Fish from the Aegean, meat from the grill, and the garden in between.
Starters
With white tarama.
Shrimp tartare and avocado.
In Assyrtiko wine sauce.
With lemon and tamarisk.
Dashi butter and burned lemon.
Brown butter and chili.
Meatballs in tomato sauce with cumin and graviera.
With tarama.
Burned with chorizo butter.
Raw & cured
Champagne gel and yuzu mignonette.
Truffle, lemon, chili and salmon roe.
Aegean bluefin, compressed melon, yuzu and truffle emulsion.
Thinly sliced, with olive oil, citrus and sea salt.
Raw shrimp, lime, green chili and cucumber.
Salads
Tomato, cucumber, olives, caper leaves and barrel-aged feta.
Tomato, onion and kopanisti cheese over barley rusk.
String beans, salicornia, tamarisk and tomatoes.
From the sea
Burned lemon butter sauce.
Spicy garlic butter.
Ladolemono.
Grilled with miso and beurre blanc.
Wild, with wilted greens and tamarisk.
From the land
With three sauces.
Bone marrow butter.
Grilled with roasted baby potatoes and aromatic yogurt.
Slow cooked with aromatic orzo and sheep yogurt.
With pita and lemon oil sauce.
Vegan
Tomatoes and peppers stuffed with herbed rice, slow baked.
Chimichurri and pickled onion.
Sides
Side portion.
Desserts
Layered filo with walnuts and honey syrup.
Semifreddo of meringue and toasted almonds.
Complimentary for our guests.
Reserve your spot now.
Limited places available.