Soil restaurant

Layers of slow-cooked lamb, roasted eggplant, and a light béchamel foam, served with a rich tomato reduction.

Fresh sea bream marinated in citrus juices with Kalamata olives, cherry tomatoes, and wild capers, drizzled with local olive oil.

Crisp barley rusk topped with ripe tomatoes, creamy feta, wild oregano, and a generous pour of extra virgin olive oil. A true taste of Crete.

Grilled lamb meatballs infused with aromatic spices, served with a refreshing cucumber and mint tzatziki, and warm pita bread.

Tender octopus slow-cooked in local olive oil with herbs and garlic, served on a bed of fava bean puree with a lemon vinaigrette.