Our complete menu

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Fresh & Raw

  • TUNA TARTAR
    22
    yellowfin tuna tartar with pickles, fleur de sel, lemon, extra virgin olive oil and gold herring eggs (4)
  • TUNA CARPACCIO
    18
    yellowfin tuna carpaccio with fleur de sel, lemon and extra virgin olive oil (4)
  • BEEF TARTAR
    22
    tartar from beef fillet with pickles, onion, extra virgin olive oil flavoured with garlic and quail egg (3)
  • BEEF CARPACCIO
    18
    carpaccio from beef fillet, salt from Himalays, lemon juice, fresh pepper and rocket salad

Hot Mezze

  • FRIED ZUCCHINI
    11
    with homemade tzatziki (1), (7)
  • SMOKED MACKEREL
    12
    with grilled vegetables, grilled tomato and onions (4)
  • GRILLED TALAGANI CHEESE
    14
    (7)
  • BABY SQUID GRILLED
    18
    served with aromatic houmous and lemon with virgin olive oil sause (11), (14)
  • ANCHOVIES
    18
    breaded fresh anchovies stuffed with feta cheese, served with tomato tartar and lime sauce (1) (4) (7)
  • SPICY MUSSELS SAGANAKI
    20
    with feta cheese, green and red peppers, mustard sause and cherry tomatoes (7), (10), (12), (14)
  • FRESH FRENCH FRIES
    6
    with grated feta cheese and fresh thyme (7)
  • GRILLED OCTAPUS
    22
    with extra virgin olive oil and vinegar, served with mushed fava peas and fried onion (1), (14)
  • SMOKED AUBERGINE
    9
    with crumbled feta cheese, grilled red pepper and garlic oil (7)
  • PORTO BELLO MUSHROOM
    14
    stuffed with chicken, basil pesto and feta cheese (7), (8), (12)

Pasta / Risotto

  • SEAFOOD LINGUINI
    24
    with prawns, mussels and scallops cooked in their broth (1), (2), (4), (9), (12), (14)
  • ORZO PASTA WITH VEGETABLES (VEGETERIAN)
    14
    with fresh tomato sauce
  • KRITHAROTO WITH SHRIMPS
    20
    orzo pasta wth shrimps and cherry tomatoes (1), (2), (12)
  • KRITHAROTO WITH MEATBALLS
    20
    with tomato sauce, gratinated in the oven (1) (7)
  • MUSSEL RISOTTO
    20
    with dill, lemon zest in their broth (midopilafo) (1), (4), (9), (12), (14)
  • SEAFOOD RISOTTO
    24
    with prawns, mussels and scallops cooked in their broth (1), (2), (4), (9), (12)

Desserts

  • PLATTER WITH SEASONAL FRUITS
    12
  • LOUKOUMI ICE CREAM
    7
    served with biscuit and traditional treat loukoumi
  • CHOCOLATE SUFFLE
    9
    with meringue, grated nuts and fresh cream (1), (3), (8)
  • WHITE MOSAIC
    9
    with chocolate syrop and nuts (1), (7), (8)
  • MILLEFEUILLE
    10
    with homemade patisserie cream, caramelized almonds and frsh strawberries (1), (3), (7), (8)
  • Semolina Halva
    10
    with tahini and cinnamon ice-cream, dried fruits and lemon syrup (1), (3), (7), (8)

Cold Mezze:

to Start or to Share
  • SMOKED SALMON
    18
    little rolls of smoked salmon stuffed with sole fillet and served with lime sauce (4) (7)
  • SHRIMPS
    16
    marinated shrimps in basil pesto on fresh grated tomato, with onion and chili olive oil (2), (7), (8)
    new
  • HOMEMADE TZATZIKI
    9
    with traditional pita bread from Creta island (1), (7)

Salads

  • GREEK
    15
    rusk from Tinos island, tomato, cucumber,peppers,onion,caper,sundried tomatoes,olives, feta cheese, kritamo and pickled cucumber (1), (7)
  • VEGETERIAN
    13
    fresh green salad mesclan, with capers, gherkins, sundried tomatoes,champagne vinegar and extra virgin olive (1)
  • MANGO
    17
    fresh green salad mesclan, mango sorbet, fresh green grapes, riccota cheese and champagne vinaigrette (7)
  • QUINOA
    15
    white and red quinoa mixed with mesclun, sundried tomatoes, spring onion, cherry tomatoes, dressing of fresh lemon and virgin olive oil (1)
  • CHICKEN
    16
    fresh green salad mesclan,grilled chicken,bacon,baby tomatoes,flavored croutons and Caesar`s sause (1), (3), (4), (7), (10)
  • SANTORINI
    15
    cherry tomatoes, caper leaf, boiled potatoes, cream cheese, thyme and olives (7)

Main Courses

  • GREEK GROUPER FILLET
    27
    cooked in th oven with rosemary and potatoes (traditional recipe) (4), (9), (12)
  • BEEF ENTRECOTE
    32
    served with mushed potatoes and mushed carrots (7)
  • PORK STEAK GRILLED
    24
    500-600gr pork steak, gratinated with buffalo mozzarella and tomato, served with double baked potatoes (7)
  • BEEF FILLET
    27
    served in papardelle pasta and champignon mushrooms (1), (3), (7)
  • BEEF TAGLIATA
    24
    with grilled vegetables
  • SHI DRUM FISH
    27
    grilled fish fillet, served on mashed potatoes and a fricassee sauce (4) (7) (9) (12)
  • LAMP SHANK
    27
    with spinach (12)
  • SOLE FILLET
    24
    stuffed with smoked trout, yogurt saus^ce and spinach (4), (7), (9), (12)
  • TUNA TAGLIATA
    26
    with grilled vegetables (4)
  • GRILLED SALMON
    25
    with homemade tagliatelle from Tinos island made of sundried tomatoes (1), (3), (4), (7)
  • BEEF BURGER
    18
    with smoked cheese, pickles, bacon, lettuce and tomato served with French fries (1) (7) (10)

All 14 allergens ( EU FIC 1169/2011 )

  • 1) Cereals containing gluten
  • 2) Crustaceans
  • 3) Egg
  • 4) Fish
  • 5) Peanuts
  • 6) Soy
  • 7) Milk and Lactose
  • 8) Nuts
  • 9) Celery
  • 10) Mustard
  • 11) Sesame seeds
  • 12) Sulphur dioxide and sulphites
  • 13) Lupin
  • 14) Molluscs