From this year menu, Nikos Pouliasis recommends you to taste some of his favorite creations:
Santorinian fava with smoked trout, salmon tartar in mandarin sauce and roasted almonds.
Lobster and monkfish terrine with anchovy caviar sour cream in forest fruit tea sauce.
Grilled beef fillet with potato puree flavoured with bergamot, summer truffle sauce and parmesan ice cream.
Tiramisu with smoked eggplant mousse on a base of almonds in green bitter orange sauce.