Fava Feneou with homemade pickled caper leaves, wood fired herb
coated almonds and a caramelised lemon.

Locally sourced “Katsenos” Feta cheese in a polenta crust, with wild bittersweet strawberry tree honey and crisp fried sage leaves.

Braised Chickpeas with caramelised onion, cumin and honey,
roasted carrots, parsley and dill, strained Kefalonian yoghurt and sesame seed filo cracker.

Blitum Greens stir fried with garlic, wine vinegar and a taramasalata creamy cod roe.

Prespes Gigantes Beans – wood oven baked with tomato, orange, red Florina pepper, anchovy bread sticks and caramelised oranges.

Myrtia garden tomato ‘Savoro’, rosemary, garlic and Corinthian currants with house special marinated Anchovies.

“Destination Ithaca” Blue cheese, crisp green apple, baby spinach, lime and honey dressing and charred spring onion.

Black Pig truffle sausage, Kimis fig and mustard compote, grilled homemade wood oven baked fig and rosemary bread.

Lakonia natural springs Smoked salmon, smoked trout, fennel, cucumber and olive oil preserved Amalfi lemon salad with a fennel seed and fleur de sel crispbread.