—  FOOD  —

Should you have any dietary requirements or food allergies, please inform us

—  For lunch&dinner  —

— OLIVE OIL —

  • Hot bread, 3 different E.V.O.O. (extra virgin olive oil), 3 different Greek meze (tapas)

— STARTERS —

  • 1. CRETAN TRADITIONAL VELUTE SOUP Xinochondros” (sour coarsely crushed wheat) and grilled bread

    2. GARLIC BREAD

    Pita bread with garlic butter, herbs and cheese

    3. BRUSCHETTA WITH SMOKED EEL FILLET

    With Wasabi, olive oil & lemon, capers & Dijon mustard.

    4. TZATZIKI

    Strained yogurt with cucumber & grated garlic

    5. DAKOS

    Cretan barley rusks Topped with baby tomatoes, olives, capers, xinomizithra (soft Cretan sour cheese), oregano & olive oil

    6. FAVA

    With carobhoney caramelised onions, hyasinth balls (askordoulaki), grind of lemmon

    7. DOLMADAKIA

    (Traditional Stuffed vine leaves) With olive oil & lemon, yoghurt & spearmint dip & grilled pita bread

    8. ZUCCHINI FRIED

    Served with yoghurt dressing.

    9. GARLIC MUSHROOMS

    With thyme, garlic, rocket leaves & matured graviera cheese (Cretan Gruyere)

    10. KEFTEDAKIA

    (meatballs from ground beef) With fresh tomatoes, graviera cheese, basil & baked pita bread

    11. CHEESE SAGANAKI FLAMBÉ

    Pan-seared cheese with lemon & cognac

    12. HALLOUMI CHEESE

    With dried fruit, orange juice, thyme & petimezi (Cretan style molasses syrup made from grapes)

    14. FETA CHEESE OVEN BAKED WITH OLIVES

    With peppers, garlic, rosemary, chili, olive oil & grilled pita bread

    15. CANNELLONI

    With spinach & myzithra (soft cretan cheese), tomatoes & basil

    16. FRIED SQUID (KALAMARI)

    With garlic Mayonnaise

    17. GRILLED SARDINES

    With garlic panko bread crumbs, grated lemon zest & chili sauce

    18. GARLIC SHRIMPS

    With garlic, olive oil, white wine, parsley, baby tomatoes and grilled pita bread

    19. FRESH TUNA TARTARE

    Marinated in sesame oil, ginger, soy sauce, sesame, avocado, & bean sprouts

    20. OVEN-BAKED AUBERGINE FROM AMORGOS

    Aubergine from Amorgos, baked in the oven with onions, feta, fresh herbs and a homemade tomato sauce. Served with aromatic yogurt.

    21. FRIED EGGS ON POTATOES

    2 Farm-fresh sunny-side-up eggs served over crispy potato sticks.

    22. GRILLED FRESH OCTOPUS

    Grilled with sumac and anise, served with mandarin–ouzo sauce

    23. SMOKED CRETAN SAUSAGE

    Cooked in a cast-iron pan and served with a carob-honey sauce, melted blue cheese from Thessaloniki and fresh grapes.

    24. TARAMA TARTLET

    Mousse of white tarama on a base of carob dakos, with thin slices of beetroot, smoked mackerel and an aromatic mint–lime oil

    26. CARPACCIO

    Beef fillet served with grind of cave aged “graviera” from Krete, hazelnut and Botanico (6 yrs aged Greek balsamico)

  • 27. VARIETY OF GREEK APPETIZERS FOR 2 PERSONS

    “Kopanisti” Spicy cheese dip, white tarama (fish roe), “melitzanosalata” (eggplant dip), pita bread,olives, tomatoes & cucumber

— SALADS —

  • 28. TRADITIONAL GREEK

    “Xoriatiki” With tomatoes, cucumber, onion, peppers, olives, feta cheese & oregano

    29. TOMATO TART

    A mix of fresh greens tossed in a creamy milk-cheese dressing, with nuts, topped with grated tomato.

    30. CAESAR SALAD WITH BLACKENED CHICKEN

    Iceberg lettuce and radicchio with grated Amfilochia pecorino, creamy avocado, crispy bacon, golden croutons, chia seeds and fine shavings of Spilia graviera, served with blackened chicken and a creamy Caesar vinaigrette.

    31. KOSMAS SALAD

    Apaki (traditionalKretan smoked pork), rocket,”pastel”sesame bar, raisins, fig, pumkin seeds ”ladotyri” PDO cheese from Lesvos island,vinegrete (olive oil, honey, balsamic vinegar) and carob honey

    32. “PANDAISIA”

    Different variety of lettuce, dried fruit, herbs, walnuts, “manouri” (semi-soft Greek cheese), balsamic vinegar, honey & petimezi (Greek style molasses syrup made from grapes) dressing

    33. BEETROOT SALAD

    Baby spinach,red onions, pomegranate, orange ,”xygalo”cheese from Sitia Krete vinegrete (apple vinegar-honey-mustard) walnuts

— PIZZAS —

  • 57. GREEK

    Tomato sauce, mozzarella, tomatoes, olives, peppers, onion & feta

    58. ITALIAN

    Tomatoe sauce, mozzarella, prosciutto, rocket leaves & parmesan

    59. 4 CHEESES

    Tomatoe sauce, mozzarella, feta, graviera, ”Kyano”Greek blue goat cheese, xinomizithra

    60. SALAMI

    Tomato sauce, mozzarella, salami, chilli & rocket leaves

    61. COLD CUTS

    Tomato sauce, mozzarella, salami, ham, bacon, sausage & rocket leaves

    62. MARGARITA

    Tomato sauce, mozzarella & fresh basil

    63. FLORENTINA

    Tomato sauce, spinach, mozzarella, bacon, ham & egg

    64. HAWAII

    Tomato sauce, mozzarella, ham & pineapple

— BURGER —

  • 65. BURGER WITH CHEDDAR CHEESE

    With tomatoes, lettuce, pickled cucumber, onion, BBQ sauce, fried potatoes & mayonnaise dip

    66. PHILI BURGER

    With Philadelphia cheese, BBQ sauce, crispy bacon, onion rings, tomatoes, lettuce, pickles, fried potatoes & mayonnaise dip

    67. CHICKEN BURGER

    With crispy chicken, honey, mustard, cheddar cheese, coleslaw, rocket leaves, garlic mayonnaise, lemon, fried potatoes & mayonnaise dip

    68. BURGER WITH GRILLED PINEAPPLE

    With crispy bacon, cheddar cheese, grilled onion, cocktail sauce, lettuce, fried potatoes & mayonnaise dip

    69. DOUBLE BURGER

    With bacon, cheddar cheese, crispy onion,pickled cucumber ,fried potatoes &spicy mustard dip

    70. VEGETARIAN BURGER

    With, tomatoe, lettuce, onions, fresh hand-cut fries & vegan mayo dip

— PASTA & rISOTTO —

  • 34. PENNE BOLOGNESE

    With ground beef, tomatoes & basil

    35. PENNE CHICKEN

    Sundried tomato pate, baby tomatoes, spinachmilk cream, graviera cheese, basil and garlic

    36. MAKAROUNES* CRETAN CARBONARA

    Apaki (kretan smoked pork) sauted and xinomizithra cheese cream

    37. MAKAROUNES* WITH KEFTEDAKIA (MEATBALLS FROM GROUND BEEF)

    Tomatoes, basil & graviera cheese

    38. “THE ANCIENT”

    Linguine with olives, capers, sun-dried tomatoes, herbs, rocket leaves & “Anthotyro” (Cretan parmesan cheese)

    39. SHRIMP AGLIO E OLIO

    Linguine with shrimp, garlic, parsley, baby tomatoes & basil

    40. SEA FOOD (MARINARA)

    Linguine with squid (kalamari), shrimps, mussels, scalops, clams, tomatoe & oyster sauce

    41. SALMONE WITH FRESH HOME SMOKED SALMON

    Linguine, spinach, baby tomatoes, basil, lemon zest & milk cream

    42. MUSHROOMS RISOTTO

    A variety of mushrooms, thyme & parmesan, wine sauce

    OPTION FOR GLUTEN FREE PENNES

    * Makarounes are fresh self made Cretan traditional pasta

— GREEK CUSINE —

  • 43. GYROS PORK OR CHICKEN

    With pita bread, tzatziki, onions, tomatoes, & fried potatoes

    44. MOUSAKA

    Layers of potato, eggplant, minced meat, with béchamel cream & grated cheese, baked in the oven

    45. SOUTZOUKAKIA OF SMYRNA

    Oven baked small meatballs made of ground beef in a tomato sauce & potatoe puree

    46. BEEF CHEEKS

    Slow-cooked with vegetables, gravy, creamonade with sweet potatoe puree

    47.FISH SOUP

    With Lionfish & cod fish fillet, shrimps, mussels, vegetables, kalamari & red saffron

    48. BEEF STIFADO

    With Fried potatoes

    49. LAMB KLEFTIKO

    Lamb shank slow cooked wraped in a grease paper,with potatoes,fried peppers eggplants,feta and kefalotyri Kretan cheese

    50. CHICKEN THIGHS

    Slow-cooked with honey, sage, and lemon. Served with jacket potatoes seasoned with oregano, rosemary, and thyme.

    51. GOAT STEW (traditional Kretan)

    with tomato sauce and xynohodros (Kretan sour coarsely crushed wheat)

    52. PASTICHIO (TRADITIONAL)

    Thick macaroni with mince meat and a béchamel sauce, baked in the oven

  • 53. STUFFED EGGPLANTS (AUBERGINES)

    With vegetables, couscous & tomato sauce

    54. FALAFEL

    With tahini sauce dip, pita bread & tomatoe, cucumber salad

    55. GREEK TRADITIONAL SPINACH PIE “SPANAKOPITA”

    With tomato sause dip

    56. MUSHROOM FRICASSEE

    Variety of mushrooms with Cretan greens and caramelised onions on carob rusk base (optional truffle oil)

— EXTRA SIDES —

  • 94. Sautéed wild greens

    (greens, zucchini, potato, tomato, kritamo, capers)

    95. Steamed vegetables (cauliflower, broccoli, beetroot, zucchini, potato, carrot)

    96. Aromatic basmati rice

    with turmeric, sunflower seeds, spring onion, dill, mint and arugula

    97. Tabbouleh salad

    with couscous and confit cherry tomatoes

    98. Fresh green salad

    with a lemon dressing

    99. Fresh hand-cut fries

    100. Jacket potatoes

    with oregano, rosemary and thyme

— meat —

  • 71. LAMB CHOPS

    Grilled and glazed with carob honey and thyme. Served with lemon marmalade and jacket potatoes scented with rosemary and fresh butter

    72. GRILLED CHICKEN BREAST

    Served with aromatic basmati rice with turmeric, sunflower seeds, spring onion, dill, mint and rocket.

    73. BEEF BURGER STUFFED WITH CRETAN CHEESES

    With olives and sun-dried tomato. Served with freshly cut, homemade fries.

    74. PORK SOUVLAKI (on the skewer)

    From pork neck marinated with white wine, olive oil and fresh herbs. Served with tzatziki and fresh hand-cut fries

    75. CHICKEN SOUVLAKI (on the skewer)

    Chicken thighs marinated with turmeric, lemon and spices. Served with mint yoghurt and fresh hand-cut fries

    76. BEEF FILLET 200gr (Limousine Cretan farm).

    Grilled with fresh oregano and fleur de sel. Served with aromatic butter, jacket potatoes, tomato marmalade, ouzo-infused confit cherry tomatoes, and homemade spicy cheese spread (tirokafteri).

    77. MIX GRILL for 1

    Gyros Beef burger, Cretan sausage and chicken souvlaki. Served with tzatziki, onion and fresh hand-cut fries

    78. CHICKEN TIKKA MASALA

    With spicy red curry, coconut milk, roasted almonds,grated coconut & aromatic basmati rice with turmeric, sunflower seeds, spring onion, dill, mint and arugula

    79. PORK SPARE RIBS

    Slow-cooked with homemade BBQ sauce and fresh hand-cut fries

    HOW DO YOU PREFER YOUR FILLET

    RARE Slightly cooked on the outside, red & juicy on the inside

    MEDIUM RARE Medium rare on the outside, pink & juicy in the center

    MEDIUM Cooked but still pink in the center

    WELL DONE

    • A la creme with fresh mushrooms

    • Pepper

— PREMIUM CUTS BEEF —

  • 90. PICANNIA 200 gr (Limousine Cretan farm).

    Served with jacket potatoes, lemon marmalade, fig glaze, gremolata and sea salt flakes

    91. FLAP STEAK 200 gr (Limousine Cretan farm).

    Served with jacket potatoes, chimichurri, smoked salt and mustard with Chios mandarin and truffle oil

    92. FLAT IRON STEAK 200 gr (Limousine Cretan farm).

    Served with rosemary-scented jacket potatoes with fresh butter, smoked salt and tomato marmalade

    93. SHORT RIB 400 gr (Limousine Cretan farm).

    Slow-cooked for 12 hours Served with homemade pepper marmalade and jacket potatoes

    • A la creme with fresh mushrooms

    • Pepper

  • 80. TSIPOURA (Sea Bream) 400gr

    Served with fresh steamed vegetables and homemade lemon-olive oil sauce with basil

    81. SEA BASS FILLET WITH A HERB CRUST

    Served with a tabbouleh salad with couscous and confit cherry tomatoes

    82. PAN-FRIED COD WITH A CRISPY CRUST

    Served with a beetroot salad and homemade walnut skordalia (garlic puree).

    83. GRILLED OCTOPUS

    With fava cream, kritamo (rock saphire), cappers, onion, parsley and aromatic olive oil

    84. FRESH SMOKED SALMON

    Fresh salmon, smoked in our own smokehouse and grilled, served with a butter–lemon sauce and chives. Accompanied by aromatic basmati rice with turmeric, sunflower seeds, spring onion, dill, mint, and arugula.

    85. MONKFISH FILLET

    With caramelized cherry tomatoes, basil pesto, and fennel root. Served with aromatic basmati rice infused with turmeric, sunflower seeds, fresh spring onion, dill, mint, and arugula.

    86. STEAMED MUSSELS

    With tomato, pepper, onion, garlic, feta, ouzo, and toasted bread.

    87. GRILLED CALAMARI

    Served with a fresh green salad with lemon dressing and a light garlic mayonnaise.

    88. FRESH GRILLED TUNA

    Grilled tuna with sweet-chili pepper marmalade, bottarga powder and celery-root purée.

  • 89. GRILLED SEAFOOD PLATTER FOR 2

    With scallops, mussels, calamari, octopus, and shrimp, served with ladolémono and light garlic mayonnaise.

— FISH —