Starters and Salads
Shrimp salad with cocktail sauce, tuna salad, grilled feta, spinach pies, tomato fritters, Xynomyzithra (local soft cheese), zucchini fritters
Grilled mushrooms, traditional chick peas baked in wooden oven, mouthfuls of xynomyzithra cheese with garlic and basil, homemade stuffed vine leaves.
•Meze for Ouzo Grilled octopus, octopus in vinegar (piquant sauce), shrimp saganaki, baked sardines.
Rocket with parmesan, potato salad, shrimp with fresh garden collection, couscous, beetroot.