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Starter: Marinated Anchovies with Lemon and Parsley

Fresh anchovies cured in citrus juice, a popular meze along Mediterranean coasts.

Main Course: Baked Sea Bream with Fennel and Potatoes

A whole fish dish roasted with fresh vegetables and herbs for a clean, nourishing flavor.

Dessert: Citrus Sorbet with Olive Oil Drizzle

A surprising but refreshing combination that highlights how olive oil can even appear in sweets.

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Starter:

Sun-Dried Tomato and Olive Tapenade

A bold-flavored spread blending tomatoes, olives, capers and garlic perfect for bread toast.

Main Course:

Stuffed Eggplant with Couscous and Herbs Roasted eggplant halves filled with a savory mix of couscous, parsley, raisins, and lemon zest.

Dessert:

Dried Fig and Almond Tart with Thyme Honey Glaze

Showcasing traditional dried fruits, this dessert is chewy, nutty, and subtly herbal.

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Menu:

Flatbread with za’atar and sesame

Roasted vegetable tagine

Pistachio-stuffed dates

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Starters:

Grape-Leaf Dolmas with Rice and Pine Nuts
These vine leaves are hand-rolled and filled with seasoned rice, pine nuts, and fresh herbs like dill and mint. Served chilled or warm, dolmas are a perfect expression of plant-based tradition and shared meze culture across Greece and Turkey.

Main Course

Lamb Stew with Cinnamon and Quince
Slow-cooked lamb is paired with soft quince and spiced gently with cinnamon. The result is a stew that balances warmth and complexity.

Dessert

Spiced Grape Molasses Cake
This moist, richly flavored cake is made with grape molasses, a traditional sweetener used before sugar became common. Infused with cloves, cinnamon and orange zest, the cake highlights how Mediterranean baking often uses local syrups, spices and natural fruit sugars to create deeply aromatic desserts.

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Starters

Fried Calamari with Lemon-Garlic Aioli

Chickpea Salad with Red Onion and Mint

Stuffed Grape Leaves (Dolmas)

Main Courses

Grilled Sea Bass with Lemon and Oregano

Bulgur and Roasted Vegetable Pilaf

Shrimp Saganaki

Desserts

Rosewater Yogurt with Pomegranate Seeds

Semolina Halva with Pine Nuts

Beverages

Iced Herbal Tea with Lemon Balm and Lavender

Sparkling Water with Cucumber and Mint

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Menu:

Starters

Olive and Tomato Bruschetta
Crispy bread topped with a mix of chopped tomatoes, olives, garlic, basil, and olive oil.

Stuffed Peppers with Rice and Herbs
Bell peppers filled with a mix of rice, parsley, mint, and onion—baked in a light tomato sauce.

Main Courses

Braised Chicken with Green Olives and Preserved Lemon
Slow-cooked chicken in a spiced sauce with green olives and lemon for a rich, tangy flavor.

Grilled Halloumi with Roasted Vegetables
Slices of salty cheese served with zucchini, eggplant, and red peppers.

Bulgur Pilaf with Chickpeas and Herbs
A wholesome grain dish cooked with chickpeas, onion, olive oil, and fresh herbs.

Desserts

Semolina Cookies with Orange Blossom Water
Traditional cookies with a soft texture and floral aroma.

Date and Walnut Rolls
Naturally sweetened dessert bites made with mashed dates and crushed nuts.

Fresh Fruit Platter with Figs, Grapes & Pomegranate
A colorful and refreshing seasonal fruit plate.

Beverages

Freshly Squeezed Orange Juice with Mint
A cool and energizing drink.

Herbal Tea with Sage and Lemon
Traditional herbal blend known for its calming effects.

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Menu:

Grilled eggplant rolls stuffed with herbed cheese

Slow-cooked lentil and barley soup

Olive oil and honey-drizzled fig cake

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Restaurant name: Oliva & Thyme

Menu:

Starters

Greek Dolmades (stuffed vine leaves)

Hummus Trio with pita chips

Main Courses

Moussaka

Seafood Rice

Eggplants with feta

Spanakopita (spinash pie)

Desserts

Baklava

Semolina cake with orange blossom syrup

Yogurt with honey and nuts

Beverages

Mint tea

Greek mountain herbal infusion

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Restaurant name_ Oliva & Thyme - Rustic olive branch logo, green & earthy tones symbolizing freshness and peace.

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THE FISHER MAN IS THE ONE :

A Greek restaurant with mesmerising view .

You can eat choose between fresh dishes that can be found in the restaurants menu. Seafood .gr