Campanelle Pasta with Dirfis forest and oyster Mushrooms, Kefalonia garlic butter, Mytilinis olive oil cheese and pickled rock samphire.

Buffalo milk Pappardelle pasta, blistered tomatoes with garlic and olive oil, crispy Evritanias “Akrokolion” Prosciutto, rocket pesto, local graviera cheese.

Buffalo milk Orzo with Kefalonia garlic butter, pan fried courgette, spinach and fennel seeds with an ouzo, lemon zest cream and Messolonghi Bottarga.

Char grilled Aubergine, fresh tomato, spinach and pepper ragu, green olive, parsley and crumbled feta with toasted pinenuts.

Char grilled Greek Iberico Pork, grilled homemade caramelised onion
and sage bread, confit garlic, baked onions with local “Tsemperis” cheese matured in a cave.

Grilled Rump of Buffalo brushed with rosemary oil, blackberry and apple
‘Dolce Garbo’ Venetian.

Locally sourced Ithacan Goat and potatoes slowly baked in the wood oven with red wine and garlic scented with myrtle berry leaves.

Beef Sofigado, local beef slowly braised in Metaxa, red wine and onions, dried myrtle berries, roasted crushed baby potatoes with tsoureki crumb, date molasses.

Grilled local Lamb and Pistachio Patties with preserved lemon yoghurt, garden fresh rocket salad, olive oil and sumac.

Free range Rooster, tomato, wine, garlic, caramelised onions, bay leaf and marjoram, cooked under the Tserepa clay lid served with crispy hand cut chips. (please order in advance)