Philis Restaurant

Mixed salad with dried tomatoes, croutons, fried halloumi and mango-orange dressing.

A selection of four different dips.

Salmon carpaccio with citrus dressing and yogurt-cucumber pickles.

Loup de Mer tartar with fennel, citrus fruits and wakame seaweed dressing.

Eggplant ragout with tomato sauce, feta cheese and Graviera cheese.

Shrimp in a tomato-feta sauce.

Sardines with tarama dip.

Octopus with potato salad and capers.

Meat patty with feta filling, potatoes, bulgur salad and tzatziki.

Grilled dorade fillets with potatoes and bulgur salad.

Creamy carrot soup with ginger and feta croquettes.

Fried zander fillet with capers, lemon juice, pea salad and potatoes.

Greek yogurt with walnuts and honey.

Panna cotta with caramelized wild berries.