Our pastry chef Manolis Troulakis and his team suggest Traditional milk pie crispy phyllo with aromatic cream and vanilla ice-cream from Madagascar 14.00 Profiterole choux with patisserie cream, along with Valrhona milk and bitter chocolate sauce 15.00 Baklava with pistachio from Aegina, pistachio crémeux, served with kaimaki ice-cream 15.00 Mille-feuille crispy pastry with aromatic vanilla patisserie cream of Tahiti 14.00 Lemon crémeux homemade tartlet with mousse of white chocolate, crémeux of lemon, lime and yuzu 14.00 Chocolate soufflé with salty caramel and ice cream vanilla Madagascar 15.00 Ice cream or sorbet (2 balls) Ice-cream flavors: vanilla Madagascar, chocolate Valrhona, pistachio with caramelized pistachio from Aegina, kaimaki, strawberry, parfait cream with caramelized nuts and raspberry - Sorbet flavors: lemon flavored with mint, strawberry, mango 9.50 Seasonal fresh fruits 12.00 DIJESTIVES (30ml) Grappa Sarpa Di Poli 9.00 Jacopo Poli Grappa Sarpa Barrique Oro 10.00 Limonchello Galliano 8.00 Mastiha Skinos 8.00 Vinsanto Santo wines 12 years, Assyrtiko 9.00 Muscat of Limnos Estate Chatzigeorgiou Muscat Alexandrias 7.00 Jagermeister 9.00 Fernet Branca 9.00 Amaro Averna 9.00
