Evi Evane Restaurant

A creamy Greek dip made from cured fish roe (tarama), olive oil, and lemon juice. It has a salty, umami-rich flavor and a smooth, velvety texture. Typically enjoyed spread on bread or pita.

A smooth dip made from blended chickpeas and tahini (sesame paste). It has a nutty, savory flavor with a creamy consistency. Topped here with crispy roasted chickpeas for added texture.

Tender grape vine leaves rolled around a filling of seasoned rice and herbs. The flavor is zesty and herbal with a soft texture. Served with cool Greek yogurt for dipping.

A fresh green salad topped with savory balls of Greek cheese. The dish balances salty cheese with the sweetness of orange slices. Light, refreshing, and textural.

Shrimp and Anthotyro cheese wrapped in filo pastry and fried until golden. Crunchy on the outside with a savory, soft filling. Served with a sweet and tangy red pepper chutney.

A block of salty Feta cheese wrapped in thin pastry and baked. The result is a mix of crispy, warm, and creamy textures. Paired with fig jam for a classic sweet and salty combination.

Fried balls made from Trahana (a fermented grain product) and mixed Greek cheeses. They are crispy on the outside and savory-soft on the inside. A comforting, traditional appetizer.

Cured grey mullet roe, known as Greek caviar, served with fresh accompaniments. It has a distinctive intense, salty, and umami flavor. A delicacy often enjoyed in small bites.

Soft, warm flatbread brushed with high-quality olive oil and herbs. Chewy and fragrant. Perfect for scooping up dips like Tarama or Hummus.

Large white beans baked in a rich tomato sauce until tender. Flavored with herbs and served with crumbled Feta. A hearty and savory vegetarian dish.

A meat-free version of the classic layered dish, featuring a rich mushroom stew instead of minced meat. Topped with creamy béchamel sauce and baked. Savory, earthy, and filling.

Tender grilled or braised octopus served over a smooth yellow split pea purée (fava). The octopus is savory and slightly firm, complementing the creamy, earthy purée.

Fillet of sea bass served with a classic lemon-oil sauce (ladolemono). Accompanied by vegetables and sweet raisins. The fish is white, flaky, and delicate.

A signature take on the famous Greek casserole. Layers of vegetables and minced veal, topped with a rich feta cheese cream instead of plain béchamel. Deeply savory and creamy.

Spiced oblong meatballs made from veal, simmered in a red tomato sauce (cumin is a key spice). Served with creamy mashed potatoes. A comforting, aromatic meat dish.

Shaved slices of marinated pork roasted on a vertical spit. Served with crispy fries and a cooling yogurt sauce. A refined plate version of the popular street food.

A traditional stew of lamb and pearl onions, slow-cooked until meltingly tender. The sauce usually features tomato, wine, and spices like cinnamon. Served with sweet potato purée.

A baked clay-pot dish featuring small pasta grains (orzo) and chicken meatballs. Cooked in a citrusy sauce. Comfort food with a soft texture and bright flavors.

A rich chocolate mousse enhanced with the fruitiness of olive oil and a pinch of sea salt. Smooth, dense, and intensely chocolatey.

A dense, moist cake made with shredded filo pastry instead of flour, soaked in orange syrup. Sweet, fragrant, and citrusy.

A layered dessert with a syrup-soaked base, topped with thick vanilla cream and crushed pistachios. Sweet and creamy with a nice crunch from the nuts.

Semolina custard baked in crispy pastry (kataifi or filo) and soaked in syrup. Served here with candied quince. Creamy inside with a crispy, sweet exterior.

Bottled mineral water, 500ml. Choose between still (Vittel) or sparkling (Badoit).

Large bottle of mineral water, 1 Liter. Available in still or sparkling varieties.

Sparkling water flavored with Mastiha resin from the island of Chios. It has a unique pine-like, herbal, and refreshing flavor.

Refreshing lemon drink. Sweet, tart, and served cold.

Fruit juices served by the glass. Sweet and fruity.

Classic carbonated cola soft drink. Served cold.

Imported beer from Greece. Typically a lager with a crisp, refreshing taste.

Standard espresso or black coffee. Decaffeinated option available.

Traditional coffee brewed in a briki pot with fine grounds. Served in a small cup with foam on top. Strong and aromatic; allow grounds to settle before drinking.

Espresso topped with steamed milk and a thick layer of milk foam. Rich and creamy.

Hot herbal tea, likely including Greek Mountain Tea (Sideritis). Aromatic, soothing, and caffeine-free.