mixed green salad with grilled vegetables, cherry tomatoes, carrot, anevato cheese from Grevena, peas, corn, honey dressing on top of handmade herb phyllo

with sun-dried tomato, syglino from Mani, anthotyro, croutons, balsamic & walnut

with a garlic mayo & green apple

with spring onion & capers

with honey & sesame

feta cheese from Argolida in the pot with tomato & spicy pepper

with herb yogurt

& feta sauce

with local leek and vegetable puree

with mustard & spicy pepper

with tomato and feta cheese

anchovies, picarel, smelt

with cheese cream

& egg - lemon sauce

with orzo and gratted cheese

slow cooked in the oven with fries

with greek pasta “chilopites” and mizithra cheese

& vegetables

with basmati & vegetables

with potatoes

with vegetable puree & sauce

with vegetables, sweet potato puree & gravy sauce

Greek breeding

(2 persons)

Pancetta, sausages, pork chops, burgers, potatoes, pites, tomato, onion & sauce

(sardines - frissa - mackerel)

and caramelized onions

with vegetable & oil and lemon sause

with lemonthyme & salad

with handmade garlic dip & potatoes

grilled and served with salad

grilled and served with salad

with Mani’s siglino (pork) & myzithra

shrimp, squid, mussels

for 2-3 persons

Roditis - Moschofilero - Malagouzia 750ml

Moschofilero

Chardonnay, Μαλαγουζιά

Viognier

Agiorgitiko, Moschofilero

Agiorgitiko, Syrah, Mavrofilero

Agiorgitiko, Cabernet Sauvignon

Merlot

Agiorgitiko

Syrah

Agiorgitiko, Cabernet Sauvignon

Rum was not only drunk by pirates, it was also drunk by the people who worked on the ships with lime and sugar to fight all sea diseases. That's why we mixed rum, timur berry, lime, tonka syrup and pineapple-coconut soda.

Let's go for a walk in the Aegean... and specifically in the southernmost part of Chios where Mastic is produced. Our medium is a patchwork of mastic flavored with lavender. Sugar syrup, lemon oils and maraschino liqueur.

An approximate Zombie cocktail. Hence the name Don Gand of the man who brought the Polynesian culture Raymond Gant "Bitchbam Berry". The core of this cocktail is rum as it hosts 3 different places of production (Puerto Rico, Venezuela and the Caribbean) along with handmade pineapple puree, passion fruit puree, cinnamon syrup and lime.

Red like the Mexico sun and as hot as it's days. Using tequila, sanguine puree, hibiscus syrup and lime we made a representative cocktail for lovers of Mexican culture.

It took its name from the famous English warship that endured several wars for 33 years. That's why we used London Gin as well as rosemary syrup, bergamot liqueur and flower water.

The vodka gives a fiery sensation that is extinguished by the cool taste of basil along with ginger syrup, rue berry and lemon.

the name of the cocktail comes from the passion fruit that in Greece this plant is called Rologia. The cocktail is a mixture of Gin, honey syrup, passion fruit puree, lemon and angostura.