Chef Giannis Stratigos

Beef tartar with winter truffles and onion pickle

Vichysoize with shrimps and cumin oil

Roasted Asparagus with tarragon hollandaise and smoked salmon

Scallops with beur blanc and carrot puree

Pigeon ala burgignon with beets and mushrooms

Sole menier with capers and fava bean cream

Beef sirloin with potato textures and parmesan espuma

Sea bass fricasse with lime and fennel sauce

Honeuy glazed Duck breast with vanilla and sweet potato cream

Millfeuille with gianduja cremeux and haselnuts

Baba au rum with Orange and cinammon

Chocolate fondant with custard and vanilla ice cream

Cucumber gaspazzio and sea bream tartar

Beef carpazzio with wild rocket leaves and parmesan

Small pizzeti bites with prochiuto and cherry tomatos

Asparagus rissoto ala Milanese with fresh cream

Guancialle carbonara pasta with black truffles

Capresse style salad with fresh basil and crab from Alaska

Pork loin saltiboca with carrot pure and copa

Beef ragout with lasagna and parmesan espuma

Sea bass cartochio with grilled vegies and mint

Espresso coffee tiramisu with wild cherries

Honey and milk panacota with walnut cramble

Strawberry panacotta with lime sorbet

Tomato soup with olive biscuit and small tomato tartar

Roasted Shrimps with ginger vinegraite, orange and beetroot warm salad

Spinach pie salad with feta and sesame vinaigrette

Rissoto "gemista" with feta cheese espuma

Sea bass carpazzio with olive oil, lime zest and mint

Beef tartar with cumin and black truffle

Cod fillet fricasse with gem letucce and lemon sauce

Beef cheeks with wild mushrooms and mash potato

Sous vide chicken breast with local pasta and gruyere cheese from Amfilohia

Baba au rum "tsoureki" with mastic and orange creme anglaise

Chocolate mousse with greek coffee and olive oil

White chocolate namelaka with red fruits and almond pie