The menu changes with the catch and the season — this is tonight's.
Char-grilled octopus with fava and capers
Layers of eggplant, slow-cooked beef and silky béchamel
Slow-baked lamb with lemon potatoes and oregano
Grilled sea bass, charred lemon, wild greens
Crispy fritters with cool tzatziki
Heirloom tomatoes, barrel-aged feta, olive crumble
Flambéed graviera with thyme honey
Pistachio baklava, orange-blossom syrup
Reservations recommended from May to October.
elia
