Rabbit thigh stuffed with its liver, pine-nut and “staka” (Cretan creamy cheese),
covered in a crust of aromatic herbs and pistachios (from the island of Aegina).
Served with “fava” (split peas) with tomato sauce, sprinkled with oregano.
Salad in almond Florentine nest containing “stamnagkathi” (delicious Cretan greens),
spinach, cherry tomatoes, “apaki” (smoked pork meat), sundried fig
and thick-grated graviera cheese. Thyme honey dressing.
“Kali Orexi” (Bon Appetité)
Bread, rusk bites, breadsticks, creamy mousse made of feta, olives and sundried tomato.
The Lamb of Vorino
Lamb noisettes marinated in estragon and ginger, covered with local yogurt cream,
gratinated in the oven.
The Gardener’s Blossom
Pumpkin blossom stuffed with assorted white goat cheese, scented with spearmint.
Served with fresh tomato sauce with anise.
Mille - feuille
Seasonal Fruit Assortment
Digestive Drink of the House