Our Dishes
Our kitchen is mostly Greek , Mediterranean, with a small influence from near East. Different types of beans, fresh salads, fresh fishes from the Aegean sea, fresh meat, cheeses and local wines.
We use extra virgin olive oil in our fresh salads and when we fry we use oil from sunfower seeds. We colect fresh vegetables from our garden. In the evenings local musicians play old and «entehna» , rempetika and modern greek songs. Sometimes you will see greek people to dance and have fun.
SPECIAL YENTI:
This is the most popular dish, veal cooked in a ceramic pot, with aubergine, feta cheese, tomato and green sweet peper.
This is the most popular dish, veal cooked in a ceramic pot, with aubergine, feta cheese, tomato and green sweet peper.
CHICKEN:
with sweet and sour peppers and Basmati rise.
with sweet and sour peppers and Basmati rise.
TRADITIONAL GREEK MOUSAKA
BUFFALO MEATBALLS
WILD PIG FROM OLYMPUS MOUNTAIN:
Cooked slowly in a pot with forest fruits and mushrooms.
Cooked slowly in a pot with forest fruits and mushrooms.
TENTDER PORK PIECES:
Fried in the pan with white wine.
CHICKEN A LA CREAM WITH MUSHROOMS
SMOKED MACKEREL ON THE GRILL
FRESH BEANS IN CASSEROLE
ROCKET SALAD No7
With rocket, letuce, sundried tomatoe, radish, mint, parmesan cheese, olive oil and balsamic vinegar.
PASTOURMAS BOUREK
HOMEMADE DOLMADES:
Cabage leaves stuffed with mince meat and rice.
BUFFALO:
Buffalo from Kerkini lake cooked and redwine sauce. Served with Basmati rise or fried potatoes.
Buffalo from Kerkini lake cooked and redwine sauce. Served with Basmati rise or fried potatoes.
MYDOPILAFO:
Fresh mussels, cooked with rice Sepia with onions and wine, or with spinatch.
Fresh mussels, cooked with rice Sepia with onions and wine, or with spinatch.
GYALISTERES (SHELLS)
FRESH WHITE BREAMON THE GRILL
GREEK SALAD
OCTAPUS ON THE GRILL
ALIVIE:
Original Russian salad from Rima.
PLEUROTOUS MUSHROOMS ON THE GRILL
LAM TSIGARIASTO:
Tender lam , cooked in a casserol with herbs and local dry white wine, served with potatoes or rice.
PRAWNS SAGANAKI:
Large prawns cooked ala greque in a shell with spicy flavor.
AU GRATIN POTATOES:
Mixed with ham and bacon
SEPIA:
Cooked with onions and red wine sause.
COQ AU WIN:
Male chicken, named kokoras, served with homemade pasta named hilopites in a red tomatoes sauce.
Male chicken, named kokoras, served with homemade pasta named hilopites in a red tomatoes sauce.
KOTSI:
The end of leg of pork baked slowly in the oven, with potatoes or basmati rice.
The end of leg of pork baked slowly in the oven, with potatoes or basmati rice.
RABBIT SALMON IN A POT
HOMEMADE DOLMADES from MRS SOFIA:
Homemade Dolmades with rise and yogourt sauce.
Homemade Dolmades with rise and yogourt sauce.
SPETSOFAI:
Village sausages, with coloured peppers and a bit of gouda cheese.
SUMMERTIME SALAD:
Baby vegetables, red sweet peper, Λαχανικά baby, πιπεριά φλωρίνης, radish, walnuts and sisam with honey and vinegran balsamic.
Baby vegetables, red sweet peper, Λαχανικά baby, πιπεριά φλωρίνης, radish, walnuts and sisam with honey and vinegran balsamic.
BAKED EGGPLANT:
With Feta cheese, garlic, parasle, oil and lemon.
SMOKED PORK CHOP:
With fried potatoes and paprica sauce.
SPINACH SALAD:
With letuce, manouri cheese, avocado, nuts, oil and lemon sauce.
SANTORINI FAVA:
Split peas from Santorini Island.
FETA CHEESE:
With chili peppers and tomatoes and oregon.
MUSHROOMS AU GRATIN:
With different cheesess.
