MYTHOS | 2007

Breakfast:  milk, yogurt, spreads, bread, cereal, coffee, juices, tea, eggs, bacon, croissants, cheese, cold cuts, honey, jams, fruits, cake etc.

Appetizers before lunch: Green salad with fig and honey vinegar, nuts and cheese, Greek salad with feta cheese, tzatziki, taramosalata, eggplant salad, fried red and green peppers, variety of cheese, mushrooms in garlic, dolmades, etc

Μain meals

Traditional Mpriam [vegetables (carrots, potatoes, eggplants and zucchini) cooked in the oven with tomato sauce, and feta cheese served with sausages

Grouper in the oven with vegetables and potatoes

Seafood variety: Sardines in the oven, Shrimp in garlic, mussels in different ways

Seafood risotto

Beef cooked with fresh herbs, tomato sauce, and olive oil served with local greens

Lamp in the oven cooked with Greek herbs and wine served with potatoes

Pasta Bolognese or napolitana with Greek cheese

Spinach risotto with fried liver

Chicken with lemon and rosemary with rice

Deserts: chocolate pouding, Greek “loukoumades” (Greek donuts) with honey, yogurt with local cooked sweet fruits, Greek chalvas, summer fruits all the day