Soil restaurant

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

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

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.