Bruschetta with mykonian “Xinotiro” cheese, fresh tomato and basil

Greek Appetizer Platter (chickpea spread, taramosalata, eggplant salad & tzatziki)

Homemade stuffed vine leaves with rice, herbs and yoghurt sauce

Mozzarella Burrata with tomatoes, arugula and fresh marjoram

Salmon Carpaccio with black truffle

Tuna marinated in soy sauce, with Asian vinaigrette and herbs

Marinated fresh sea bass in an olive oil & lemon dressing, with chives, capers, ginger and arugula

Octopus salad on avocado flakes with an orange & coriander cold sauce

Crayfish salad with avocado, mango and tomato gazpacho

Seafood Ceviche with avocado and tamaris

Pan-fried feta cheese served with fig relish

Fresh sautéed mushrooms with a thyme-flavored dressing

Fried meatballs served with a spicy tomato sauce flavored with coriander, cumin, chili and pistachios

Grilled sardines with pine nuts, raisins, herbs and smoked eggplant

Traditional moussaka

Fried fyllo rolls stuffed with zucchini, feta, sun-dried tomato, spearmint and lemon mayonnaise

Αvocado filled with cheese assortment au gratin

Grilled octopus with fish roe spread and tamaris

Grilled squid with steamed chard and squid-ink sauce

Mussels steamed in ginger, garlic, parsley and white wine

Sautéed shrimps in a tomato, pepper and feta cheese sauce

Marseille Bouillabaisse with crayfish, shrimps, mussels, clams and smooth clams


Mixed green salad with parmesan flakes, shredded orange and citrus vinaigrette

Mykonian salad with arugula, lettuce hearts, cherry tomatoes, capers and ‘kopanisti’ (local sharp cheese) dressing

Traditional Greek salad with tomato, cucumber, feta cheese, onion, capers, fresh oregano, olives and barley rusks

Panzanella salad with creamy white cheese, cherry tomatoes, 3-colour bell peppers, anchovies, grilled bread bites and a vintage white balsamic vinaigrette

Zucchinis, tamaris, ginger, feta cheese and summer herbs

Tender spinach, avocado, cherry tomatoes and mushrooms in a locally-produced strained yoghurt dressing

Green salad with grilled chicken, sun-dried tomatoes and parmesan, with a vinaigrette from local Assyrtiko wine

Bread with olives and tomato paste flavored with vinsanto, capers and olive oil


Tagliolini with fresh tomato, basil, cherry tomatoes and bocconcini

Penne with chicken fillets, broccoli, cherry tomatoes and basil in a parmesan cream sauce

Tagliatelle with wild mushrooms in a black truffle cream sauce

Black tagliatelle from squid ink, with monkfish and truffle

Spaghetti with sea urchin, bottarga and lemon confit

Black tagliolini from squid ink, with shrimps and zucchini marinated in lemon zest, thyme and fresh mint

Ravioli from squid ink, filled with salmon, butternut squash cream and sautéed butter

Pappardelle in a Genovese Ragu sauce (beef), with portobello mushrooms

Frutti di mare al catroccio, with prawns, mussels, clams and smooth clams

Linguine with lobster


Risotto with tomato, basil and mascarpone cheese

Risotto with fresh mushrooms, mushroom cream and white truffle essence

Risotto Milanese with saffron and shrimps

Risotto with squid ink, sautéed monkfish & mussels in a curried seafood cream sauce

Risotto Mamalouka with mussels, shrimps, clams and smooth clamsRisotto Mamalouka with mussels, shrimps, clams and smooth clams

Risotto with lobster

Oyster Bar

Surf clams and cockles with white balsamic vinegar and yuzu

Oysters (6 pcs), served with ponzu sauce or black truffle dressing

Oysters au gratin with sauce béarnaise

Sea urchins (6 pcs), collected daily, with lemon, olive oil, basil and a sprinkle of black caviar

Twin Tartare of Salmon & Yellowfin Tuna on a bed of wakame, topped with tobico

Scallops in their shells with black tobico and truffle dressing

Mediterranean Fish Dishes

Sautéed sea bass fillet with steamed tamaris and watercress, olives and lemon cream sauce

Sea bream fillet al cartoccio with steamed tamaris and watercress

Baked salmon with herbs and wasabi mayonnaise

Tuna fish tagliata with summer vegetable ragoût, served with wasabi mayonnaise

Baked cod fillet in a lemon and truffle crust, served with Santorini chickpea spread

Croaker fillet steamed in a fennel, turmeric, lemongrass, ginger and thyme broth, served on a bed of spinach, sautéed in butter

Grilled shrimps on a quinoa & herb salad, with lemon confit and a carrot & ginger dressing

Grouper fillet sautéed in a white wine sauce with lemon, thyme and caper aromas

Lobster fillet sautéed on a vegetable ratatouille, with tartar sauce

Sea bass or sea bream baked in sea-salt crust (per kilo)

*All dishes from the grill are served with steamed vegetables and an olive oil, lemon and herb dressing.

Sea bass or sea bream al cartoccio (per kilo)*

*All dishes from the grill are served with steamed vegetables and an olive oil, lemon and herb dressing.

Sea bream fillet

Sea bass fillet

White grouper fillet

Bream, red snapper, sea bass (per kilo)

Lobster on the grill or with spaghetti (per kilo)

Seafood Platter (for two)

Μussels, shrimps, octopus, squid, lobster, sea bream & sea bass fillets

Grilled Meat Suggestions

Three skewers on the grill (pork, chicken, beef) with BBQ sauce

Tender chicken drumstick fillets marinated in summer herbs, in a white balsamic, honey and lemon sauce

Pork chops (french trim) in a spearmint bread sauce, served with roast potatoes cooked with citrus thyme

Black Angus beef entrecôte in Café de Paris sauce

Black Angus beef tagliata with arugula and parmesan cheese, served with truffle sauce

Black Angus Rib-eye steak in BBQ sauce (300 gr.)

Carre d’ agneau (french trim) roasted in a herb crust with rosemary sauce (500 gr.)

Black Angus beef fillet served with Béarnaise sauce

Chateaubriand with Béarnaise & truffle sauce (for 2)

Roast chicken stuffed with greek gruyere cheese & sweet red peppers, served with baby potatoes

Roast suckling pig with jacket potatoes in the oven and mustard cream sauce

Baby lamb slowly cooked in the oven, wrapped in vine leaves, stuffed with feta cheese, sun-dried tomatoes, rosemary and thyme, served with roast potatoes cooked with citrus thyme

Boeuf Bourguignon with portobello mushrooms and shallots

Orzo pilaf with crayfish, tomato broth and crayfish bisque


Orange cake in syrup with cinnamon ice cream

‘Galaktoboureko’ (greek fyllo pastry filled with custard cream, in syrup)

Millefeuille Crunch with vanilla and chocolate ice cream, crème pâtissière and chocolate sauce

Lemon mousse

Bavarois with chocolate ice cream melt and caramelized almonds

Ice Cream (2 scoops)

Fruit salad of the season


Tel:+30 22890 23505




Mon.....12am - 2am
Tues.....12am - 2am
Thurs...12am - 2am
Fri.........12am - 2am
Sat........12am - 2am
Sun.......12am - 2am