Creamy pumpkin, leek & sage soup with olive oil seasoned with saffron and shrimps marinated in smoked paprika

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

Pan-fried feta cheese served with fig relish

Aubergine rolls filled with feta cheese mousse, served with fresh tomato sauce

Mushroom selection on the grill with fresh herbs and warm Gorgonzola sauce

Sautéed shrimps in a tomato, pepper and feta cheese sauce

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

Mussels steamed in ginger, garlic, parsley and white wine

Fried phyllo rolls stuffed with zucchini, feta, sun-dried tomato, mint & lemon mayonnaise

Traditional moussaka

Grilled octopus with fish roe dip and samphire greens (salicornia)

Scallops sautéed in white wine

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

Cuttle-fish on the grill with caramelized onions flavoured with herb tea & black garlic and served with avocado soup with coconut milk

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

Greek Appetizer Platter (chickpea spread, taramosalata, aubergine 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 and citrus vinaigrette

Shrimp cocktail with avocado, Worcestershire sauce and arugula

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 samphire greens (salicornia)

Lobster carpaccio with passion fruit & orange dressing served on baby-beet & mustard leaves, smoked in hay


Mixed green salad with dried figs, green apple & caramelized walnuts in a white balsamic vinegar, blue cheese & citrus vinaigrette

Arugula, spinach, carrot, cherry tomatoes, mushroom carpaccio, fresh mint in a locally-produced strained yoghurt dressing

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

Zucchini carpaccio, tamaris, ginger, feta cheese and summer herbs

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

Shrimps, avocado, tender lettuce hearts, marinated artichokes, cherry tomatoes in a citrus vinaigrette

Kale, baby spinach, cherry tomatoes, walnuts & smoked gruyère cheese in a light passion fruit dressing

Oyster Bar

Surf clams and cockles with white balsamic vinegar and yuzu

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

Yellowfin Tuna tartare on a bed of wakame seaweed, topped with tobico

Scallop carpaccio with pickled vegetables, horseradish, coriander oil & black caviar on a bed of wakame seaweed

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

Oysters au gratin with sauce béarnaise

Prawns tempura marinated in fresh herbs and sweet & sour sauce

Seafood tapas platter oysters, clams, smooth clams, sea urchin, yellowfin tuna tartare, scallop tartare & crayfish salad


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

Tagliatelle in a Genovese Ragu sauce (beef)

Tagliolini Cacio e pepe with prawns

Tagliatelle with mushroom broth and fresh truffle flakes

Spaghetti frutti di mare al catroccio crayfish, prawns, mussels, scallops, clams and smooth clams

Tagliatelle with fresh white grouper fillet asparagus, artichoke hearts, white truffle cream and fresh truffle flakes

Linguine with lobster fillet, shellfish bisque and tomato broth

Spaghetti alla carbonara with Italian pancetta and white truffle sauce

Black tagliatelle with sea bass avocado, lime, coriander and fresh tomato sauce

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

Linguine with scallops

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

Spaghetti with sea urchin, bottarga and lemon confit

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


Risotto with fresh mushrooms, mushroom cream and white truffle essence

Risotto Milanese with shrimps and saffron

Orzo with lobster fillet in a light tomato sauce

Risotto with wild asparagus spring onion, dill and parmesan sauce

Seafood Risotto mussels, shrimps, scallops, clams and smooth clams

Risotto with lobster fillet artichoke hearts, shellfish stock flavoured with cognac and white truffle cream

Grilled fish from the Aegean

Sea bream fillet on the grill with steamed greens and vegetables in yuzu sauce

Bream, red snapper, sea bass, sole (per kilo)

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

Jumbo Prawns on the grill or with spaghetti (per kilo)

Lobster on the grill or with spaghetti (per kilo)

Sea bass fillet on the grill with steamed greens and vegetables in yuzu sauce

Seafood Platter (for two) lobster, sea bream & sea bass fillets, shrimps, octopus, squid and mussels

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

White grouper fillet on the grill with steamed greens and vegetables in yuzu 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.

Grilled Meat Suggestions

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

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

Black Angus Rib-eye steak (300 gr) baked potato, herb-scented crème fraîche, in Barbeque sauce

Tomahawk Steak (500 gr) with potato fondant, grilled vegetables, smoked salt & Café de Paris sauce

Chateaubriand with Béarnaise & truffle sauce (for 2)

Black Angus beef fillet served with herb-scented grilled vegetables, baked potato and Béarnaise sauce

Tender chicken drumstick fillets marinated in summer herbs, served with sautéed vegetables and potato fondant

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

Lamb fillet tagliata with truffle-scented potato purée, arugula & red wine sauce

T-bone Steak (500 gr) with Chimichurri sauce, Maldon salt, baked potato with crème fraiche and grilled vegetables scented with herbs

Carré d’ agneau (French trim), roasted in herb crust, served with potato purée, mushrooms & grilled vegetables, in a rosemary sauce (500 gr)

Roast chicken stuffed with feta cheese and sweet peppers, served with baby potatoes in wine sauce

Roast suckling pig, slow-cooked in the oven, with roast potatoes, scented with thyme, green pea & celery root purée, in a red wine sauce

Baby lamb slow-cooked in the oven, wrapped in vine leaves, stuffed with feta cheese, sun-dried tomatoes, rosemary, thyme, zucchini and fresh mint, served with herb-scented bulgur and grilled vegetables

Tender beef, slowly cooked for 24 hours, with orzo cooked in its broth

Tender lamb roasted in parchment paper with baby potatoes, summer vegetables and smoked gruyère cheese


‘Ekmek kadayifi’ with cinnamon ice cream ‘Galaktoboureko’

Orange cake in syrup with cinnamon ice cream

Chocolate lava with ginger aroma, served with vanilla ice cream, in red peppercorn syrup

White chocolate mousse with lime and raspberries

Ice Cream (2 scoops)

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

Profiteroles with pistachio ice cream choux, in a warm chocolate sauce

Assortment of Greek traditional phyllo desserts (baklava, kadayifi, saragli), served with vanilla ice cream


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