Scorpina

Fish soup made with the daily catch.

Fish and shellfish soup with saffron, served with rouille sauce and toasted bread.

Ossetra caviar served with blinis.

Peeled tomatoes seasoned with capers and fleur de sel.

Stamnagathi or Almira greens with dill, spearmint, and lemon oil.

Boiled assorted vegetables with an olive oil and lemon vinaigrette.

Cherry tomatoes with basil and aged balsamic vinegar.

Peeled tomatoes with Myzithra cheese, capers, and fleur de sel.

Greek salad with feta, olives, capers, cucumber, onion, and peeled tomato.

Zucchini carpaccio with anthotyro cheese, spearmint, and honey vinaigrette.

Sea bass carpaccio with lime, chives, and fleur de sel.

Sea bass carpaccio with yuzu sauce, chives, and sriracha chili.

Fish tartare tacos marinated in ginger, soya, celery, and citrus juice.

Sea bass ceviche with avocado, chili, and tiger milk.

Mayfish carpaccio with jalapeno mayonnaise, green apple pickles, and quinoa popcorn.

Tuna tataki with marinated wakame, turnip, carrot, and fruit and vegetable dressing.

Mousse made from salted cod roe.

Fish fillet salad with potato, carrot, capers, and mayonnaise on baby lettuce.

Mussels steamed with thyme, garlic, and wine.

Fried squid served with a chili marmalade dip.

Spicy fried squid with jalapenos and hot pepper sauce on pickled cabbage and carrot.

Grilled squid with lemon and oil sauce.

Charcoal-grilled octopus with herb, baked pie, and red lentil purée.

Spicy sauteed shrimps in a butter sauce.

Smoked eel served with green apple and smoked eggplant salad.

Fried crayfish tails with a spicy sauce dip.

Shrimp saganaki cooked with tomato, feta, and ouzo.

Charcoal grilled artisan bread with olive oil and marinated olives.

Grilled sea bass fillet served with boiled Almira or Stamnagathi greens.

Shrimp pappardelle with grilled garlic and fresh tomatoes.

Calamarata pasta with lemon zest and bottarga.

Tuna fillet with kale, quinoa, and lemon-ginger dressing.

Eel carbonara with pappardelle, parmesan, butter, and egg yolk.

Crayfish linguini with herbs and fresh tomatoes.

Monkfish fillet fricassee with chervil, lettuce, and bartwort.

Burned broccoli served with noisette butter.

Pavlova with strawberries and Madagascar vanilla mascarpone cheese.

Ice cream scoops in mastic, chocolate, vanilla, lime sorbet, or mandarin sorbet.