Gastro – Test – Anastasis

Starters/Dips - Ορεκτικά (Orektika)


Tzatziki – Τζατζίκι

Tzatziki, also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and the Middle East.

Taramosalata – Ταραμοσαλάτα

Taramasalata or taramosalata is a meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.

Melizanosalata – Μελιτζανοσαλάτα

Melitzanosalata is a simple, rustic Greek eggplant dip made with roasted, perfectly smoky eggplant with garlic, parsley, red onions, lemon juice and extra virgin olive oil. It’s the perfect appetizer with pita or your favorite bread; or serve it next to grilled meats or even fish.



Main - Κυρίως Πιάτο (Kyríos Piáto)


Moussaka – Μουσακάς

Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The modern Greek variant was created in the 1920s by Nikolaos Tselementes.

Kokkinisto – Κοκκινιστό

Kokkinisto is technically a method of preparation that creates a ‘reddened’ colour to the meat of the stew because it is browned before being cooked in a delicious tomato and red wine sauce. This stew isn’t just limited to beef either. Traditionally, the sauce can be used for chicken, beef, pork, veal, and lamb.

Giouvetsi – Γιουβέτσι

Giouvetsi, yiouvetsi, or youvetsi is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites, and tomato sauce. Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.



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