Les Byzantins

Refreshing preparation based on Greek yogurt, grated cucumber, and garlic. Creamy texture and fresh taste. Enjoyed with pita bread as a starter.

Marinated anchovy fillets served in olive oil. Salty and intense flavor. A classic Greek meze.

Creamy paste made from fish roe (cod or mullet), emulsified with oil and bread or potato. Pinkish color and delicate marine taste.

Cream of grilled red peppers and feta cheese, slightly spicy. Gritty texture and tangy flavor.

Grilled eggplant puree mixed with olive oil and garlic. Characteristic smoky flavor and melting texture.

Chickpea puree with tahini, lemon, and garlic. Smooth texture and nutty flavor.

Traditional salad made of tomatoes, cucumbers, onions, olives, and feta cheese, seasoned with oregano and olive oil.

Giant white bean salad (plaki) cooked in a tomato sauce flavored with herbs. Tender and tasty.

Semolina or bulgur salad with plenty of parsley, mint, tomatoes, and lemon. Very fresh and fragrant.

Mushrooms cooked in a marinade of olive oil, lemon, coriander, and herbs.

Piece of Greek sheep's cheese (Feta) served with a drizzle of olive oil and oregano.

Grilled, peeled sweet peppers marinated in oil and garlic. Tender and fragrant.

Small crunchy peppers stuffed with a tuna preparation. A mix of textures and marine flavors.

Small peppers stuffed with a creamy feta cheese mixture. Salty and slightly spicy.

Stuffed squid tubes with shrimp. Tender and flavorful seafood dish.

Sun-dried tomatoes preserved in oil. Intense, sweet, and tangy flavor.

Creamy spread made from pureed red peppers. Mild and colorful.

Mild chili marinated octopus pieces. Tender with a slight spicy touch.

Small grilled octopus seasoned with lemon juice. Firm texture and tangy taste.

Fresh salad made of octopus pieces, crunchy vegetables, and vinaigrette.

Dolmades: vine leaves stuffed with rice and herbs, sometimes meat, steamed.

Marinated and grilled chicken pieces skewer (Souvlaki). Tender and flavored with Greek herbs.

Tiropita: crispy phyllo pastry triangle filled with a cheese mixture.

Kreatopita: phyllo pastry puff filled with seasoned minced meat.

Crispy puff pastry filled with a vegetable mixture.

Spanakopita: large spinach and feta puff pastry, a Greek classic.

Fried meat or vegetable balls, flavored with mint and herbs.

Small thick and soft pancakes, ideal for accompanying tarama or tzatziki.

Iconic Greek dish: layers of eggplant, potatoes, and minced meat topped with a gratinated béchamel. Rich and comforting.

Eggplant stuffed in the shape of "small shoes", au gratin in the oven with tomato and cheese.

The "Greek lasagna": a bake of long tubular pasta with minced meat and a thick layer of béchamel.

Whole peppers hollowed out and filled with a savory rice and meat mixture, baked in the oven.

Beef meatballs simmered in a rich, cumin-spiced tomato sauce.

Oven-baked peppers filled with a generous feta cheese mixture.

Meat-free version of moussaka, with layers of vegetables and béchamel.

Two large patties (keftedes) served as a main course with a side.

Grilled or oven-baked fish fillet, simple and healthy.

Syrup-soaked oriental pastry, often flavored with rose water.

Nut or pistachio puff pastry drizzled with honey syrup. Crispy and very sweet.

Phyllo dough roll filled with dried fruits and soaked in syrup.

Pastry made of angel hair phyllo dough rolled around a nut filling and soaked in syrup.

Greek almond shortbread covered in powdered sugar. Melting and crumbly.

Traditional Greek honey, orange, and walnut cookies, typical of holidays.

Jelly confectionery sprinkled with powdered sugar, flavored with rose or pistachio.

Thick and creamy sheep's milk yogurt, rich in protein. Plain and mild.

Greek sandwich served in a soft pita bread, filled with tzatziki, tabbouleh, vegetables, and patties.

Menu including a complete pita bread sandwich and a drink.

Assortment of sandwich ingredients (patties, tzatziki, salads) served in a take-away tray.

Full plate version of the sandwich garnishes, served dine-in.

Full menu offering a choice between starter-main or main-dessert-drink. Ideal for a balanced meal.

The large full menu including starter, main course, dessert, and drink for a complete experience.

Large assorted tasting platter featuring a selection of the house's best cold and hot mezzes. Ideal for sharing.

Traditional Greek anise-flavored aperitif. Usually drunk with water and ice, which gives it a milky white color.

Wines from Greek vineyards.

Unique Greek white or rosé wine, flavored with pine resin. Very distinctive and herbaceous taste.

Greek imported lagers (like Mythos). Light and refreshing.

Bottle of mineral water.

Sweet carbonated drinks.

Short and strong coffee.

Coffee prepared in a briki, boiled with the grounds that remain at the bottom of the cup. Do not drink the grounds.