Greek and international cuisine,
with top quality fresh ingredients
and a wide variety of excellent wines.

Greek and international cuisine,with top quality fresh ingredients and a wide variety of excellent wines.


Yellowfin tuna, asparagus, guacamole, king herring roe, hazelnut vinaigrette 22.00

Octopus carpaccio, chickpea mousse, bottargo, pickled shimeji mushroom 16.00

Fish of the day ceviche, smoked tomato, pickled celery, capers, cucumber sorbet 18.00

Steak tartar, egg confit, chili mayonnaise, capers, charcoal grilled sourdough bread 20.00



“Winter briam” in a wood oven, pumpkin, beetroot, celeriac, mushrooms, rosemary, goat’s cheese 16.00


Crunchy cod croquets, warm potato salad, peppers from Florina, garlic emulsion 20.00

Grilled squid, “gemista” , cous cous, chorizo from Drama, ‘taramas’ 18.00

Stuffed vine leaves, mince, aromatic lemon sauce, dill oil 15.00

Traditional ‘mousaka’, courgette , aubergine cream, ‘metsovone’ cheese 14.00

Foie gras Rougie, parsnip ,caramelized chicory, pineapple chutney, fruits of the forest 20.00

Pumpkin veloute, shrimps, ginger, chili oil 22.00



Green salad, kale, chicory, lettuce, sunflower seeds, tahini, crostini, goat’s cheese, yogurt dressing 13.00


Crab, red lettuce, green apples, pickled beetroot, pecan nuts, mustard seed 22.00



Seafood calamarata or risotto, bottarga, fennel 24.00


Rigatoni with slowly cooked veal, ‘graviera’ cheese from Syros, fresh black truffle 24.00

Traditional “trahana”, pressed pancetta, mushrooms, dry “ksinomizithra” 18.00



“Agioritiko” croaker, celeriac, vegetable spaghetti, “kakavia” sauce 28.00


Salmon fillet, roast cabbage puree, jasmine rice, nuts, lemongrass sauce 20.00

Gilt head bream, chervil, hartwort, “avgolemono” foam 30.00

Fish of the day fillet, steamed vegetables, tartar sauce 38.00



Turkey in brine, gnocchi, shiitake mushrooms, sweet peas, creamed carrot, ‘ksinomavro’ wine sauce from Naousa 18.00


Rougie duck fillet, chestnuts, roast quince, clove, Vinsanto sauce 27.00

“Tournedos Rossini”, Limousin beef fillet, foie gras Rougie, mushrooms, black truffles, sweet potato, asparagus, Cognac 45.00



Flap steak, Black Angus, USA 25.00

Hanging Tender steak, Black Angus, USA 23.00

Fillet, Limousin, France 35.00

Chateaubriand (for two), Limousin, France 70.00

Ribeye, Black Angus, USA 40.00

Τ-bone steak, Black Angus, USA 80.00/kg


Traditional “baklava”, cinnamon cream, quince, “mastiha” ice cream 12.00


Crepes Souzette, orange marmalade, Grand Marnier, vanilla ice cream 10.00

Chocolate cremeux, doughnuts, mountain tea gel, mango, salted caramel ice cream 14.00

Parfait ‘armenoville’, nuts, granola, berries, chocolate sauce 14.00

Lemon cream, Italian meringues, fresh strawberries, basil sponge, strawberry sorbet 12.00












2310 239805