Cooked by the season, served by the sea.

Stone-baked loaf, cold-pressed olive oil from our Messinian growers, wild thyme salt

VG

Charcoal-roasted, tahini, pomegranate, toasted pine nuts, mint

VGGF

Yellow split pea purée, caramelised shallots, capers from the hillside, lemon oil

VGGF

Line-caught bream, bergamot, green almond, fennel pollen

GF✦ Signature

Twice-cooked tentacle, smoked paprika, crushed potato, oregano vinaigrette

GF

Crisp shredded pastry, aged sheep's feta, thyme honey, black sesame

V

Six varieties, barley rusk, xinomyzithra, wild purslane, aged vinegar

V

Chicory, blood orange, shaved fennel, pistachio, sumac

VGGF

Cucumber, tomato, red onion, Kalamata olives, a slab of barrel-aged feta

VGF

Skordalia, walnut crumb, dill oil, beet leaves

VG

Kritharaki slow-cooked in shellfish bisque, cherry tomato, basil, aged graviera

✦ Signature

Charcoal grilled, ladolemono, wild greens — priced per kilo, shown here per serving

GF

Pan-crisped fillets, saffron potatoes, caper leaf, sea fennel

GF

Red prawns, ouzo, tomato, barrel feta, toasted sourdough

Clay-pot braised, lemon potatoes, oregano jus — for two

GF✦ Signature

Dry-aged sirloin, rocket, aged graviera, smoked salt

GF

Egg pasta, slow-cooked rooster ragù, myzithra

Brined and grilled, mastiha glaze, charred spring onion, yoghurt

GF

Orzo baked with porcini, thyme, aged mizithra and truffle oil

V

Semolina custard, crisp filo, orange-blossom syrup, sheep's-milk ice cream

✦ Signature

Lemon curd, candied zest, Greek yoghurt sorbet

V

Bitter ganache, mastiha cream, salted cocoa nibs

VGF

Warm honey puffs, thyme honey, crushed walnuts, cinnamon

V

Volcanic, saline, citrus peel — by the glass

White peach, jasmine, silky finish — by the glass

Tomato leaf, cherry, firm tannin — by the glass

Wild strawberry, fresh and dry — by the glass

Mastiha liqueur, bitter orange, sparkling Moschofilero

✦ Signature

Three small-batch distillates, with or without anise