RESERVE
With Cretan extra virgin oil and thyme
With local tomatoes and tofu, marinated olives, cucumbers from Knossos, peppers and Cretan extra virgin oil
Baked Beetroot with caramelized onions, watercress, buckwheat, lupins, walnuts, “Oxymeli” vinegar dressing with carob syrup
Quinoa, baby gem, avocado, alfalfa sprouts, edamame, grated carrots, cranberries, beluga lentils, citrus dressing
‘melitzanosalata’, fava beans, hummus and traditional Greek pita bread
Vine leaves stuffed with rice and Cretan herbs
Served with spicy vegan mayonnaise
