| SOUP |
Fish soup made with fresh tomatoes, rock fish broth and fish chunks
| SALADS |
Greek salad with cherry tomatoes, feta cheese, small cucumbers from Knossos, scallions, Kalamata olives, green peppers, capers and carob rusk bites
Warm stamnagathi greens, lemon flavoured olive oil with fresh Myzithra cheese and carob syrup (haroupomelo) sauce
Mesclun salad with sun-dried tomatoes and pickled peppers with a mint and parsley vinaigrette
| COLD STARTERS |
Greek eggplant salad (melitzanosalata)
Boiled octopus marinated in vinegar (htapodi xydato)
Lightly cured fish in olive oil (lakerda) with sweet onion and chives
Marinated sea bass with stamnagathi greens
Fish roe dip (taramosalata) made with white fish roe, extra virgin olive oil and lemon
Smoked herring dip (reggosalata) with sauteed onion, extra virgin olive oil and lemon
Marinated anchovies with marinated zucchinis, tomato concassé and parsley
| WARM STARTERS |
Fried squid
Fried small fish
Steamed mussels with lemon and oil
Mussels cooked in the pan (saganaki) with feta cheese, oil and oregano, and lemon juice
Steamed clams in Limnio wine, garlic and parsley
Grilled cuttlefish with caramelized lentils and orange sauce
Grilled octopus from the greek island of Kalymnos
Grilled squid with black eyed beans and marjoram, flavored with cumin
Breaded smoked eel served with a small salad
| MAIN COURSES |
Shrimp cooked with garlic, parsley and lemon juice
Desalted dry cod, optionally served with traditional garlic dip (skordalia)
Grilled red mullet fillets with a light lemon sauce
Spinach with rice and cuttlefish
Steamed monkfish (price per kilo)
Grilled fish (price per kilo)