Chef Sakis Tsangadas

Steamed mussels with celery, lime, white wine, and garlic

Aegean fish carpaccio with lumpfish caviar, critamo, lime, olive oil, and garlic

Calamari with burnt butter, lettuce, smoked tarama, and olive oil soil

Traditional Kakavia fish soup served with steamed vegetables

Octopus slow-cooked in vinegar and wine, served with smashed potatoes

Zucchini salad with crumbled feta cheese, sun-dried tomatoes, and pickled onions

Octopus with buckwheat, coriander, lemongrass sauce, and fennel cream

Seafood risoni, a flavorful pasta dish with a medley of fresh seafood

Sauteed shrimp with quinoa and a burnt carrot reduction

Cod fish and chips with tartare sauce and fresh fries

Seafood pasta with a medley of fresh shellfish and fish, in a rich, flavorful sauce

"Grilled red mullet (per kilo) served with baby butter steamed vegetables

Aegean sea bass with spinach pie cream, black lentils, and fresh asparagus

Fish of the day served with lemon butter sauce, and a smooth celery purée

Herb-crusted cod fillet served with fennel and herb broth, complemented by a creamy celery puree

Chocolate textures (soil, mouse , cremeux) salted butter scotch & banana cream

Honey ginger panna cotta & choco crumble

Semifredo with spices

Greek tzatziki with flat bread

Greek salad with katiki cheese & balsamic vinegar

Traditional Cretan salad "dakos"

Fish roe tarama with capers

Fava from Santorini island with confit red onions

Spinach salad with honey vinaigrete sun-dry tomatoes & manouri cheese

Smoked aubergine salad with ''petimezi'' pine nuts and herbs

Chicken soup (traditional)

Kakavia fish soup

Deep fry cheese with homemade marmelade

Deep fry mushrooms with yoghurt sauce

Double cooked country potatoes / goat cheese cream

Spinach pie / leek / feta cheese

Greek marinated chicken souvlaki / traditional tzatziki from Tinos island

''Saganaki'' sauteed shrimps in tomato sauce / graviera from Creta island

Marinated octapus in citrus / herbs

Marinaded sardine with oregano and peppers

Greek dolmades of vine leaves stuffed with rice and herbs

Steamed mussels / lemon / wine / garlic / celery

Zuchinni meatballs / yoghurt sauce

Fried meatballs / feta sauce / flavored with mint

Traditional lamb "exohico" cooked in the oven for 4hours with potatoes rosemary garlic , graviera cheese & peppers

Greek "giouvetsi' with beef ragout , rissoni & mitzythra cheese from Mytilini island

Lemon chicken in the oven / potatoes & fresh oregano

BBQ marinated Chicken thigh fillet

Stuffed tomatoes and peppers with rice & herbs

The famous Greek Mousaka

Traditional lamb chops with potatoes

Pork in casserole with greens

BBQ pork chops with lemon and dried oregano

BBQ fish of the day with veggies

Greek kantaifi with orange & mastiha cream

Walnut pie with homemade ice-cream

Baklava / ice-cream

Crab & White Fish Croquette with Ginger Gel

Crispy Chicken Coxinha, Aged Pecorino Cream

Fish Tartare with Nectarine, Chili, Ginger, Cherry Tomatoes, and Lime

Grilled Sardines with Beurre Blanc, Smoked Tarama, and Potato Terrine

Hand-Cut Beef Tartare, Sweet Potato Chips, Confit Egg Yolk, and Creamy Goat Cheese

Sautéed Shrimp with Quinoa and Burnt Carrot Reduction

Tsigariasto” Lamb Croquette with Gremolata

Gnocchi with Creamy Cheese Sauce and Crispy Fried Leeks

Cured Pastrami, Beetroot Chutney, Aged Parmesan, Honey Mustard, and Grilled Asparagus

Seared Scallops with Grapefruit Reduction, Serrano, Pickled Cucumber, and Edamame

Butter Lettuce Salad with Lemon Cream, Toasted Hazelnuts, Olives, and Crumbled Gorgonzola

Octopus with Burned Butter Lettuce, Smoked Tarama, and Olive Oil Soil

Lamb with Spinach-Stuffed Ravioli and Spinach Cream

Beef Fillet with Potato Purée, Roasted Vegetables, and Samos Solera Wine Sauce

Salmon with Pickled Cucumber and Lemon Sauce

Creamy Mushroom Risotto, Finished with Truffle Oil

Herb-Crusted Cod Fillet in Fennel and Herb Broth with Celery Cream

Saffron Risotto Cooked in Beef Stock

Fresh Day Fish, Served with Wild Stamnagathi and Sweet Caramelized Carrot Purée

Crusted Chicken Leg with Pea Purée and Steamed Veggies

Assorted Chocolate Textures: Rich Mousse, Silky Crèmeux, and Cocoa Soil, Paired with Salted Butterscotch and Velvety Banana Cream

Deconstructed Lemon Meringue Pie with Tangy Lemon Curd, Crisp Meringue, and Crumbly Base

Cauliflower-Infused White Chocolate, Paired with Fresh Strawberries and Balsamic Cream Reduction

Spiced Semifreddo Infused with Nutmeg, Cinnamon, and Cardamom

Summer dips (fava and tarama) served with freshly baked pita bread and farm-fresh olives, always available on the table

Shrimp Saganaki with feta cheese and crispy onion chips

Local fish and shrimp ceviche, accompanied by Cretan sausage

Smoked pork (Siglino) served with sautéed seasonal greens

Traditional Greek tzatziki served with warm, freshly baked flatbread

Smoked aubergine salad with petimezi, toasted pine nuts, and fresh herbs

Calamari with buckwheat, infused with coriander and finished with lemon sauce

Marinated octopus in a citrus and herb infusion

Greek dolmades—vine leaves stuffed with rice and aromatic herbs

Traditional Staka (local cheese cream) served with roasted potatoes, farm-grown capers, and olives

Baby lettuce salad with apaki (Cretan smoked pork), Caesar dressing, and local Graviera cheese from Mylopotamos

Traditional Ntakos—Cretan barley rusk topped with ripe tomatoes, gallomyzithra (soft Cretan cheese), fresh oregano, and extra virgin olive oil

Golden-fried local feta cheese drizzled with Cretan honey and a delicate ouzo-infused sauce

Greek-style chicken souvlaki or gyros, served with a creamy mayo-mustard sauce

Classic Greek salad with galomizythra cheese and a touch of balsamic vinegar

Steamed mussels with lemon, white wine, garlic, and celery

Fried meatballs in a rich Napoli sauce, accompanied by feta cream infused with fresh mint

Summer beetroot salad with walnuts, fresh fruits, and a wild berry sauce

Slow-cooked Tsigariasto lamb (6-8 months old) served with potato terrine and a creamy spinach sauce

BBQ young lamb chops seasoned with wild oregano and Maldon salt

Fisherman's pasta made with fresh, locally sourced ingredients from the fishing villages

Skioufixta pasta with apaki, sautéed mushrooms, and creamy anthotyro cheese

Fresh day-caught fish served with stamnagathi and a smooth pea purée

"Local beef steak, with a rich mushroom cream sauce, served with pomme fondant potatoes

Traditional lamb Exohico slow-cooked in the oven for 4 hours, with potatoes, rosemary, garlic, Graviera cheese, and roasted peppers

Traditional Greek Giouvetsi with beef ragout, risoni pasta, and crumbled mitzythra cheese

Grandma's lemon chicken, oven-baked with potatoes and fresh oregano

Stuffed tomatoes and peppers filled with rice and aromatic herbs

The famous Greek Moussaka—a layered dish of eggplant, minced meat, béchamel sauce, and aromatic spices

BBQ Marinated Chicken thigh fillet

BBQ Pork chops with lemon and dried oregano

Assorted seasonal fruits, fresh and vibrant

Traditional Sfakiani pita drizzled with honey and topped with crunchy nuts

Greek kataifi pastry filled with a creamy orange and mastiha filling

Traditional Greek Halva served with vanilla ice cream and a dusting of cinnamon

Crunchy Galaktoboureko with a citrus semolina cream filling, drenched in vanilla syrup

Summer dips (fava, tarama) with pita bread & olives from our farm

Artichokes sauteed with lemon confit and Greek yoghurt with herbs

Local fish and shrimp ceviche with cretan sausage

Deep fry feta local cheese and homemade chutney

''Siglino'' (smoked pork) with greens & herbs

Baby lettuce with ''apaki'' , caesars sauce and local graviera from Mylopotamos

Calamari with burned butter sauce baby lettuce and smoked tarama

Greek chicken ''souvlaki'' or ''gyros'' with mayo-mustard sauce

Lamp and pork meatballs in napoli sauce feta cream and local pickled lumberjack

Greek salad with ''galomizythra'' cheese & balsamic vinegar

Shrimp "saganaki" with feta cheese and onion chips

Local beef steak with mushroom cream and pomme fondant potato

''Tsigariasto'' lamb (6-8 months old) with potato terrine and spinach cream

Fisherman's pasta / using available ingredients from the fishing villages

''Skioufixta'' pasta with apaki , mushroums and "anthotyro"

Day fish with stamnagathi and caramelized celery puree