with tomato marmalade and a salad dressed with rose vinegar

with Petrotó cheese from Serres and dill

with thyme honey and black sesame

aubergine, tyrokafteri and beetroot spreads

with fried potatoes

and Russian salad

with graviera cheese and truffle oi

with yogurt sauce

with parmesan cream, mushrooms, and truffle oi

(mini pies made from greens), served with cheese from Mount Athos

pastourma-filled pastries with tomato chutne

with white wine and rosemary