Taverna menu template.

White cod roe whipped with lemon, onion and olive oil.

Yellow split-pea purée, capers, red onion and thyme oil.

Vegan · Gluten-Free

Strained yoghurt, cucumber, garlic and dill.

Vegetarian

Kefalograviera fried golden, a squeeze of lemon.

Vegetarian

Over charcoal, with red wine vinegar, oregano and olive oil.

Gluten-Free

Tomato, cucumber, red onion, Kalamata olives and a slab of barrel feta.

Vegetarian · Gluten-Free

Cretan barley rusk, grated tomato, mizithra and oregano.

Vegetarian

Paidakia with lemon potatoes and oregano.

Gluten-Free

Two skewers, warm pita, tzatziki, tomato and onion.

Beef patties with mint and oregano, hand-cut chips.

Grilled whole with ladolemono and wild greens. Ask to see the catch.

Gluten-Free

Baby squid fried crisp, with lemon.

Prawns baked with tomato, ouzo and feta. Bread for the sauce.

Seared, with fennel and an ouzo butter.

Gluten-Free

Aubergine, spiced lamb and a deep béchamel.

Tomatoes and peppers stuffed with herbed rice.

Vegan

Semolina custard in filo, warm orange syrup.

Strained yoghurt, thyme honey and walnuts.

Vegetarian · Gluten-Free

From the barrel, by the carafe.

Estate bottling: flint, lemon and sea salt.

With ice and water, and a few mezedes.