Prawn Amuse Bouche drizzled with avocado dressing.

Grouper fillet fricassee with wild greens.

Marinated grilled calamari in Rhodian Souma and turmeric with caramelized onions.

Composition of vegetables with bean puree and Florina pepper.

Green feast salad with pomegranate, avocado and honey tahini dressing.

Tabbouleh salad with octopus.

Mushroom risotto with red pumpkin, calendula and bergamot liqueur.

Traditional trachana (soup) with goat cheese soaked in wine.

Lamb cooked with herbs, accompanied by apple puree and glazed onions with honey and mint.

Rhodian pie with chicken fillet, dried tomatoes and goat cheese sauce, flavored with rosemary.

Millefeuille with Chios mastic and jam of red fruits (compose it yourself).

The table is served!