Appetizers

with spinach, leek, fresh onions, dill, feta mousse and crispy phyllo sheets baked with herbs

golden potatoes served with fried eggs and traditional stake cream

slow-cooked with sun-dried tomatoes, fresh onions and capers, in red wine and balsamic vinegar

beef meatballs wrapped in eggplant, stuffed with feta cheese and served with tomato sauce

with gouda, pecorino and graviera cheese

with roquefort, butter and garlic

with Mykonian sausage, cherry tomatoes, ouzo and Mykonian cheese with pepper