Selection of wild mushrooms, cooked in red wine, thyme sauce, served with turnips and garlic caviar

Octopus marinated in vinegar, served with split pure and zucchini flakes

Fried feta cheese with roasted sesame, balsamic topping and flower honey

Salad with bulgur, fresh tuna, cherry tomatoes, flavoured with fresh herbs and coriander vinaigrette dressing.

Tomato stuffed with modernised Greek salad served on feta cheese mousse with grated carob rusk and drizzled with olive oil.

Sweet pumpkin, zucchini, cucumber, and carrot sticks, freshly cut and tossed with basil, marinated in a honey vinaigrette, topped with freshly grated truffle and almond flakes.

Greek pasta Skioufixta with delicate mushrooms, tender chicken, truffle oil & cream sauce scented with thyme & rosemary

Vegeterian Moussaka with lentil & aubergines in tomato sauce topped with a heavenly béchamel and melted cheese

Fresh bream fish roasted with garlic, thyme & olive oil, served with fine brunoise cut vegetable salad, lime sauce, olive oil & aubergine purée

Marinated chicken souvlaki with smoked paprika and fresh herbs, served with cucumber-fennel salad, grilled pita, and yogurt–red pepper dip

Silky chocolate namelaka, strawberry sauce & crunchy hazelnut biscuit

Ancient Greek milk pie with honey, walnuts and caramelized almonds