Krasi

Creamy traditional Greek yogurt whipped with crisp cucumber, fresh dill, and garlic, served tableside with authentic carob bread.

An adventurous trio featuring beet-walnut, charred corn, and classic tzatziki, served with warm, fluffy pita bread triangles.

Rich, spicy Mykonian cheese blended with creamy feta and fiery serrano peppers, paired with golden crispy lemon potatoes.

Smooth yellow split pea puree infused with sweet caramelized leeks, boukovo pepper, and crispy xerotigania pastry bread.

A refreshing combination of crisp fennel, wild watercress, potatoes, blood orange segments, capers, and green olives in a tangy mostarda.

Charred baby gem lettuce halves smothered in a creamy pistachio skordalia, sprinkled with grated mizithra cheese and ladolemono dressing.

Golden-brown pan-fried dough topped with sweet caramelized onions, rich thyme butter, and crumbled Greek feta cheese.

Traditional Cretan pie stuffed with wild greens, mizithra cheese, fresh mint, dill, and a side of smoked yogurt.

Crispy, golden-brown tomato fritters fragrant with dill and mint, served over cool mint yogurt and marinated cherry tomatoes.

Comforting fermented grain trahanas cooked with earthy wild mushrooms, melted Metsovone cheese, and crunchy garlic chips.

Rich egg pasta tossed with wild ramps, sweet spring peas, creamy manouri cheese, and premium olive oil.

A modern Greek salad with juicy heirloom tomatoes, charred sweet peaches, crisp cucumber, pickled red onions, and feta cheese.

Finely sliced raw zucchini carpaccio topped with toasted pine nuts, creamy anthotyro cheese, and crispy stuffed squash blossoms.

Handmade Karpathian pasta tossed in rich brown butter, sweet caramelized onions, and generously topped with grated mizithra cheese.

Delicate bay scallop crudo dressed with wild oregano, coriander, fennel, capers, green olives, and fine olive oil.

Pan-seared sea bream with smashed spring potatoes, tender greens, golden raisins, and a savory rosemary-vinegar reduction.

Whole Mediterranean sea bass wrapped in charred grape leaves, glazed with anchovy butter, and served with sitari and horta.

Bright shrimp ceviche tossed with shaved fennel, radish, spicy jalapeños, citrus juice, and premium olive oil.

Golden flaky phyllo pastry filled with savory haddock, bulgur wheat, aromatic vegetables, and melted graviera cheese.

Succulent charred pork collar served over a bed of bitter greens dressed in a silky, tangy avgolemono sauce.

Melt-in-your-mouth braised short ribs paired with spring vegetable briam and a crunchy panko-garlic topping.

Sticky Rhodian-glazed pork ribs served with a red pepper-tomato jam and a crisp snap pea salad.

Richly braised short ribs served with sweet cipollini onions, petimezi reduction, and tender poached pear yiahni.

Runny sunny-side-up eggs over a crispy shredded potato nest, cured louza ham, and whipped goat cheese cream.

Smoked salmon layered with lemon-dill manouri cream cheese, soft-boiled egg, caper berries, shallot toursi, and carob bread.

Traditional Greek frittata made with potato, loukaniko sausage, leeks, graviera cheese, and a side of fresh greens.

Plump pan-seared shrimp swimming in rich garlic butter over savory green spanakorizo spinach rice.

Greek olive vodka blended with tomato, cucumber, savory spices, and garnished with a spicy feta-stuffed olive and caperberry.

Ottos Athens vermouth infused with rhubarb, fresh strawberry, and crisp lemon soda.

An elegant botanical cooler blending rose, guava, and aromatic lemon verbena.

Greek biscuit cake with white chocolate, golden raisins, pistachios, and dark Greek coffee ice cream.

Twisted vanilla and chocolate cookies served alongside fragrant coconut mastic ice cream.

A trio of artisan ice creams featuring rich manouri, bold Greek coffee, and coconut-mastic flavors.