Menu
The menu is formed according to the Season so the dished are all fresh and delicious.
From delicious light colorful Spring dishes to strong Winter flavours pleasant to the palate both traditionally and modernly cooked.
Gourmet and flavour lovers will be thrilled with the combination of local ingredients and traditional food.
From warm risottos to home- made dought pies , from beautifully smelling fillets cooked with local herbs to fresh salads and a wide variety of home-made desserts to aromatic coffees and hot drinks.
Hospitality from Epirus full of flavours.
Some of the dished that are characteristic of our restaurant are the following.
Appetizers
Philadelphia Potatoes
Unpeeled French fries and Philadelphia cheese.
Plevrotus Mushrooms
Plevrotus Mushrooms on the grill marinated in aromatic olive oil.
Brousketes
Grilled slices of bread with tomato, pesto and cheese.
Salads
Rocket with Parmesan cheese
Salad "Margarites"
Salad with cabbage, rocket, small tomatoes, lettuce, corn, and sauce.
Salad Cambaniola
Salad with lettuce, corn and yoghurt sauce.
Saute
Tenderloin with Royal Mushrooms
Royal Mushrooms of the area with Tartuffe and brown wild rice.
Chicken from Kipoi
Cooked with peppers, onions and sauce.
Stewed food
Veal cooked in earthen pot
cooked in red sauce, aubergines, and barley-shaped pasta
Stuffed vine leaves
Veal mince rolled in white cabbage
Veal hock
Served with brown rice and potato pane.
