Vegetable stew BRIAM 11
Vegetable stew from aubergines, tomatoes, potatoes, paprika, zucchini & green beans. We recommend taking some Greek bread to go with the stew.
Cauliflower & Broccoli with Tzatziki 10
Cauliflower & Broccoli are baked with a light egg-butter dressing with herbs and spices, served with TZATZIKI.
Green Beans with Cheese 9
Green beans are baked with cheese and a light egg-butter dressing with herbs & spices. Served with TZATZIKI.
FURNU potatoes with Tomatoes 11
Thinly sliced potatoes are baked & served in a special cast-iron pan with tomatoes and herbs. Served with TZATZIKI.
FURNU potatoes with Zucchini 11
Thinly sliced potatoes are baked & served in a special cast-iron pan with zucchini, onions and herbs. Served with TZATZIKI.
Pasta with Spinach 9
Fettuccine pasta is stewed together with spinach and served with TZATZIKI.
Spinach in OZO sauce 9
Spinach is stewed with herbs and an egg-yogurt sauce.
Pancakes with Smokes Salmon 12
Thick pancakes served with smoked Atlantic salmon and a light Greek yogurt&Tzatziki sauce.
CORFU style Squid 14
Squid sautéed with a light citrus dressing is then flambed with Greek Anise spirit OUZO and served with citruses and a fresh salad with a balsamic-honey sauce.
Baked Mussels 14
Large half-shelled mussels are baked with caramelised onions, tomatoes and herbs. We also recommend taking some of our home made bread together with this dish.
Baked Trout 14
A whole trout is baked in it's own juices with herbs, tomatoes & paprika. Served with KALAMATA olives.
Grilled Royal Dorado 19
A whole Royal Dorado is grilled with a light olive oil dressing. We recommend choosing some side dishes to the fish, such as: Grilled vegetables or Baked potatoes with rosemary.
Grilled Tiger-shrimps 20
Grilled tiger shrimps basted with a light citrus dressing are then flambed with Greek spirit Metaxa. Served on a bed of lemons, oranges & KALAMATA olives.
Grilled CORFU style Tiger-shrimps & Squid 25
Grilled tiger shrimps and squid sautéed with a light citrus dressing are flambed with Greek Anise spirit OUZO and served with citruses and a fresh salad with a balsamic-honey sauce.