtapodi”: Octopus, aubergine salad, tomato marmalade (O,R) |
“Magiatiko me Revithia”: Meagerfish, chickpea salad (R) |
Dips |
“Tzatziki”: yoghurt, cucumber, garlic, dill (O,G) |
“Melitzanosalata”: eggplant, garlic, parsley (O) |
“Taramas”: roe, lemon, organic olive oil (D) |
“Chtipiti”: Feta, yogurt, pickled peppers, pepper, candied sour cherries (G,O) |
“Megali pikilia”: big dip variation with three of the above dips |
Salat |
“Choriatiki”: tomatoes, cucumbers, peppers, olives, feta (G) |
Vegeterian |
“Melitzanes Skordostoupi”: aubergine, tomato sauce, garlic, parsley, feta (vegan or veggie) (O) |
Fish |
“Fava Chtapodi”: mash of peas, octopus, caramelized onions, tomatini confit (R,O) |
Meat |
“Pappoutsaki”: aubergine, minced beef, bechamel, tzatziki (O,A,G,C) |
“Mosharisia magoula-sofrito”: Beef cheek, wine-vinegar sauce, garlic, oven potatoes, parsley (A,O) |
“Arni me gigantes”: lamb, giant beans, tomato sauce (O) |
Desserts |
“Cheesecake”: Greek Joghurt, carob biscuit, berry-puree (G,C) |
Chef, Dimitris Papaoikonomou
*All dishes are prepared with extra virgin greek olive-oil. |
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