Double DipHumus and Taramosalata. Served with homemade focaccia.
Greek MezeTzatziki dip and pita bread, Saganaki fried cheese and grilled Mykonian sausage.
Kolokithokeftedesried Zucchini balls stuffed with Feta cheese. Served with a yoghurt and fresh mint dip.
Aegean TreasuresSantorini fava puree with locally fished grilled Octopus and capers from Tinos.
MelitzanaEggplant puree with grilled Haloumi cheese on bruschetta bread.
LENTIL SALADwith pligouri (bulgur) and vegetables.