Our pastry chef Manolis Troulakis
and his team suggest
-
Lemon crémeux
with mousse of white chocolate, lime and yuzu
14.00 -
Baklava
with pistachio from Aegina P.D.O., pistachio crémeux, served with kaimaki ice-cream
15.00 -
Mousse of white chocolate
With vanilla Madagascar, combined with fresh apricot and vanilla montée
14.00 -
Tiramisu
mascarpone mousse with espresso cream and lady fingers biscuits flavored with espresso syrup
14.00
-
Chocolate mousse Valrhona
crispy praline with Chantilly of milk chocolate and red fruits
15.00 -
Chocolate soufflé
Chocolate soufflé with ice cream vanilla Madagascar
15.00 -
Ice cream (2 balls)
vanilla Madagascar, chocolate Valrhona, pistachio P.D.O. with caramelized pistachio from Aegina, kaimaki, strawberry, parfait cream with caramelized nuts and raspberry
9.50 -
Sorbet (2 balls)
Sorbet flavors: lemon flavored with spearmint, melon, strawberry, mango
10.50 -
Seasonal fresh fruits
12.00
DIJESTIVES (30ml)
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Grappa Sarpa Di Poli
9.00
-
Jacopo Poli Grappa Sarpa Barrique Oro
10.00
-
Limonchello Galliano
9.00
-
Mastiha Skinos
9.00
-
Vinsanto Santo wines
12 years, Assyrtiko
9.00 -
Muscat of Limnos Estate Chatzigeorgiou Muscat Alexandrias
9.00
-
Jagermeister
9.00
-
Fernet Branca
9.00
-
Amaro Averna
9.00