Menu

Dionysos Zonars

Menu

Chef Theodore Afentakis

and his team suggest

Bread

  • Bread

    Rustic sourdough bread and bread sticks

    2.50

  • Olives

    Kalamata Oliνes and extra νirgin οliνe οil

    3.00

Soup

Soups

Soups

  • Mediterranean fish soup

    fresh sea grouper and vegetables

    19.00

  • Velouté soup of celery root

    hazelnut, rustic sourdough bread, and chives

    18.00

Salad

Salads

Salads

  • Chicken

    with cabbage leaves, coriander, fresh onion, roasted sesame, crispy pies, sauce of honey and tahini

    22.00

  • King Crab

    avocado, mango and passion fruit vinaigrette

    48.00

  • Sea food

    shrimps*, smoked salmon, avocado, fennel, carrot and citrus vinaigrette sauce

    28.00

  • Greek Salad

    cherry tomatoes, cucumber, feta cheese, pepper, onion, caper, kalamon olives, mini carob rusks and extra virgin olive oil

    19.00

  • Green mixed salad

    mixed vegetables, red cabbage , pomegranate, walnut, pear, radish, white balsamic vinaigrette sauce

    19.00

Cold Appetizers

Cold Appetizers

Cold Appetizers

  • Ceviche sea bass

    avocado, coriander, lime, chili and tobiko

    29.00

  • Salmon balic

    radish, salmon caviar , sauce of honey and dill

    28.00

  • Beef tartare Black Angus

    truffle, mustard, egg, cucumber and fresh onion

    28.00

  • Carpaccio sea grouper

    fish roe cream of fish eggs, chili and finger lime

    32.00

Hot Appetizers

Hot Appetizers

Warm Appetizers

  • Grilled Shrimps*

    baby Jem, sauce of butter ponzu, chili

    28.00

  • Lobster thermidor

    spinach, potato, saffron, lobster hollandaise and estragon - tarragon

    62.00

  • Mushrooms and asparagus

    shitake, green asparagus and fresh truffle

    22.00

  • Eggplant rolls

    prosciutto from Evritania, goat cheese, pepper sauce and basil

    19.00

  • Octopus*

    fava cream, kritamo, cherry tomatoes and parsley olive oil

    24.00

Pasta & Risotto

Pasta & Risotto

Pasta & Risotto

  • Lobster orzo

    fresh tomato, basil and thyme

    62.00

  • Mushroom risotto

    shitake, parmesan and fresh truffle

    28.00

  • Linguini with shrimps*

    fennel, zucchini and saffron

    36.00

  • Tagliatelle with veal

    on sauce of white wine, cherry tomatoes and pecorino cheese

    32.00

  • Black orzo of sea food

    sea grouper, salmon, scallop*, shrimp sauce and confit of cherry tomatoes

    34.00

  • Pumpkin risotto (vegan)

    Brussels sprouts, walnut, sage

    26.00

Fish & Seafood

Fish & Seafood

Fish & Seafood

  • Sea grouper

    parsnip puree, vegetables flavored with butter and lemon sauce

    54.00

  • Sea bass fillet

    risotto with fennel, and zucchini spaghetti

    34.00

  • Sea drum

    chard, spinach, myronia, leek, and beurre blanc

    52.00

  • Sole

    with steamed vegetables and aromatic olive oil

    54.00

Meat

Meat

Meat

  • Black Angus veal fillet

    with béarnaise and Porto wine sauce

    52.00

  • Rib eye Black Angus

    on butter miso sauce

    56.00

  • Chateaubriand Black Angus

    with béarnaise and Porto wine sauce

    114.00

  • Black Angus beef burger

    mushrooms, country potatoes and Metsovone cheese

    30.00

  • Chicken BIO

    sweet potato, broccolini, and pepper

    32.00

* Side dish *

  • French fries

    7.00

  • French fries with truffle and parmesan

    9.00

  • potato puree

    8.00

  • Grilled asparagus

    9.00

  • Sweet potato puree

    9.00

Traditional Greek

Traditional Greek

Traditional Greek

  • Feta cheese wrapped on pastry phyllo

    served with traditional dessert from Kalamon olives

    15.00

  • Stuffed cabbage leaves

    veal mincemeat, egg-lemon sauce with dill

    21.00

  • Braised veal

    with celeriac cream, fricassee mushrooms, leek chips

    34.00

  • Free range lamb bone cooked in the pot (for 2 persons)

    with baby potatoes, peppers from Florina and mushrooms

    78.00

  • Traditional moussaka on clay pot

    fresh tomato and béchamel of goat cheese

    21.00