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Fava, eggplant salad, spicy cheese dip, served with warm pita bread.

Fresh seabass with citrus segments, Aegean herbs, and cold-pressed olive oil.

Slow-cooked octopus served with Santorinian fava, topped with caramelized onions.

Chios mastelo with spicy Florina pepper jam.

Beef carpaccio with basil oil, lime juice, and black salt.

Carob rusks blended with samphire, tomatoes, cucumber, Kalamata olives and feta mousse.

Creamy burrata presented with forest berries and basil oil.

Cherry tomatoes, cucumber, avocado, grilled shrimp, and a honey-lemon dressing.

Tender mixed salad, cherry tomatoes, cucumber, purslane, radish, sumac, dressed with olive oil, lemon, and Arabic pita chips.

Artisanal pinsa dough topped with tomato sauce, mozzarella, olives, cherry tomatoes, feta cheese, onion, and pepper

Tomato sauce, mozzarella, Parma prosciutto, arugula, Parmesan shavings, and truffle oil.

Tomato reduction, seafood bisque, chives, and lime zest.

Cretan traditional pasta with slow cooked beef ragu and old aged gruyere cream.

Shimeji, porcini, and oyster mushrooms infused with flavored butter and citrus zest.

Risotto with fresh asparagus Parmesan infused with mediterranean butter

Risotto with shrimp and seafood bisque with lime zest.

Sea bass fillet with baby potatoes, olive oil, lemon, herbs, and a light seafood broth.

Sautéed salmon served with grilled vegetables, a light lemon-oil sauce, and aromatic herbs.

Skin-on chicken fillet served with mixed vegetables and a Parmesan sauce flavored with truffle oil.

Slow-cooked lamb with chickpea stew and red wine sauce with Mediterranean herbs.

Beef rib eye (whole or tagliata) grilled with fried cherry tomatoes, basil oil and baby potatoes.

Butter crumble, lemon cream, and fluffy vanilla meringue.

Served with crème anglaise and chocolate vanilla ice cream.

Puff pastry, vanilla ice cream, and crème pâtissière.