Greco Romano

Anchovies seasoned with lemon, orange, lime, apple cider vinegar, and extra virgin olive oil.

Greek yogurt mixed with cucumber, Aegean salt, Italian garlic, and extra virgin olive oil.

Greek Feta DOP mixed with Greek yogurt, Italian chili pepper, and extra virgin olive oil.

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

Cretan dish with grated tomato, oregano, Greek Feta DOP, parsley, Kalamata olives, capers, and Greek extra virgin olive oil.

Grape leaves stuffed with rice, parsley, mint, and lemon, seasoned with Aegean salt and olive oil.

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

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

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

Eggplant meatballs with mint, feta, and rice flour, served with white cheese cream.

Layers of eggplant, potatoes, beef, tomato, and Kaseri cheese with béchamel and spices.

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

Beef and pork meatballs served with Greek pita or gluten-free bread, yogurt, boiled potato, and cucumber cream.

Lamb fillet skewers served with Greek spices, fries, pita or gluten-free bread, and tzatziki.

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

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

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

Orange phyllo pastry served with Greek yogurt, vanilla, and Madagascar vanilla ice cream.