Greco Romano

Eggplant prepared with Aegean salt, extra virgin olive oil, tarragon, garlic, vinegar, and parsley.

Santorini fava beans with chickpeas, Aegean salt, red onion, extra virgin olive oil, and sunflower oil.

Cooked eggplant with extra virgin olive oil, Aegean salt, Italian garlic, Greek Feta DOP, and various herbs.

Cretan Dakos topped with grated tomato, oregano, Greek Feta DOP, parsley, Kalamata olives, capers, and Greek olive oil.

Stuffed vine leaves with rice, parsley, mint, lemon, and extra virgin olive oil.

Puff pastry filled with Greek Feta DOP, Greek yogurt, honey, and walnuts.

Puff pastry filled with spinach, Greek Feta DOP, and oils.

Greek Feta DOP seasoned with extra virgin olive oil and dried Epira oregano.

Cypriot DOP cheese with extra virgin olive oil, Epira oregano, lemon, and parsley.

Bio goat cheese served with cherry jam, pistachio, Aegean salt, Kalamata raisins, and extra virgin olive oil.

Zucchini meatballs with Greek Feta DOP, fennel, basil, gluten-free breadcrumbs, and tzatziki.

Moussaka made with eggplant, potatoes, beef, tomato pulp, Kaseri cheese, and spices.

Vegetarian phyllo pastry with zucchini, potatoes, mushrooms, Kaseri cheese, spinach cream, and pecorino cream.

Beef and pork meatballs served with Greek pita, yogurt sauce, boiled potato, and cucumber cream.

Veal patty with mustard, BBQ sauce, mozzarella, Kaseri cheese, and caramelized hazelnuts, served with Greek potatoes.

Pork loin in a sauce with potatoes, butter, rice flour, and lactose-free milk.

Cod heart in phyllo pastry with spinach cream, mint, and olive oil.

Spiced pork served with tomato, cucumber, onion, tzatziki, fries, and Greek pita.

Spiced chicken served with tomato, cucumber, onion, tzatzaki, fries, and Greek pita.

Greek salad with tomato, cucumber, onion, Greek Feta DOP, Kalamata olives, parsley, oregano, and capers.

Ancient Greek salad with black-eyed peas, feta, onion, olives, sunflower seeds, pistachio, and paprika.

Phyllo pastry filled with walnuts, cinnamon, orange, lemon, honey, and cloves.

Kataifi pastry with honey, walnuts, butter, olive oil, and myrtle.

Yogurt cream with vegetable cream, honey, Digestive biscuits, pistachio, and walnuts.

Rice flour dessert with lactose-free milk, cane sugar, lemon, pistachio, and walnuts.

Semolina halvas with dark chocolate, orange jam, and tarragon, served with biscuits.

Lemon cream and kataifi with caramelized hazelnuts, myrtle, cherry syrup, and lemon gelato.

Greek yogurt with honey and walnuts.

Greek yogurt cream with pistachio, Digestive biscuits, dried fruit, Amaro del Capo, and honey.