Salades

(Salads)

Horiatiki “Salas”

tomatoes, black eyed peas, onion, cucumber, homemade vinegar, olive earth, caper, “katimeri”, “galotyri” sorbet

“Baxes”

green lettuces, textures of watermelon, soft cheese “pihtogalo Chania”, rusks, carob honey

Eggplant “Melitzanosalas”

smoked aubergine, garlic, sourdough bread, valerian, Florinian red bell pepper

Maeries

(Before the main course)

“Makarunes” with Lindian baby shrimps

handmade traditional pasta, Lindian baby shrimps, bottarga and caramelized goats milk “popsima”

“Pastachiouta” with mushrooms

handmade pasta “koulouria” mushrooms, tomato, spearmint, Rhodian feta foam

“Soupiorizo” risotto

cuttlefish, squid ink, mussels cream, orange

Popsimata

(Main Courses)

Grouper “Syvrasi”

locally caught grouper, “horta syvrasi” greens, preserved lemon, artichoke, “kakavia’’ sauce

Sea bass “Fuskes”

preserved fish roe, beetroot textures, potato with wild greens condiment, beetroot sauce

White beans “Lopada”

lopia Kattavias beans, crusted onion, celeriac, raisins , “kafkalithra” greens, vegan nut cheese, savoro sauce

Chicken fillet ‘’Pirgiouri’’

free range chicken, pirgiouri cereal, pumpkin puree, sage sauce

Pork Iberico “Luria’’

roasted Iberico pork bio from Greek farm, carrot, Jerusalem artichoke, yellow string beans, carob sauce

Lamb “Kiapapi”

lamb picanha, “xerohimisi” onion, potatoes with “staka” butter, chard, cumin sauce

Beef Strip loin

beef by Greek farm, green herbs condiment, potato, “kaskavali” cheese, parsnip puree, burnt honey sauce

Philemata

(Desserts)

“Mantinades”

“galactoboureko’’cream, mastic, dried nuts paste, greek coffee cream, candied roses

“Melekouni”

sesame, almond cream, orange, hibiscus, pollen ice cream

Chocolate “Pastelaria”

figs “pastelaria’’, pistachio, eggplant, apple geranium, basil sorbet

“Fakoura”

white chocolate, greek yogurt, fakoura citrus fruit, mandarin, wild mint, orange sorbet