Aleria Restaurant

Thinly sliced octopus, slow-cooked and marinated, served with a velvety Santorini fava puree, capers, and a lemon-herb dressing.

Slow-baked lamb shank, marinated in garlic and herbs, traditionally cooked in parchment paper with vegetables and topped with crumbled Myzithra cheese.

Creamy orzo pasta cooked with a rich seafood broth, showcasing fresh prawns, mussels, and calamari from the Aegean Sea.

A refined take on the classic, featuring slow-cooked minced beef, roasted eggplant, and a light béchamel foam, served deconstructed.

Grilled Mastelo cheese from Chios, served warm with a homemade fig and balsamic chutney and toasted pistachios.

A selection of traditional Greek spoon sweets: candied bergamot, sour cherry, and quince, served with a dollop of strained yogurt.