Appetisers from the sea
 
Sea bass ceviche with mango, chilli flakes and coriander
 
Tuna tartare with black sesame, ginger and aromatic yuzu sauce
 
Shrimp tartare with avocado, chilli and melon
 

Fresh mussels with lemongrass, mustard cream, tarragon and leaves from kaffir lime

 
Fresh cockles with ginger, fresh thyme and red saffron
 
Sautéed shrimps in the pan with fennel and ouzo flavored with mastic liquor and lime
 

Grilled octopus with Florina pepper glaze, rock samphire and fresh thyme

 
Fried calamari with sriracha mayo
 
Grilled squid on a skewer with white fish roe salad
 
Fish roe salad with bottarga and dill oil
 
Sea urchin salad
 
Appetisers from the earth
 
Beef burger patties black Angus with creamed corn and pickled onion
 
Beef tartar in mini brioche buns and wild mushroom cream
 
Fresh potatoes fried with thyme and smoked paprika
Green fava with sun-dried tomatoes, black currants and chorizo iberico
 
Grilled eggplant with fresh tomatoes, mozzarella and basil oil
 
Cheese croquettes with Naxos graviera and apricot jam
 
Beetroot carpaccio with passion honey, cherry tomatoes,orange fillets,
mozzarella and caramelized walnuts
 
Tzatziki with black garlic, cucumber sticks, and oil pies
 
 
Salads
 
Tricolor quinoa with watermelon, goat cheese,
lemon jam and Macadamia
 

Cycladic salad with mixed tomatoes and rock samphire,
peppers, spring onion, olives, oil rusks, olive oil and xinomyzithra cheese from Serifos

 
Spinach salad with pear and gorgonzola
dressed with honey mustard and pistachios
 
Mixed salad with marinated figs, Macedonian halva,
caramelised walnut and arseniko cheese from Naxos
 
Burrata with salads from tricolor tomatoes
and purslane with ground carob and basil
 
 
Pasta - Risotto
 
Risotto stuffed with creamy xinomyzithra cheese and spearmint oil
 
Malfantines pasta with shimeji mushrooms, radicchio and mascarpone sauce
 

Seafood “giouvetsi” with platamon shrimps, fresh mussels and squid, flavoured with ouzo and cuttlefish ink

Spaghetti with sea urchin, bottarga, figs and fresh basill
 
Shrimp pasta with lobster bisque, ouzo and wild fennel
 
Lobster pasta with tomato confit, brandy and fresh basil
 
 
Fish
 
Fresh tuna with sesami,spicy vegetable tagliatelle
ginger pickles and Wasabi mayo
 

Croaker fillet with spinach pie cream and Wakame

 

Sea bass fillet in buerre noisette with tamarisk and sautéed rainbow carrots. Fresh fish on the grill.

 
Bream fillet with grilled baby lettuce and cauliflower cream
 
Fresh fish of the day on the grill
 
Meat
 
Crispy, sous vide chicken thigh fillet
with sweet potatoes puree and crispy kale salad with parmesan
 
Sirloin schnitzel with fried potatoes
and sauce from peanut butter
 
Black angus burger with French goat chevre cheese,
bacon, crispy onion and truffle mayonnaise
 

Black Angus grass fed Rib eye 350gr, garnished with roast avocado, baby potatoes and chimichurri

 
Lamb shank slow-cooked for 8 hours with honey and thyme
and mashed potatoes with aromatic herbs
 
Sides
 
Seasonal wild greens
 
Mashed baby potatoes
 
Basmati rice with aromatic herbs
 
Grilled broccoli
 
Desserts
 
Lemon cream with crispy sponge cake and redcurrant
 
Baklava mille feuille (for 2 people)
 
Flexi chocolate ganache with almond and forest fruits
 
Seasonal fruit
 
 
Extra virgin olive oil is used in the food
and s unflower oil is used in pancakes.
frozen products (shrimp, o ctopus, s quid)
The menu is curated by chef Giannis Panou.
Restaurant manager: Laskaratos Dimitrios.
All prices include 13% / 24% VAT.