| Mezedakia |
| „Feta tylichti“: feta in dough crust, honey, molasses, sesame (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) |
| „Gigantes“: giant beans, tomato sauce |
| 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 |
| „Patzarosalata“: red beet, orange-vinaigrette, pine nut, garlic, olive cheese (G) |
| Vegeterian |
| „Gemisti piperia“: bulgur, vegetables, smoked yoghurt (G,O,A) |
| Fish |
| „Fava Chtapodi“: mash of peas, octopus, caramelized onions, tomatini confit (R,O) |
| Meat |
| „Moshari lemonato“: beef in lemon-garlic sauce, potatos (O) |
| „Arni kokkinisto me risi“: lamb, tomato sauce, basil, rice (O) |
| Chef, Dimitris Papaoikonomou
*All dishes are prepared with extra virgin greek olive-oil. |