Our Chef suggests
Our Chef balances seasonally abundant organic resources to create a feast that will awaken 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, 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 in a blender all seasonal vegetables, leave in basil-flavored water poached seafood and add the cold seafood broth into the Gazpacho.
Steamed Crab Claw with Ouzo & thyme
Ingredients: crab claw, cockles, fig, brik
Preparation: Steam seafood in Ouzo and thyme. Garnish with brik. Serve with fig.
Ingredients: octopus tentacle, couscous gruel, 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 gruel and when it gets cold we add fresh tomato, olive oil, salt, onion and garlic.