Kymata team, have created a menu capable of satisfying the most demanding plates by combined perfected gastronomic simplicity with pure local ingredients and Greek hospitality!

our menu

OUR APPETIZERS

  • Eggplant salad with smoked eggplant, feta & mint
  • Beet roots with yogurt & walnuts
  • Fried Feta with honey & sesame
  • Stuffed zucchini flowers with cretan cheeses
  • Cretan cheese saganaki with fig jam
  • Fried zucchini with freshly grated cretan cheese
  • Stuffed vine leaves made from grandmother’s vine leaves
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Green Salads

Cretan
  • bolive oiled potato
  • egg
  • cucumber
  • tomato
  • rusk
  • spring onion
  • purslane
  • cretan cheese
  • dill & olive oil
From our garden
  • lettuce
  • green & red lola
  • arugula
  • cherry tomatoes
  • manouri cheese
  • sesame
  • almonds & balsamic
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Special Salads

Chicken
  • chicken fillets with green salad
  • sautéed mushroom with soumada and roasted almond dressing
Ta Kymata
  • tuna fillet
  • salmon
  • shrimp
  • mussels with lime juice in greenary
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PASTA - RISOTTO

  • Penne with fresh tomatoes & vegetables
  • Salmon Linguine with salmon fillets, herbs & tarragon cream
  • Seafood Linguine with fresh tomatoes & basil
  • Orzo with shrimps
  • Risotto Chicken with asparagus, dill & saffron
  • Risotto Lobster with fresh tomatoes & basil
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FISH & SEAFOOD OF THE DAY

  • Accompanied by boiled vegetables
  • Gilt-head bream
  • Sea bream
  • Red mullet
  • Sardines
  • Grilled prawns with garlic and olive oil
  • Lobster on the grill or in pasta
  • Crayfish on the grill or in pasta
Seafood platter
  • Lobster
  • Prawns
  • Squid
  • Gilt-head bream
  • Octopus
  • Small fish
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OUR CHEF’S CREATIONS

  • Tuna fillet with groats, steamed arugula & herbs
  • Squid sautéed with fennel, peppers & risotto with cuttlefish ink
  • Grilled Salmon with green risotto & anise cream
  • Beef fillet sautéed with mushrooms in molasses sauce & rice
  • Lamb fillets with mizithra cheese in homemade fillo pastry
  • Rack of Lamb in sweet pumpkin puree with marjoram sauce
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