Shrimp duo tartari with avocado and quinoa with octopus, tomato concasse and seasonal vegetables (400g)

Fresh sword fish fillet with trouflee and mushrooms (300g)

Kritaraki with shrimp, black sea clams, octopus and cherry tomatoes (300g)

Fresh tuna fish tartar with avocado and fennel (120g)

Goat slowly cooked meat from a special selected Boer breed, rised in the the Rhodope mountain, with potatoes and fresh salad - vision (270g)

Rabbit meat with mushrooms, onion, carrots, celery and white wine (280g)

Large pieces of veal beatsteak meat from Aberdeen Angus breed with grilled corn and avocado (280g)

Slowly cooled meat from two-months old milk calf with baked potatoes (280g)

Pasture raised chicken in white asparagus cream and Taleggio cheese (280g)

Spaghetti Aglio - Oglio (280g)

sunflower oil, olive oil, garlic and parsley peperoncino

Burger with green tea, crispy chicken, avocado, ginger, and artichoke chips (320g)

Decomposed bruschetta of black bread with active coat, smashed eggs, fresh avocado, buffalo mozzarella, bulgarian black truflee (280g)

Margherita (30cm)

tomato sauce and mozzarella

Spicy salami (30cm)

Capricciosa (30cm)

tomato sauce, mozzarella, mushrooms, artichoke, prosciutto cotto, olives

Formaggi Piemontese (30cm)

aged cheese from the Piedmonte area, cherry tomatoes and salvia

Parmesan and prosciutto (30cm)

arugula, cherry tomatoes, parmesan and prosciutto crudo nazionale

Seasonal pizza Diavola with spicy ventrichana, chili peppers habanero and mushrooms (30cm)

Cherry tomato salad, baked peppers, buffalo cheese, capers and olive paste (250g)

Iceberg salad with arugula, sundried tomatoes, cedar nuts, pear, pecorino and pomegranate dressing (260g)

Mediterranean topenitza (280g)

tomato, baked pepper, crumbled white cheese, egg, fresh garlic, dressing, served in a style characteristic for Turkey

Fresh salad mix with hummus, grilled zucchini, cherry tomatoes and pine nuts (290g)

Salad di Barbabiatole (280g)

baked beetroot with goat cheese mouss and pumpkin seeds

Grilled marinated artichoke

Italian cheeses and salami served with spicy jam of chili peppers, ginger lime and mint (350g)

Plateau appetizers (350g)

Classic veal bon fillet tartar with capers, shalot, mustard and yolk (130g)

Mixed bruschetta (3pcs)

bruschetta with mushrooms and asparagus, bruschetta made of a black baguette and patte from rabbit liver, avocado cream, marinated octopus and cherry, bruschetta with tomatoes, mozzarella, olive oil, basil and taggiasca olives

Appetizers, served with freshly baked slices bread (80 g)

Steamed fresh potatoes with mushrooms (300g)

Crispy Greek styled zucchini (250g)

Baked eggplant with tuna fillet, zucchini and onion (220g)

Fresh squids with fresh herbs (150g)

Crispy squids (150g)

Octopus in Galician (150g)

octopus in olive oil and white wine, garlic and red pepper

Cappacio of duck magre with arugula and dressing of olives, lemon and anchovy (150g)

Parentsa di mare - crispy mix of small fishes, calamari, shrimps and spicy sauce (300g)

Shrimps with garlic and white wine (150g)

Spicy shrimp made on a low temperature in olive oil, peperoncino, parsley and baked bread (200g)

Combined plateau of octopus, shrimp, squid - for two (370g)

Risotto with Iberico pork meat, fresh truflee, beetroot (320g)

Linguini nero di sepia with a whole lobster in a slightly spicy sauce, cherry tomatoes and asparagus (for two) (590g)

Risotto with prawns, leeks and lemon juice (320g)

Tagliatelle with porcini and fresh truflee (350g)

Cannelloni with hokaido pumpkin cream, porcini and parmesan chips (300g)

Kritariki with goat meat and seasonal herbs (300g)

Papardelle with fresh tuna fish, leak onion and cherry tomatoes (320g)

Salmon fillet made on a pan with asparagus, speck and potatoes (250g)

Author's burger made of horse meat with truffle tomatoes, crispy salad and scrambled eggs (280g)

Author's gyros (380g)

whole wheat bread with pork from Iberico breed, confit of red onion, tomatoes and three kinds of sauces - tzatziki with yogurt and seaweed, soy mayonnaise with truffle and spicy homemade chutney

Crispy bass fillet with green peas cream, zucchini and cherry tomatoes (220g)

Crete octopus recipe (180g)

with fresh spices, cherry tomatoes and spinach leaves

Slowly coocked calf rib with baked potato and grilled vegetables (380g)

Beef meatballs from Charrole with peperoncini, parmesan and black pepper (3pcs-300g)

Pork meat from the Iberico breed (300g)

(the fatty acid composition of this breed is closer to plant and not to animal fats) with mashed celery, potatoes, basil and spicy tomato concasse, red onion and black pepper

Horse sirloin steak with rustic potatoes (250g)

Charlotte bon fillet, grown on farm Omaha, Divlia village, in pepper sauce and truffle with potatoes and shallots (300g)

Rib eye steak Charlois grown on farm Omaha, Divlia village, in pepper sauce and truffle with potatoes and shallots (300g)

Freshly baked bread from the bakery of "Baker brothers"