Our pastry chef Manolis Troulakis
and his team suggest
-
Hazelnut Crémeux
crispy ‘kantaifi’ with hazelnut praline, chocolate crémeux and caramelized hazelnuts
15.00 -
Baklava
with pistachio from Aegina P.D.O.,
15.00 -
Mastic & rose mousse
Mastic mousse with strawberry, rose sauce, almond crumble, and white chocolate monte
14.00
-
Chocolate soufflé (time of preparation 15’)
with salty caramel and ice cream vanilla Madagascar
16.00 -
Lemon crémeux
homemade tartlet with mousse of white chocolate, crémeux of lemon, lime and yuzu
14.00 -
Rice pudding with blueberry compote
vanilla Madagascar and blueberries (gluten, lactose and sugar free)
12.00
ICE CREAM OR SORBET
-
Ice-cream flavors
- 2 scoops - vanilla Madagascar, chocolate Valrhona,pistachio,with caramelized pistachio from Aegina P.D.O., kaimaki, strawberry
9.50 -
Sorbet flavors
- 2 scoops - lemon flavored with spearmint, strawberry, mango,
10.50 -
Seasonal fresh fruits
12.00
DIJESTIVES (30ml)
-
Grappa Sarpa Di Poli
11.00
-
Jacopo Poli Grappa, Sarpa Barrique Oro
12.00
-
Limonchello Galliano
11.00
-
Mastiha Skinos
11.00
-
Vinsanto Santo wines P.D.O, 12 years, Assyrtiko
11.00
-
Muscat of Limnos, Estate Chatzigeorgiou,Muscat Alexandrias
11.00
-
Jagermeister
11.00
-
Fernet Branca
11.00
-
Amaro Averna
11.00