Talos

An assorted selection of small traditional Greek appetizers (mezzes). Ideal for sharing and discovering various flavors like tzatziki, tarama, and other specialties. To be enjoyed with pita bread.

The famous traditional Greek salad composed of fresh tomatoes, cucumbers, onions, olives, and a block of feta. Simply seasoned with olive oil and oregano. Fresh, crunchy, and tasty.

A classic dip made from strained Greek yogurt, fresh cucumber, garlic, and olive oil. Creamy texture and refreshing taste. Perfect on bread or to accompany meats.

A creamy mousse prepared from fish roe (cod), olive oil, and lemon. Iodic flavor and smooth texture. Usually eaten spread on bread.

A puree of grilled and smoked eggplant, seasoned Cretan style. Rustic and slightly smoky flavor with a melting texture. A tasty vegetarian appetizer.

A smooth puree of yellow split peas, a specialty of Santorini, served with olive oil and often onions. Mild, earthy taste with a velvety texture. Enjoyed warm or at room temperature.

A pan-fried vegetable dish combining eggplant and zucchini in olive oil. Tender and rich in Mediterranean flavors. Can be served as an appetizer or side dish.

Feta cheese baked or grilled, served hot with tomatoes, oregano, and olive oil. The cheese becomes slightly melted while retaining its texture. Salty and aromatic.

A traditional lentil soup prepared according to a Cretan recipe. Rich, nourishing, and fragrant with herbs. A comforting dish typical of the Mediterranean diet.

Constantinople-style (Polita) artichoke stew with a creamy avgolemono (egg-lemon) sauce. Tangy and delicate flavor with tender vegetables. A classic of Greek cuisine.

Grilled octopus tentacles, simply seasoned with lemon, olive oil, and vinegar. Firm but tender texture with a smoky grilled flavor. A much-loved seafood meze.

Skewers of grilled swordfish cubes. The fish is meaty and firm, drizzled with a lemon-oil sauce (ladolemono). Served hot, it's a light and flavorful main course.

Delicate white fish fillet, grilled or pan-fried, served with a simple lemon-olive oil sauce. Accompanied by fragrant rice. Tender flesh and subtle flavor.

Pan-fried cod served with a garlic sauce (skordalia or similar). The fish flesh is flaky and white. A classic combination of strong and mild flavors.

Breaded and fried squid rings or pieces until golden and crispy. Served with lemon. A popular seaside dish, crispy on the outside and tender on the inside.

Whole grilled squid stuffed with a mixture of cheeses, often feta. The smoky flavor of the grill blends with the rich and salty filling. A hearty and tasty dish.

Traditional lamb stew with green vegetables (lettuce, chard) and a creamy egg-lemon sauce (avgolemono). The meat is tender and the sauce is rich and tangy.

Pork dish slow-cooked in a lemon and herb sauce. The meat is tender and infused with citrus flavors. A rustic and flavorful dish.

The most famous Greek dish: a gratin composed of layers of eggplant, potatoes, seasoned minced meat, and topped with a thick béchamel sauce. Rich, comforting, and oven-browned.

Vegetables (tomatoes, peppers, or zucchini) stuffed with a mixture of rice and aromatic herbs, then roasted in the oven. Flavorful and juicy dish, often served with potatoes.

Tender marinated pork skewers, grilled over wood fire or on a grill. Seasoned with oregano and lemon. A classic of Greek street food, served here as a main course.

Fried Greek meatballs, flavored with mint, oregano, and onion. Crispy on the outside and tender on the inside. Often served with tomato sauce or tzatziki.

The iconic Greek cheese, white, crumbly, and aged in brine. Salty and tangy taste. Can be enjoyed on its own with a drizzle of olive oil and oregano.

Hard Greek cheese, usually made from sheep's milk. Mild, slightly sweet, and nutty flavor. Popular as a table cheese or grated over dishes.

Authentic thick and creamy Greek yogurt, generously drizzled with honey and often sprinkled with walnuts. A simple, healthy, and delicious dessert.

Creamy Greek yogurt served with a selection of fresh seasonal fruits. A light and refreshing option to end the meal.

A refreshing dessert consisting of lemon sorbet enhanced with a dash of Raki, a traditional Cretan pomace brandy. Digestible and fragrant.

A local variation of millefeuille, alternating crispy layers and vanilla pastry cream, garnished with toasted slivered almonds. Rich and crunchy texture.

Very moist traditional Greek cake made with dried phyllo dough, yogurt, and an orange syrup. Dense, moist, and very citrusy.

Colorful mix of fresh cut fruits, chosen according to the season. A light, natural, and vitamin-rich dessert.

Traditional semolina cake baked with oil, sugar, and spices like cinnamon, often with almonds or raisins. Granular and melting texture.

An original dessert where the ice cream is prepared or finished in a pan, creating a temperature contrast, served with a sweet grape sauce. Gourmet and surprising.

Spiced walnut cake (cinnamon, cloves) soaked in syrup. Dense and moist texture similar to a rich gingerbread. Usually served with ice cream.

A complete lunch formula including an appetizer, a main course, and a dessert. Allows you to choose from a selection of the house's best specialties. Ideal for a balanced and gourmet meal.