Sea Bass: Marinated in watermelon and lime juice, chili and fresh coriander
Shrimps: Beetroot cream, feta cheese, and a light lemon and thyme foam
Dolmadakia: Naxian beef tartar, vine leaf chips in a light lemon and egg sauce and dill-infused oil
White Grouper: Broken potatoes, shellfish, green beans, and fish broth
Ravioli: With Naxian rabbit and Morchella mushrooms, a cream with aged graviera cheese and tarragon oil
Pork Collar: Slow cooked for 24 hours, with Naxos sweet potatoes purée, peaches, and green olives
Ivoire: Mastic cream, grilled apricots, Naxos lime juice, apricot sorbet
Price per person: 85€