Mezze on the River

Flavorful grilled lamb meatballs infused with fresh mint and spices, served with a vibrant yogurt-cucumber sauce and fluffy couscous.

Slow-cooked chicken in a fragrant tagine with preserved lemons, olives, and a touch of spicy harissa, served with saffron rice.

Layers of tender eggplant, zucchini, potatoes, and a rich lentil-tomato ragu, topped with a creamy béchamel sauce and baked until golden.

A generous platter featuring an assortment of hummus, baba ghanoush, muhammara, stuffed grape leaves, olives, feta, and warm pita bread.

Succulent shrimp baked in a rich tomato sauce with ouzo, herbs, and crumbly feta cheese, served with crusty bread.

Pan-seared sea bass fillet with a lemon-herb dressing, accompanied by roasted seasonal vegetables and a sprinkle of toasted almonds.