Cavo D'oro Restaurant

Salmon bruschetta topped with taramosalata, dill, capers, and salmon roe.

Cheese sticks served with tomato marmalade and yogurt mousse.

Shrimps Saganaki cooked with tomato, feta cheese, and fresh herbs.

Marinated anchovies seasoned with paprika and coriander.

Fish roe salad served with capers and virgin olive oil.

Santorini fava beans with capers, tomatoes, thyme, and fennel.

Sea bass tartar with fresh herbs and cuttlefish ink.

Chicken breast served with vegetables and baby potatoes.

Veal steak with mashed potato and mushroom sauce.

Pork tomahawk chop served with french fries and tzatziki.

Uruguayan Black Angus ribeye served with vegetables and baby potato.

Risotto prepared with mushrooms and truffle cream.

Pappardelle with chicken, mushrooms, and tarragon cream sauce.

Grilled tuna served with vegetables and sweet lemon sauce.

Sautéed salmon fillet with seasonal greens, samphire, and lemon sauce.

Sea bass served with beetroot puree, asparagus, and crayfish broth.

Grilled sea bream served with boiled vegetables.