Bakery products
Our bread comes from 25-year-old sourdough (manna) from Mount Athos. We feed it constantly and make more. It is baked in a wood-fired oven. The first loaf is free, it is our way of welcoming you. We only charge you for the extras you order.
Bread
1.50 €
Sourdough carob bread
Baked in the wood fire oven daily.
1.50 €
White bread
Baked in the wood fire oven daily.
1.50 €
Mixed white and carob
It is baked daily in a wood-fired oven.Olive oil
Salads
Freshness, color and balance in every dish. Our salads combine seasonal vegetables, aromatic herbs and special ingredients, offering freshness and deliciousness that ideally complements your meal.
11.00 €
Green salad
Mixed green salad, dried figs, pomegranate, pear, caramelized walnut, citrus dressing and grilled Greek Manouri cheese.
12.00 €
Cherry tomato salad
Cherry tomatoes with pesto, pork prosciutto, mozzarella, arugula, pine nuts and caper dressing.
9.00 €
Dakos salad
Crispy barley dakos with juicy tomato, fresh onion, rich galomizithra cheese and raisin-olives. Completed with aromatic pickled kritamo, for a refreshing and authentic taste of Crete.Starters
Little tasty surprises to start the journey of taste.
Cold appetizers
13.00 €
Black Angus Carpaccio
Thin slices of Black Angus fillet, served with fresh rocket, Cretan kefalotyri flakes, fried capers and aromatic truffle mayonnaise. Accompanied by lemon puree for a refreshing contrast and balance of flavors
9.00 €
Roasted beets with orange and aioli
Juicy roasted beets are combined with refreshing orange fillets, velvety garlic sauce and caramelized hazelnuts.Hot appetizers
12.00 €
Beef liver fricassee
Tender beef liver cooked fricassee with aromatic herbs, completed with a velvety lemon-egg cream that provides a balance between earthy deliciousness and refreshing acidity.
10.00 €
Fried burrata
Fried burrata with tomato sauce, basil pesto and pine nuts
8.00 €
Handmade vegetable pies
Fried fresh handmade pies with herbs and traditional cream cheese called Xygalo
11.00 €
Syglino with artichoke puree and fried egg
Smoked Cretan syglino served on a velvety artichoke puree, with a fried egg and truffle oil. A dish with deep flavor, balance and Mediterranean character.Thimises
These dishes are made to evoke memories of how our grandmothers cooked: with love, patience and tradition.
Vegetarian option
12.00 €
Xinochontros with apaki and gruyere cream
Xinochontros is a traditional Cretan dish made from wheat made in sour milk and dried in the sun. It is combined with gruyere cream and smoked apaki. It is a trademark of our restaurant for the locals.
10.00 €
Mushroom risotto with parmesan mousse
Risotto with mushrooms, truffle oil and parmesan mousse.Non-vegetarian option
18.00 €
Beef cheeks with smoked eggplant puree
Beef cheeks cooked with care, served on a smoked eggplant puree, baked in a wood-fired oven and grilled. A dish with depth, aroma and warmth.
12.00 €
Pork belly with celeriac puree
Grilled pork belly, cut into thin slices of tagliatelle, with velvety celeriac puree, baby potatoes and aromatic egg-lemon sauce.
12.00 €
Handmade Ravioli with minced lamb
Handmade ravioli stuffed with minced lamb and a hint of cinnamon, served with a béchamel cream made from anthotyro cheese. Fresh and al dente, with a taste reminiscent of Crete. (The pasta may turn out hard due to its thickness)Of the hour
Freshly baked and juicy, the dishes of the hour are prepared the moment you order them.
11.00 €
Kebab
Homemade minced lamb kebab, with a slightly spicy tomato sauce, yogurt mousse and handmade onion pickles. Warm, aromatic and full of character.
10.00 €
Grilled chicken fillet
Grilled chicken fillet, with fresh french fries and fresh grilled vegetables.
21.00 €
Pork stew 700 gr
Juicy pork with strawberries. Served with a velvety honey-mustard sauce and accompanied by grilled vegetables.In the wood-fired oven
Slow cooking, deep flavor. Our wood-fired oven dishes are cooked in the traditional way, acquiring a smoky aroma and unique texture. A category that honors fire, time, and authentic flavor.
Baked in a pan
18.00 €
Pork Knuckle with sweet potato puree and sage sauce
The pork knuckle, marinated with aromatic herbs and orange, is slowly roasted in a wood-fired oven for 5 hours. It is accompanied by sweet potato puree and sage.
20.00 €
Lamb with potatoes
It is baked in a wood-fired oven for 2.5 hours daily.
13.00 €
Pancetta with potatoes
It is baked in a wood-fired oven for 2.5 hours daily.
40.00 €
Beef steak 650gr in olive oil
Beef tenderloin cooked in olive oil in a wood-fired oven for 9 hours.Baked in the oven
18.00 €
Beef Giouvetsi
Veal giouvetsi, slowly cooked in a clay pot in a wood-fired oven, with cinnamon and orange. Served on the table with its own dish accompanied by traditional grated cheese. The portion is for two people.Desserts
Sweet creations that end the meal in harmony.
Hot desserts
9.00 €
Kunefe
Traditional dessert with a recipe from Istanbul (Turkey), we made it with some local mizithra and some mozzarella. We add syrup in front of you. It takes 25 minutes to deliver to your table from when we move on to dessert.Cold desserts
Taxes are included (tips are not included).
White Wines
Aromas of citrus, flowers and fresh fruits in every glass. Our white wines are ideal accompaniments to seafood, light dishes and appetizers, offering freshness, balance and elegance to your meal.
White Bottle 750 ml
25.00 €
Silva Daskalaki winery - Psithiros 750 ml
Muscat of spina, Crete, Siva, HeraclionMonovarietal, Spinas Muscat with a special aromatic richness. Balance in the mouth with a persistent aftertaste.
21.00 €
Idaia winery - Idaia white 750 ml
Vilana Asyrtiko - Creta, Venerato, HeraclionYellow-green in color, vibrant, with a delicate aromatic character, complex and elegant in taste, with a long aromatic aftertaste.
38.00 €
Alpha Estate - Malagouzia Xelones 750 ml
Malagouzia - Florina, GreeceBright, straw-colored with crystal clarity. Aromas of citrus flowers with herbal notes and a sweet tinge. In the mouth it stands out for its excellent structure and refreshing acidity, which gives it a unique finesse. The aftertaste is long and enjoyable.
24.00 €
Idaia winery - Ocean 750 ml
Thrapsathiri, Creta, Venerato, HeraclionBright yellow in color, in a wine with ripe aromas of lemon blossom and citrus, subtle notes of sweet orange, but also traces of melon, apricot and butter.
Nice thick mouthfeel with persistent fruit, herbal notes and characteristic acidity. Cool and with a fruity aftertaste.
30.00 €
Silva Daskalaki winery - Sera 750 ml
Sauvignon blanc, Plyto - Crete, Siva, HeraklionGolden color with greenish highlights, complex nose with a fruity character and citrus blends, rich mouth, full with a harmonious combination of acidity and alcohol.
19.00 €
Diamantakis winery - Vidiano 750 ml
Vidiano - Crete, Kato Asites, HeraclionIn the glass, light lemon with green highlights. "Fresh" nose, rich in fruity elements of citrus, pear, melon with notes of nuts. Characteristic oily texture, full body and refreshing acidity.
24.00 €
Amargiotakis winery - Vidiano 750 ml
Vidiano - Crete, Dafnes, HeraklionA wine with citrus aromas, medium body and balanced acidity.
38.00 €
Douloufakis winery - Aspros Lagos 750 ml
Vidiano barrel - Crete, Dafnes, HeraclionVery nice golden color, with yellow-green highlights. Aromas of white flowers and citrus fruits. Rich flavor which with a little more aging in the bottle takes on oily characteristics, develops a dense apricot character that smells of high class musk. The taste of the wine also distinguishes a seductive mineral background. Long lasting aftertaste, enjoyable and with apricot tones.
30.00 €
Efrosini winery - Sofia 750 ml
Chardonnay, Vidiano - Crete, Kerasia, HeraclionIt has a medium lemon color and intense aromas of vanilla, butter, tobacco, caramel, apricot, bergamot, pear and peach. In the mouth it has a medium body, balanced acidity and oily texture. Honeyed citrus fruits, ripe stone fruits, butter, tobacco and toast compose a complex bouquet.
23.00 €
Fragospito winery - Asyrtiko 750 ml
Asyrtiko - Crete, Vorias, HeraklionCitrus aromas, such as lemon and grapefruit, as well as pleasant floral notes, offer a unique tasting experience. Its delightful flavor is mild and balanced, ideal for any occasion.
22.00 €
Dourakis winery - Pavo 750 ml
Romeiko - Crete, ChaniaIt stands out for its bright, clear ruby color and aromas of red fruits, plum and botanical notes. In the mouth it is light but structured, with refreshing acidity and a pleasantly spicy aftertaste.
25.00 €
Alexakis winery - Theatrinos 750 ml
Sauvignon blanc - Crete, HeraklionPassion fruit, pineapple, papaya, as well as herbal aromas such as freshly cut grass. In the mouth it unfolds extremely charmingly with tropical fruits dominating here as on the nose, along with notes of stone fruit, grass, and mineral hints. Full acidity, playful and crisp, with a fruity finish that lasts.
19.00 €
Daf Wines Fereniki winery - Aspri Gi 750 ml
Muscat of spina, Vidiano - Crete, Dafnes, HeraclionLow color intensity, closing in garnet red. Intense nose with rich ripe red fruits and sweet spices. Full mouth with high alcohol levels and low, very soft tannins.
25.00 €
Zacharioudakis winery - Codex 750 ml
Asyrtiko, Muscat of Spina - Crete, Plouti, HeraclionBright yellow color with golden-green highlights, with aromas of ripe and acidic fruits, complex in taste, subtly oily, quite elegant with a long aromatic aftertaste.
20.00 €
Louloudis winery - Sauvignon blanc 750 ml
Sauvignon blanc - Crete, Dafnes, HeraklionA wine with aromas of citrus and herbs, medium body with high acidity.
26.00 €
Novus estate - A Priori 750 ml
Moschofilero - PDO MantiniaCrystalline appearance in a light golden yellow color. Expressive and at the same time serious nose with aromas that betray its variety and origin. The rose appears with different faces such as rose petals, rose water and sweet Turkish delight. At the same time, citrus aromas such as mandarin and orange as well as herbs walk. The mouth is well-crafted and round with delicious acidity and a long, intense aftertaste.
27.00 €
Orealios Gi Estate - PDO Robola 750 ml
Robola - Kefalonia, GreeceA pleasant, young, fresh white wine, in which the relatively high acidity of Robola gives crisp freshness, while the low yields per hectare offer body and structure.
20.00 €
Lyrarakis estate - Queen 750 ml
Vilana, Crete, Alagni, HeraclionWhite glass 150 ml
6.00 €
Silva Daskalaki winery - Psithiros glass
Muscat of spina, Crete, Siva, HeraclionMonovarietal, Spinas Muscat with a special aromatic richness. Balance in the mouth with a persistent aftertaste.
5.00 €
Daf Wines Fereniki winery - Aspri Gi glass
Muscat of Spina, Vidiano - Crete, Daphnes, HeraclionLow color intensity, closing in garnet red. Intense nose with rich ripe red fruits and sweet spices. Full mouth with high alcohol levels and low, very soft tannins.
Red Wines
Rich, full-bodied and deep, our red wines are the perfect accompaniment to meats, spicy flavours and intense dishes. From fruity to tannic, each glass brings warmth and character to your meal.
Red bottle 750 ml
26.00 €
Silva Daskalaki winery - Psithiros 750 ml
Liatiko - Crete, Siva, HeraklionA combination of Kotsifali – Liatiko – Merlot varieties. Purple color, complex aroma of red fruits and caramel with slight notes of spices and vanilla. Intense aftertaste, good structure, long aftertaste.
20.00 €
Douloufakis winery - Dafnios 750 ml
Liatiko - Crete, Dafnes, HeraklionVivid red color with a characteristic aroma of ripe red fruits and sweet spices, velvety taste, balance and pleasant aftertaste.
20.00 €
Idaia winery - Fresco 750 ml
Kotsifali - Crete, Venerato, HeraclionA wine with aromas of small red fruits, full-bodied with round tannins.
31.00 €
Douloufakis winery - Aspros Lagos 750 ml
Cabernet sauvignon - Crete, Dafnes, HeraklionA top red wine from Crete that offers and expresses all the warmth and Mediterranean temperament of the Cretan vineyard. It comes from the excellent vineyard "Aspros Lagos" and is a wine with personality and sophisticated character. For its production, Cabernet Sauvignon is used exclusively.
In Dafnes, Heraklion, Crete, at an altitude of 350 meters.
28.00 €
Garakis winery - Mantilari 750 ml
Mantilari - Crete, Kounavi, HeraclionJuicy red fruit presence – wild strawberries, cherries – and in the background the earthy character, balance the naturally high acidity and tannicity of the grape. The mouth is of moderate volume, with moderate alcohol and a linear, accentuated finish.
50.00 €
Silva Daskalaki winery - Enstikto 750 ml
Syrah, Kotsifali - Crete, Siva, HeraclionDeep purple color and impressive aromas of ripe black fruit on the nose, sweet spices and high quality new barrel. Dry mouth, almost polished tannins, definitely velvety, warm alcohol and full body. Dense fruit aromas on the mouth, spices such as licorice and vanilla and a long aftertaste.
50.00 €
Paterianakis estate - PDO Peza 750 ml
Kotsifali, Mantilari - Crete, Archanes, HeraclionA wine with a complex aroma of dried fruits and tomatoes, spices, with notes of vanilla and oak from the barrels in which it matures.
33.00 €
Efrosini winery - Isoropia 750 ml
Cabernet sauvignon - Crete, Kerasia, HeraklionThis is a demanding grape, which is successfully cultivated and tamed in the heart of Crete and then, through targeted vinification and appropriate aging, emerges into a balanced wine, with an exuberant body and very good tannins that lend themselves to further aging.
30.00 €
Dourakis winery - Kydos 750 ml
Syrah - Crete, ChaniaA wine with aromas of black fruits and chocolate, full-bodied with well-crafted tannins.
26.00 €
Douloufakis winery - Symmetros 750 ml
Touriga National - Crete,Dafnes, Heraclion
45.00 €
Kyr. Yiannis estate - PDO Ramnista 750 ml
Xinomavro - Naousa, GreeceA wine with a complex flavor and aromatic character, penetrating acidity and tannins on the finish unfold delightfully in the mouth. The nose at a young age gives notes of dried tomato, red fruits, oak spices and praline, while after years it gives a complex bouquet of olive stone, leather, truffle, wet soil and a mouth with balanced acidity and softer tannins.
32.00 €
Barafakas estate - Apocalypsis 750 ml
Agiorgitiko - Nemea, GreeceIts color is deep ruby. The aromas of ripe red fruits such as strawberry jam and cherry, chocolate, sweet spices such as nutmeg, but also vanilla create a complex and irresistible aromatic profile. In the mouth the tannins are velvety, the fruit is dense and the aftertaste is long.
50.00 €
Mousson estate - Mouchtaro 750 ml
Mouchtaro - Viotia, GreeceIts color is bright red. The nose is besieged by sour cherries and cherries but also ripe fruits such as plum and fig, mint, chocolate and subtle vanilla notes from the oak. Its taste is juicy, with high acidity, gentle tannins that pleasantly provoke the palate and a botanical aftertaste that leaves the best impressions.
60.00 €
Alpha estate - S.M.X. 750 ml
Syrah, Merlot, Xinomavro - Florina, GreeceIn the beautiful vineyard of the Alpha Estate in Amyntaio, spicy Syrah met the unruly local Xinomavro. To avoid extremes in such an explosive marriage, Merlot came along to round off the corners with its well-known velvety touch.
36.00 €
Silva Daskalaki winery - Sera 750 ml
Cabernet sauvignon - Creta, Siva, HeraklionAromatically, red fruits, vanilla and spices captivate you. In the mouth it appears rich, with wonderful structure and robust tannins. Long lasting, spicy aftertaste.
37.00 €
Moinoterra winery - Moinoterra PDO Archanes 750 ml
Kotsifali, Mantilari - Ano Archanes, Crete, HeraclionA delicate wine, characterized by subtlety both aromatically and in taste, while the aftertaste leaves a velvety imprint. Aromas of cherry and sour cherry, soft mouthfeel without corners of medium intensity, very pleasant secondary fruit aroma in the mid-palate. Freshness but also strength that we find in central European wines such as the Pinot Noirs of Burgundy.
28.00 €
Amargiotakis winery - Krotos 750 ml
Liatiko - Crete, Dafnes HeraklionRed glass 150 ml
6.50 €
Silva Daskalaki winery - Psithiros glass
Liatiko - Crete, Siva, HeraklionA combination of Kotsifali – Liatiko – Merlot varieties. Purple color, complex aroma of red fruits and caramel with slight notes of spices and vanilla. Intense aftertaste, good structure, long aftertaste.
Rosé Wines
Light, fruity and refreshing, our rosé wines bridge the freshness of white with the intensity of red. Ideal for Mediterranean flavors, company and summer moments, they offer balance and elegance in every glass.
750 ml bottle of rosé
25.00 €
Silva Daskalaki winery - Psithiros 750 ml
Kotsifali - Crete, Siva, HeraclionClear rose color with aromas of red fruits, freshness and liveliness in the mouth, light structure with a persistent aftertaste.
22.00 €
Amargiotakis winery - Kapetanissa 750 ml
Semi-dry, Muscat of spina, Liatiko - Crete, Dafnes HeraclionA semi-dry wine with floral aromas and notes of exotic fruits.
21.00 €
Fragospito winery - An 750 ml
Semi-dry, Cabernet sauvignon - Crete, Vorias, HeraclionRose color with pomegranate highlights. With aromas of fresh fruits & flowers. Rich fruity aftertaste.
26.00 €
Daf Wines Fereniki winery - Aspri Gi 750 ml
Muscat of spina, Liatiko - Crete, Dafnes, HeraclionBright rose color. The nose reveals complex aromas of rose petal and strawberry notes. The mouth follows the nose, balanced flavor, with good acidity and a long pleasant aftertaste.
22.00 €
Douloufakis winery - Dafnios 750 ml
Liatiko, Vidiano - Crete, Dafnes, HeraclionAttractive light pink color with onion skin tones. Characteristic aromas of dried jasmine, red fruits and star anise. At the same time, the strong presence of fresh stone cherry keeps the nose lively, which is also achieved by the excellent acidity in the mouth.
25.00 €
Louloudis winery - Dithiramvos 750 ml
Liatiko - Crete, Dafnes, HeraklionA wine with aromas of fresh red fruits and flowers, medium body with balanced acidity.
40.00 €
Kyr. Yiannis estate - L' Espirit Du Lac 750 ml
Xinomavro - Amyntaio, GreeceIts color is light salmon with some orange highlights. Its aroma is dominated by floral elements such as rose but also red fruits reminiscent of strawberry and cherry and is completed by subtle hints of cinnamon. In the mouth it is provocative and expressive with crisp fresh red fruit, thirst-quenching acidity, medium body and a fruity aftertaste.
Rose glass 150 ml
6.00 €
Silva Daskalaki winery - Psithiros glass
Kotsifali - Crete, Siva, HeraclionClear rose color with aromas of red fruits, freshness and liveliness in the mouth, light structure with a persistent aftertaste.
6.50 €
Fragospito winery - An glass
Semi-dry, Cabernet sauvignon - Crete, Vorias, HeraclionRose color with pomegranate highlights. With aromas of fresh fruits & flowers. Rich fruity aftertaste.
6.50 €
Douloufakis winery - Dafnios ποτήρι
Liatiko, Vidiano - Crete, Dafnes, HeraclionAttractive light pink color with onion skin tones. Characteristic aromas of dried jasmine, red fruits and star anise. At the same time, the strong presence of fresh stone cherry keeps the nose lively, which is also achieved by the excellent acidity in the mouth.
Sparkling
Lively bubbles, freshness and a festive mood. Our sparkling wines are ideal to accompany appetizers, seafood or to add sparkle to any moment. From delicate and fruity to more complex, they offer freshness and elegance in every sip.
20.00 €
Prosecco Godibille DOC 750 ml
Glera - ItalyBright pale lemon color, delicate floral aromas of acacia and fruity characteristics such as green apple, pear and melon. On the palate it is soft, almost dry with elegant aromatic intensity and distinct acidity.
38.00 €
Douloufakis winery - Vidiano 750 ml
Vidiano - Crete, Dafnes, HeraklionIts color is medium lemon, with some soft golden highlights and fine, persistent bubbles. Its aroma is complex, with ripe fruity elements reminiscent of apricot and peach jams, dried flowers, honey and hints of minerals on a background of biscuit and pastry. In the mouth it is dry and rich, with moderate acidity but enough freshness, with all the aromas that we detect on the nose 'coming out' on the taste and leaving an endless oily aftertaste.
Dessert wines
Sweet balance and aromatic intensity to end the meal with elegance. Our dessert wines are ideal companions to sweet dishes, cheeses or on their own, offering a rich flavor and a pleasant aftertaste.
42.00 €
Silva Daskalaki winery - Emilia 500 ml
Liatiko - Crete, Siva, HeraklionAmber color with orange highlights. Notes of caramel, dark chocolate, roasted nuts as well as notes of coffee. Sweet taste with acidity, concentrated flavor and long aftertaste.
Taxes are included (tips are not included).
Cocktails
Cool, aromatic and full of imagination, our cocktails are made to accompany every moment and dish.
Cocktails
8.00 €
Mediterranean
Gin, mastic liqueur, ginger & cucumber syrup, lemon juice.10.00 €
Strawberry fields
Vodka, strawberry puree, lemon juice, mango syrup, ginger, grapefruit soda.10.00 €
Tropical hook
Dark rum, passion fruit puree, lemon juice, mango and passion fruit syrup, grapefruit soda.6.00 €
Sangria
Gin,martini bianco, white wine, soda water, passionfruit syrup & mango, ginger syrup.Alcohol-free
5.00 €
Strawberry mocktail
Strawberry puree, mango and passion fruit syrup, lemon juice, grapefruit soda5.00 €
Exotic mocktail
Passion fruit puree, passion fruit and ginger syrup, lemon juice, grapefruit soda.Hard alcohol
Μπουκάλι
Ποτήρι
Beers
Authentic Greek beers with character and style. The beers of the Athenian Brewery offer options for every taste and every moment. Ideal to accompany our dishes or to enjoy them on their own.
Draft beers
Bottled beers
Alcohol-free
Distillates
Authentic flavors from every corner of Greece. Tsipouro, raki and ouzo, made with traditional methods and local aromas. Ideal to accompany appetizers or to enjoy the moment with character and intensity.
Raki
3.00 €
Raki 100 ml
Giorgos Paraskakis, multi-varietal - Crete, Dafnes, Heraklion (product of two-day distillation by distillers).
5.00 €
Raki 200 ml
Giorgos Paraskakis, multi-varietal - Crete, Dafnes, Heraklion (product of two-day distillation by distillers).
22.00 €
Athivoli Raki 40% 200 ml
Tsikoudia, a distillate from Vidiano, Vilana, Kotsifali, Liatiko grapes. Producer Zografakis The Vidiano, Vilana, Kotsifali and Liatiko varieties are highlighted through fermentation at controlled temperatures and distillation in a still, creating a balanced tsikoudia, with floral and fruity notes. Rich, refreshing and with a peppery aftertaste.Ouzo
9.50 €
Ouzo - Kazanisto 200 ml
Stoupakis Kazanisto is produced by 100% drop-by-drop distillation in traditional bronze cauldrons in the most ideal way, continuing the delicious tradition of Chios and offering uniqueness in every drop. It emerges with a unique, slightly sweet flavor and notes of anise.
18.00 €
Ouzo - retro Giannatsi - 200 ml aged 45% Vol
Using excellent quality raw materials from the land of Lesbos, the 45% vol ouzo is a balanced distillate aged for 6 months in tanks, flavored with herbs. It is available in a retro paper packaging made from old newspaper copies tied with string, inspired by the memories of emigration, which smells of carefree summer moments.Ouzo glass
3.50 €
Ouzo glass Kazanisto
Stoupakis Kazanisto is produced by 100% drop-by-drop distillation in traditional bronze cauldrons in the most ideal way, continuing the delicious tradition of Chios and offering uniqueness in every drop. It emerges with a unique, slightly sweet flavor and notes of anise.
4.00 €
Ouzo glass - retro Giannatsi
Using excellent quality raw materials from the land of Lesbos, the 45% vol ouzo is a balanced distillate aged for 6 months in tanks, flavored with herbs. It is available in a retro paper packaging made from old newspaper copies tied with string, inspired by the memories of emigration, which smells of carefree summer moments.Tsipouro
11.00 €
Tsipouro - Tsilili - without anise 200 ml
It is a distillate of experience and knowledge that brings nostalgic scents and forgotten flavors from the past to our glass. It is produced from aromatic grape varieties grown in Thessaly. Crystal clear in appearance, with intense fruity aromas of citrus fruits such as bergamot and lemon, white peach, floral notes of rose and botanical hints of mint. In the mouth it is soft and aromatic, with soft alcohol and a long mint finish.
14.00 €
Tsipouro - Agioneri - 40% aged without anise 200 ml
Agioneri is a small-production tsipouro distilled in the Meteora wine region. Its aging in oak barrels has given it complexity and depth with interesting aromas of spicy spices and dried fruits. A velvety and elegant aged tsipouro with a fruity character.Tsipouro glass
3.50 €
Tsipouro glass - Tsilili without anise
It is a distillate of experience and knowledge that brings nostalgic scents and forgotten flavors from the past to our glass. It is produced from aromatic grape varieties grown in Thessaly. Crystal clear in appearance, with intense fruity aromas of citrus fruits such as bergamot and lemon, white peach, floral notes of rose and botanical hints of mint. In the mouth it is soft and aromatic, with soft alcohol and a long mint finish.
4.00 €
Tsipouro glass - Agioneri 40% aged without anise
Agioneri is a small-production tsipouro distilled in the Meteora wine region. Its aging in oak barrels has given it complexity and depth with interesting aromas of spicy spices and dried fruits. A velvety and elegant aged tsipouro with a fruity character.Retsina
The most emblematic Greek retsina, with a distinctive resin aroma and fruity character. Cool, pleasant and authentic, it ideally accompanies appetizers, fish dishes and traditional flavors. A glass of Malamatina is always an occasion for company and celebration.
Soft drinks
Refreshing choices for every moment. Classic flavors, fruity notes and Greek labels that ideally accompany food or offer a pleasant break during the day.
Carbonated
With carbonate
Water
Zaros mineral water, from the springs of Crete, offers purity and balance, while Doumbia carbonated water, with its natural intensity and freshness, revitalizes every meal. Two Greek choices with character and quality.
Normal
Carbonated
Hot drinks
Authentic, slow-roasted and full of aroma. Our Greek coffee is served the way it should be — with passion, cream and time to enjoy. A little ritual that brings together taste and tradition.
1.50 €
Greek coffee single
2.50 €
Greek coffee double
Taxes are included (tips are not included).
- Our bread
- Bread with carob and sourdough
- Green Salad
- Black Angus Carpaccio
- Fried burrata
- Beef liver fricassee
- Syglino with artichoke puree and fried egg
- Handmade vegetable pies
- Pastourama pies
- Xinochontros with apaki and gruyere cream
- Beef cheeks with eggplant puree
- Handmade Ravioli with minced lamb
- Kebab
- Pork Knuckle with Sweet Potato Mash
- Beef Giouvetsi
- Basque cheesecake
- Kunefe
- Profiteroles
Our bread
Bread with carob and sourdough
Green Salad
Mixed green salad, dried figs, pomegranate, apple, caramelized walnut, citrus dressing and grilled Greek Manouri cheese.
Black Angus Carpaccio
Thin slices of Black Angus fillet, served with fresh rocket, Cretan kefalotyri flakes, fried capers and aromatic truffle mayonnaise. Accompanied by lemon puree for a refreshing contrast and balance of flavors
Fried burrata
Fried burrata with tomato sauce, basil pesto and pine nuts
Beef liver fricassee
Tender beef liver cooked fricassee with aromatic herbs, completed with a velvety lemon-egg cream that provides a balance between earthy deliciousness and refreshing acidity.
Syglino with artichoke puree and fried egg
Smoked Cretan syglino is served on a velvety artichoke puree, with a fried egg that breaks and embraces the flavors. A dish with deep deliciousness, balance and Mediterranean character.
Handmade vegetable pies
Pastourama pies
Small, crispy pitas filled with pastourma—a strongly aromatic beef sausage, traditionally covered with tsimeni (a spice mixture) combined with traditional gruyere cheese.
Xinochontros with apaki and gruyere cream
Beef cheeks with eggplant puree
Handmade Ravioli with minced lamb
Kebab
Pork Knuckle with Sweet Potato Mash
The pork knuckle, marinated with aromatic herbs and orange, is slowly roasted in a wood-fired oven for 5 hours. It is accompanied by sweet potato puree and sage.
Beef Giouvetsi
Beef Giouvetsi, slow-cooked in clay pots within the wood-fired oven, enriched with the warmth of cinnamon and the brightness of orange. Served at the table in its pot, accompanied by traditional grated cheese to sprinkle generously over each plate, a true celebration of Greek comfort and authenticity.
Basque cheesecake
With Selliano cheese
Kunefe
A traditional dessert with a recipe from Istanbul (Turkey), we made it with some local mizithra and some mozzarella, with fresh milk ice cream with pistachio flavor. We add syrup in front of you. It takes 15 to 20 minutes to be delivered to your table.
Profiteroles
- At the minute
- Aioli
- Paccheri
- Sous Vide
- Artichoke
- Wild boar ragout with paccheri
- Carob flour
- Anthotyros
- Apaki
- Basque Cheese-Cake
- Vlita
- Galomizithra
- Giouvetsi
- Gulbasi
- Sweet potato
- Graviera
- Black Angus Carpaccio
- Kebab
- Kunefe
- Pastry cream
- Cream cheese
- Beef short ribs
- Beef cheeks
- Burrata
- Dakos
- Xinochontros
- Xynomyzithra
- Our Wood-Fired Oven
- Beets
- Parmesan
- Pastourma
- Politiko Sujuk
- Yeast
- Profiteroles
- Ravioli
- Radishes
- Savoyard
- Saganaki
- Gravy sauce
- Selliano cheese
- Strapatsada
- Synclinic
- Beef liver fricassee
- Tiramisu
- Smoked greens
- Tyrozouli
- Split peas
- Pork stew
- Pork knuckle
At the minute
“À la minute” is a French culinary term that means “of the moment” or “to order”.🍳 What does it mean in the kitchen? It is used to describe techniques or dishes that are prepared exactly at the moment they are requested, not in advance. The goal is to serve the food fresh, hot and in its best possible condition. It often refers to dishes that cannot wait, such as sauces, meat fillets, fish or vegetables.
Aioli
Aioli is a classic Mediterranean sauce, originating mainly from Provence, France and Catalonia, Spain. Its name comes from the words "al" (garlic) and "oli" (oil), which are its main ingredients [1].
Paccheri
Paccheri are large, tubular pasta from the Campania region of Italy, named after the Neapolitan word for "slap" because of the sound it makes when mixed with sauce. This versatile pasta is known for its porous texture that holds up well to thick sauces and is excellent for baked dishes, soups or pasta salads.
Sous Vide
Sous Vide (pronounced "sue-veed", French for "under vacuum") is a cooking method where food is vacuum-sealed in a bag and cooked in a water bath at a precisely controlled temperature for a longer period of time than usual. This technique, long used by professional chefs, ensures that the food will cook perfectly, evenly and retain its moisture and flavor.
Artichoke
The artichoke (Artichoke) is a perennial vegetable, native to the Mediterranean, cultivated for its fleshy flower, which is used in cooking. Rich in nutrients, fiber and vitamins, the artichoke contributes to intestinal health thanks to the inulin it contains. Due to its therapeutic properties, it is also used in pharmaceutical and traditional medicine.
Wild boar ragout with paccheri
Wild boar ragout with paccheri (or panceri, Italian name paccheri) is a classic, rich dish of Italian cuisine. The meat is slowly cooked in a tomato sauce with wine and aromatics, until it is completely tender and falls apart.
Carob flour
Carob flour is a traditional, nutritious flour produced from the fruits of the carob tree (Ceratonia siliqua), a tree that thrives mainly in Crete and other Mediterranean regions.🌳 What is carob?
Carob is the fruit of the carob tree, also known as "poor man's bread" in earlier times.
It has natural sweetness and was used as a substitute for sugar or cocoa.
Today it is considered a superfood due to its high nutritional value.
Carob is the fruit of the carob tree, also known as "poor man's bread" in earlier times.
It has natural sweetness and was used as a substitute for sugar or cocoa.
Today it is considered a superfood due to its high nutritional value.
Anthotyros
The Anthotyros is a traditional Greek cheese made from whey, with the addition of goat, sheep or cow's milk. It comes in two forms: fresh, soft, with a mild taste and low salt content, and dry, matured, harder, with a more intense, salty and buttery taste. Fresh anthotyros is eaten with honey or jam, while the dry one is suitable for salads, pasta or grated on food, replacing parmesan.
Apaki
Cretan apaki is a traditional Cretan smoked pork delicacy made from lean pork that is marinated in vinegar and herbs like thyme, oregano, and sage, then smoked using aromatic wood and herbs. It has a deep, fragrant flavor and is a versatile ingredient, enjoyed plain as a meze with raki or cooked in dishes like stir-fries, omelets, or with pulse dishes.
Basque Cheese-Cake
Basque cheesecake (or "Basque burnt cheesecake") is a famous dessert from the Basque Country, with a characteristic burnt surface and a velvety, creamy texture inside. It does not have a biscuit base and is baked at a high temperature to obtain its caramelized crust.
Vlita
Vlita is the Greek name for a variety of amaranth plant, specifically Amaranthus viridis. It’s part of the Amaranthaceae family and is often referred to in English as green amaranth or slender amaranth. Vlita is classified as "horta", a term Greeks use for edible greens. It’s typically: Boiled or steamed, then dressed with olive oil and lemon
Served as a main dish or side, often with feta or grilled fish
Used in pies, omelets, or even salads when young and tender
Its flavor is mild and slightly sweet, much gentler than bitter greens like dandelion. That makes it a favorite for those who want a softer taste without sacrificing nutrition.
Served as a main dish or side, often with feta or grilled fish
Used in pies, omelets, or even salads when young and tender
Its flavor is mild and slightly sweet, much gentler than bitter greens like dandelion. That makes it a favorite for those who want a softer taste without sacrificing nutrition.
Galomizithra
Galomizithra is a soft, fresh, and creamy Cretan cheese traditionally made in homes from goat or sheep milk that curdles naturally, giving it a mild, delicate flavor with a hint of acidity or sweetness. It has a yogurt-like texture and is a versatile "passepartout" cheese used raw with bread and olive oil, in Cretan dakos salad, various pies, and other dishes.
Giouvetsi
Giouvetsi, yiouvetsi, or youvetsi is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites, and tomato sauce. Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.
Gulbasi
Güllbaşı is a festive and hearty dish, with roots in the cuisine of Smyrna and Asia Minor. Its name comes from the Turkish word "güveç" (earthenware pot), but the Greek version has evolved with a special character. Güllbaşı with lamb and beef is a traditional, rich oven dish, combining different types of meat with vegetables and cheeses, slowly cooked to bring out their aromas and flavors.
Sweet potato
Sweet potatoes are a delicious and nutritious root vegetable, popular for their sweet profile and vibrant orange color, due to carotenoids. They originate from South America and are now a staple in cuisines worldwide.
Graviera
Graviera is a popular Greek hard, yellow table cheese, similar to Swiss Gruyère, that is produced in various regions of Greece and is Greece's second most popular cheese after feta. It is known for its rich, sweet, buttery, and nutty flavor, and is made from sheep's milk, goat's milk, or a combination of both. Common uses include eating it as is, in pies, on toasts, or fried as saganaki.
Black Angus Carpaccio
Black Angus carpaccio is a sophisticated dish consisting of very thin, raw slices of premium beef from the Black Angus cattle breed.
Kebab
Kebab is a popular dish originating from the Middle East, which usually consists of pieces of seasoned meat (or a mixture of minced meat) that are grilled, often skewered. In Greece, the term often refers to the politiko kebab, which is made from minced meat (beef, lamb, or a mixture) and grilled, usually in an oven or on a grill, and is often served with pita bread, yogurt, and sauce.
Kunefe
Künefe is a traditional, warm, and decadent Middle Eastern and Turkish dessert made from shredded phyllo dough (kataifi) filled with a sweet, stringy cheese and drenched in a fragrant sugar syrup. Served hot, it has a crispy, buttery exterior and a gooey, melted cheese interior, often topped with ground pistachios.
Pastry cream
Crème patisserie is a velvety, French vanilla cream that is widely used in pastry making for filling eclairs, tarts, millefeuilles and other desserts.
Cream cheese
Manouri is a traditional Greek soft whey cheese, recognized as a Protected Designation of Origin (PDO) product. It is produced mainly in Thessaly and Macedonia from sheep or goat whey, to which fresh milk and/or cream is added, giving it its characteristic rich, creamy texture.
Beef short ribs
Beef short ribs are a cut of beef from the side of the rib, known for their rich, fatty texture and intense flavor. They can be cooked in a variety of ways, such as braised, grilled, stewed, or smoked, and the slow cooking process makes them extremely tender and fall off the bone.
Beef cheeks
Beef cheeks are a particularly tender and flavorful cut of meat from the face of the calf, ideal for slow cooking that melts in your mouth.
Burrata
Burrata is a fresh, Italian cheese from the Apulia region, famous for its rich, creamy flavor and soft, moist interior. It is essentially a "pouch" of mozzarella stuffed with stracciatella (mozzarella pieces mixed with cream). Burrata is made from cow's or buffalo milk, rennet, and cream. While its external appearance resembles fresh mozzarella, its texture and flavor are completely different.
Dakos
Dakos is one of the most characteristic Cretan snacks, also known as "koukouvagia" in some areas of Crete.🥗 What is dakos?
It is a barley or wheat rusk (usually double-baked), which is slightly softened with a little water or tomato.
It is a barley or wheat rusk (usually double-baked), which is slightly softened with a little water or tomato.
Xinochontros
Xinochondros is a traditional Cretan food, a type of soured trahana, made from fermented sheep's or goat's milk and coarsely ground wheat. After being cooked until thick, it is spread into small pieces and dried in the sun for long-term storage, a process that gives it a distinctive spicy flavor and rich texture. It is a versatile ingredient, commonly used in soups, stews and other dishes, providing both protein and unrefined carbohydrates.
Xynomyzithra
Xynomizithra or xynomizithra is a Greek cheese made from whey with the addition of milk; it is a sour variant of mizithra and is made from sheep's and/or goat's milk. The proportion of whole milk is about 15%. It is produced mainly in Crete, but also in other regions of Greece.
Our Wood-Fired Oven
Our oven is more than just a tool — it’s a piece of history. Built 40 years ago, it was custom-built as a faithful replica of the ovens used during the ancient Minoan civilization. Its design is truly unique in Greece, not only for its age and construction, but also for its rare two-story structure.
On the ground floor, wood is burned to create strong, direct heat. This makes it ideal for cooking dishes such as lamb or goat, which need an open fire to achieve their rich, traditional flavor.
The upper deck is connected by a small opening that allows heat and smoke to gently rise. This makes it ideal for slow-cooking beef, smoking ingredients, or even dehydrating foods, giving them the deep, layered flavors that only this type of oven can provide.
On the ground floor, wood is burned to create strong, direct heat. This makes it ideal for cooking dishes such as lamb or goat, which need an open fire to achieve their rich, traditional flavor.
The upper deck is connected by a small opening that allows heat and smoke to gently rise. This makes it ideal for slow-cooking beef, smoking ingredients, or even dehydrating foods, giving them the deep, layered flavors that only this type of oven can provide.
Beets
Beets are root vegetables, rich in nutrients, such as vitamins, minerals and fiber. They are distinguished by their bright red, golden or white color and their slightly sweet and earthy flavor.
Parmesan
Parmesan (Parmigiano Reggiano) is one of the most famous and exquisite Italian cheeses, with a centuries-old history and a special taste identity.🧀 What is Parmesan?
It is a hard cheese made from cow's milk, with a long maturation period (at least 12 months, often 24–36).
It has a grainy texture, rich aroma and a characteristic salty-spicy taste. The name Parmigiano Reggiano is a PDO (Protected Designation of Origin) and concerns specific regions of Italy (Parma, Reggio Emilia, Modena, Bologna, Mantua).
It is a hard cheese made from cow's milk, with a long maturation period (at least 12 months, often 24–36).
It has a grainy texture, rich aroma and a characteristic salty-spicy taste. The name Parmigiano Reggiano is a PDO (Protected Designation of Origin) and concerns specific regions of Italy (Parma, Reggio Emilia, Modena, Bologna, Mantua).
Pastourma
Pastourma is an air-dried, spiced, cured beef, a traditional delicacy popular in the Eastern Mediterranean and Balkan regions, particularly in Armenian, Greek, and Cypriot cuisines. The beef is salted, pressed, and covered in a thick, aromatic paste made primarily from fenugreek (chemen), garlic, and various spices like cumin and paprika, before being air-dried for weeks to months to achieve its distinctive flavor and texture. It is versatile, eaten as a savory appetizer with ouzo or rakı, or cooked with eggs, in sandwiches, or as an ingredient in dishes like pastourmadopita (a pie).
Politiko Sujuk
Sujuk, also known as Soutzouki Politiko in Greek, is a spicy, dry sausage traditionally made from ground meat (often beef or buffalo), mixed with garlic, cumin, salt, and red pepper. It’s popular across the Balkans, Middle East, and Central Asia, with regional variations in preparation and taste. The “Politiko” part refers to Constantinople (modern-day Istanbul)—so “Soutzouki Politiko” means “sausage in the style of Constantinople.” It’s a nod to the culinary traditions of Greek populations from that region.
Yeast
Sourdough is the natural leavening agent used in bread dough and other baked goods, made from flour and water that have been fermented with natural microorganisms.🌱 What is sourdough? It is a mixture of flour and water that has undergone natural fermentation. Fermentation is done thanks to wild yeasts and lactobacilli that are present in the air and in the flour.
It acts as a natural leavening agent: it makes the bread rise and acquire a special flavor and aroma.
It acts as a natural leavening agent: it makes the bread rise and acquire a special flavor and aroma.
Profiteroles
Profiteroles are a classic, irresistible French dessert consisting of fluffy choux pastry filled with velvety pastry cream or whipped cream, which are covered in a rich, warm chocolate sauce.
Ravioli
Ravioli is a popular type of Italian stuffed pasta, consisting of two sheets of fresh dough with a filling of cheese, meat, vegetables or other ingredients in between. They are usually served with various sauces, such as marinara, pesto or sage butter.
Radishes
Radishes are green herbaceous and edible plants, known to man almost since the existence of life on the planet. There are records in a papyrus of 4000 BC by the botanist Ebers, and later by Greek physician-botanists such as Dioscorides, Pliny and Galen.
Green chicory, with the scientific name Cichorium Intibus, Taraxacum afficinalis, has many different names throughout the country and you will surely have heard them called dandelion, dandelion or picroradika.
Green chicory, with the scientific name Cichorium Intibus, Taraxacum afficinalis, has many different names throughout the country and you will surely have heard them called dandelion, dandelion or picroradika.
Savoyard
Savoyards are a type of Italian cookie with an oblong shape with a fluffy texture, a slightly sweet taste and a sugar coating. They are widely used in confectionery as a base for various sweets instead of sponge cake.
They are made mainly from egg meringue, flour and sugar and baked in the oven.
They are made mainly from egg meringue, flour and sugar and baked in the oven.
Saganaki
Saganaki is a traditional Greek appetizer, usually based on fried cheese, served hot and crispy. What is saganaki?
Saganaki refers to both the dish and the vessel in which it is prepared. The word comes from the Turkish sahan, which means a small frying pan with two handles.
The most famous saganaki is cheese saganaki, where pieces of hard cheese (such as gruyere, kefalotyri, feta, formaela or halloumi) are fried until they acquire a crispy golden crust and a soft, melted texture on the inside.
It is often served with fresh lemon and is an ideal accompaniment to ouzo or other alcoholic beverages as an appetizer.
Saganaki refers to both the dish and the vessel in which it is prepared. The word comes from the Turkish sahan, which means a small frying pan with two handles.
The most famous saganaki is cheese saganaki, where pieces of hard cheese (such as gruyere, kefalotyri, feta, formaela or halloumi) are fried until they acquire a crispy golden crust and a soft, melted texture on the inside.
It is often served with fresh lemon and is an ideal accompaniment to ouzo or other alcoholic beverages as an appetizer.
Gravy sauce
Gravy is a classic, thick roast sauce, traditionally made from the caramelized juices and fats left in the pan after roasting meat. It is an ideal accompaniment to roast meats, turkey, mashed potatoes or rice.
Selliano cheese
Selliano cheese is a special, soft white brine cheese produced from goat and sheep milk, mainly in Crete. Due to its soft character and flavor, it can be used in salads, as a table cheese or in various recipes, similar to feta.
Strapatsada
Strapatsada is a traditional Greek dish based on eggs and tomatoes, reminiscent of an omelette but with a juicier and richer texture. Strapatsada (or kagianas in some regions) is a summer dish made mainly with eggs and tomatoes with Feta or other white cheese.
The name comes from the Italian word strapazzare, which means "to beat" or "to stir vigorously"
The name comes from the Italian word strapazzare, which means "to beat" or "to stir vigorously"
Synclinic
Syglino is a traditional Greek pork sausage, especially known in Mani and Laconia, preserved in its fat and flavored with herbs and spices. It is cured pork that has been salted, smoked and boiled.
The name comes from the words "syn" & "glina", meaning pork fat. It is an emblematic product of Mani, but is also prepared in other regions such as Crete and the Cyclades.
The name comes from the words "syn" & "glina", meaning pork fat. It is an emblematic product of Mani, but is also prepared in other regions such as Crete and the Cyclades.
Beef liver fricassee
Beef liver fricassee is a traditional Greek dish that combines rich, nutritious beef liver with seasonal greens and egg and lemon sauce.
Tiramisu
Tiramisu is a classic Italian dessert with savoiardi dipped in coffee and rich cream cheese.
Smoked greens
Grilled greens are a traditional Greek dish, particularly popular in Epirus, Thessaly and Crete, where wild greens are a staple of the diet.🥬 What are grilled greens? These are wild or cultivated greens (e.g. chicory, chard, spathe, zochos, nettles, blita) that are sautéed in olive oil.
Onion, garlic and sometimes tomato or lemon are often added for extra flavor. The result is a simple dish but full of flavor and nutrients.
Onion, garlic and sometimes tomato or lemon are often added for extra flavor. The result is a simple dish but full of flavor and nutrients.
Tyrozouli
Tyrozouli is a Greek cheese produced in the mountains of western Crete. It is made from sheep’s or goat’s milk which is curdled with fig sap. The cheese is typically consumed fresh, when its texture is very soft, but it can also be matured in olive oil, when its texture becomes hard.
Split peas
Fava beans are a traditional Greek dish made mainly from the legume lathouri and served as a velvety porridge, often with onion, oil and lemon. Fava beans are both the name of the legume and the final dish. The legume is boiled until it softens and becomes a porridge. It is then mashed and served with: Raw or caramelized onion and Olive oil
Pork stew
Pork steak is a delicious cut of meat from the upper part of the pig's back, near the pancetta. It is characterized by its bone and thickness, which require a specific cooking method to remain juicy and tender.
Pork knuckle
Pork knuckle is a popular, traditional dish renowned for its tender meat and, often, crispy skin. It can be cooked in a variety of ways, such as in the oven, in a casserole dish or in a pressure cooker, and is usually accompanied by potatoes, mashed potatoes or other vegetables.
Wine Pairing
Why do we taste our wine?
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Wine terminologies
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