Fresh juices with a fusion of fruits
Teas - Local mountain teas from Greece
Chocolate – hot –cold
Smoothies from fresh fruits
Plate of cheese
Plate of ham, turkey
Variety of marmalades
Variety of cereals
Variety of nuts
Variety of breads
Fresh Greek yogurts
Each day a different preparation like (crepes, pancakes-salty-sweet, sweet cake, salty cake, cheese pie, croissants, toast with eggs.
Also the chef offers hot preparations of your choice. Eggs omelets, boiled, scrambled, fried, poached, shirred, sandwich, bread, or toaster also bacon and sausages.
Tricolor salad with baby leaves and radish.
Sea dolma with batarde sauce and black caviar.
Sea bream with parsnip puree, hazelnut vinaigrette salami, and green asparagus.
Guido salad with pear gorgonzola and nuts.
Tenderloin pork stuffed with zucchini, chickpea puree, and mint oil.
Bruschetta with marinated anchovies, tomato jelly, and lemon oil foam.
Warm goat cheese salad with green apple and walnuts.
Handmade ravioli with fresh tomato sauce and basil oil.
Beef fillet with roasted shallots, sautéed potatoes, carrots chips, and green peppercorn sauce.
Salad with arugula, fillet beetroots, walnuts, and garlic.
Salted fish roe with crispy pie.
Couscous with smoked pepper, and shrimps stuffed into kataifi rolls
Green mixed salad with caramelized pistachios, sweet and sour cream, and avocado mint dressing.
Salty tart with four kinds of cheeses.
Lamb fillet with caramelized carrots and baby potatoes.
Dakos salad with barley rusks tomatoes capers and cream cheese.
Squid with black mayonnaise and lemon oil sauce.
Red mullet fillet in asparagus velvet with caviar, artichoke, and onion pickle.
Valerian rocket salad, radicchio, caramelized figs, and parmesan flakes.
Meatballs with yogurt sauce, smoked paprika, and pies.
Duck fillet with sweet potato puree, gastrique raspberry, and Romanesque broccoli.
Salad with roasted peppers eggplants and tomatoes
Sauté sea bass with potato salad and lemon sauce
Salad with avocado quinoa, microgreens, and ginger vinaigrette.
Strudel with minced meat.
Beef fillet with potatoes puree roasted fennel asparagus, and smoked garlic thyme butter.
Colorful salad with lentils, fresh herbs, orange fillet, and manouri cheese.
Kakavia soup (Greek fisherman’s soup).
Green salad with figs.
Stuffed eggplants with cream cheese.
Tagliatelle with mushrooms and “apaki” (traditional smoked pork meat)
Salad with Kritamo tomato, cucumber, and grilled vegetables.
Fried feta cheese with crispy filo, sesame, and honey.
Octopus with pine nuts and caramelized onions.
Spinach pie salad with crispy dough, fresh dill, onion, and feta cheese.
Smoked eel with beetroot mouse and citrus sauce.
Risotto with mussels and leek.
Tart flan with namelaka and caramelized apple.
Panacotta vanilla in cherry soup and almond crumble.
Orange pie with ice cream.
Parfait chocolate with passion fruits.
Dark chocolate mousse with caramelized pineapple.
Profiterole with chocolate sauce.
Walnut pie with chocolate ice cream.
Kadaifi with lemon cream.