Dionysos Zonars

Menu

Chef Theodore Afentakis

and his team suggest

Bread

• Bread

  Variety of Rustic sourdough bread and bread sticks

  3.00

• Olives

  Kalamata olives P.D.O. and extra virgin olive oil

  3.00

Soups

Soups

• Fish soup

  grouper and vegetables

  21.00

• Vegetable velouté soup (vegan)

  basil, almond

  19.00

Salads

Salads

• Chicken

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

  22.00

• King Crab

  avocado, mango, passion fruit vinaigrette

  48.00

• Seafood

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

  28.00

• Greek Salad

  cherry tomatoes, cucumber, feta cheese P.D.O., pepper, onion, caper, kalamon olives P.D.O.,mini carob rusks, oregano, extra virgin olive oil

  19.00

• Green mixed salad

  tender salads, red cabbage, carrot, zucchini, cherry tomatoes, corn, radish, spearmint vinaigrette sauce

  19.00

Cold Appetizers

Cold Appetizers

• Ceviche sea bass

  mango, avocado, radish, orange, lime, chili, tobiko, rice crackers

  31.00

• Oysters fine de claire

  sea urchin, cucumber, onion, coriander

  28.00

• Burrata

  cherry tomatoes, Evrytania prosciutto, melon flavored with Vinsanto, rocket, basil

  28.00

• Carpaccio scallops

  smoked eel, chili, finger lime, licorice sprouts

  32.00

• Balic salmon

  radish, brick, sauce of honey and dill

  28.00

Hot Appetizers

Warm Appetizers

• Mushrooms and asparagus

  shitake, green asparagus, fresh truffle

  22.00

• Octopus*

  fava cream, kritamo, cherry tomatoes, parsley oil

  24.00

• Eggplant rolls

  with Evrytania prosciutto, goat cheese, pepper sauce and basil

  19.00

• Shrimp*

  ouzo sauce, avocado, tomato, chives, basil

  32.00

• Squid*

  fish roe salad, coriander, chili, onion, celery

  28.00

Pasta & Risotto

Pasta & Risotto

• Mushroom risotto

  shitake, parmesan, fresh truffle

  28.00

• Lobster pasta

  fresh tomato, basil, fresh thyme

  144.00 / kilo

• Tagliatelle with veal ragout

  tomato, basil, Naxos gruyere P.D.O.

  32.00

• Spaghetti with shells

  sea urchin, lime, chili, parsley

  36.00

• Black orzo of seafood

  sea grouper, salmon, scallop, shrimp broth and confit of cherry tomatoes

  34.00

• Linguini with shrimps*

  fennel, zucchini, saffron

  38.00

Fish & Seafood

Fish & Seafood

• Sea grouper

  steamed vegetables and lemon sauce

  56.00

• Sea bass fillet

  risotto with fennel and zucchini spaghetti

  34.00

• Sea bream

  tamarisk, celeriac cream, and beurre blanc sauce

  54.00

• Sole

  with steamed vegetables and aromatic olive oil

  56.00

• Cod fish

  in a crust, warm potato salad, olives, tomato, capers, and fresh herbs

  42.00

• Grilled lobster

  flavored with butter

  144.00 /kilo

Meat

Meat

• Black Angus veal fillet

  with béarnaise sauce

  58.00

• Rib eye Black Angus

  with butter miso sauce

  59.00

• Chateaubriand Black Angus

  with béarnaise and Porto wine sauce

  122.00

• Black Angus beef burger

  mushrooms, smashed potatoes, Metsovone cheese P.D.O.

  30.00

• Chicken Bio

  potato bar, broccolini, sauce from its broth

  32.00

• Rack of lamb

  eggplant caponata, potato fondant, sauce Verde

  42.00

• Porterhouse Black Angus (1200gr)

  chili peppers, fresh truffle, chimichurri

  134.00

* Side dish *

• French fries

  7.00

• French fries with truffle and parmesan

  9.00

• potato puree

  8.00

• Grilled asparagus

  9.00

• Steamed vegetables

  8.00

Traditional Greek

Greek Traditional

• Feta cheese P.D.O. wrapped on pastry phyllo

  served with traditional dessert from Kalamon olives P.D.O. and sesame

  16.00

• Stuffed cabbage leaves

  veal mincemeat, egg-lemon sauce with dill

  21.00

• Traditional moussaka on clay pot

  fresh tomato and béchamel of goat cheese

  21.00

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

  with baby potatoes, peppers from Florina and mushrooms

  78.00

• Veal

  traditional pasta ‘chylopites’, tomato, fresh thyme, xinomyzithra P.D.O., and pesto herbs

  36.00