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Etymologically, the word “gastronomy” is derived from ancient Greek word "γαστήρ" (gaster) meaning stomach, and "νόμος" (nomos) meaning “laws that govern”, and therefore literally means “the art or law of regulating the stomach”. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
Etymologically, the word "symposion” is derived from Ancient Greek “συμπόσιον” (symposion) from “συμπίνειν” (sympinein) meaning “to drink together” • It was a part of a banquet that took place after the meal, when drinking for pleasure was accompanied by music, dancing, recitals, or conversation on philosophy. • A scientific gathering of experts on a subject.
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A quest,
into the greek table Small local farms with a desire to return to true taste. Organic products, carefully selected raw materials and local varieties of wines, hidden within them, the magic of the land. This is the vision of Gastronomy and Symposia, through flavours and selections that are filled with feelings and memories of all who love and cherish the authentic.
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With one virtually mystical process, the food, wine and tastes become a ritual. From the first watering in the fields, to their harvesting and delivery, the raw materials, go through the hands of people who share the same passion for quality, ensuring these goods reach those who seek and appreciate them. In this quest, pleasure is absolute, creative and exploratory. Our mission is to highlight tradition, Greece and its flavours through a personalised experience. So, enjoy your moments with us.
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Recipe Icons Vegeterian
Vegan
Organic
Original Recipe
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Signature Dish
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Organic products
The authentic flavours, antioxidant properties and high vitamin content makes organic products a basic nutrition, repositioning them on the Greek table. Organic products of high nutritional value, favourites among them red arugula, mustard greens with their intense, spicy, explosive, salty yet cool taste, iron rich baby spinach butter, nutritious kale, myrrh with its excellent aroma and watercress with its distinctive taste. The Karalakis family, who is ardent in their organic farming of rare aromatic plants and edible flowers over the last 25, supply of organic products.
Haroupomelo (Carob syrup)
“Chocolate of the poor” or “Egyptian fig” as it was known to the Ancient Greeks. This is what is now known as carob, a “treasure” of high nutritional value and a source of natural nutrients. Apart from the fruit that kept many Cretans alive during the war, carob was used to produce haroupomelo. The carob tree was used for its medicinal purposes (known as “remedio”) but also as a natural sweetener. It is an excellent source of antioxidants and contains tannins which contribute to the proper functioning of the digestive system.
Agourelaio (green olive oil)
In ancient Greece, they were referred to as «omotrives» or «omfakikon». It is the natural oil from olives which still retains its green (unripe) colour. The olives for the oil are harvested before they mature. This process gives the oil a bright green colour, an intensely bitter and slightly spicy flavour as well as a complex fragrance. It has antioxidant properties as it contains all the vitamins and provitamins of olive oil minerals and polyphenols which protect our cells from oxidative stress, active oxygen and free radicals.
Feneos Lentils
As their name indicates, these lentils are grown in Feneos, Corinth, by the Karoussia family. They are small, dark and easy to cook, and give a full flavour. Although the seed comes from Canada, the plant has been fully adapted to the microclimate and soil in Corinth, offering high quality legumes. Their production is small- scale and does not exceed ten tonnes in total.
Corfu Nouboulo
Nouboulo has its origins in the Venetian occupation of Corfu. It is a product of excellent quality made from pure pork fillet, marinated in spices, herbs and local wine. It is then stuffed into pig intestine, smoked using dried herbs and later left to mature naturally with the help of air. Its flavour is lightly spicy with a dark exterior and a rosy colour inside. It is a perfect accompaniment for all kinds of distilled drinks, beers and wines, and ideal with semi-hard cheeses.
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Salads Ntoré Refreshing seasonal greens and local vegetables, Corfu “Nouboulo”, Yellow cheese from Naxos, marathopita (wild fennel pie) with vinegar-honey dressing 9.40€
Greek Famous & Classic… with pomodoro tomato, cucumber, peppers, onion, olives, extra virgin olive oil and Epirus feta 7.40€
Green with red arugula, watercress, myrrh, mustard greens, valerian, cherry tomatoes, carrot and pasteli (sesame bar) with haroupomelo (carob molasses dressing) 9.80€
Baked Beetroot with baby spinach, Feneos black lentils, Xinomizithra (soft cheese spread), Thessaloniki bagel, walnuts, olive oil and aged vinegar dressing 8.80€
Athenian with fresh fish, potatoes, gherkins, asparagus, Paros capers, Drosoulites greens, marinated in citrus juice and vegetable oil 11.40€
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Arachova Formaela
Arachova formaela is a tasty, pale yellow cheese with a Protected Designation of Origin (PDO) stamp/ authentication. It is produced from the milk of sheep and goats grazing the fields of Parnassos. It comes in a cylindrical shape which is made using knitted wicker baskets where it is placed to mature.The baskets along with the ageing process give the cheese a naturally hard crust. Its texture is elastic, the taste is moderately salty while the aftertaste is spicy, one developed during the cheese baking process.
Serres Kavourmas
The name kavourmas comes from the Turkish word “kavurmak” which means roasting on low heat. It is a traditional product from Pontos region with a high nutritional value based on meat. It contains a mix of buffalo, veal and sometimes pork. The meat is allowed to dry in brine and then roast with fat and spices over a moderate fire. After roasting, it is kept in containers with fat, or packed in a cylindrical shaped container. It has a special flavour due to the buffalo meat, with rich aromas from roasting and the spices used. Its texture is compact and it is served in slices.
Tahini
Tahini draws its name from the Arabic word tahina which means flour. It is a tasty spread of high nutritional value made by slowly toasted, hulled and ground sesame seeds. This dish can be found in Greek, North African and Middle Eastern cuisines. In some regions, it is often used as a breakfast spread or dip as it is highly nutritional.
Mykonos kopanisti
This fine cheese is made by mixing goat, sheep and cow milk. Previously, only sheep’s milk was used. The colour varies from yellow to pink, the texture is creamy and the taste is bold, intense and peppery. Although it is produced throughout the year, its lovers enjoy it more when using “spring” milk since the animals feed on complex and intensely fragrant Mycenaean flora which is responsible for the fairly savoury and thicker raw material.
Voulitis
Etymologically Voulitis means “the delightful fruit of the earth”. The “father” of the name is considered to be Galenus who singularly distinguished the voulitis from the rest of the mushrooms. In Greece, when mature it is referred to as “Vasilomanitaro” and at a younger age as “kalogeraki”. In its dried form, voulitis holds the aroma of wood and hazelnuts, has a soft texture and spicy flavour.
Artikites
Artikites get their name from the “artikas” plant, because they always grow at their roots. They are the most common species of edible mushrooms (amanita) in Crete. Their colour is white to grey, they look like many other edible artifacts, but their size is much bigger.They are tasty and protein-rich. Ideally, artikites are sprinkled with wheat flour and fried in extra virgin olive oil.
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Appetisers Traditional bread accompanied by aromatic olive Oil and sea Salt 3.40€
Sitia xigalo soft spread Cheese with Carob “sand” and Basil flavoured olive Oil 6.00€
Cretan Dakos and Mykonian Mostra a merging of Crete and Mykonos on one plate: “Dakos” cretan Rusk with pihtogalo cheese and “Mostra” mykonian Rusk with Kopanisti cheese 7.20€
Mini greens pies with yiaxnera (mixed local greens) and spinach 7.20€
Sifnos chickpea balls fried in olive oil and accompanied by yoghurt sauce with tahini 7.80€
Pan-fried Greek mushrooms Voulitis, Lentinulas, Artikites, Aspromanitara and Chanterelles in a sauce of smoked Vermio cheese 10.80€
Arahova Formaela with a cereal and poppy seed crust, rose flower sweet spoon and red arugula 8.80€
Bouyourdi Epirus feta cheese in the oven with hot Florina peppers, tomatoes, “soutzouki” and kaseri cheese from Xanthi 8.40€
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Karamanlidiko
Karamanlidiko got its name from a dialect of Cappadocia, known as “Karamanlidika”. In “Karamanlidika” greek words were written in turkish characters. Karamanlidiko from Drama is matured beef ‘soutzouki’, flavoured with spices, herbs and hot pepper in a natural intestine. Its taste is reach and spicy, without being persistently hot. Its aromatic elements are especially due to the use of carefully selected sugars.
Stakovoutiro (staka butter)
Stakovoutiro is made from boiled milk “skin”. It was once an exclusively household made product, especially in the prefecture of Chania. It is whitish or pale yellow, very greasy, has a milky flavor and a special aroma. It is used in making Cretan pilaf, where it is poured in small amounts after being steamed. It is a component in the preparation of Christmas cookies, Easter buns and other baked desserts in several parts of Crete.
Staka
Staka is a cream with a high fat content and comes from the processing of milk. It can be eaten plain, raw on bread or pan- fried, as an accompaniment mainly to meat, or mixed with fried eggs.
Xinomavro of Naoussa
Xinomavro Naoussa is a fine variety of grape, produced in the homonymous area. It is a noble variety of vine that has been cultivated for hundreds of years, and that has taken on many names such as: “Black Naoussa”, “Popolka”, “Popoliko”, “Black sour” or “Xinomavro”. It is also cultivated in other parts of Greece, but in Naoussa, xinomavro can easily reach perfect maturity. From this variety of grape comes unique wine and excellent vinegar, which are aged in oak barrels. The aromas that arise from both the fermentation and the ageing processes are distinct, which make Naoussa xinomavro unique. Its remarkable balance of sugars, acid and tannins completes an excellent medley.
Trachanas
Trachanas is a type of pasta made of flour and grains. It is granular and irregular in shape with the grains have a diameter of about 2-3 mm. It is available in varieties such as sour coarsely ground wheat and sour milk, sweet from fresh milk and wheat or semolina, in coarse and fine textures. In Crete, we find it in a variation of “Xinohondros” or “Hondros”, which is delightful as an accompaniment to hohlios (snails). In spite of the differences between the two varieties, they pair especially well with tomatoes, vegetables and fish broths, cheeses and many vegetables.Trachanas also goes well with light meats, makes good filling for dolmades and adds flavour to pies.
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Sfougato Omelette with organic eggs, potatoes, zucchini, tomatoes, kefalotyri yellow cheese and Serres buffalo “Kavourma” 7.80€
Sausage selection Karamanlidiko beef, Metsovo with smoked cheese, Cretan with stamnagathi greens 11.80€
Homemade fresh Cretan pasta with chicken, tomato, basil, wallnuts and grated anthotiro cheese 9.80€
Gamopilafo Pilaf boiled in Zygouri lamb broth with “Stakovoutiro” and Lemon 10.40€
Marinated Anchovies in vinegar from Naoussa Xinomavro, white “taramas” and beetroot 8.00€
Shrimp ‘Saganaki’ flavoured with ouzo on aubergine 12.00€
Octopus slow cooked in white wine on “spetsophae” and olives 12.40€
Cuttlefish ‘mageiritsa’ with local greens, aromatic herbs, fennel and black “trachanas” 12.20€
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Naxos Arseniko
Naxos Arseniko is a traditional yellow cheese from the afore mentioned island of Naxos. References to arseniko are dated back to the 19th century, although Naxos has a cheese tradition dating back to 1500 AD. Arseniko is a hard cheese, in a cylindrical shape with hard and fairly thin skin. Its color goes from off-white to pale yellow. It has a pleasant salty, spicy flavor and a rich aroma.
Dirfys kritharaki (orzo)
Dirfys kritharaki, is made in Chios. It is a special type of barley which is prepared by blending pure semolina with fresh vegetables, oyster mushrooms and various natural flavouring such as petimezi, basil and nettle. Through the specific process, the barley naturally takes on colour while acquiring a distinct aromatic flavour giving it a delightful uniqueness.
Ladenia Kimolou
Ladenia Kimolou is made on the island of Kimolos and is a particularly interesting idea of cheese-free pizza, with the main ingredients being tomato, onion and olive oil. It came to be from the time of the Venetian occupation of Kimolos and conceals within it the simplicity and taste of the Cyclades. Fresh vegetables and aromas of olive oil, in combination with the delicious fermented bread base, create a flavourful feast that does not need any cheese flavours.
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Main Dishes Beef “yuvarlakia” (meat balls with rice), xinohondros and nettle soup 9.80€
Moussaka with potato, aubergine, local beef and cream 10.80€
Fillet from local chicken with mushroom, goji berries, orzo pasta and smoked cheese 12.00€
Souvlaki of black pork on Ladenia Kimolos pita bread, with potato chips and tzatziki 14.00€
Pork pancetta (pork belly) with celery purée, chickpeas and carrots 12.80€
Lamb “kleftiko” slow cooked in vine leaves with vegetables and “Naxos Arseniko” 14.40€
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Skordalia
Skordalias or “aliados” is an accompanying dish in Greek cuisine that is similar to a purée. It is made by mixing mashed garlic with potato pulp, walnuts, and almonds or even moistened bread. At the end of the preparation, olive oil is added giving the mixture a smooth and creamy texture. Vinegar is often added to enhance fragrance and flavour. In some variations, the basic recipe includes eggs which make the texture more crisp and the mixture similar to the French “Ayali” or the Catalan “Alioli”. Skordalia is possibly similar to the ancient greek dish “Skorothalmos”, while in modern Greece it mainly accompanies cod. It does also accompany other types of fish, fried or blanched vegetables.
Black pig
Genuine Greek pork is black with fur, fed mainly on hollies, acorns and fruits from the countryside which give the meat a full flavour. Before being replaced by other bred pigs that mature faster, black pigs were to be found all over Greece. The Black Pig gives a different meat from the usual pork which is both delicious and aromatic. Its meat is rich in omega-3 and omega-6 fatty acids. References made to the consumption of black pork can be found on “The Odyssey”, but also in historical texts related to the expeditions of Alexander the Great.
Vinsanto of Santorini
Vinsanto of Santorini is one of the most famous sweet wines in the world. It is produced from grapes which are placed or spread out in the sun until they mature and ready to be processed, without adding sugar or alcohol in the process.The wine is aged for at least two years in wooden barrels. The aroma of this wine is unique; a mixture of fruit, honey, raisins as well as the rocks found in that area. Ιts name is presumed to be of an Italian origin and means either “Vino Santo” or “Wine of Santorini” (Vino di Santo ... rini). The production of sweet wines has been recorded in Greece since 7th century BC. with references carried in the ancient texts of Hesiod.
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Lamb shank with spinach-risotto and sauce from Santorini Vinsanto 16.00€
Greek rib eye steak with mashed potatos, asparagus, red wine sauce and mushrooms 3.00€ / 100gr
Fish fillet sautéed in olive oil, retsina wine sauce and served with Santorini fava 18.00€
Cod fish served with a bean purée and skordalia croquettes 14.00€
Fish of the day with seasonal greens and vegetables (per kilo)
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Desserts Warm chocolate cake with peanut butter from Serres, orange, Greek yoghurt and a citrus sorbet 7.40€
Galaktoboureko with apricot textures, yoghurt ice cream with honey and dried fruits 6.80€
Ravani of Veria with mousse of soft cheese, fruits and kaimaki ice cream made from buffalo milk 6.80€
Lemon tart with kumquat, blood orange and “rakomelo” ice cream 7.80€
Sfakianopita with honey and walnuts 7.00€
Fruits in season 6.00€
Ice cream 2.40€ / scoop
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D e a r v i s i t o r, We would like to inform you that the food recipes in this list may contain one or more of the following ingredients: egg, u n s a t u r a t e d f a t , m i l k , g l u t e n , s u g a r, s u l f i t e , y e a s t , m u s t a r d , s p i c e s , n u t s , s u g a r s , c e l e r y, s e s a m e , s t a b i l i s e r s & f r u c t o s e
Αllergens
If any of these ingredients cause you allergic symptoms, please let us know in advance.
Responsible for the market: Emmanouil Vozikakis If you wish an invoice, p l e a s e l e t u s k n o w i n a d v a n c e . The Restaurant has "Complaint Sheets" in a special case, in a prominent position at the exit of the store The Consumer is not obliged to pay, if the notice of payment is not received (receipt-invoice).
Co-travelers,
On the Greek Table «A Recipe will never be perfect if it ιs not created from perfect ingrediends». Following this philosophy of world gastronomy, we choose with devotion our ingredients, our suppliers and partners aiming at an excellent gastronomic experience. “Idea Gi” Womens Union of Gergeri Vinihakis Meats Creta Farm “En Elladi” Kassakis Deli
PT Beverage World 3E Coca -Cola Τρία Έψιλον Loux Aegean Herbs
Creta Food
Herbal Crete Tsakalakis Nivritos
Cretan Baker
Saloustros Herbs
The Foodballer
Dinapija
Ophellia Olive Oil
Kretaraki
Prokopakis
Siganos S.a
Candia Verde Herbs
Bava Wines
Moulkioti Cold meats
Caffe Italia
Sary meats
Ollympic Brewerry
Miran meats
Solo Cretan Craft Beer
Fatto A Mano Ice Creams
Greek Brewery of Atallanti
Kritikos Fournos
Cava Cellar
Simply Food Company
Saridakis Work Wear
Karalakis Farm Organic Products
Rasso Exclusive Workwear
Kalimera Frouta Assos Food Solution Trade Up Target Papadakis Manitarotopos “Dirfis” Mushroo Cellar ΟΙΝΟΤΕΚΑ
Vision Milonakis Detorakis Prints Karpathiotakis Prints Creteotel equipment Panakakis Food supplies Ken food Phylo...Sophies Bougatsa