Thes ''Greek Creative Cuisine''

A modern take on the classic spinach pie, featuring crispy phyllo shards, a creamy spinach and feta mousse, and a dill oil drizzle.

Fresh sea bass cured in citrus juices with Kalamata olives, cherry tomatoes, and a hint of regional herbs. Light and refreshing.

Crispy fried croquettes filled with a rich moussaka ragu, béchamel sauce, and served with a spiced tomato compote.

Chargrilled eggplant blended with tahini, garlic, lemon, and smoked paprika, served with warm, freshly baked pita bread.

Slow-cooked lamb shoulder rolled with herbs and cheese, baked in parchment paper, and served with a rich jus and seasonal vegetables.

Tender braised octopus in a rich tomato and red wine stew, elevated with a delicate ouzo-infused foam.

Creamy Greek yogurt panna cotta infused with honey and mastic, topped with sour cherry spoon sweet and crushed pistachios.