Aphrodisian Private Chef

Tapas with condensed flavors to open your appetite and arouse your senses

cheakpeas and onion pickles

a combination of ancient gastronomy and modern cuisine with goat cheese as main ingredient

the ancient salad and its well-known sauce with a twist, pomegranate and spices

three kinds of fresh clams, aromatic sauce and different kinds of bread to accompany

with sweet wine of Samos island, Grecosyrian magi herbs, grapes and forest fruits

small smoked and cooked vegetables with sauce made of fruits and ancient garum

raw like sushi bites

rolled in vine leaves, fireworks of flavor eaten by the hand, gushing fragrances of Kyklades islands and sweet wine from Thyra island

with verbena elixir artichoke carpaccio and horseradish cream

tender scallops grilled in butter, laid in almond, accompanied with spheres from fresh mushed peas, essence of cardamom and gastrique from date vinegar and honey

sauté with green peanuts, sweet onion sauce, elixir of pomegranate and cinnamomum (cinamon)

grilled with butter, aromatic salt and sage, accompanied with lemon flower and artichoke heart confit

young rooster grilled with nuts, marinated in wine and rosewater, grilled and rosemary spiced, myrtle, caramelized with Kytherian honey and nutmeg crumbs

fillet quail marinated in caramelized sweet wine of Thiras for three days accompanied by seeds sautéed and seasoned in its egg

Three cuts of beef spiced and marinated with aromas of Finikis, accompanied by sautéed vegetables brought to you straight from the ancient cuisine and a gel based with sylph herbs

mashed dried figs, hazelnut and spiced bread, wine sauce, foam of garum and honey, celery puree, mashed vegetables and goat cheese

sautéed venison with wine gel, pureed peas, chestnuts and sweet grapes

With a butter blanc, sweet wine of Limnos gel, and three purees: apple with nasturtium, carrot with watercress, and peas with cumin

it is accompanied with bread and juices of ancient citrus

rabbit marinated in sweet wine, spiced with aromas of Nubia, stuffed with liver and fruits, accompanied by buckwheat, and twice cooked oats and dried nuts

spiced with dictamnus, rosemary, and raw salt

roasted goat with slow cooked vegetables of the ancient world, mashed orzo in a kylix, and garum with rosewater

Different cuts of the veal roasted, accompanied by bread, and fruits, garum and honey

Boneless pork stuffed with herbs and spices, accompanied by a wheat puree and caramelized fruits

Oats and vegetables create an all-encompassing flavor, accompanied by quail, chicken and duck eggs

stuffed with quail, cold cuts, nuts and fruits with grape sauce, onions glazed in honey

with cherries and grapes seasoned with fresh spices and white wine sauce from Naxos

lobsters, crabs, crayfish, shrimp, all together in a loukoulian dish accompanied by three sauces: sour, sweet, and hot

puff pastry opened table side and roasted to order stuffed with aromatic greens or cheese or eggs or ham or a combination of the above

Combination of legumes with dried fruits, fresh vegetables and aromatic greens combined with sauces from honey berries, vinegar, and spices from Nubia

The ancient recipe produced in an authentic ancient manner

Slow cooked octopus in sweet wine from Thiras mall sweet onions, seasoning and spices

Tuna fillet marinated in honey, vinegar and light spices fire smoked with black pine, combined with garum and raisins

spreads with six kinds of bread

duck liver roasted in fig sauce, bread rolls with milk of Syracuses’ and dried nuts

Artichokes, grilled zucchini, caramelized baby onions on the grill, vinaigrette from locust honey and garum

Chremou mass Seasonal fresh greens with cream and rosewater sauce

Celery root with puree of mushrooms, peas and other bulbs, slow cooked with cumin and garos herb

Buckwheat, orzo, wheat and other seeds, boiled with vegetables and fresh spices, grape sugar, vinegar and olive oil

grated with fresh spices or greens

lentils cooked with an ancient recipe

with buffalo milk, honey and pistachios

small bites of almonds, honey and dough, dried fruits and nuts

with flower of buffalo milk

with oriental spices

filled with a blend of nuts spiced with rosemary and roasted in sweet wine of Samos

pear topped on spiced bread, Naxos almonds and cream of buffalo milk

Naxos cheese

Siros sheep cheese

Cheese from Idaion antro (Zeus birth cave)

White goat cheese of Molossos

White goat and sheep cheese of Hercules

Cheese from the island of Asclepios stored malt

Cheese from Hedera of Lesbos

Fresh fruit and fruit bites for the courageous

artichokes, roasted zucchini, caramelized onions, all on the grill, lupinus and vinaigrette from locust honey and garoum

variety of seasonal greens with pureed orzo, cream of chrenou and rosewater sauce

celery roots with pureed wheat, mushroom and bulbs, sweat and sour garoum with aromas of Media

zucchinis with ground spices or wild greens

lresh grilled asparagus with cream of chrenou, ground hazelnuts and olive oil with peppermint, with option of quail eggs and goat cream cheese

lentils with an ancient recipe and sweet and sour garum, accompanied with bread