Karavaki au Jardin de Luxembourg

Creamy preparation based on fish roe (cod or mullet), breadcrumbs or potato, and oil. Salty and briny flavor, creamy texture. Usually enjoyed spread on bread.

Fresh mixture of creamy Greek yogurt, grated cucumber, garlic, and herbs. Creamy and crunchy texture. Ideal as a refreshing dip or side dish.

Chickpea puree with tahini (sesame paste), lemon, and garlic. Smooth texture and nutty flavor. Served with a drizzle of olive oil.

Creamy puree of roasted eggplants. Sweet and slightly smoky flavor. Perfect on pita bread.

Grilled and crushed eggplants, seasoned with olive oil and herbs. Melting texture with chunks. A classic Greek meze.

Sweet peppers roasted until tender, marinated in olive oil. Sweet and slightly caramelized flavor.

Giant white beans (Gigantes) simmered in a tomato sauce with herbs. Tender and flavorful. Can be eaten cold or warm.

Refined preparation based on grilled eggplants reduced to a fine puree. Delicate smoky flavor.

Vine leaves stuffed with rice and fresh herbs, sometimes with meat. Tender texture and lemony taste.

Traditional salad made of tomatoes, cucumbers, onions, olives, and a block of Feta cheese. Dressed with olive oil and oregano. Fresh and savory.

Tender pieces of marinated or grilled octopus, served as a salad. Firm but not rubbery texture, marine flavor.

Artichoke hearts prepared with pesto sauce or in a creamy sauce. Delicate vegetable flavor.

Tasting platter with four varieties of cold mezes. Ideal for sharing and discovering multiple flavors.

Large tasting platter with nine varieties of cold mezes. Perfect for a large group or a full meal.

Traditional Greek flatbread, soft and lightly grilled. Essential for accompanying mezes.

Small triangular pastries stuffed with cheese. Crispy filo pastry and a melting savory center.

Spinach and feta pastries. The classic combination of spinach and cheese in a crispy pastry.

Eggplant stuffed with minced meat and gratinated, resembling a small shoe ('papoutsaki'). Savory and melting.

Roasted stuffed peppers, usually with rice and herbs or cheese. Sweet and fragrant.

Layered grilled eggplants and filling (cheese or tomato). An elegant presentation for a melting dish.

Iconic Greek casserole with layers of eggplant, simmered minced meat, and a thick layer of béchamel baked until golden.

Marinated and grilled lamb skewers. Tender meat with a smoky grilled flavor.

Hollowed-out tomatoes and peppers stuffed with a mixture of rice and herbs, baked in the oven. Fragrant and juicy vegetarian dish.

Oven-baked tomatoes stuffed with seasoned rice. Sweet and tangy flavor.

Fresh calamari prepared in the Greek tradition, often fried or grilled with lemon and olive oil. Tender and briny.

Whole stuffed calamari (often with cheese or vegetables) and grilled. A dish rich in marine flavors.

Thick and creamy Greek yogurt drizzled with fragrant honey and sprinkled with crunchy pistachios. A simple and exquisite dessert.

Fresh prepared oranges, often marinated in a light syrup or served with cinnamon. Refreshing.

Oriental pastries with honey and nuts. Baklava is made of filo pastry, Kadaifi of vermicelli pastry. Very sweet and crispy.

Moist cake soaked in orange syrup, made with dried filo pastry incorporated into the batter. Unique texture and intense citrus aroma.

Chef's sweet specialty that changes daily.

Delicate milk flan flavored with rose water and sprinkled with cinnamon. Sweet and light.

Two scoops of refreshing ice cream or sorbet.

Jelly confection made from starch and sugar, flavored with mastic (resin) from Chios. Soft and elastic texture.