Pear carpaccio, amfilochia pecorino, rocket, aged balsamic vinegar
Beetroot, asparagus, carrots, peas, buffalo yoghurt, walnuts
Medley of mushrooms, truffle butter, manouri cheese
White chocolate namelaka, coffee sabayon, lemon, textures of lavender
Degustation menus are served from 20.00 to 22.00. For the best enjoyment, it is suggested to have the menu followed by the whole table.