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SALICORNIA SALAD with cherry tomatoes, Parian xinomizithra cheese and sea vinaigrette  

GREEN SALAD with mixed greens, rocket, carrots, sundried figs marinated in Samos sweet wine, hazelnuts, grilled manouri cheese and grape vinaigrette  

ISLAND SALAD with rocket, cherry tomatoes, onion, cucumber, capers, sea fennel, balsamic and souroto cheese from Paros 

GREEK SALAD with barley rusks, capers, barrel feta cheese and purslane  

Seafood Starters 

SEA URCHINS with sourdough bread, fresh lemon and olive oil 


OYSTERS Greek / French / Violets 

FRESH CLAMS platter with 7 pcs 

BLUE OYSTER platter with mixed oysters & shells for 2 people 


BRUSCHETTAS of sourdough bread with marinated anchovies, white taramosalata and brik - 4 pcs 

GROUPER CARPACCIO with lime, olive oil, lemonpepper and sea salt 

MARINATED AEGEAN SHRIMPS in citrus juices with boukovo, onion, parsley and radish 

TUNA TARTAR with avocado mousse and fennel 

WHITE TARAMOSALATA of fish roe with crispy Rhodes isl. pittas, bottarga and caviar 

FISH PIES in crunchy fyllo with spicy peppers dip  


AEGEAN BLUE CRAB meat with horse radish mayo on a bed of avocado, tomato tartar and herbs 

STEAMED MUSSELS with wine, herbs and star anise 


FRESH SMALL FISH deepfried with onions 

SUN-DRIED OCTOPUS with fava from Schinousa isl. 

GRILLED SQUID with pesto, pistachio and herring salad 

GRILLED SHRIMPS with olive oil and lemon potato salad 

DUSKY GROUPER TARTAR with mango, salicornia and spring onions 

Sea Mains

SEAFOOD LINGUINE with shells, crab, shrimps, kalamari, tomatoes and basil 

GRILLED GROUPER FRIKASE with seskoula, spinach, fennel, egg n’ lemon sauce 

LOBSTER PASTA. fresh tomato sauce and basil 

HANDMADE PAPARDELLE with crayfish, mushrooms and herbs 

FISH OF THE DAY grilled with steamed greens and zucchini 

Land Starters 

CHICKPEAS baked overnight in a wood burn oven  

CHEESE SAGANAKI with arseniko cheese from Naxos and tomato chutney 

FRIED ZUCCHINI with Parian tzatziki 

STUFFED VINE LEAVES with rice, herbs and aromatic yoghurt dip 

FREE RANGE EGGS saganaki with soutzouki, tomatoes and pitta bread   


Land Mains

BEETROOT RISOTTO with gruyere and black truffle oil 

BEEF BURGER with fried potatoes and homemade BBQ sauce 

BLACK ANGUS RIB EYE with grilled vegetables and fries (250g-600g) 

VEAL TAGLIATA with fries and grilled vegetables 

GREEK BIO RIB EYE (4-5 weeks dry aged) 800 gr 

BEEF STEW (YIOUVETSI) with orzo in fresh tomato sauce and Parian gruyere 


GALAKTOBUREKO with crispy fyllo and semolina cream 

CHOCOLATE SOUFFLE with ice cream 

PORTOKALOPITA with ice cream 

ICE CREAM by scoop 

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