Dimitris Kallinikos

Dimitris Kallinikos

Dimitris Kallinikos
More ideas from Dimitris
Offer a Tasting Menu - Instead of the menu with choices, offer a tasting menu that controls the diner's experience and takes him or her through a journey of small bites featuring various flavors and techniques. This early menu item, a "coca of avocado, anchovies, and green onion," is an example of a course that is the size of an amuse-bouche, not a standard entrée.

Tartine rouleau d'avocat, anchois et oignon vert : coca of avocado, anchovies, and green onion is an example of a course that is the size of an amuse-bouche, not a standard entrée.