Traditional Cycladic cuisine, honest flavours. Est. 1987, Santorini.
Μεζέδες
Small plates to share — the heart of Greek hospitality
PDO yellow split peas from Santorini volcanic soil, slow-cooked to a velvety purée. Drizzled with aged balsamic and capers.
House-made fish roe dip with lemon, olive oil, and fresh dill. Served with warm pita.
Strained Greek yoghurt, cucumber, garlic, fresh mint and a generous pour of our estate olive oil.
Pan-fried Kefalotiri cheese, flambéed with ouzo, finished with honey and thyme.
Smoky roasted aubergine dip with walnuts, garlic and flat-leaf parsley.
Barley rusks soaked in tomato, crumbled mizithra cheese, Kalamata olives, capers, oregano.
Κυρίως Πιάτα
Slow-cooked and wood-fired, the way our grandmother intended
7-hour wood-fire roasted leg of lamb with lemon potatoes, rosemary and a red wine reduction. Serves 1–2.
Layers of aubergine, spiced minced beef and béchamel, baked golden. A timeless classic.
Baked pasta with seasoned ground beef, cinnamon, nutmeg, and a thick béchamel crust.
Tomatoes and peppers stuffed with herbed rice, raisins, pine nuts and olive oil. Baked slowly.
Braised beef with pearl onions, cinnamon, cloves and red wine. Served with orzo or crusty bread.
Θαλασσινά
Sourced daily from the Aegean — simply prepared, nothing to hide
Charcoal-grilled whole sea bream, dressed with lemon, olive oil, and wild oregano.
Sun-dried then char-grilled octopus with fava cream, capers and red wine vinegar.
Lightly floured and fried baby squid, served with skordalia and a lemon wedge.
Prawns in a spiced tomato sauce with ouzo, fresh chili, and feta cheese. Served bubbling hot.
Γλυκά
Each dessert comes with a complimentary shot of Tsipouro
Warm semolina custard encased in crisp filo, drenched in orange-blossom syrup. Served with vanilla ice cream.
Golden honey fritters with Aegina pistachios, cinnamon, and a drizzle of Thyme honey.
Thick strained yoghurt, Santorini cherry preserves, walnuts, and raw thyme honey.
Ποτά
Local wines, spirits and non-alcoholic refreshments
Crisp, mineral, with citrus and volcanic notes. The definitive Santorini white.
Aged sun-dried Assyrtiko. Amber, rich, and complex — perfect with dessert.
Traditional anise spirit, served with ice and water on the side.
Sideritis (Shepherd's tea) — served hot with honey.
Nescafé, water, milk — shaken to a cold foam. A Greek institution.
Fresh oranges, pressed to order.