These are started dishes

  • Pumpkin pie with “kadaifi” leaf and feta cheese mousse

  • Warm Santorini fava beans (chickpea) with caramelized onions

  • Fresh calamari with beetroot puree & greens

  • Steamed mussels with saffron, spinach, fennel & local Assyrtiko wine

  • Grilled octopus with extra virgin olive oil, Greek herds & tomatoes

  • Meatballs stuffed with gruyere cheese in red sauce

  • Chicken gyros in small pita bread with yogurt, caramelized onions & smoked tomato sauce

  • Feta cheese breading in semolina & herds, tomato jam & walnuts


  • Alternative Greek salad

  • Green salad with chicken, pear, corn, rusk, & sauce from honey & thyme

  • Mixed greens with Greek white “manouri’’ cheese, figs, nuts, orange & pomegranate sauce

  • Salad with groats (bulgur) & spinach, tomato, cucumber, dill, parsley, fresh onion & lemon sauce

Risotto - Pasta

  • Risotto with “Syglino Manis” & arugula, cream cheese, flavoured with orange

  • Risotto with variety of mushrooms & truffle oil

  • Papardelle with beef ragu

  • Linguine with fresh salmon in white tsipouro sauce

  • Tagliatelle with vegetables & sundried tomatoes pesto

  • Barley pasta with mixed seafood

Main Courses

Main Dishes

  • Seabass “a-la- Spetsiota’’ (Greek traditional recipe with vegetables in red sauce)

  • Salmon fillet with sautted spinach & celeriac puree

  • King size shrimps with salad & basil oil

  • Lobster with linguine ( 400-500gr)

  • Lamb wrapped in baking paper cooked for 6 hours with potatoes, honey, mustard & rosemary

  • Beef fillet with Vinsanto wine sauce, mushrooms & potato cubes

  • Pork tenderloin stuffed with sundried tomatoes, cheese puree & grape sauce

  • Alternative Moussaka

  • Chicken fillet with boiled potato, vegetables sticks & mustard sauce


  • Hot Cretan orange pie with chocolate syrup & ice cream

  • Chocolate ball

  • Apple pie with crunchy pastry sheets & ice cream

  • Soufflé “Galaktoboureko’’ Casa di Te

  • Lemon flavored yogurt mousse & traditional sweets