24-hour fermented bread served with kimchi butter

Galeni cheese from Crete, balsamic vinegar, fig salami from Kymi

with pistachio sauce and pickled radishes

salami from Lefkada, pickled apple, balsamic vinegar from Kalamata

with cherry tomatoes, petimezi (grape molasses) sauce

with grilled pineapple, Gorgonzola cheese and hoisin sauce