2 pieces) accompanied by arugula, raisins and balsamic vinegar

(cabbage rolls stuffed with a blend of 3 types of meat and rice) and Corfiot Pastitsada's foam

with local Hilopites

with Formaela cheese from Arachova and fresh thyme

(pasta variety from Karpathos) cooked like Tsouchti (fried egg pasta recipe from Mani)

with Pecorino cheese from Amfilochia and Lountza from Andros