Our pastry chef Manolis Troulakis
and his team suggest
-
Panna cotta
with strawberry couli, and fresh strawberries
14.00 -
Baklava
with pistachio from Aegina, pistachio cremeux, served with kaimaki ice-cream
15.00 -
Original nougatine
with caramelized almonds and honey caramel
14.00 -
Chocolate mousse Valrhona
combined with passion fruit and milk chocolate monte
15.00
-
Lemon cremeux
with mousse of white chocolate, 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, parfait cream with caramelized nuts and raspberry - Sorbet flavors: lemon flavored with fresh mint, strawberry, mango, coconut with caramel
9.00 -
Seasonal fresh fruits
12.00
DIJESTIVES (30ml)
-
Grappa Sarpa Di Poli
9.00
-
Ja Copo 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