Chef Spyros Kordalis

Greek salad with variety of cherry tomatoes, cucumber, caper, oregano and a mousse of feta cheese

Spicy cheese spread with Greek cheeses combination

Asparagus with poached egg and speck

Grilled veal meatballs with gruyere sauce

Greekway rissoto with orzo pasta and slow cooked veal tail

Profiterole stuffed with vanilla ice cream served with hot chocolate ganache

Traditional French Onion Soup with eshalot ang gruyeure

Plateau with French cheese

Quiche Lorraine with speck and gruyere served with racial and cherry tomato salad

Lamp Brewer with mushrooms flavored with thyme and citron

Profiterole stuffed with vanilla ice cream served with hot chocolate ganache

Warm potato salad with smoked mackerel with onion,lemongrass and parsley

Octopus "stifado" cooked with baby onions and red wine

Greekway rissoto with orzo pasta and fresh shrimps flavoured with safran and "ouzo"

Profiterole with lemoncurd and yogurt sause flavoured with clementines

Salad with lentils,fresh onion,tomato's dices,fresh peppermint and sundried tomatoes vinegrete

Handmade fried cheesepie from island skopelos with goat cheese fresh oregano and sundries tomatoes

Lamp's leg slow cooked with oregan and lemon served with steamed greens and olive oil

Panna cotta with goat milk flavoured with cardamom seeds and served with mandarin marmalade