What we cook and pour, in the order of the day.
A few things, done well. Fish comes off the morning boat, vegetables from the gardens of Sykia. When something runs out, we rub it off the board.
09:00
Morning
Coffee and breakfast
Freddo espresso or cappuccino
With fresh or oat milk
€4
Greek coffee, in the briki
Plain, medium or sweet
€3
Thessaloniki koulouri with kasseri
Warmed, with tomato
€3.50
Yoghurt with honey and walnuts
Pine honey from Sithonia
€6
Orange juice
Squeezed when you order it
€5
12:00
Midday
The kitchen, until six
Steamed mussels with ouzo
From the mussel farms of the Thermaic Gulf
€12
Fried baby squid
With lemon and cabbage salad
€14
Grilled sardines
When the boat brings them
€11
Dakos with tomato and katiki
Barley rusk, oregano from the hill
€9
Fava with capers and onion
Feneos split peas, Halkidiki oil
€7
Watermelon, feta and mint
For two, while the summer lasts
€7
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Sunset
At golden hour
Halkidiki rosé, glass
Dry, from xinomavro and syrah
€7
Tsipouro with frozen watermelon
No anise, with mint
€9
Mastiha spritz
Chios mastiha, soda, lemon
€10
Ouzo on ice
With a meze from the kitchen while it is open
€5
Draught beer
Greek, half a litre
€5
22:00
Night
Cocktails until one
Tsipouro negroni
Tsipouro from Tyrnavos instead of gin
€11
Paloma
Tequila, grapefruit, salt
€10
Mint lemonade
No alcohol, made here
€4
Prices are examples for the demo. On a real menu the owner changes them in Elementor.