ALMYRA - WINNER OF BEST TASTE AWARD
INTERNATIONAL YACHTING SYMPOSIUM - 2003

OUR CHEF RECOMMENDS

MEZEDES 
These are small dishes, which are a precursor to the main meal. You may have a dozen saucers, each with a small portion of a particularly delicacy. Getting the right combination of these dishes is as crucial as the recipes themselves because a good spread of mezedes is all about balance.

Crab claws stewed with muscat wine
Octopus in red wine
Stuffed vine leaves
Pan-fried cheese
Spicy courgette fritters
Grilled aubergines with lemon pesto

SALADS
The term Greek salad is one of the most abused in the world. Greece has a large range of interesting and novel salads

Spinach salad with yogurt
Greek salad
Salad of mixed greens, black eyed bean and plum tomatoes

MAIN DISHES
Larger more substantial dishes that provide a balance of tasted and textures in themselves

Fresh fish grilled or in wine sauce
Pasta with fresh lobster 
Baked lobster
Roast chicken with yogurt
Crispy wrapped prawns
Poached rack of lamb with fennel
Minced lamb, kebab style

DESSERTS
As well as the traditional, honeyed pastrywork with its strong middle -eastern influences here are some new and quite ambitious dishes.

Hot chocolate crepes
Chocolate mousse
Creme brulle
Greek galaktoboureko
Caramel and hazelnut tarts