Advance Arrival Time: 0:30:00
Menu (non-vegetarian, subject to change):
Bruschetta Trilogy: crunchy slices of round bread roll from Thessaloniki (koulouri) with tomato from Crete, basil and olives from Kalamata, fig jam from Euboea, gruyere from Naxos and basil Fava bean puree from Santorini with caramelized onions
Sautéed Shrimps from the Koilada area in East Peloponnese: with ginger, served with aromatic fennel puree, marinated zucchini julienne, and crunchy anise
Traditional Moussaka: layers of roasted eggplant, zucchini, potato with a mince of soya, creamy white sauce of almond milk and mousse of feta cheese
Seasonal Salad: with spinach and rocket leaves, grapes, nectarine, chives, sesame feta cheese bites, served with petimezi sauce
Slow-cooked Beef Tenderloin: served with carrot puree, basil pesto, and sauce of sundried grapes
Chocolate Soufflé: served with chocolate truffle shells stuffed with white chocolate cream, dulce de leche and topped with traditional orange spoon sweet