Pita, bread
on carob bread and aromatic tomato tartare
(salty, spicy cheese) with cool tomato juice and extra virgin olive oil
(vine leaves stuffed with rice) with aromatic local yogurt
with diced tomatoes, spring onions and caper leaves from Syros
(greek specialty marinated in salt and oil) of skipjack
with grape juice
with potato chips
with Florina pepper chutney
with feta cheese and herbs with salt blossom and thyme
with salt blossom and thyme
with garlic sauce, smoked greens and dry olive
over the grill with aged balsamic vinegar dressing
pesto of fresh onion with almond cream
with PDO feta cheese and carob rusks
with marinated cherry tomatoes, Graviera cheese from Mykonos, balsamic vinegar and orange dressing
with pickled grapes, anthyro (soft cheese) from Mykonos and Aegina pistachios
lime mayonnaise cherry tomato and pine
with walnuts, petroti (soft cheese) from Mykonos and seasonal fruit
with balsamic vinegar
With home-made tomato sauce
Guanciale charred, egg and pecorino
Slow-Cooked veal mince with tomato, spices and grated kefalotyri (hard cheese)
Ouzo and stock of shellfish
Fresh basil and stock of shellfish
And saffron
And fresh chives
And truffle oil
traditional with oil and lemon sauce and oregano
with greens, feta cheese, Myconian sausage crumble and chard dressing
with ouzo, thyme and garlic
in a lime mayonnaise with its ink
with garlic, parsley with oil and lemon sauce
with vegetable saganaki and feta cheese mousse
with fava beans, rock samphire, tomato, fresh onion, herbs and pine nuts
with its ink
with olive oil, lemon and thyme
in beer batter
with melted avocado, lime, Kalamata olive and smoked fennel puree dressing
with brocolli and almond
over the grill with gremolata with tomato, Kalamata olives, orange and herbs
with lemon
with fish of your choice cooked to order
in salt crust per kilo
with herb sauce locally sourced
light and traditional with spearmint
light and traditional with spearmint
with mashed potatoes and mustard sauce
with red wine sauce
(spiced meat balls) with aromatic yogurt
tomatoes and bell peppers with rice
with caramelized carrot and lime zest