The Menu

STARTERS

  • EGGPLANT ROLLS
    filled with chloro cheese from Santorini and homemade tomato sauce
  • FAVA
    topped with spring onions and capers saute
  • TZATZIKI
  • TOMATO FRITTERS
    made by local cherry tomatoes
  • EGGPLANT SALAD
    made by local eggplants
  • OMELETTE
    with zucchini, feta cheese and fresh spearmint
  • VINE LEAVES STUFFED WITH RICE
    with yoghurt sauce
  • PLEYROTUS MUSHROOMS
    with garlic and balsamic vinegar
  • GRILLED VEGETABLES
  • FRIED POTATOES
    with parmesan cheese
  • FETA CHEESE
    wrapped in pie crust and topped with honey and sesame seeds
  • GRILLED SAUSAGE
    rural style
  • FRIED PORK
    small pieces with leek, cherry tomatoes and feta cheese
  • MEATBALLS
    with tomato sauce and yoghurt
  • GOAT CHEESE
    with poached figs
  • STUFFED POTATO
    filled with bacon, egg and cheese
  • GRILLED CALAMARI
  • SHRIMP SAGANAKI
  • GRILLED OCTAPUS
    with fava
  • MARINATED ANCHOVIES
  • STEAMED MUSSELS

SALADS

  • SANTORINI
    with cherry tomatoes, cucumber, onions, pepper, olives, chloro local cheese and virgin olive oil
  • MEZE MEZE
    green and red lola, beet root leaves, caramelized walnuts and orange dressing
  • ZUCCHINI SALAD
    with gruyere Naxos, nuts, lemon-oil dressing
  • ROCKET SALAD
    mixed lettuce leaves, spring onions, green apple, dried figs, parmesan flakes with honey and balsamic dressing
  • DAKOS
    barley rusk, tomatoes, feta cheese, oregano and virgin olive oil

MAIN DISHES

  • LAMP SHANK
    oven roasted, served with baked potato purree
  • TENDERLOIN
    saute with feta sauce, served with rice
  • GRILLED TENDERLOIN
    served with grilled vegetables and fresh fried potatoes
  • MARINATED PORK CHOPS
    served with fresh fried potatoes
  • PORK SOUVLAKI
    served with pita bread, tomato, tzatziki, onion and fresh fried potatoes
  • BEEF BURGER
    stuffed with tomato and feta cheese, served with fresh fried potatoes and green salad
  • CHICKEN BITES
    soaked in sun-dried tomato sauce, served with rice
  • CHICKEN GRILLED FILLET
    with green salad
  • TAURUS FILLETS
    with rocket, cherry tomatoes and Lemon-oil dressing
  • VEAL FILLET
    with vinsanto wine sauce, green apple and grape barries
  • TRADITIONAL MOUSSAKA
  • RISOTTO “GEMISTA”
    with vegetables
  • LINGUINI
    with tomato, spearmint, capers and chloro local cheese
  • SEAFOOD RISOTTO
    with shrimps, mussels, squid and cattle fish ink
  • “KRITHAROTO”
    pasta rice with shrimps
  • FISH FILLET
    with fava crust served with green salad
  • FISH OF THE DAY