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Strained yogurt, cucumber, garlic, and a drizzle of olive oil.

Charcoal-grilled eggplant blended with garlic, olive oil, and lemon.

Vine leaves stuffed with rice, herbs, and a touch of lemon.

Pan-fried beef and pork meatballs with mint, oregano, and onion.

Tomato, cucumber, onion, green pepper, olives, and feta cheese.

Seasonal boiled greens from the Pelion hillsides, lemon and olive oil.

Layers of eggplant, potato, and spiced beef, topped with béchamel.

Baked pasta with minced beef and creamy béchamel topping.

Tomatoes and peppers filled with rice, herbs, and slow-baked.

Fresh Pagasitic Gulf sardines, char-grilled with oregano and lemon.

Lightly battered squid, served with lemon and skordalia.

Skewered pork, charcoal-grilled, served with pita and tzatziki.

Pelion lamb chops, charcoal-grilled with oregano and lemon.

Layered filo pastry with walnuts, honey syrup, and cinnamon.

Semolina custard wrapped in crisp filo, soaked in citrus syrup.

Local Pelion wine, red or white, served chilled or at room temperature.

Traditional Pelion grape spirit, served with a small meze on the house.