Our Chef suggests
Our Chef uses seasonal organic ingredients in creative recipes that will delight your senses.
A few of our signature plates.
Ingredients: shrimp, octopus, mussels, crayfish, crab, saffron, olive oil and white wine
Preparation: Sauté shrimp in olive oil, add octopus, mussels, crayfish and crab. Sauté until seafood begins to curl and splash with white wine. Add saffron for extra flavor.
Veal Carpaccio with feta cheese, herbs and watermelon
Ingredients: veal fillet cut paper thin, thyme, basil, rosemary, feta cheese and watermelon
Ingredients: tomatoes, onion, garlic, red pepper, vinegar, salt, sugar, needlefish, crabs, mussels, basil and olive oil
Preparation: Grind all the vegetables in a blender with vinegar, salt and sugar, poach seafood and immerse in basil-flavored water. Then add the cold seafood broth to the gazpacho.
Steamed Crab Claw with Ouzo & thyme
Ingredients: crab claw, cockles, fig, salmon roe caviar
Preparation: Steam seafood in Ouzo and thyme. Garnish with salmon roe caviar. Serve with fig.
Ingredients: octopus tentacle, couscous, tomato, olive oil, vinegar, oregano, salt, onion and garlic
Preparation:Marinate the octopus in olive oil, vinegar, oregano and salt for 24 hours. Steam the couscous and when it gets cold add fresh tomato, olive oil, salt, onion and garlic.