Today's menu

Wednesday, June 10th 2026

STARTERS

Grilled goat cheese "Aerománouro" from Vlásti village, Western Macedonia, with a mountain berries' & strawberries' sauce and grilled green asparagus from Imathia
13.20
[limited production cheese, registered on the UNESCO's Greek Intangible Cultural Heritage]

Beetroot & greek-yogurt spread with blue cheese from Halkidiki "kyanó", spicy walnuts from our farm, homemade green apple pickles & a light tzatziki chantilly
12.50

Handmade tzatziki made with naturally cloth-strained yogurt from Kozani, crispy pastry-wreath, spicy apricot fillets &pickled cucumber from our garden
9.50

"Galotyri" cheese from Elassona in a homemade cornflour & seed tart, with fresh apricots, black currants, estate oak honey, fresh leaves and nuts
9.80

Mix of grilled local fresh mushrooms with extra virgin olive oil & valsamic vinegar of Kalamáta
12.80

Homemade traditional black pork sausage and small "trahanás" wheat croquettes with local graviéra cheese
[100% ecologically raised Olympus black pork leg & pancetta - the meat is always ground in our kitchen]
13.90

Homemade sourdough bread per person & local creamy cheese of Verdikoússia village
2.50

NORTHERN GREEK OLIVE OILS [100ml]

"Thållon" [Organic] – Chalkidiki Chondrolia variety, early harvest
7.00

"Kýklopas" – Alexandroupolis, Makri variety, early harvest
7.00

Agriston "Argilos" – Serres, Petroeliá & Lefkoeliá variety, early harvest
6.50

SALADS

Organic green salad with grilled broccoli [bio], cherry tomatoes, spring onion, fennel, home-pickled radish, almonds and hazelnuts
9.80 / 11.80

Warm roasted eggplant salad with white balsamic, garlic oil, fresh strawberries and parsley-pistachio pesto
10.00 / 12.00

Organic leaf salad with fresh cherries, grilled fresh asparagus, nuts & strained greek yogurt
10.00 / 12.00

Warm salad with boiled purple amaranth of Pieria, fresh zucchinis, grated tomatoes, manouri cheese from Kozani, Aegina pistachio & a lemon dressing
12.00

MAIN COURSES

Slow-braised steppic race beef with a smoked aubergine purée
24.50

Oven-baked organic chickpeas from Thessaly with lemon & spinach
14.20

Roasted aubergines a la minute, stuffed with minced ecologically-raised local-race beef, with crispy potatoes & a creamy crust
17.80

Roasted summer vegetables "Briám" and feta balls with herbs
14.50

Oven-baked traditional "Hylopítes" pasta á la minute with fresh organic zucchinis, spinach, aged kasséri cheese from Sohós and a creamy crust
15.00

Grilled ecologically raised Olympus' black pork steak medallions, served with a potato terrine and a light mountain tea & mustard seed sauce
23.00

Grilled beef patties with traditional "katsamáki" polenta with herbs & cheese and a light cream of local cheeses
[100% ecologically-raised beef from Agios Dionysios Monastery, Olympus - the meat is always ground in our kitchen]
18.50

DESSERTS

Extra virgin olive-oil mousse with lemon, lime zest, olive-oil-and-Aegina-pistachio biscuit & olive sweet preserve from Makri
7.00

Sweet buttery tart with homemade patisserie cream & fresh strawberries
8.00

Semolina halva with black Corinth raisins, orange, dark chocolate & nuts
6.50

Sheep-milk yogurt semifreddo with meringue biscuits, Aegina pistachios and organic estate quince
6.80

Greek-style walnut pudding with estate-grown walnuts and homemade pastry cream
7.80

Chocolate brownie with vanilla ice cream and milk chocolate sauce
8.00

"Armenovil" with caramelized almonds, crushed meringue biscuits and dark chocolate sauce
7.00

Homemade spoon sweets
Rose petal | Sour cherry | Blackberry | Quince | Walnut | Apricot
2.90