• Mygadi – Handmade Cretan Bread, served with various Cretan cheeses, olive oil, and dried fruits.
• Salad - Minoan Bean Salad - Various legumes with beetroot paste, grape molasses, vinegar, olive oil, garlic, parsley, dill, dried onion, fresh green onions, and small black raisins.
Appetizers
• Open Pie of the Earth - Handmade open pie with seasonal greens, dough made with goat yogurt, and authentic Cretan flavors.
• Stuffed Onions from the Wood-fired Oven - Tender onions stuffed with Cretan herbs, rice, tomato, fresh green onions, and tomato sauce with sour bulgur (traditional Cretan mixture of cracked wheat and milk), slow-baked in the oven.
• Smoked Eggplant with Mountain Cheese - Grilled eggplant with caramelized onions, roasted tomatoes, oil, vinegar, and grated Cretan cheese.
Main Course
• Idaean Cave Lamb - Slow-roasted lamb marinated with Cretan aromatic herbs and thyme honey, baked in a clay pot with greens and wild herbs. Served with bulgur (an ancient grain used by the Minoans) and Cretan herbs.
Dessert
• Sweet Honey Pie - Open pie filled with fresh mizithra cheese, dried figs, thyme honey, and walnuts, served with handmade pistachio ice cream.
Wines
• Vidiano White – With a delicate balance of fruit and mineral notes, it pairs beautifully with the Ospiriada of the Minoans, enhancing the sweetness of the beetroot and grape molasses.
• Dafni White – A rare variety with herbal aromas and bay leaf notes, perfectly complementing the Stuffed Wood-Fired Onions, bringing out the depth of the sour trahanas and aromatic herbs.
• Liatiko Red – With notes of red fruits and velvety tannins, it pairs perfectly with the Idaean Cave Lamb, highlighting the bittersweet flavors of thyme honey and wild greens.
Wines are with extra fee
