The Menu
Kitchen led by the seasons.
BREAD
Taramosalata, extra-virgin olive oil.
RAW
Cucumber, Greek salad consommé.
Feta, spicy tomato sauce, parsley oil, toasted bread.
Grapefruit, lime, paprika, coriander.
Sobrassada, roasted tomato ketchup, sumac yogurt, shallots, pickled mustard seeds, pita.Sobrassada, roasted tomato ketchup, sumac yogurt, shallots, pita.
Add Ossetra caviar +€20
FOR THE TABLE
Cucumber, olives, capers, oregano, carob rusks.
Tomato, Andros Volaki cheese, Thessaloniki koulouri.Tomato, Andros Volaki cheese, koulouri.
Green leaves, Aegina pistachios, brie from Argos, carob vinaigrette.
Avocado, sea greens, sesame brittle, sea-urchin dressing, grapefruit sorbet.Avocado, sea greens, sesame brittle, sea-urchin dressing.
Fava cream, Mani syglino ham, cured egg yolk.
Eggplant, caramelized onion, feta ice cream, parsley oil.
Seasonal greens, feta, graviera, yogurt & dill oil.
Graviera, Florina pepper, poached egg, yogurt with basil.
SEA
Lightly dry-aged; tsigareli greens, beans, potato, bottarga, sea-urchin — or orzo, fennel, bottarga.Lightly dry-aged; tsigareli greens, beans, potato, bottarga — or orzo, fennel, bottarga.
Tarama, artichokes, wild greens.
Orzo pasta, fennel, tomato confit, mussels.
Langoustine tartare and broth, celery.
Spanakorizo cream, rice crisps, Evrytania salami, lemon, verbena.
White beans, stamnagathi greens, wild mushrooms, Mani syglino ham.
Tinos artichokes tsigareli, potato terrine, avgolemono, bottarga.
Whole fish 1kg+ serves 2+; larger fish served in cuts.
FARM
Baby onions, spicy tomato sauce, graviera Argolida.
Greek black pork rack, grilled baby lettuce, artichokes, avgolemono.Black pork rack, grilled baby lettuce, artichokes, avgolemono.
Rooster tagliata, couscous flavored with feta, tomato, herbs.
Slow-cooked mutton with a side moussaka of potato, eggplant, aged graviera.
Seasonal salad, potato terrine, béarnaise sabayon & verde sauce.
LAND
Celeriac purée, apple, pickled shallots, hazelnuts, vegetable jus.
Potato brunoise cooked like a risotto, eggplant, zucchini, feta, spearmint.
Weekend Lunch
€35 / person€35 ppSaturday & Sunday, 13:00–16:00 · one dish from each course, with homemade sourdough & extra-virgin olive oil Sat & Sun, 13:00–16:00 · one dish per course, with sourdough & olive oil G
Prices in euro, include municipality tax 0.5% + VAT 13%. Market Inspection Manager: Dimitrios Paliouras. Extra-virgin olive oil for salads, sunflower oil for frying. Allergy information available on request.Prices in euro, include municipality tax 0.5% + VAT 13%. Extra-virgin olive oil for salads, sunflower oil for frying. Allergy information available on request.