Our Menu

Naturally leavened sourdough bread with spices, served with extra virgin olive oil and olives.

Naturally leavened sourdough bread with spices, served with extra virgin olive oil and olives.

Greek bruschetta with tomato, feta cheese, oregano and extra virgin olive oil.

Greek bruschetta with tomato, feta cheese, oregano and extra virgin olive oil.

Velouté soup with fresh fish of the day, Aegean shrimp broth, carrot, celery, tomato, lime and extra virgin olive oil.

Salad with cherry tomatoes, cucumbers, colourful peppers, onion, olives, capers and PDO feta cheese. Drizzled with extra virgin olive oil and vinegar.

Salad with lettuce, kefalotyri cheese, cucumber, spring onion, dill, walnuts and extra virgin olive oil.

 Salad with boiled beetroots, Rhodian melekouni, orange fillet, mizithra cheese, walnuts and a citrus dressing.

Baby potatoes, octopus, onion, dill, extra virgin olive oil.

 Spicy Greek cheese spread made with yoghurt, feta cheese, roasted peppers and bukovo.

Traditional Greek yoghurt dip with cucumber, garlic and extra virgin olive oil.


Traditional roasted eggplant dip with onion, garlic and roasted red pepper.

Yellow split pea purée from Santorini topped with baby onions glazed with carob honey.

Sautéed shrimps flambéed with souma, served in a rich tomato sauce and topped with grated PDO feta cheese

Fried calamari served with white tarama mousse flavored with lime.


Marinated in salt, sugar and citrus fruits, topped with fennel, peach, black cherry tomatoes and grapefruit. Scented with basil and drizzled with a citrus vinaigrette.

Traditional Rhodian vegetable patties made with chickpeas, pumpkin, zucchini and carrot. Served with a refreshing yoghurt sauce made with dill, mint and lime.

 A savory pie made with our grandmother’s handmade traditional phyllo pastry, filled with PDO feta cheese and fresh mint.
Optionally topped with thyme honey from Rhodes.


 Fresh french fries topped with grated PDO feta cheese and oregano.

 Handmade Manolis sausage pan seared with colourful bell peppers, onion and tomato sauce. Served on a refreshing yoghurt sauce.


Fried meatballs made with 100% minced beef, served with yogurt sauce.


 Sautéed beef liver with cumin and oregano.


A trilogy of crispy breaded Greek PDO cheeses with sesame crust, accompanied by handcrafted fig and thyme jam.


Sautéed seasonal greens with dill and fresh spring onions, served on our homemade sourdough bread.


White cabbage rolls stuffed with minced meat, rice and fresh herbs. Topped with traditional “avgolémono” (egg-lemon sauce).

Long hilopites pasta with cream and pan-seared prawns, flamed with tsipouro and scented with orange and dill.

Traditional Cretan pasta with beef fillet, cream, Grevena mushrooms, truffle, fresh thyme and with a topping of grated hazelnut.


 Roasted beef fillet served with sautéed baby potatoes, asparagus, roasted cherry tomatoes flavored with thyme and garlic. Accompanied by a spicy sauce made with four different peppers.

Grilled beef liver with caramelized onions and crispy bacon, served on a baked potato.


Handmade chicken souvlaki with colourful peppers, served with grilled onions and cherry tomatoes.

Grilled sea-bream fillet served over a bulgur salad with colourful peppers, cherry tomatoes and mint, drizzled with citrus sauce.

Handmade phyllo pastry filled with slow-cooked lamb, peas, carrots, local St. Isidore potatoes and greek cheeses all combined in a roast sauce.

Layers of fresh eggplant, local St Isidore potatoes and spiced minced meat cooked in tomato sauce, topped with a white cream made of milk, butter and nutmeg.

Slow cooked pork shank with rosemary and garlic, finished with a carob honey glaze and accompanied by roasted baby potatoes with rosemary and garlic.

Chicken breast stuffed with fresh oregano, thyme and lemon zest, served in lemon sauce, topped with crispy skin and accompanied by oven-roasted potatoes infused with lemon.

Spinach leaves cooked in fresh tomato sauce with rice, onion, dill, garlic and extra virgin olive oil.