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Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.
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Calamari chips and salad
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Fried Calamari Stuffed with Cheese
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The cheese used in cheese saganaki is kasseri or sheep’s milk feta cheese. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.
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Dolmades (or Dolmathes) is a Greek dish made with vine leaves, stuffed with a delicious rice and ground beef mix, shaped into little rolls and boiled until wonderfully tender. Served with yogurt and lemon.
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Fried Eggplant & Zucchinis with Greek Garlic Dip (Skordalia)
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Grilled Feta Cheese in Foil with tomato, capsicum, oregano and extra virgin olive oil.
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Grilled Haloumi Cheese with lemon.
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Grilled Homemade Sausages
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Grilled Octopus with olive oil, some balsamic vinegar, dried Greek oregano, freshly ground black pepper and some sea salt.
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Homemade Chips with oregano.
(vegetarian)
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Kolokythakia – Fried Pumpkin Patties, favorite Greek appetiser delicious food! Served hot.
(vegetarian)
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Loukaniko – Grilled Greek-style sausage
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Meze Plate for 2 people, includes taramosalata, tzatziki, pita bread, keftedes (meatballs), fried pumkin patties, dolmades, grilled haloumi cheese.
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This octopus salad recipe is your new go-to salad. Mixed with carrot and cucumber, dressed in a bright lime sauce and olive oil, you’ll feel like you’ve escaped to a Greek beach.
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A delicious Prawns Saganaki Greek recipe, it’s basically prawns in a fresh tomato and feta cheese sauce. Truly to die for…
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Red Peppers Stuffed with Feta Cheese.
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Sikotaki Ladogigani – Fried Beef Liver with Olive Oil & Oregano.
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Spinach & Cheese Pies Homemade (4 pieces)
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Cheese Pies Homemade (4 pieces)
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Whitebait is a collective term for the immature fry of fish, typically between 1 and 2 inches (25 and 50 mm) long.
Fried whitebait, a humble fish, and a traditional wine grower in a gorgeous, almost gourmet composition. The love of retsina for fries is not described, let alone the small fishes in the pan making turtles. Just choose a bottled, fresh retsina, cool it well and serve it at the moment when the scrawny whitebait arrives at the table.
