The Menu
Modern Greek cuisine with ingredients from the Peloponnese.
Appetizers
Spicy Feta Dip
Spicy feta cream with pepper and chilli flakes.
Saganaki
Fried kefalograviera cheese — crispy outside, melted inside.
Eggplant Salad
Roasted eggplant with garlic, olive oil, lemon, and parsley.
Oyster Mushrooms
Grilled oyster mushrooms with garlic and rosemary.
Hand-Cut Fried Potatoes
Hand-cut potatoes fried in olive oil with oregano.
Salads
Greek Salad
Tomato, cucumber, pepper, onion, olives, and feta with oregano.
Boiled Greens
Seasonal wild greens with lemon and olive oil.
Grilled
Gourounopoula
Spit-roasted suckling pig with crispy caramelized skin. Served with hand-cut fried potatoes.
Pairs with: Agiorgitiko, Nemea
Seftalia
Traditional Cypriot grilled seftalia with parsley, onion, and spices.
Grilled Sausage
Country-style sausage grilled over charcoal.
Seafood & Pasta
Shrimp Pasta
Hand-cut pasta with shrimp, garlic, cherry tomatoes, and fresh herbs.
Pairs with: Moschofilero
Shrimp Pasta
Spaghetti with fresh shrimp, cherry tomatoes, garlic, and basil.
Main Courses
Red-Wine Braised Rooster
Rooster braised in red wine, served with hand-cut pasta and anthotyro cheese.
Pairs with: Aged Agiorgitiko
Wines
Nemea Wines
Selected labels from the vineyards of Nemea — Agiorgitiko, red and rosé, from small producers of the region.
White Wines
White wines from the Peloponnese and selected Greek regions.
Red & Rosé Wines
Red and rosé wines from across Greece.