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Aktida Koritou
Alexandros Papandreou, Chef
Amalia Birtsa
Andreas Lagos, Nomad Chef
Despina Maragidou, Chef
Dimitris Skarmoutsos, chef
Eleni Psichouli
Katerina Liva, Pastry Cook
Vangelis Driskas, Chef
Vassilis Sikalias, Chef
Vasso Kouloumbaritsi
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Balsamic Vinegar Classic
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Balsamic Classic Cream with sweetener from the stevia plant
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Balsamic Cream Apple cider with sweetener from the stevia plant
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Spicy Eggplant Dip with Apple Cider Vinaigrette
Octopus Carpaccio
Spicy Pork Chops with Honey Mustard
Rocket Salad with grilled Haloumi and Raspberries
Bacon wrapped Beef Filet, with Pomegranate Balsamic Cream
Aromatic Meatballs in the Oven with Spicy Potatoes and Yogurt Dip
Spicy Lentils with Red Beans and Honey Mustard
Tropical Salad with Mascarpone, Walnuts, Honey and Pomegranate Balsamic Cream
Potato Gnocchi with Mushrooms, Chestnuts and Spicy Mustard
Pork Schnitzel, stuffed with Sun dried Tomato and Blue Cheese
Roasted Chicken Fillet with Vegetables and Mustard Sauce
Sautéed Shrimps with Florina Peppers, Spiny Chicory and Wild Asparagus
Grilled Halloumi with Plums and Balsamic Cream
Boneless Pork Shoulder in the Dutch Oven, with Red Wine, Mustard and Honey, served with Roots
Chicken Legs with Honey, Demerara Sugar, White Balsamic Cream and Vegetables
String Bean Salad with a Dressing of Roasted Cherry Tomatoes and Orange & Lemon Balsamic Cream
Salad with Roasted Peaches, Manouri* cheese, Prosciutto and Rocket
Sautéed Sea bream Fillets served with a Salad of Groats, Quinoa and finely chopped Vegetables.
Sautéed Perch Fillet with Roasted, Marinated Florina Peppers
Braised Front Pork Knuckle with Sautéed Vegetables
Canelloni filled with Turkey, Cheese Cream and Tomato Sauce
Green Salad with Prosciutto and Hazelnuts and Pomegranate Vinaigrette
Christmas cake with Cranberries and 5 spices
Green Salad with Roast Salmon, Grapefruit and Pomegranate Balsamic Cream
Coq au Vin with Bacon, Pearl Onions and Mushrooms
“Harvest” Salad from George Panagis 1st Place – Final Greek Salad Festival
Caramelized Pumpkin with Fig Balsamic Cream and Walnuts
Beetroot Salad with Caramelized Bacon and Yogurt
Pavlova with Pomegranate Syrup and Fresh Mint
Shank of lamb cooked with molasses, aubergine cream and potato stew
Beef Stew with aubergines
Sweet Potato Soup, garnished with Fried Onion Rings
Coconut Waffles with Caramelized Sour Cherries
Chickpeas with Chicken and Pomegranate Balsamic Cream
Chicken Drumsticks with Ginger and Lime
Sandwich with Salmon fillet and Barbecue Balsamic Cream Sauce
Green Salad with Grilled Goat Cheese and Cashews
Salad with Marinated Shrimps, Avocado, Tomatoes and Fig Balsamic Dressing
Chicken Gratin with Beer and Honey Mustard
Chickpeas with Octopus and Pomegranate Balsamic Cream
Sardines with a Sauce of Mustard and Orange & Lemon Balsamic Cream and Red Pepper Paste.
Shrimps in Mustard Sauce
Pork Fillet with Fig Balsamic Cream Kalamata Papadimitriou sauté with Figs
Salmon with Mild Mustard Kalamata Papadimitriou and a Crust of Puffed Rice Cakes, served with Tomatoes and Leeks.
Pork belly strips in the Dutch oven marinated with Balsamic Vinegar with Honey Kalamata Papadimitriou and courgettes
Rigatoni with Mani Salted Smoked Pork (“Singlino”), cherry tomatoes, gruyere and a light mustard sauce
Salad with Courgettes, Corn and Cherry Tomatoes with a Dressing of Mustard and Orange & Lemon Balsamic Cream.
Cabbage Salad with Roasting Pimentos, Salami, Rocket and Orange – Lemon Balsamic Cream and Mustard Dressing
Fresh Green Salad with Marinated Shrimps and Honey Balsamic Dressing
Strawberry Carpaccio
Red Velvet Cake
Caramelized bananas with cinnamon-flavoured crème anglaise
Salad with beetroot, mushrooms and parmesan flakes
Rack of Lamb in the Dutch Oven with a herb vinaigrette.
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