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freshly baked Dinkel bread with sunflower & pumpkin seeds, 16 hour aged hard barley bread, breadsticks made with stone mill barley flour, served with extra virgin , Cretan olive oil, flaky salt and oregano             


Mixed leaf salad with grilled chicken breast, fresh seasonal vegetables, aged graviera cheese, carob rusk croutons, citrus dressing


Prosciutto and mango salad, mixed salad leaves, radicchio, parmesan flakes, roasted almonds and orange dressing          


Caprese salad, with baby rocket, mozzarella, organic cherry tomatoes, sea salt, extra virgin olive oil and basil pesto          


Cretan salad with organic cherry tomatoes, Cretan cucumber, kritamon, carob rusks, goats’ cheese, avocado and purslane, extra virgin olive oil

Taramas with black olives


Humus, tahini and chickpeas


Tomato & strawberry cold soup, carob rusk, Cretan cucumber, mint and feta


Octopus with balsamic & honey vinegar and black lentil salad


Spicy beef tartare with spiced marinade, capers, onion, parsley and crispy bread


Millefeuille with crispy puff, prawns, button mushrooms and white truffle oil


Goats’ cheese wrapped in prosciutto from Evritania, oven baked, caramelized spicy cherry tomatoes, sourdough bread bruschetta with tender rocket leaves


Grilled aubergine, caramelized onions, walnut pesto, tahini sauce, cherry vinaigrette


Marinated prawns, on a carob bruschetta with tarama and caper leaves


Calamari, pan cooked seasonal greens, olives, prawn bisque


Cured meats & cheeses, graviera with chilli flakes, manouri, dried anthotyros, galeni cream cheese, Parmesan, Jamon Iberico Kermes, Thasos air dried salami, chicken and sun dried tomato salami, spicy salami with black pepper, walnuts, breadsticks and tomato marmalade


Spaghetti Carbonara with egg yolk, Guanciale, black pepper, Parmesan


Tagliatelle with prawns, asparagus, salted cured black olives, chilli and mussel emulsion


Langoustine with wild rice, beef fillet and prawn bisque


Mushroom risotto, with fresh wild mushrooms and pickled shimeji mushrooms, fresh truffle


Mafaldine with chicken, pistachio pesto and asparagus

Lemon & thyme baked chicken with strained yogurt sauce and thyme flavoured olive oil


Kermes organic Iberian pork chop marinated with ginger juice and kimchi sauce, with sweet potato purée and cherry tomatoes


Beef fillet Black Angus USA, with potatoes cooked in coffee butter, sweetcorn purée and grape molasses jus


Salmon pave with aromatic tabouleh salad with bulgur wheat, tomato, olive oil & lemon dressing


Fresh cod fillet, with boiled vegetable salad, asparagus and celery root purée, olive oil & lemon dressing


Slow cooked lamb shank, with aubergine purée



Flat iron steak Black Angus Aberdeen Australia  450 gr


Hanging tender Black Angus USA 240 gr


Rib eye  Angus  La Finca Uruguay 350 gr



Τrippled cooked thick cut fries with flaky salt from Elafonisi served with feta and fresh herb mousse


Potato mash with black truffle and smoked parmesan


Baby vegetables with yuzu dressing



Green peppercorn sauce/Chimichurri sauce/Garlic emulsion/Roquefort sauce


Pallas Chania

Pallas Chania

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