Fried potatoes flavored with herb oil, served with aioli sauce.

Served with a refreshing yogurt sauce.

With tomato jam and Aegina pistachio.

With onion and oil-vinegar dressing.

In fresh phyllo pastry with honey, sesame and Aegina pistachio.

Savory millefeuille with crispy multigrain biscuit, goat cheese mousse, Roquefort, onion textures and pepper drops.

Potato base filled with mushrooms and white truffle cream.

Flavored with olive oil and herbs, served with lemon-oil sauce.

With feta, tomato, graviera cheese and Florina pepper.

Mixed green salad with seasonal fruit, crispy corn and parmesan tuile with almond flakes. Finished with refreshing passion fruit dressing.

With valerian greens, cranberries, pickled onion, mango and cashews, with refreshing pomegranate dressing.

With hummus, crispy chickpeas, grilled artichokes and citrus dressing.

With cherry tomatoes, arugula, basil oil, aged balsamic and black garlic crumble.

Cucumber, tomato, feta, onion, pepper and basil dressing.

Seasonal greens with cherry tomatoes, feta, tomato vinaigrette and fresh spring onion.

White taramas.

Thin slices of fresh sea bass with fleur de sel, olive oil, citrus zest and lemon gel.

Marinated with fresh strawberry, chili, passion fruit dressing and basil oil.

Marinated with citrus, coriander, onion, mango, chili and ginger.

Garnished with aged balsamic, black garlic crumble and squid ink.

With onion and lemon-oil dressing.

Smoked eel fillet with sauteed chickpea stew and herbs.

Orzo risotto with seafood, fresh herbs and fennel.

Risotto flavored with white truffle oil.

Gnocchi stuffed with gorgonzola, parmesan cream and roasted hazelnut.

Ravioli stuffed with crayfish and red pepper cream.

Fresh pasta with pecorino, egg yolk and guanciale.

With crumbled village sausage and feta mousse.

Handmade cod patty in brioche with arugula, caramelized onion, mayonnaise and sriracha. Served with spring rolls.

Grilled sea bass fillet with sauteed vegetables.

Grilled red porgy fillet with orzo risotto and fennel.

Sole cooked with butter, lemon, capers and parsley.

Grilled sardine fillet with tabbouleh and lemon-oil dressing.

Glazed octopus with chickpeas and pickled tomato.

Grilled shrimp with tabbouleh and lemon-oil dressing.

Crispy panko-breaded shrimp with sweet chili sauce.

Grilled squid with tabbouleh and lemon sauce.

Glazed beef liver with sweet potato puree, pickled green apple and crispy onion chips.

Grilled mini patties with potatoes and smoked paprika sauce.

Pork belly bites with corn pita, potatoes and mild mustard.

Chicken kontosouvli with potatoes, aioli sauce and Florina pepper.

Croquette of slow-cooked beef ragout with pecorino cream and grilled artichoke.

Soy-marinated chicken served with avocado mousse, mayo and crispy corn.

Breaded pork with sriracha and teriyaki sauces.

Caramelized with teriyaki sauce, chips and sweet potato puree.

25-day aged steak with rustic potatoes and chimichurri sauce.

40-day aged, with sauteed mushrooms and aromatic salts.

Tagliata from a lean, tender cut of pork.

Thin slices of marinated beef with truffle cream and pine nuts.

Beef fillet with wine sauce and sweet potato puree.

Dark chocolate mousse, milk chocolate cream, sable biscuit, cocoa and a chocolate insert with sour cherry liqueur.

Soft vanilla mousse, mango, passion fruit and strawberry notes on a sable biscuit base.