Discover Our
Cuisine
APPETIZERS
Meatballs in sour cherry sauce—
Kioufta bil karaz
13 A delicacy from Aleppo, Syria, also cherished in the Armenian kitchens of the region. The tender meatballs are made from freshly minced beef and lamb meat, parsley, onion, and garlic. Covered in a vibrant sour cherry sauce, and topped with pine nuts, this festive dish offers a perfect balance of savory and sweet. Enjoy six meatballs of rich, layered flavor - a true taste of Levantine celebration.
Tzatziki
7A refreshing appetizer of strained yogurt, fresh cucumber, salt, dill, garlic and virgin olive oil. It is served with Arabic pitta slices baked in the oven and sprinkled with thyme. Ιn ancient Greece, tzatziki was called ‘Myttiko’ and accompanied grilled meat. Similar appetizers are found in Mediterranean cuisines, the Middle East and India.
Falafel
8Crispy on the outside and tender within, our falafel is made from ground chickpeas and seasoned to perfection. A beloved vegetarian dish across the Middle East, falafel is believed to have originated in Egypt, where it was traditionally enjoyed by Copts as a meat-free alternative during Lent. Enjoy six golden falafel balls served with a vibrant tahini and yogurt sauce, infused with spearmint, garlic, lemon juice, and a touch of sumac.
Talagani
12.5Caramelized to golden perfection, Talagani cheese is exceptionally tasty. Made from sheep’s milk and hailing from Messinia in the Peloponnese, its name means ‘shepherd’s cape’ in the local dialect. With a buttery texture and a flavor profile somewhere between formaela and halloumi, Talagani offers a deliciously unique Greek experience. It is served with a bright lemon gel that balances its richness. Simply irresistible.
Hummus
8Hummus is a dip made from chickpeas and tahini. In Arabic hummus means chickpeas, although the Greeks claim it as their own, probably an argument centuries long. It is popular throughout the Levant and Middle East, North Africa, and around the globe. It is nutritious and tasty. Try it here sprinkled with sweet paprika and cumin. It is served with baked spicy pitta bread chips, seasoned with paprika, cumin, sumac and salt.
Tirokafteri
9A traditional cheese dip from northern Greece, made with tangy feta cheese, yogurt, roasted chili peppers, and virgin olive oil. Smooth with a spicy kick, it’s a classic meze pairing bread or grilled meats. Tirokafteri captures the bold, simple flavors of rural Greek cooking, and reflects the warmth and energy of Greece’s shared table culture.
Desserts
Chocolate mousse
12An elegant dessert with a delicate taste. This lightly sweetened mousse is subtly enhanced with red pepper seeds and a dusting of icing sugar. Served with chocolate chips studded with pistachio and red pepper, it offers a delightful contrast of textures and aromas. Mousse meaning ‘foam’ in French, was first crafted in 18th century France, and mousse au chocolat has since become a global favorite. Indulge in a dessert that balances richness with fines.
Galaktoboureko deconstructed
12A refined twist on the beloved Greek classic. Traditionally a semolina custard pie wrapped in crisp filo, Galaktoboureko - meaning ‘milk börek’- arrived in Greece with Asia Minor refugees, becoming a cherished dessert across generations. In this deconstructed version, silky semolina cream is delicately infused with orange and lemon zest, paired with shards of golden crispy filo. Finished with a light aromatic syrup, rose water, dried rose petals, and almond flakes for a fragrant finale. A nostalgic dessert, reimagined with elegance, a luxurious indulgence.
Salads
Greek salad
11With fresh, sweet tomatoes, cool cucumber, crunchy peppers, and juicy cherry tomatoes, complemented by aromatic onions, briny capers, and fragrant crithmum. Topped with ripe Kalamata olives and generous chunks of feta cheese, is drizzled with extra virgin olive oil. An authentic taste of Greece in every bite.
Caprese salad
13A classic Italian delight from the island of Capri, featuring creamy mozzarella, sun-ripened baby tomatoes, and tasty pesto sauce. Seasoned simply with sea salt and freshly ground black pepper, this salad beautifully showcases the colors of the Italian flag - green, white, and red. A fresh and timeless taste of Italy!
Euphoria salad
14A medley of tender baby mesclun leaves, toasted pine nuts, goji berries, oat flakes, raisins, pistachios, and roasted hazelnuts, delicately balanced with black and white sesame seeds and juicy pomegranate pearls. Finished with a dollop of creamy Katiki Domokou cheese and served with fresh lemon juice on the side. A salad that lives up to its name, light, nourishing, and joyfully complex in every bite.
Green salad with kataifi
14A mix of crisp baby salad leaves like green and red lettuce, wild arugula, spinach and beet greens, paired with crunchy kataifi pastry and delicate gorgonzola cheese mousse. Topped with tender apáki - traditional smoked chicken fillet from the island of Crete - fresh strawberries, and roasted pistachios. Finished with a fragrant strawberry dressing that brings everything together in perfect harmony.
Special Dishes
Beef Short Ribs with the bone
29Slowly cooked in the oven for almost 9 hours, we serve it with homemade mushed potatoes & our own bourbon sauce made of pineapple juice, soya, teriyaki, honey, & roasted garlic and a touch of bourbon. You cannot miss it!
Butter Chicken
18Rich spiced tomato gravy envelopes tender, lightly sautéed chicken for a meal that’s deeply flavored and incredibly satisfying, first created in Delhi in the 1950’s where it’s known as murgh makhani. Mildly spicy, with ginger, fresh coriander, tomato paste, cumin, cardamon, smoked paprika, turmeric, garam masala, fresh chilly, onion, garlic, and herbal cream. It is served with aromatic basmati rice.
Fresh creamy Tagliatelle with fresh truffle
25With creamy white sauce from plant-based cream, truffle & mushroom paste. We serve it with Reggiano parmesan cheese & fresh summer black Greek truffle.
MAINS
Shrimp Giouvetsi
19Giouvetsi is a beloved Greek comfort dish featuring kritharaki (orzo) - small, rice shaped pasta with Italian origins that is a favorite across Greece and Spain. Our chef’s exquisite version combines succulent shrimp*, fresh courgette, sweet carrot, and fragrant parsley, finished with a generous sprinkle of Parmesan cheese. A harmonious blend of flavors that delights every palate.
Tagliatelle with tenderloin
18Delicate fresh tagliatelle pasta, traditionally from Italy’s Emilia-Romagna and Marche regions, characterized by its long, flat ribbons and creamy texture that perfectly embraces every sauce. Served with tender pork tenderloin, a velvety white plant based cream, and crunchy cashews, this dish offers a delightful balance of flavours and textures. Simply a treat for the senses.
Lamb in the oven
29A beloved classic in Greek cuisine and one of the most rich, satisfying festive dishes. Enjoy our fresh lamb, slow-cooked to tender perfection with carrot, courgette, celery, thyme, and rosemary. Served alongside homemade mashed potatoes, infused with aromatic herbs, and accompanied by a rich sauce crafted from the lamb’s own juices and vegetables. A truly comforting and flavourful experience.
Tajine
22A traditional Berber North African dish named after the distinctive earthenware pot with a conical lid in which it is slow-cooked to perfection. Experience our tender braised lamb paired with pearl couscous - the thicker semolina variety- enriched with dried apricots, prunes, black raisins, almonds, fresh coriander, and the aromatic North African spice blend, ras el hanout. This dish offers a perfect harmony of sweet and spicy flavors. Please let us know your preferred spice level to customize your tajine experience.
Chicken Korma
18From India and Pakistan, Korma is a rich, show braised meat or vegetables in a spiced cream sauce. Savor our version with tender fresh chicken, infused with aromatic curry, turmeric, sweet paprika, ginger, and plant based cream, all blended into a velvety sauce. Served alongside fragrant basmati rice, topped with toasted almond slices. It is one of the most delicious meals. Tell us your preferred spice level to customize your experience.
Rice Noodles with mushrooms
13Vermicelli rice noodles with a selection of fresh mushrooms, crunchy peppers, carrot, white cabbage, ginger, soya, unagi and teriyaki sauce and black and white sesame seeds. Originally from China, noodles - bee hoon - are a staple. Rice noodles are easy to digest, and give a wonderful texture to food. Mushrooms are a rich, easy to digest, low calorie source of fiber, protein, and antioxidants.
Ravioli with wild mushrooms
17Delicate fresh ravioli filled with wild mushrooms, gently sautéed with fresh seasonal mushrooms, in a rich, velvety, plant based white cream sauce, infused with butter, truffle oil, and shaved truffles. This earthy, aromatic dish is a timeless Italian delicacy, and was first mentioned in the 14th century letters of Francesco di Marco Datini, a merchant from Prato.