18,00

Cherry tomatoes, bell peppers, cucumber and xynomyzithra cream from Paros.

22,00

Zucchini marinates with pistachio pesto, gruyere from Paros and lime.

18,00

Grilled greens, almond garlic paste and fresh fennel.

24,00

Salad with Salicornia smoked eel, smoked vinaigrette, roasted eggplant & mint