Hot Meze

Smoked on a charcoal grill with aromatic olive oil – lemon sauce

Chargrilled mackerel with pitta bread, chopped tomato, white onion, parsley, tzatziki

With crushed green olives, aromatic herbs, aged vinegar

Served with black tarama and lemon zest

Marinated anchovy fillets,
served with sourdough bruschetta and eggplant salad

Marinated in cuttlefish ink, served with herring salad

Pan-fried skate cheeks with wild mustard

Crispy monkfish bites with chimichurri mayonnaise

Oven-baked fish of the day with okra, tomato sauce, garlic and parsley