Eliés Restaurant und Bar

Cream made of basil, walnuts, olive oil and feta cheese.

Mousse made of red caviar.

Three slices of bread with tomatoes, onions, olive oil, basil puree, parmesan and walnuts.

Beef carpaccio with pine nuts, arugula and parmesan.

Beef tartare with capers, mayonnaise, chives, onions and Worcestershire sauce, served with bread.

Cream made of avocado, garlic, cream cheese and olive oil.

Cream made of basil, walnuts, garlic, cream cheese and olive oil.

Fried eggplants with pureed, dried tomatoes.

Platter with avocado cream, basil cream, tomato cream, tzatziki and eggplant rolls.

Platter with tuna, scallops, eggplant, zucchini, saganaki, calamari, aioli and tzatziki.

Baby leaf salad with grapes, walnuts, pine nuts, passion fruit and baked goat cheese.

Five slices of grilled ciabatta with olive oil and oregano.

Gyros with vegetables fried in tomato sauce.

Veal liver with mushrooms, onions and peppers in red wine sauce.

Beef pan with peppers, mushrooms and onions in teriyaki sauce.

Fried gyros in tomato sauce with vegan tzatziki.

Braised beef with shallots in red wine sauce.

Lamb shank in red wine sauce with green beans.

Two grilled pork skewers.

Two grilled wild boar skewers.

Two grilled beef skewers.

Two grilled lamb skewers.

Veal liver with onions.

Five pieces of lamb rack.

Two pieces of Iberico pork rack.

Platter with gyros, souvlaki, lamb chop, pork fillet, scampi and hamburger steak.

Platter with two lamb racks, one pork rack and one veal rack.

Platter with souvlaki from chicken, lamb, pork, wild boar, beef and scampi.

Roast beef from Argentine Black Angus beef.

Grilled calamari with a vegetable pan.

Grilled salmon fillet on spinach leaves.

Grilled dorade fillet with skin and a vegetable pan.