Chef Sakis Tsangadas

Summer dips (fava and tarama) served with freshly baked pita bread and farm-fresh olives

Shrimp Saganaki in red sauce with feta cheese

Local fish carpaccio, marinated with lemon , caper and pink pepper

Smoked pork (Siglino) served with sautéed seasonal greens

Traditional Greek tzatziki served with warm, pita bread

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 herbs

Greek dolmades—vine leaves stuffed with rice and aromatic herbs

Selection of Cretan cheeses with fuits and breadcrumbs

Zuchinni balls with yoghurt sauce infused with herbs

''Tirokafteri'' spread , a selection of feta cheeses with peppers

''Kakavia'' fish soup with tarama chip

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 and Feta cheese crumble

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 (per kilo)

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

Grilled Marinated Chicken thigh fillet

Grilled Pork chops with lemon and dried oregano

Marinated chicken chops with green salad

Assorted seasonal fruits, fresh and vibrant

Traditional Sfakiani pita drizzled with honey and topped with crunchy nuts

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

Greek kataifi pastry filled with a creamy orange and mastiha filling

Local fish carpaccio marinated with lemon caper and pink pepper

Smoked Siglino (pork) served with fresh greens and a medley of aromatic herbs

Cretan avocado tzatziki served with warm pita bread

Summer dips—fava and tarama—served with warm pita bread and olives from our farm always available on the table

Shrimp Saganaki with feta cheese, topped with crispy onion chips

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

Selection of Cretan cheeses with fuits and breadcrumbs

Zuchinni balls with yoghurt sauce infused with herbs

Greek dolmades of vine leaves stuffed with rice and herbs

''Tzatziki'' yoghurt dip with cucumber , garlic and pita bread

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

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

Sauteed calamari with burnt butter sauce, baby lettuce, and smoked tarama

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

Deep-fried local feta cheese, drizzled with a honey and ouzo sauce

Lamb and pork meatballs in rich Napoli sauce, topped with feta cream and accompanied by local pickled lumberjack vegetables

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

Risotto with saffron, delicately cooked in rich beef stock

Mushroom risotto, creamy and flavorful, made with fresh mushrooms

Greek marinated pork souvlaki with traditional tzatziki

Slow-cooked octopus with a tangy vinegar sauce, served with a creamy butter potato purée

BBQ young lamb chops seasoned with wild oregano and Maldon salt (per kilo)

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

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

Handmade Skioufixta pasta with apaki (Cretan smoked pork), sautéed mushrooms, and crumbled anthotyro cheese

Seabream served with fennel and maratho sauce, complemented by a smooth celery purée

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

BBQ fish of the day (per kilo), served with steamed vegetables and a tangy lemon-butter sauce

Beef steak served with double-cooked potatoes, herb cream, Maldon sea salt, and aromatic butter

BBQ Marinated Chicken thigh fillet

BBQ Pork chops with lemon and dried oregano

Marinated chicken chops with green citrus salad

Fresh seasonal fruits

Traditional Sfakiani pita drizzled with honey and topped with crunchy nuts

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

Deconstructed citrus pie, with vibrant citrus flavors

Chocolate textures—soil, mousse, and crémeux—finished with a salted butterscotch sauce

Assorted Greek Syrupy Pastries · Served with Creamy 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

Pork Terrine with Jus, Red Cabbage Purée, and Chorizo Foam

Golden Crab and Fish Croquettes, Served with a Refreshing Ginger Gel

Crispy Chicken Coxinha, Paired with Aged Pecorino Cream

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

Sashimi-Style Tuna Tiradito, Jalapeño, Lime, Mirin, and Crunchy Deep-Fried Quinoa

Pan-Seared Artichokes, Lemon Confit, Creamy Mozzarella, and Fresh Thyme

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

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

Tsigariasto lamb croquettes, crispy on the outside and tender on the inside

Gnocchi with Cheese Cream, Crispy Fried Leek, and Kale

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

Pan-Seared Scallops, Grapefruit Reduction, 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

Rib-Eye with Double-Cooked Potatoes, Herb Cream, Maldon Sea Salt, and Aromatic Butter

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

Modern Greek Lamb "Exohico" with Feta Foam, Roasted Romesco Sauce, and Crispy Potato Terrine

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 a Balsamic Cream Reduction

Spiced Semifreddo Infused with Nutmeg, Cinnamon, and Cardamom

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

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

Salmon with Pickled Cucumber and Lemon Sauce

Roasted Cherry Tomato Soup with Caramelized Onion & Pecorino

Butter Lettuce Salad with Lemon Cream, Toasted Hazelnuts, Olives & Gorgonzola

Summer Squash Salad with Cherry Tomatoes & Fresh Mozzarella

Vitello Tonnato · Thinly Sliced Veal with Tuna-Caper Emulsion

Classic Caesar Salad with Romaine, Anchovy Dressing & Parmigiano

Caprese with Cherry Tomatoes, Valerian, Pesto & Honey-Balsamic Vinaigrette

Fish Carpaccio with Lemon, Pink Peppercorns, Capers, Olive Oil & Chili

Whole grinding shrimp Orzo Pasta with Whole Grinding Shrimp & Aromatic Shell Brothorzo pasta

Wild Mushroom Risotto with Truffle Oil & Parmigiano Reggiano

Orecchiette Pasta with Crispy Bacon & Peas

Homemade Lobster & Spinach Ravioli with Napoli Sauce & Creamy Cheese

Gorgonzola Risotto with Pear & Crispy Bacon

Tagliatelle alla Vongole · Fresh Clams in White Wine Sauce

Bistecca with Baby Double-Cooked Butter Potatoes & Rosemary

Linguine alla Carbonara with Guanciale & Parmesan Crisps

Braised Ossobuco · Saffron Infused Risotto

Gnocchi al Ragù with Cream Cheese Foam

Fish al Cartoccio with Couscous & Seasonal Vegetables

Spinach & Ricotta-Stuffed Cannelloni with Tomato Sauce

Tagliata di Manzo · Grilled Flank Steak with Arugula, Parmesan & Balsamic Drizzle

Pollo alla Cacciatora · Chicken in Tomato Sauce with Olives, Capers, Garlic & Herbs

Cacciucco · Tuscan Seafood Stew with Fish, Squid, Shellfish & Tomato Broth

Blueberry & Strawberry Panna Cotta

Honey-Ginger Panna Cotta with Chocolate Crumble

Spiced Semifreddo infused with Nutmeg, Cinnamon & Cardamom