Strained creamy yogurt with baby cucumber, garlic, mint, and dill.

Silky hummus with cumin, lemon, garlic, tahini and finished with chilli oil.

Padron peppers and hot chillies, olive-oil confit with garlic and shallots, served with garlic yoghurt, chilli oil and fresh thyme.

Sundried tomato-marinated olives with fresh herbs, Turkish pickles and walnuts.

Grilled aubergine mixed with tahini, yoghurt, olive oil, garlic.

Fresh broad beans boiled and marinated with red pepper, dill, garlic and lemon, served over yoghurt.

Halloumi wrapped in vine leaves and grilled, finished with a honey, thyme, lemon, olive oil and a touch of pomegranate.

Charcoal-grilled spicy homemade beef sausage, paired with cream cheese, roasted cherry tomato, and padrón pepper.

Filo pastry filled with mushroom, pepper, and mozzarella, fried and served with homemade tomato sauce.

Chicken and potato balls with kasseri cheese, served with chef's Bang Bang sauce.

Exotic mushrooms sautéed with garlic and rosemary, enriched with cream and mozzarella.

Figs with walnuts, Tulum cheese, apple, and pomegranate, tossed over mixed leaves.

Pan-fried sea bass, served with creamy parsnip purée, lightly wilted spinach, sun-dried tomatoes, onion and garlic.

Braised aubergine with onion, tomato, pepper, dried fruits, and peanuts, served with house garden salad.

Minced lamb with tomato sauce and fresh herbs, stuffed into aubergine and oven-baked, served with smoked garlic yoghurt.

Charcoal-grilled aubergine, onion, pepper, served with exotic mushrooms, asparagus, and sesame balsamic glaze.

Oven-roasted salmon, served with pumpkin purée, fresh peas and dressed with roasted pepper.

Heritage tomatoes, cucumber, olives, feta cheese, dressed with lemon and cold-pressed olive oil.

Minced lamb kofta, seasoned with herbs and spices, served with garden salad.

Lamb and chicken shish, marinated in herbs and spices, served with garden salad.

Chicken shish, marinated in herbs and spices, served with garden salad.

Classic baked rice pudding caramelised in the oven and served cold with hazelnuts.

Decadently rich cake soaked in chocolate sauce, topped with coconut cream.

Artisanal ice cream; creamy, indulgent and delicious.

Refreshing sorbet, elegantly served in real lemon shells.