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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 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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GALENI Galeni, in its final form as Cretan cream cheese, came from a combination of experience and luck. During the process of producing cheese products, the mother of the Zervou family made it, and because of its exceptional taste and special characteristics she insisted on giving it as a gift to her customers – who instantly started to order it and ask for more! Nowdays, Galeni of the Zervou Bros. Company is a creamy white cheese of sheep and goat milk, with a strong aromatic flavor, leaving a balanced after-taste (such as ksinotiri) with a very low fat content. 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€
Galeni
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€
Beef Carpaccio Marinated in citrus, with capers, cherry tomatoes and aged Graviera cheese 11.80€
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€
“Κatsochoiri” Cretan Cheese
Cooked “Saganaki”, with cereal crust, poppy seeds, rose spoon sweet and red arugula 8.80€
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KATSOHIRI Katsohiri is a less well known but very special cheese of Crete. When the cheesemakers produce “malaka” (the cheese that is created in the first stage of the cheese-making process), they collect the scraps remaining in the serum, ferment them by hand and give them the shape of a small hedgehog. As the hedgehog is called “katsohiros” in the Cretan dialect, this little cheese is called “katsohiri”. The shepherds used to offer this cheese as a special gift to their friends and their close ones. Katsotiri is also used in pies and calitsounia (it is said to make the best calitsounia). Although in its raw form it is not very tasty, its elastic texture makes it one of the finest cheeses, to make saganaki. 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. TRACHANAS & XINOHONDROS 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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Vegetable Tart
with caramelized onion and black truffle “anthhotiros” cheese 6.80€
Graviera Cheese Rolls beef pastrami and olive marmalade 7.40€
Bouyourdi
Epirus feta cheese in the oven with hot Florina peppers, tomatoes, “soutzouki” and kaseri cheese from Xanthi 8.40€
Sausage selection Karamanlidiko beef, Metsovo with smoked cheese, Cretan with stamnagathi greens 11.80€
Meatballs from Beef & pork mince, in olive oil, with yogurt scented with coriander and smoked paprika 9.80€
Beef Liver Grilled with lemon 10.00€
Beef “yuvarlakia” (meat balls with rice), xinohondros and nettle soup 9.80€
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SKIOUFIHTA PASTA “skioufizo” means “spinning”. Fresh handmade Cretan pasta made and consumed immediately. The preparation of “Skioufihta” or “sioufihta” spaghetti entails a unique and demanding process. They are cylindrical in shape and are delicious however cooked. Here on the island it is customary to cook them in boiled lamb’s broth and and accompany with the same meat. ANTHOTIROS Greek traditional cheese, prepared by adding sheep’s and goat’s milk or cream. Fresh anthotiros (or Cretan “athotiros”) is a soft creamy cheese with exactly the same in appearance and texture as “myzithra” - but with a different taste. It contains relatively low fat content and is consumed fresh as a table top. Dry “anthotiros” has a special flavor and is also low in fat. It is eaten either raw on salads or grated on pasta. SIGLINO Siglino is a Corned pork cut and is a basic traditional product of Crete and Mani. In old ages, the pieces of meat were dried, seasoned, salted and then smoked with wood and aromatic plants in fireplaces or improvised smokers. They then boiled them in wine, oranges and spices. The preservation of the meat included its storage in large clay pitchers with olive oil or pork fat to keep it throughout the winter. Technology has improved the quality of the “Siglino” through the safe processing and standardization of the meat.Today, “Siglino” is considered an easyto-use product, as it can be served as a plain meze but also as a main dish. 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.
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Risotto & Pasta Vegetable Risotto with Tumeric and aged Graviera cheese 8.50€
Homemade fresh Cretan pasta with chicken, tomato, basil, wallnuts and grated anthotiro cheese 9.50€
Spaghetti with “singlino” corned pork with Mushrooms & Cheese Cream 7,40€
Beef Pasta “Chilopites”
with beef fillet slices, tomato, capers, “Kalamon” Olives, “anthhotiros” cheese and and black truffle oil 11.80€
Shrimps Orzo with Carrots, Zucchini, Tomato and orange zest 9.80€
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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.
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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Main Dishes 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 “tomahawk” steak with Cabbage, Carrot and Fennel 15.80€
Lamb shank with spinach-risotto and sauce from Santorini Vinsanto 14.50€
Grilled Burger From ground beef (80%) and pork (20%), sweet potato puree and soked graviera Cheese 12.80€
Beef Pepper Steak with oven baked potato puree and red wine sauce with black pepper 22.50€
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BLACK ANGUS A special breed of calves originally bred in Scotland and later in the USA, Australia and other countries as Greece. The excellent skeletal construction of the Black Angus allows muscles to develop large amounts of intramuscular fat. This results in intense formation of “marbling” (“fibers” of fat) in their meat thus, making it more tender and very tasty. RIBEYE The “heart” of the spatula or the “front fillet” as it is known. The steaks are 7 in number, from the 6th to the 12th rib bone. If the bone is removed, there remains a clean, oval piece of lean meat that has more or less intramuscular fat, depending on the calf ’s breeding. This is the ribeye for the English, the entrecôte for the French, the “eye” or “heart” for the Greeks. It is considered the tastiest and softest piece of meat because of the intramuscular fat seeping while roasting.This makes it juicy and extremely tender in whatever degree of roasting desired. FAVA OF SANTORINI Fava of Santorini is known for its savouriness, velvety texture and sweet taste. Originating from Lathyrus clymenum; within the family of Fabaceae, it is native to the Mediterranean. Its seeds are used for the preparation of fava of Santorini. Archaeological findings in the prehistoric settlement of Akrotiri reveal its cultivation on the island 3,500 years ago. In 2011, it was added to the products with protected designation of origin (PDO)in the European Union.
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Beef Ribeye with Red Wine sauce and Mushrooms 27.00€
“Black angus” Beef Stew with dark Beer, sweet potato puree and baked carrots 11.80€
Salmon Fillet Sauteed in olive oil, with and Fava (Yellow Split Peas Puree) from Santorini 16.00€
Grilled Tuna Fillet with beked vegatables, and lemon-oil marinated with ouzo and Fennel 18.00€
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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€
Orange Cake with mousse of soft cheese, caramelised nuts and kaimaki-mastic 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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Dear visitor I f a n y o f t h e i n g r e d i e n t s l i s t e d b e l o w, a r e c a u s i n g a n y allergic symptoms, please inform us in advance We would like to inform you that in all foods and food preparations in this menu there may be a possible presence or traces of cereals containing gluten, crustaceans or m o l l u s c s , e g g , f i s h , p e a n u t , s o y, m i l k , a l m o n d s , c e l e r y, mustard, sesame, sulphite and lupine.
ΑLLERGENS
Responsible for the market: Kirkagatslis Dimitris 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 Ophellia Olive Oil KRIVEK Tria Delta Foods Kerkiraiki Meats Metsovita Cold meats Prokopakis Candia Verde Herbs Moulkioti Cold meats Miran cold meats Fatto A Mano Ice Creams Kritikos Fournos Simply Food Company Karalakis Farm Organic Products Kalimera Frouta Gresko - Fruits & Vegetable “Stamatogiorgis” Cheese products Trade Up - Caffe Italia Target Papadakis Manitaropotos - “Dirfis” Wine Shop ΟΙΝΟΤΕΚΑ PT Beverage World 3E Coca -Cola LOUX
Aegean Herbs Herbal Crete - Tsakalakis Nivritos Saloustros Herbs Dinapoja Spirits Kretaraki Siganos S.a Bava Wines Ollympic Brewerry Solo Cretan Craft Beer Greek Brewery of Atallanti Cava Cellar Saridakis Work Wear Rasso Exclusive Workwear Karpathiotakis Prints Vision Prints Detorakis Prints Creteotel equipment Panakakis Food supplies Phylo...Sophies Bougatsa Liquir store - Iliadis Nikos Cheese products Galeni Mevgal ΑΕ Afros Fish market ΜΕLΚΟ - Traditional pasta “Maggiri” - Traditional pasta Tsatsakis ΑΕ- Rusks Artokosmos Κ. - Rusks Dandalis Greek Coffee