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)