Hill Athens Rooftop Restaurant

A refined take on the classic, featuring slow-cooked lamb, layers of roasted eggplant, and a delicate béchamel foam.

Tender grilled octopus served alongside a creamy fava bean puree, capers, and a splash of lemon-infused olive oil.

Pan-seared halloumi cheese, fresh figs, mixed greens, toasted walnuts, and a balsamic glaze.

Slow-baked lamb shank with potatoes, carrots, and herbs, sealed in parchment paper for maximum flavor.

Thinly sliced fresh seabass, marinated in citrus and local herbs, drizzled with exquisite olive oil and a hint of chili.

Crispy spring rolls filled with spinach and feta, served with a refreshing tzatziki dipping sauce.