Menu

accompanied with: grated fresh tomato and sea fennel of Sitia / Cretan olives / and xygalo-cheese spread of Sitia

with spring truffle and xygalo cheese spread from sitia

with lime and sea fish fillets

with octopus, olive oil, herbs and fennel bulbs.

from wild-caught white grouper, extra virgin olive oil, lemon zest, sea salt, and freshly grounded pepper

in olive oil with coarse salt and mountain oregano

olive oil with coarse salt, wild oregano and grated Cretan anthotyro-cheese

(dried bread roll) with grated organic tomato, feta pdo and mountain oregano

with pickled pearl onions and caper

with xygalo cheese spread from sitia

with home-made rose sweet

with fresh oregano, lemon-olive oil-dressing and parsley

(stuffed vine-leaves) with lamb yoghurt

with cretan stamnagathi (spiny chicory) or Boiled wild vegetables of the season

with parsley-pesto and xygalo cheese spread from sitia

with ginger, coriander, peppers, jalapeños, citrus juice.

ouzo and spices

with crispy sourdough bread

with lime, garlic and parsley

with homemade apple cider vinegar, wild oregano and olive oil

with lamb yoghurt

with traditional paximadi (rusk bread) and rustic olives

with Cretan olives, traditional paximadi (rusk bread) with coarse sea salt and olive oil of unripe olives from the Monastery of Toplou

with organic tomatoes, Armenian cucumber, onion, olives, capers, feta cheese (PDO), and Cretan paximadi from the wood oven

with fresh greenery, quinoa, aromatic herbs, grated Cretan anthotyro-cheese and a honey-mustard-dressing

with fresh greenery, dried figs, smoked pork apaki, Xygalo (cheese spread) from Sitia and a honey-vinegar-dressing

with fresh greens, smoked salmon and Cretan chicken-apaki croutons

in tomato sauce with Cretan herbs

with sautéed wild greens and fish soup sauce

with stewed greens, fire-baked potato and Xygalo (cheese spread) from Sitia

with a celeriac cream, fresh estragon and dill oil

noodles with hand-chopped bolognese sauce and grated anthotyro cheese

with lobster or Mediterranean slipper lobster (for 2 persons)

with frutti di mare

with shrimps and fresh herbs of our own production

with shrimps

Seafood risotto

with mushrooms and truffles

with basil and parsley pesto

with aromatic butter

with aromatic butter

with french fries (35,00/Kgr)

with smoked barbeque sauce and French fries

(0,700gr – 0,900gr) with French fries

depending on catch and season (60,00€ to 80,00€ / Kgr)

with steamed wild vegetables of the season and an olive oil-lemon-sauce (400gr - 500gr)

with oregano and parsley in an olive oil-lemon-sauce

with aromatic butter

with aromatic butter

with its ink, fresh fennel and potato wedges

with organic vegetables and herbs of own our production (50,00/Kgr)

with wild oregano and an aromatic oil and lemon sauce

with celery and leek in a lemon sauce

slowly cooked in the oven with coarse sea salt, served on lemon leaves

with oven potatoes

with French fries (500gr)

with eftazimo paximadi (dried bread), rucola and grated anthotyro cheese

with fresh fries

with fresh fries

with fresh fries

from a local dairy farm with choumeli syrup (a honeycomb product)

with vanilla ice cream and chopped nuts

(Chocolate, vanilla, banana, strawberry, pistachio, caramel, lemon), served with cretan honey and almonds or chopped seasonal fruit (1 Scoop 3.60€, 2 Scoops 6.60€)

with crusty puff pastry, custard cream and icing sugar

with vanilla ice-cream

with fresh apples, vanilla ice cream and caramel sauce

with vanilla ice cream and seasonal fruit

Miliarakis, Thrapsathiri, Moscato Spinas, P.G.I. Crete

Strataridakis, Vidiano, P.G.I. Crete

Miliarakis, Roussanne, Vidiano, P.G.I. Crete

Alpha Estate, Sauvignion Blanc, P.G.I. Florina

Domaine Paterianaki Heraklion, Muschat of Spina, P.G.I. Crete

Domaine Paterianaki Heraklion, Thrapsathiri, Sauvignion Blanc, P.G.I. Crete

Karipidis Winery, aged dry, bio, Sauvignon Blanc 100%, P.G.I. Kranonos

Paterianakis, Syrah, Kotsifali, P.G.I. Crete

Strataridakis, Moschat of Spina, Merlot, P.G.I. Crete

Toplou Winery, Aged in oak barels for 18 months, Mandilaria 100%, P.G.I. Lassithi

Paterianakis, Aged in oak barels for 8 months, Syrah, P.G.I. Crete

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