food menu
SHELLFISH & MORE
The apotheosis
of raw material
As most of the dishes on our menu are shellfish based, seafood and fish, and particularly in raw preparations, imperfections cannot be hidden.
We choose suppliers we know and value for their stability. We source small quantities for absolute freshness. We prefer products from small producers to support them. We are interested in the locality of the raw materials. Even our caviar is made from Greek sturgeon eggs.
All this goes hand in hand with our ecological concerns, which also push us to use food properly without waste.
We have the mentality of a wine bistro and not a restaurant, that’s why our list is small and comprehensive.
Our dishes were created after many tests by our partners so that they are the faithful companions of our wines.
our menu
PER ITEM
French Oysters 4,5€ | Japanese Oysters 5€ | Smooth Clams 3€ | Cockles 2.5€ | Hard Shell Clams 5.5€
Sea Urchin 19€ | Oysters of the day 6~8€
Redfish sashimi
tigermilk, fish fumet cream, wasabi crumble, parsley oil.
18€
Dentex ceviche
crispy nori leaves, Himalayan salt, grapefruit dressing, yuzu pearls.
20€
Lime marinated Beef Fillet
with Cockles
sauce Bisque and Greek Caviar.
25€
Tuna tartare
marinated salad, avocado mousse, ponzu sauce, pickled cucumber.
20€
Lobster roll
bisque béchamel, semi-cured fresh shrimp, beet sprouts.
15€
Lamb tartar
with rice paper rolls and langoustine tails, handmade remoulade sauce, chervil leaves.
17€
French oyster
gratin with herb crust, spicy tomato paste oil.
5.5€
Roasted cabbage salad
baby carrots, fennel, orange dressing, Cabrales cheese crumble.
16€
Tender greens salad
Patagonian calamari, tahini dressing, pickled zucchini, confit tomato, crispy onion.
16.5€
Barley bites
fresh tomato sauce, marinated cherry tomatoes, anchovy pâté, samphire, Naxos sour cheese.
15€
Marbled grouper fillet
carrot purée, asparagus cream, ginger crumble, mountain tea sauce.
28€
Acini di pepe
Acini di pepe, dolma essence, sous-vide milk-fed lamb fillet, mint yogurt.
24€
Red wine ossobuco
Milanese risotto, almond gremolata, fontina cheese foam.
26€
Codfish yuvarlakia
sautéed seasonal greens, crispy onion, egg-lemon cream.
22€
Tsoureki cheesecake
sweet yogurt béchamel, salted caramel, forest fruits.
11€
Semolina cherry cream
buttered phyllo leaves, bitter chocolate sauce.
12€
Betty ‘s Bread
3€
brunch menu
Potato Scones with Shrimps,
Asparagus, crispy Pancetta, sous vide Egg.
14€
Multgi rain Βread with Turmeric,
Salted Fish, fried Egg and Arugula Leaves
11€
Carob Bread with sous vide Egg,
Avocado mousse, Cherry Tomatoes and Asparagus.
13€
Croque Monsieur with salted Anchovies,
Graviera Cheese for Creta and scambled Eggs.
15€
Scorpionfish Burger with sauce Tartar,
Lettuce, Tomato and Gherkin.
16€
Paella de Trachana,
with Mushrooms, Mussels, Shrimps, Beef Τartare.
19€
Brown Lentils and Grilled Shrimps
with Green Peas, Carrot and Grapefruit sauce.
14€
French Toast with Sesame Butter,
and Berries.
9€
CHEF
Konstantinos Giannakos