starters

• Grilled Mastelo cheese from Chios island with tomato marmalade and thyme

• Homemade “dolmadakia” vegetables, rice and herbs, wrapped in wine leaves with yogurt sauce

• Roasted calamari with Santorini yellow split pea beans purée, sweet red pepper coulis and basil oil

• Grilled octopus with caramelized onions, fermented beets and a “bottarga of Mesollonghi” mousse (salted and sundried fish roe)

• Taramosalata (white fish roe dip) with extra virgin olive oil, lemon

• Homemade chicken pie, graviera from Crete, tomato chutney and crunchy leek