starters
Locally sourced “Katsenos” Feta cheese, polenta crust, drizzled with Kefalonian thyme and fir tree honey, toasted pistachio and fleur de sel.
“Destination Ithaca” Blue Cheese and Graviera twice baked Souffle, Metsovo parmesan crisp, green apple, baby spinach, lime and honey dressing and charred spring onion.
Blitum Greens stir fried with garlic, wine vinegar and a taramasalata creamy cod roe.
Prespes Gigantes Beans baked with tomato, fresh orange juice, red Florina Pepper and anchovy bread sticks.
Kefalonia Chickpea Houmous, braised chickpeas with caramelised onion, chargrilled cabbage, lemon oil and Lemnos wholegrain tahini dressing.
Roasted red Florina and bell pepper, semi dried cherry tomatoes, Ajvar red pepper dip with smoked paprika, rocket leaves and candied walnuts
Black Pig Truffle Sausage , Kimis fig and mustard compote, grilled homemade baked fig and rosemary bread.
Myrtia garden tomato ‘Savoro’, rosemary, garlic and Corinthian currants with house special marinated Anchovies.
Cod and smoked Herring Croquettes with Baccala Mantecato Venetian dip, capers and a vine leaf crisp.
