OMA

Layers of slow-cooked lamb, aubergine, and a rich béchamel sauce, elevated with a hint of cinnamon and nutmeg. A comforting classic reimagined.

Slow-baked lamb shank, traditionally cooked 'stolen' style in parchment paper with potatoes, garlic, and aromatic herbs. Exceptionally tender and flavorful.

A moist semolina cake soaked in a fragrant lemon and orange syrup, served with a scoop of unique mastic-flavored ice cream. A sweet Greek ending.

Marinated and grilled tender pieces of pork or chicken, served with warm pita bread, tzatziki, and a fresh Greek salad. A staple done right.

Succulent prawns, mussels, and calamari baked in a vibrant tomato sauce with a splash of ouzo and crumbled feta. A true taste of the Aegean Sea.

Crispy filo pastry parcels filled with a savory mixture of spinach, feta cheese, and herbs. A delightful vegetarian appetizer.