Menu will be created by our chef Triantafyllos Souliotis with your preferences and input.
See below a sample of what kind of degustation menu we could create for you:

Sample of a degustation menu

  • Amuse bouche

  • Purslane, Pan con tomate, Anari mouse, dry mint, sourdough tuile

  • Seafood dolma with avgolemono and caviar

  • Tartlet with torched Halloumi, loquat jam, Halloumi foam, herb gel

  • Mackerel baked in Banana leaf, vermouth, mussel and ‘kapari’sauce

  • Souvlaki, tzatziki foam, pitta crumble

  • Braised lamb belly, lamb fillet, puree of potato, jus, White asparagus with olive emulsion, sundried tomato puree, basil emulsion

  • Mespilo and carob syrup sorbet

  • Chocolate Delice, fermented strawberry gel, coffee ice cream.

  • Macaroons

Example of choices for a 3-course-menu for a corporate luncheon

  • Hummus and White Tarama with our homemade breads Anari Salad with green beans, grapes, pickled apricots, aged Anari cheese and peanut crumble


  • Mushroom Risotto, with wild mushrooms, parmesan and fresh herbs


  • Anari Ravioli, with fresh and aged anari cheese, pinenuts and confit cherry tomatoes


  • Potato salad with quail eggs, baby gem, pickled celery, beetroots and herbs


  • Seafood Dolma with Cyprus shrimps, octopus, mussels, caviar and fish avgolemono sauce

  • Chicken breast, with strozzapreti pasta, mushrooms and roasted yeast sauce, broccoli


  • Beef cheeks, kolokasi textures, carrots, stifado sauce


  • Trout with spanakorizo, roasted fennel, confit cherry tomatoes


  • Sea Bass, gnocchi, braised chickpeas with greens, red pepper sauce

  • Yogurt mouse, preserved watermelon and cherries


  • Rice pudding, with honey comb and pollen