From the chef Vasilis Leonidou Soup with cauliflower and mushrooms and extra virgin olive oil of Athinolia variety Ceviche with prickly pear and grapefruit served with extra virgin olive oil of Kolovi variety Chicken with yogurt and grapes sauté with extra virgin olive oil of Tsounati variety Raw lemon zucchini with herbs, ginger, xinomizithra* cheese and capers with extra virgin olive oil of Koroneiki variety Poached eggs with green leaves and yogurt and extra virgin olive oil of Amfissis variety Shrimp with strawberries and vinegar in extra virgin olive oil of Mavrolia variety Lemon chickpeas with sautéed squid and extra virgin olive oil of Lianolia variety Spelt bread with extra virgin olive oil of Tsabidolia variety Fruit salad with Madagascar vanilla ice cream, ginger, mint and extra virgin olive oil of Makri variety Yogurt with dates, turmeric, sunflower seeds and extra virgin olive oil of Athinolia variety Refreshing salad with colourful cherry tomatoes, herbs, and mizithra cheese with extra virgin olive oil of Koroneiki variety Cannelloni stuffed con carne Greek beef and extra virgin olive oil of Agriniou variety Wild sea bass with stamnagathi in light tomato jam with extra virgin olive oil of Megaritiki variety Sardines in salt with sour grape and cherry tomatoes sauté in extra virgin olive oil of Adramitini variety From the chef of MAICH Giannis Apostolakis Spaghetti al oglio (with garlic and basil) Steamed monkfish fillet Chicken with parsley pesto Angel fish carpaccio Grilled vegetables Grilled eggplants with fresh tomato sauce Vegetable salad flavored with extra virgin olive oil Sliced beef marinated in extra virgin olive oil and rosemary Greek Salad Greek yoghurt with purslane Tzatziki
