Mavrommátis Passy

A meal combo including a starter and a main course. Ideal for discovering Greek flavors in two courses.

A meal combo including a main course and a dessert. Perfect for ending the meal on a sweet note.

A selection of three cold appetizers chosen by the chef. Varies according to fresh daily produce.

A classic vegetarian trio: creamy hummus, herb-rich tabbouleh, and smoked eggplant caviar. Served with pita bread.

Fresh plate with creamy tzatziki, stuffed vine leaves (dolmades), and marinated calamari. Citrus and herbaceous flavors.

A blend of intense flavors with smoked eggplant, Santorini fava bean puree, and creamy cod roe tarama.

Assortment of the day mixing hot and cold specialties. Chef's selection based on availability.

Combination of marinated octopus, melting eggplant caviar, and crispy zucchini fritters (kolokythokeftédès).

Lightly seared salmon served with an original black-eyed pea hummus and cheese spinach patties. Rich in flavor.

An assortment of vegetable patties and spreads. Includes slightly spicy ktipiti (peppers and feta).

Soft-boiled egg with a runny yolk, served on an eggplant fondue and sprinkled with salty grilled feta. Creamy texture.

Marinated fresh tuna (ceviche), served with mild hummus and crunchy marinated vegetables. Fresh and tangy.

Tender pan-seared octopus served on a puree of Santorini yellow fava beans. Accompanied by aromatic confit tomatoes.

Duo of grilled Greek cheeses, served with a cold vegetable soup (gazpacho). Hot-cold and salty-fresh contrast.

The traditional salad with feta, olives, tomatoes, and cucumber. Enhanced with Cretan dry bread (dakos) for crunch.

Pasta parcels inspired by the Greek spinach pie. Contains spinach, cheese, and a creamy feta sauce.

Special dish of the day prepared according to the chef's inspiration and seasonal produce.

Grilled fish on crispy skin. Served with a vierge sauce with olives and a fish soup jus (kakavia).

Whole squid stuffed with rice and vegetables, served with a rich crustacean sauce. Tender and flavorful.

Traditional stew of beef cheek slow-cooked with small onions and mild spices. Very tender meat.

The iconic Greek dish. Layers of eggplant, minced meat (lamb/veal), and béchamel, baked in the oven.

Vegetarian version of moussaka. Confit vegetables and Greek cheeses replace the meat for a rich and melting dish.

Lengthened meatballs flavored with cumin and simmered in a tomato sauce. Traditionally served with rice.

Authentic Greek yogurt, thick and creamy. Topped with Cretan honey, crunchy granola, and fruits.

Coffee served with a selection of small Greek sweet pastries (baklava, cookies, etc.).

Light oriental flan flavored with orange blossom. Soft texture, garnished with crushed pistachios.

Rich chocolate and pistachio frozen dessert. Accompanied by a spicy orange salad for freshness.

Sweet and savory dessert based on grilled cheese (similar to halloumi), served with rich honey and pistachios.

Artisanal ice cream in seasonal flavors. Price per scoop.

Quick lunch menu including a sandwich of your choice and a portion of fresh green tabbouleh.

Pita bread sandwich filled with grilled chicken, artichokes, and a hummus sauce.

Pita sandwich with meat patties (keftedes). Enhanced with labneh (fresh cheese) and mint.

Vegetarian sandwich with grilled halloumi cheese. Filled with grilled vegetables and eggplant caviar.

Pita sandwich filled with crispy vegetable croquettes and fresh cheese.

The classic sandwich with falafel (fried chickpea patties). Served with tabbouleh and hummus.

Seafood sandwich with sardine and feta. Enhanced with capers and peppers for a kick.

Albacore tuna and feta sandwich. Fresh and complete with marinated vegetables.

Greek savory puff pastry filled with minced meat and cheese. Served hot with a salad.

Savory puff pastry with Kalamata black olives and a blend of three Greek cheeses.

The famous spinach and feta pie. Crispy filo pastry and melting filling.

Pure cheese puff pastry. Melting blend of feta, Greek Gruyère (graviera), and kasseri.

Traditional eggplant and minced meat gratin flavored with cinnamon. Comforting and rich dish.

Vegetable gratin without meat, rich in melted cheeses. Flavorful and hearty.

The Greek "baked pasta dish". Layers of tubular pasta, minced meat, and béchamel, all baked in the oven.

Veal stew baked in the oven with small pasta (orzo) that absorbs the flavorful sauce.

Vegetarian lasagna filled with sun-ripened vegetables and a blend of Greek cheeses.

Plate composed of grilled skewers accompanied by three classics: hummus, tabbouleh, and eggplant.

Herb-flavored meat patties. Served with stewed vegetables (briami) and fresh labneh.

Rich lasagna with minced meat and tomato sauce, gratinated with typical Greek cheeses.

Whole eggplant stuffed with a spicy meat filling and gratinated. Served with a salad.

Vegetarian version of stuffed eggplant. Sweet flavors of caramelized onions and cinnamon.

Beef meatballs in cumin tomato sauce. Served with a pine nut pilaf rice.

Vegetables (tomatoes, peppers, etc.) stuffed with rice and herbs. Served with a vegetable stew (briami).

The quintessential Greek dessert. Thick and creamy yogurt drizzled with honey and sprinkled with crunchy walnuts.

Delicate milk pudding flavored with orange blossom. Served cold with pistachios.

Moist semolina cake (ravani), often soaked in syrup. Served with fruits.

Reinterpretation of Italian tiramisu using Metaxa, an amber Greek brandy, instead of the usual alcohol.

Fresh cheese cake using Greek dairy products for a unique texture and taste.

Textured dessert combining the crunch of praline with the freshness of lemon and basil.

Dessert combining rich chocolate and pistachio, a classic and indulgent combination.

Assortment of oriental pastries with honey and dried fruits.

Pastry made of crispy angel hair (shredded filo dough), filled with pistachios and soaked in syrup.

The chef's sweet creation of the day.

Short and strong coffee.

Decaffeinated coffee.

Espresso diluted with hot water, American style.

Espresso with a drop of milk.

Double shot of coffee.

Large coffee with milk.

Espresso topped with creamy milk foam.

Coffee served with petit fours.

Delicate hot drink infused with Greek saffron, sweetened with honey and orange.

Refreshing and aromatic infusion blending saffron with mint and lemongrass.

Linden flower infusion, known for its soothing properties.

Spicy and fragrant green tea, combining precious saffron with licorice and ginger.

Chinese green tea with leaves rolled into small pearls. Fresh and slightly smoky taste.

Classic black tea flavored with bergamot.

Indian black tea known for its finesse and floral notes.

Rooibos (red tea), naturally caffeine-free. Smooth and round on the palate.