Sautéed Sea bream Fillets served with a Salad of Groats, Quinoa and finely chopped Vegetables.

Sautéed Shrimps with Florina Peppers, Spiny Chicory and Wild Asparagus

Sautéed Perch Fillet with Roasted, Marinated Florina Peppers

Sardines with a Sauce of Mustard and Orange & Lemon Balsamic Cream and Red Pepper Paste.

Rice with Seafood and Greek Red Saffron

Cod fried in Beer Batter with Oregano & Thyme Mustard Kalamata Papadimitriou

Sardines with white balsamic cream orange & lemon