Lunch

Starters

Kimolo’s Ladenia (Greek pizza with tomato, onions, capers, and olives)

Stuff Peppers (with feta and xynomizithra mousse)

Santorini’s Tomato Balls (tomato, onions, and herbs)

Salads

Greek Salad (with Cherie tomatoes and xynomizithra)

Tabbouleh (bulgur, parsley, spring onion, cucumber, and tomato)

Green Salad (with black lentils and avocado sauce)

Main Course

Seabass all’ aqua Pazza (fish fillet, wine, and cherry tomatoes)

Veal “Kelaidi” (slow-cooked veal with colorful peppers, Naxos gruyere, and Parian feta cheese)

Fried Codfish (with garlic mousse and beetroot salad)

Desserts

Galaktoboureko (crust sheet with cream and syrup)

Kataifi (shredded phyllo dough, pistachio, and aromatic syrup)