Dinner menu
Cooked with seasonal local vegetables. Vegan and gluten-free options are available. Served hot with a Chef’s selection of extra virgin olive oil
Rolled with aged gruyere, wild rocket, sprinkled with lemon and thyme, infused extra virgin olive oil
Stuffed into a whole tomato confit, served with prawn ‘taramasalata’ and green leaves
Marinated into grape seed honey, with verjuice, rolled and flamed with nuts, pistachios, and dry corn, served with fruit mayonnaise
“Catch” of the day, red snapper or grouper or blue mackerel, or yellowtail amberjack (ask waiter for details) usually wrapped with fresh greens or vine leaves, and served with citrus vinaigrette
With a variety of rusk bread, homemade seasonal marmalade, served with homemade smoked pork pastrami, and green apple wedges
Three different textures of tomato, pickled onions, fresh galomizithra cheese, and a variety of capers, topped with homemade carob soil. Served with a freshly poached egg and extra virgin olive oil
Mixed with tomato confit, beetroot, green apple, yogurt, walnuts, grilled “anthotyro” cheese and aged red wine vinegar with carob seed honey
A mix of fresh seasonal lettuce and spinach leaves, topped with Cretan avocado and Greek yogurt cream, cherry tomatoes, pomegranate fruit seeds, and gruyere shaves
Served with hot lentil salad, smoked fava beans puree, caramelized onions and kritamon leaves
Served on top of a hot rock or stone, with handmade squid ink "xinohondros" and avocado salad with scented seaweed and tsikoudia
Topped with fresh sardines marinated in extra virgin olive oil, garlic, fresh herbs, and lemon juice, served on top of fresh diced Cretan avocado and crispy salad
Filled with mousse made of three different varieties of local cheese and fresh oregano leaves, wild rocket, and grilled vegetables, served with infused extra virgin olive oil and carob honey
Filled with baby spinach, fresh seasonal greens, sundried tomato, and local galomizithra cheese served on top of hot gruyere cream
Served on top of smoked fava beans puree, fried capers, and kritamon (sea fennel) leaves
Served as fricassee with seasonal greens, yellow pumpkin puree and dried local raisins with pine nuts
Yellow pumpkin, sage, and 18months aged gruyere shaves, sprinkled with fresh mountain herbs and green lemon zest
Scented with “zamphora”, topped with “galomizithra” cheese, served on a bed of grilled wild mushrooms and red wine dressing
Sautéed smoked “sigklino”, cherry tomatoes, “anthotyros” cheese and fresh thyme
With shrimps and cherry tomatoes served with garlic olive oil, white wine steamed mussels, extra virgin olive oil, and lobster gel
With hot “stakovoutiro” and pomegranate seeds, served with lamb and rooster portions, a side of Greek yogurt and lemon wedges
Infused and cooked with Cretan mountain tea “malotira”, with fresh herbs and tomato confit, served with sautéed baby carrots, sesame seeds and “oximeli” sauce with extra virgin olive oil
Aubergines and chickpeas on top of baked tomato sauce served with vegan olive oil mayonnaise
Served with wild greens sautéed, baby potatoes, black olives and mint tapenade with crushed walnuts. Topped with extra virgin olive oil
With orange, and Cretan herbs crust, served on a bed of fresh spinach leaves and baby potatoes with a side of green peas puree
Rolled with white cabbage and sprinkled sesame seeds, grilled and served with red cabbage puree, white bean and gruyere mousseline
With local raisins and wild forest fruits sauce and olive oil fried baby potatoes sprinkled with fresh Cretan herbs and thyme
Wrapped with crispy green “kantaifi” phyllo, on top of “staka” cream served with potatoes, green pea leaves and carob sage and honey mustard
Topped with gruyere cream, served with fresh green peas leaves, sautéed beetroot, and oven baked potatoes
Served on top of sweet potatoes puree, blanched seasonal greens and topped with onion pearls cooked into garlic, fresh oregano and pomegranate juice
Pepper and wine cooked shallots served with baby potatoes, grilled vegetables and wild rocket
With unfiltered EVOO inside a clay pot, served on a hot cast iron plate with wild mushrooms, baby potatoes and bigarade sauce
With strawberry coulis
Made from fresh local cream cheese “galeni” served with pear, green apple and olive oil toppings
Filled with homemade almond praline, served with hot chocolate caramel sauce and pure sea salt
Selection of traditional desserts made from childhood memories and some very ancient recipes
Whiskey / Vodka / Gin / Rum / Tequila / Aperol / Martini
Small
Large
Small
Large
Pale Ale 330ml
Robust Porter 330ml
Wit 330ml
0.8% Alcohol 330ml
IPA 330ml
Lager 330ml