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with onion, garlic, carrots, rosemary, laurel and lemon, served with sardines in a crust of Greek herbs (traditional recipe of several Aegean islands)

plevrotous and portobello mushrooms, fresh rucolla and soft sour cheese from Ios

with olives, cherry tomatoes and homemade pesto sauce of “anthotiro” (light goat cheese)

traditional short Greek pasta (striftaria), mortadella, “Chloro” cheese (goat cheese from Santorini) and pistachios

Greek spaghetti in a clear sauce of herbs, onion, garlic and cherry tomatoes

beef mince meat with white eggplant from Santorini, potato and feta cheese béchamel creme

finely sliced chicken marinated in 5 spices, tzatziki “the classic” and corn pitta bread

filled with feta cheese, sundried tomato and herbs, served with potato “pearls” sauté and bitter chocolate, Vinsanto (sweet wine from Santorini) and mushroom salsa

slowly cooked in Assyrtiko wine, lemon sauce with vine leaves and herbs, served with smoked white eggplant puree from Santorini

beef mincemeat, gruyere cheese, Greek prosciutto from Evritania region, caramelized onions, ketchup with sundried tomato and truffle mustard, served with homemade French fries

with chickpea – vegetable hummus cooked in fish broth

served with a puree of potato and summer truffle paste, topped with a garlic – walnut aromatic oil