Karamanlidika

Fire-roasted eggplant, smoked paprika, garlic, and herbs, topped with shavings of semi-hard, smoked Metsovone cheese.

A generous platter featuring artisanal cured meats like soutzouki and pastourma, served with aged graviera cheese and Kalamata olives.

Slow-cooked, confit-style beef or pork kavourmas, pan-fried and served with perfectly sunny-side-up eggs and a sprinkle of fresh oregano.

Pan-fried, crispy kefalotyri cheese, flambéed tableside, served with a delicate fig jam to balance the savory notes.

A vibrant and refreshing cabbage salad with carrots, peppers, celery, and a tangy dressing, inspired by the cuisine of Constantinople.

Savory minced meat and rice filling wrapped in tender pickled cabbage leaves, slow-cooked in a rich tomato sauce.