Menu
- AmuseScallop • leche de tigre • pickled plum • fine fennel
- PreludeCelery root tart • aged “Arseniko” cheese from Naxos • black summer truffle • aromatic herbs
- From the Sea and the EarthBeef tartar • shrimp from Thermaikos Gulf • premium black caviar • fermented magnolia kefir
- Main CourseWild sole fish • Greek blue lobster • morel mushrooms • champagne beurre blanc • wild garlic • zucchini textures
- FinaleGalaktoboureko • caramelized bergamot • vanilla cream • citrus syrup
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