Chef is the mastermind behind the Menu of Barozzi Restaurant & Cocktail Bar.

APPETIZERS

Sea Bass	Marinated in watermelon and lime juice, chili and fresh coriander
Dolmadakia	Naxian beef tartar, vine leaf chips in a light lemon and egg sauce and dill-infused oil
Kalamari	Artichokes cream, artichoke croquette and salami from Lefkada
Shrimps	Beetroot cream, feta cheese and a light lemon and thyme foam
Fresh Crab	Zucchini mash, pickled turnips, sea greens and lemongrass
Egg	Encrusted in sourdough bread, steamed spinach and a sauce with aged Arseniko cheese from Naxos

SALAD

Rocket - Spinach

Orange vinegrette, goat cheese on potato crust, hazel and lavender honey

MAIN COURSES

Sea Bass	Encrusted in artisanal bread, carrot puree, wild greens and a light saffron sauce
White Grouper	Broken potatoes, shellfish, green beans and fish broth
Greek Gemista Risotto	With whipped feta cream, roasted cherry tomatoes, peppers and spearmint chips
Couscous	With shrimp, fennel and Trikalinos bottarga
Ravioli	With Naxian rabbit and morchella mushrooms, a cream with aged graviera cheese and tarragon oil
Beef Fillet	Mushroom puree, grilled carrots, in a pepper and sweet Vinsanto wine sauce
Pork Collar	Slow-cooked for 24 hours, with Naxos sweet potatoes, peaches and green olives
Naxos Goat	Eggplant cream, lime and a goat cheese croquette

DESSERTS

Ivoire	Mastiha cream, grilled apricots, Naxos lime juice, apricot sorbet
Choco Dark	Bitter chocolate, red fruit jelly, spiced ice-cream and fresh berries
Walnut Pie	Tonka bean cream, wild cherries juice and bitter almond ice-cream

Bread

Per two persons

Market regulator: Dionisis Alibertis

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