Our pastry chef Yannis Kaldanis
and his team suggest
-
Homemade Baklava
crunchy caramelized phyllo pastry, pistachio from Aegina P.D.O., served with masticha ice cream
16.00 -
Armenovil
vanilla semifreddo, candy citrus fruits, caramelized almonds and salted caramel
15.00 -
Citron
Yuzu & lemon cremeux, light vanilla ganache, pergamonto confit, and almond crumble
14.00 -
Baked Alaska
Vanilla ice cream, meringue flambé,mango and passion fruit sauce, caramelized almonds
15.00
-
Chocolate soufflé Valrhona
with Madagascar ice-cream vanilla, tonka caramel and chocolate crumble - time of preparation 15’
16.00 -
Amatika (vegan, gluten free)
Flexi chocolate ganache, coconut cremeux, compote pineapple, crispy waffle, espuma coconut
14.00 -
Seasonal Fresh Fruits
14.00
ICE CREAM OR SORBET
-
Ice cream (2 scoops)
vanilla Madagascar, chocolate Valrhona,pistachio, kaimaki, strawberry
10.00 -
Sorbet (2 scoops)
lemon, mango, strawberry
11.00
DIJESTIVES (40ml)
-
SKINOS MASTICHA
Chios Masticha P.G.I.
10.00 -
GRAPPA SARPA DI POLI, POLI DISTILLERIE
Merlot & Cabernet Sauvignon, Grappa G.I., Veneto Italy
11.00 -
SOLE, BIBLIA CHORA 2018
Semillon - Gewürztraminer, Pangeon P.G.I.
12.00 -
SAMOS NECTAR, EOS SAMOS 2017
Muscat of Samos, Samos P.D.O.
12.00 -
APILIOTIS, SIGALAS 2016
Mandilaria, Cyclades P.G.I., Santorini
12.00 -
ZONAR’S SIGNATURE NECTAR
Vinsanto (Assyrtiko - Aidani, Santorini P.D.O.) - Kalua - salted caramel
14.00 -
TOKAJI, ASZU 5 PUTTONYONS 2019
Furmint - Hárslevelü - Sárgamuskotály, Tokaj P.D.O., Hungary
20.00