Sea bass filet fried on the skin, with mussels, potatos and vegetables in Greek sauce „Kakavia“

Monkfish fillet "Plaki" from the oven, on a bed of vegetables, served in the classic Pilino casserole dish

Traditional moussaca served in the classic Pilino casserole dish

„Kleftiko“ braised sheep´s lamb without bones in parchment paper with rosemarin potatos

Braised veal buiscuits with double celery and caramelizied radish

Parlour chick from oven with Greek herbes, potatos and lemon

Kotelette of acorn pig with Greek potato terrine and ointment demi glace

Papardelles with tender beef ragout, mushrooms and wild oregano