truffle oil, croutons, parmesan flakes, rocket leaves, green olives, Dijon mustard

mozzarella burrata, 4 varieties of cherry tomatoes, basil pesto, arugula, olive oil, toasted pine nuts

saute of shrimps and scallops, basmati rice, ouzo sauce and fennel

Mavrodafne sauce, Cretan “staka”, fresh thyme, pork “apaki”

saffron, pioppini mushrooms and potato gnocchi

marinated tomato, basil

marinated tomato , feta cheese

breaded cheese croquettes with graviera and Philadelphia, sweet tomato preserve, pistachio brittle, olive jam, honey and nigella seeds