Today's menu
View our dishes for today! Our list is updated depending on the available seasonal ingredients, but it is always based on our organic cultivations, on small artisan producers that we know personally and small organic farms. Located on the borders of three regions, we prepare with love dishes that combine the gastronomic traditions of Macedonia and Thessaly.
Please do not hesitate to inform us on any food allergies you may have.
Wednesday, April 15th
STARTERS
"Tsigerosarmas" - Traditional lamb liver parcel with herbs and rice, served with sheep's milk yogurt from Livadi
12.50
Traditional "Magiritsa" soup with fresh local mushrooms, fresh forest greens and aromatic herbs
9.80
Homemade "Kokoretsi", slow-cooked in a clay pot – served with sheep's milk yogurt from Livadi
16.50
Goat cheese "Batziοs" from Kozani with black truffle saganaki-style, and oak honeycomb from our own beehives
12.50
Handmade tzatziki made with cloth-strained yogurt from Kozani, served in a crispy herb-infused pastry nest
9.00
Refreshing beetroot salad with yogurt, "Kyanó" blue goat cheese from Halkidiki, spicy estate walnuts, homemade green apple pickles and a light tzatziki chantilly
12.50
Mix of grilled local fresh mushrooms with organic [bio] extra virgin olive oil and Kalamata balsamic
12.80
"Galotyri" cheese from Elassona in a homemade cornflour & seed tart, with ecological Pieria kiwis, black currants, estate oak honey, fresh leaves and nuts
9.80
Homemade sourdough bread (per person)
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 roasted broccoli, quail eggs, cherry tomatoes, spring onion, fennel, home-pickled radish, strained yogurt, almonds and hazelnuts
11.00 / 13.00
Warm roasted eggplant salad with white balsamic, garlic oil, fresh strawberries and parsley-pistachio pesto
9.50 / 11.80
Boiled wild greens from Pieria with steamed spring zucchini, nuts, "Xinotyri" local sour cheese and lemon dressing
11.80
MAIN COURSES
Pot roast organic beef with a season vegetable purée
226.00
Traditional lamb roll slow-cooked and stuffed with Olympus' monastery graviera cheese, served with lemon-roasted potatoes
26.00
Oven-baked organic chickpeas from Thessaly à la minute with lemon and fresh spinach
14.20
Oven-baked traditional "Hylopites" pasta à la minute with fresh brocoli, kasseri cheese and a creamy crust
15.00
Grilled black pork medallions ecologically raised on Olympus, served with a potato terrine and a light mountain tea & mustard seed sauce
23.00
Grilled organic beef patties with traditional "Katsamáki" polenta and a light cream of local cheeses
[100% organic beef from Kallithea Olympus – ground fresh in our kitchen]
17.80
DESSERTS
Refreshing extra virgin olive-oil from Serres mousse with lemon, lime zest, olive-oil-and-Aegina-pistachio biscuit & olive spoon sweet from Makri
7.00
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
Semolina halvá with black Corinth raisins, orange, dark chocolate and nuts
6.50
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
Strained yogurt with our oak honey or estate-made rose petal preserve
5.20
Homemade spoon sweets
Rose petal | Sour cherry | Blackberry | Quince | Walnut | Apricot
2.90
For Reservations & Enquiries
Call us +30 2351 7 700 21
info@ktimabellou.gr or
