• Welcome

      Handmade multigrain and sourdough bread, extra virgin olive oil with herbs, Throubes Thassos olives and sundried tomato mousse

    • Starters

    • Beef fillet Carpaccio

      (Beef fillet carpaccio with rocket, pearls and truffle gruyere)

    • Beef Tartare

      (Beef tartare fillet with lemongrass, herbs, green olive oil, smoked salt and garlic mayonnaise)

    • Beetroot salad with green sour apple and walnuts

      (Light beetroot salad with low-fat yoghurt, green sour apple and walnuts) (Vegetarian – Gluten free)

    • Fried eggs with lamb prosciutto and truffle

      (Fried eggs in staka, handmade chips and fresh potatoes, lamb prosciutto and fresh truffle)

    • Fried zucchini sticks

      (Freshly fried zucchini sticks. Served with tzatziki) (Vegetarian)

    • Grilled Talagani cheese

      (Grilled talagani with marmalade from Santorini cherry tomatoes and poppy seed) (Vegetarian – Gluten free)

    • Grilled vegetables

      (Grilled vegetables with caramelized confit onions, parsley and balsamic cream) (Vegan – Gluten free)

    • Kataifi with cheese from the Cyclades

      (Cycladic cheese wrapped in kataifi and seasoned with butter. Served with honey and black sesame seed dip) (Vegetarian)

    • Mussels Honey -Mustard

      (Mussels in honey mustard sauce)

    • Organic veal liver

      (Veal liver up to 120gr organically grown. Served with salt trilogy (fleur de sel, lemon salt, smoked salt), pepper mix and lime sauce)

    • Shrimp Ceviche

      (marinated shrimps with herbs onion and citrus fruits)

    • Tabbouleh with black Quinoa

      (Black Quinoa, fresh herbs, onion, tomato and cucumber. Served with pita bread chips) (Vegan – Gluten free)

    • Salads

    • Cake salad

      (Mixed green salad, with marinated fresh tomato chutney, handmade oregano pesto and caramelized nuts) (Vegan – Gluten free)

    • Greek salad

      (Tomato, cucumber, pepper, onion, olives, capers, feta Epirus P.D.O. and extra virgin olive oil) (Vegetarian – Gluten free)

    • Green salad with French goat cheese log and flower blossoms

      (Green mixed salad with French goat cheese log, flower blossoms and pomegranate sauce)

    • Salad with cherry Tomatoes

      (Cherry tomatoes ,sour cream and carob rusk)

    • Salad with raisins and Gorgonzola cheese

      (Mixed green salad with gorgonzola ,cashews and cheese dressing)

    • Spinach salad

      (Salad with baby spinach, Katiki Domokou, cherry tomatoes, spring onions, dill and handmade basil pesto) (Vegetarian)


    • Crayfish Barley

      (Crayfish Barley with pernod and fresh tomatoes)

    • Pappardelle with beef fillet

      (pappardelle with beef fillet ,forest mushrooms and black truffle)

    • Risotto with forest mushrooms

      (Risotto with forest mushrooms and Frangelico)

    • Shrimp linguine

      (Linguine with shrimp, fresh tomato, herbs and Pernod)


    • Armenian Shish Kebab

      (Served with mini pita bread, grilled tomato, peppers, onion and parsley)

    • Beef Entrecote

      (800gr-1kg, from Greek breed with trilogy sauce: barbeque sauce, pepper sauce and herb mustard sauce)

    • Beef Tagliata

      (Beef rump. Served with aromatic salts and roasted baby potatoes)

    • Chateaubriand

      (Beef fillet 600-700gr from Greek beef, with mille-feuille of roasted vegetables, salt trilogy (salt flakes, lemon salt, smoked salt) and aromatic olive oil)

    • Chicken fillet

      (Fillet from organic Greek chicken. Served with zucchini spaghetti and lime sauce)

    • Juicy beef burgers

      (100% ground beef of Greek cattle breed. Served with mashed potatoes and feta sauce)

    • Pork fillet souvlaki

      (pork fillet souvlaki with pitta bread caramelized onions ,tomatoes confit and tzatziki)

    • Pork shank

      (Pork shank in black beer with mushed potatoes )

    • Pulled Beef

      (slow cooked veal cheeks and tail with mushed potatoes and black truffle flakes)

    • Ribeye

      (Aberdeen Angus Uruguay, 300gr. Served with fondant potatoes and sauce trilogy: pepper sauce, barbeque sauce and herb mustard sauce)

    • Salmon Fillet

      (Grilled Salmon fillet with sauce tartare and aromatic wild rice)

    • Sea bass

      (Sea bass with cherry tomatoes and caper in wine sauce)


    • Broken Baklava

      (Kaimaki ice cream with almond croquant, pistachios, walnuts and phyllo dough)

    • Broken Mille-feuille with aromatic lemon cream

      (French puff pastry with ……butter and aromatic lemon cream)

    • Cheesecake with fruits of the forest

      (Cheesecake with various berries)

    • Chicago

      (Vanilla ice cream covered in chocolate sauce and caramelized nuts. Served with a cold shot of Vinsanto)

    • Deconstructed apple pie in Madagascar vanilla soup

      (Vanilla soup, apples cooked on ember, spices and crumble)

    • Ice cream

      Vanilla of Madagascar, Belgian chocolate, Apple pie, Lemon Sorbet

    • Mocha

      (Vanilla ice cream with espresso)

    • Mont Blanc

      (Chestnut, rum, chocolate) by Alexandros Miliopoulos

    • Traditional sweets of the day

    • Triple orgy chocolate mousse

      (White chocolate mousse flavored with Madagascar vanilla, milk chocolate mousse with tonka and bitter chocolate mousse) by Alexandros Miliopoulos


      Accompanied with 1 soft drink and 1 scoop of ice cream in a cone

    • Beef burger

      (100% beef. Served with freshly hand-cut French fries)

    • Penne

      (Penne with fresh tomato sauce)

    • Penne with minced meat

      (Penne with 100% minced beef and fresh tomato)

    • Souvlaki

      (2 pork souvlaki 100gr, mini pitta bread, freshy hand-cut French fries and sauce)



Time and place

Tuesday – Sunday: 13:00 – 00:00
Chimaras 7, 14671, Nea Erythraia