Syntrofia offers the products with their authentic from in a configured room of hospice. The consumer has the ability to taste the products, and also experience his stay at the setting during all the times of the day. The character and the functioning of the setting, are adjusted and accompany their visitors from their morning cruller to their dinner time wine.
· Breakfast and snacks: traditional pies, crullers, snacks and fresh sandwiches with a variety of your own selection, with fresh juices and a variety of herbal teas.
· Mid day and night: cold platters of cheese and cold cuts that are accompanied with local beers and wines by selected wine producers. A light menu with traditional pasta, savory fish, fresh salads and tasteful traditional dishes.
· All hours: herbal teas, beverages and different traditional sweets.
Breakfast
Sandwiches
Broshuto Evritanias
with cheddar cheese Trikalon, spinach leafs and balsamic sauce
Smoked salomon or smoked trout
cream mizithras with anythe, capers and thin slices of cucumber
Crete chicken “apaki”
(marinated and smoked), pecorino Amfilochias, stuffed peppers, mustard sauce and smoked paprika
Chios “mastello”
( hard savory cheese), cyprus sausage, tomato and Olympus Oregano
Lountza
halloumi, tomatoe, cucumber, and fresh rocket leafs
Traditional Perek Pie
Cold cuts, cheese and mushrooms
Traditional Perek
with fetta cheese, egg, flower honey & mint
Salads
Spinach and rocket leafs
roasted hazelnuts, anari cheese and a dressing of figs and honey
Green salad
with a Serres peanut dressing, gryevere Naxou, stuffed peppers and fresh aromatics
A combination of leafs with mushrooms
peppers, mustard dressing and fresh aromatics
Crete berley rusks
with fresh tomatoes, anari cheese, and olive oil with persley
Salad with Pella groaths
fresh onion, anythe, peppers and chopped tomatoes
Fresh tomato with Verroia Fetta cheese
oregano, capers and virgin olive oil
Cold Starters
A combination of pickles
filled eggplants, tomatoes and Florini peppers, small peppers
A combination of variety paste
white taramosalata, melted spiced cheese, aubergine Mount Athos
Smoked mussles
with fresh vegetables upon a Crete traditional berley rusks
Santorini Fava
(legume type) with sundried tomatoes and balsamic syrop
Veria Feta
with olive oil and oregano
Hot Starters
Mushrooms with molasses
thyme and Olympos oregano
Trikalon Cheddar saganaki
with an apricot marmelade
Halloumi or Chios Mastello
(hard savory cheese) grilled, with onion marmelade
Main Dishes
Evritanias ham dipped in wine
with leek, and spiced rice
Marinated octopus within citrus juice
and a smoked eggplant cream with coliander
Stuffed chicken
with Veria Fetta and Florina Peppers
Smoked pork
with a cream of yoghurt and beet root
Olympos handmade pasta
(hilopites) with Lefkada salami and spiced tomato salsa
Crete Sigklino or Cyprus lountza
with Berley balls dipped with green olive oil
Desserts
Rice pudding
cooked with sousame handmade halvah, with a sent of lemon
Anari pudding
with garnished Lefkada oil berley and caramelized walnuts
Traditional sweet “dahtila”
with fresh mastiche ice cream
Handmade traditional sousame Halvah
combined with: tahini, cocoa and almonds, peanut or fruictoze
Traditional sweets
blackcurrant, pergamont, watermelon, cherry and small walnut with clove and cinammon
Submarine traditional Mastiche sweet
lemon, Chios Mastiche, ChioS Mastiche with blackcurrant
Reservations
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