piranha served on himalayan crystal salt asparagus and mini porto bellos
fresh gnocchi with crab apple,flakes of fig and rocket!!
mixed salad with vegetables with chicken ,nuts parmesan flakes and balsamic
freddo espresso and freddo cappuccino ready to enjoy
the secret recipe for credo cappuccino we founded buck in 2005
grinder on demand k8
ready to enjoy !!
chef stavros finishing the famous chicken napoleon with eggplant and yogurt sauce