in sweet red pepper from Florina and aged graviera from Naxos

and Olivier salad

(Greek homemade sausage and peppers) with spetza cream

in crust and Graviera cheese with truffle

with Petroto cheese from Serres and dill

(flatbread pie from Kimolos)

with Talagani cheese from Messinia, coarsely chopped arugula and raisins

and Pastitsada sauce 

with smoked herring sauce

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

with Loutza from Mykonos and creamy Fasolada (Greek white bean soup)

(veal meat stew in tomato sauce with eggplant puree)