Nikos Pouliasis is a great sauce man, who knows how to couple an unbridled imagination with sense of measure:
Try the masterpiece listed as crayfish with white chocolate-ginger-lemon sauce and we guarantee you will be raving.
The exciting Cabernet Sauvignon rose sauce looks like a tender blush wine syrup and goes perfectly with the princely lamb.
The fabulous jus of cream, ouzo and anise is an expression of a gastronomic aesthetic that combines harmony, delicasy and strength, and marries perfectly with crayfish, prawns, mussels and impeccably al dente fresh pappardelle.
The souse of sweet Samian Nectar goes with the delectable filets of quail and grilled oyster mushrooms.
The black rossoto of cuttlefish and retsina, servred with basil pesto and Parmesan, is a luscious speciality with a sweet succulence.
The kataifi with Greek cheeses, flavoured with vanilla in a mandarin-wild blueberry sause is another of Pouliasi s fabulous axtravaganzas.
Extraordinary view of Fira, and superb, romantic dining rooms.
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