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Roe from Messolongi in green salad, with citrus aromas

The “spirit” of the Messolonghi lagoon, sets the tone at the selected green salad. The roe, with uniqueness to back centuries back ( “oiotarichon” was called in Byzantium), boosts green leaves, like spinach, arugula and pantzarofylla, overlaid by a dressing with notes of citrus, along with thyme, oil and garlic “subtle” taste nuances. Ideal opportunity to enjoy the Greek “caviar” with products of the Greek land.

INGREDIENTS

SERVED

Served with baby vegetables like green red lola, spinach, rocket, beetroot leafs, trimming and roe dressing from oil, garlic, lemon and thyme.

Messolonghi. A beautiful landscape with boats.
Messolonghi. A beautiful landscape with boats.

Kritama pickle, harvested from rocky shores of Strymonikos, with feta & tomatoes frame

Near the shores of Strymonikos and the peninsula of Athos, in the rocks, almost by the sea, the sea fennel grows, a tough plant with pungent leaves and the shoots. Her father Diouskoridis pharmacology, botanist Pliny later, even the … Shakespeare, mentioned in the ancient … “krithmon”. In the natural salt and, after a gentle treatment of the kritamo converted into excellent pickle. Combined with traditional Greek dishes: feta cheese, tomato and olive oil.

INGREDIENTS

SERVED

Samphire (Kritamos in greek) we wash, boil and make pickles. Serve with cheese, chopped tomato and oil.

Samphire (Kritamos in greek). The seaweed of the sea.
Samphire (Kritamos in greek). The seaweed of the sea.