Deep fried fresh squid.
Served with hot pitta bread.
Savoury meatballs, cooked in red wine with tomato sauce.
Village cheese, from Cyprus.
Charcoal grilled, served with chips, sauteed mushrooms and grilled tomato.
English lamb on the bone cooked in red wine sauce, seasoned with oregano and lemons. Roasted in its own juices, served with rice and roast potato.
Charcoal grilled, topped with garlic, lemon and olive oil, served with roast potatoes.
Mushrooms, red and green peppers in a rich creamy sauce, served with sauteed potatoes.
An endless variety of starters and a mixed meat main course platter, accompanied by a Greek salad.
Layers of delicate sponge and cheese topped with wild strawberries served with cream.
A moist, dark sponge decorared with rich fudge topping and chocolate swirls.
Layers of flaky pastry with nuts and syrup.