Soup of the day (D)

arugula, tomatoes, white cheese, walnut, garlic olive oil and lemon dressing (D) (V) (N)

tomato, red and white onions, sumac, parsley, pomegranate sauce, green pepper, toasted walnuts, olive oil and lemon dressing (V) (N)

cucumbers, tomatoes, red onions, green pepper, parsley topped with feta cheese, olive oil and oregano (D) (V)

baby calamari and octopus with seasonal greens, cherry tomato, fresh dill, black beans, sweet red pepper and parsley drizzled with honey mustard sauce

arugula, onion, parsley, tomato, walnut, olive oil and lemon dressing

chef’s selection of cold plates and cold fish plates recommended for 2 people mix of 8 items recommended for 4 people mix of 12 items

yogurt mixed with cucumber, garlic and fresh mint (D) (V)

grilled eggplant, served with garlic yogurt and spicy ATOM sauce, olive oil, chili and walnuts (D) (V) (N)

slow grilled eggplant mixed with long green peppers, red pepper, tomatoes, garlic, chili flakes, olive oil and vinegar (V)

ezine, cottage cheese, Bryndza and goats cheese, blended with fresh herbs walnuts dried oregano, served with lemon and garlic olive oil (D) (V) (N)

vine leaves stuffed with rice, garlic, onion, peanut, parsley black pepper and cinnamon served with olive oil and lemon (V) (N)

mix marinated Turkish olives with oregano, chili flakes olive oil and lemon (V)

feta cheese and rock melon platter (D) (V)

purslane, strained yoghurt, green apple, olive oil, garlic (D) (V)

sundried tomato, hazelnut, peanut, flaxseed, ezine cheese, olive oil, black cumin, olives, pomegranate sauce, lemon, sumac (D) (V)

roasted eggplant, marrow, green and red bell pepper, yogurt, and garlic with tomato sauce (V)

rock samphire, green and red bell pepper, carrot, pomegranate sauce, fresh dill, olive oil and lemon (V)

salted sea bass marinated in fresh herbs served with orange, rosemary, fresh oregano and olive oil

octopus marinated in fresh rosemary, garlic and fresh oregano served with lemon olive oil dressing and fresh dill

mussels stuffed with brown rice, onion, pine nuts, sultanas, cinnamon and all-spice (N)

smoked salmon rolled with labne, dill, and lemon (D)

diced seabass, octopus and calamari mixed with fresh tomato, orange, onion and cucumber, served with lemon, garlic and olive oil

mussel, carrot, potato, onion, pepper, garlic, tomato, olive oil

seabass, shrimp, carrot, mustard, apple vinegar, lemon juice, olive oil

Tuna pastrami, orange, lemon, rocket, lemon, olive oil,

mackerel fish, tomato, red pepper, onion, parsley, garlic, olive oil

shrimps, red pepper, pickles, dill, olive oil, capers, lemon

deep-fried baby calamari served with tartar sauce (D)

pan-fried battered feta cheese topped with sesame and honey (D)(V)(N)(G)

shrimps, mushroom, tomatoes, long green pepper casserole served with melted cheese (S) (D)

grilled octopus served in a casserole with olive oil and dried thyme

grilled halloumi cheese, eggplant, pepper and tomato served with Turkish bagel and pomegranate sauce (D)

finely chopped seabass and seabream casserole cooked with green pepper, red pepper, spring onion, Parsley and spices

fried zucchini mixed with spring onion served with homemade yoghurt sauce (D)

shrimps, butter, garlic, red chili powder

finely chopped seabass and sea bream, chard, cream, lemon juice (D)

fried mix seafood ball, béchamel sauce with breadcrumbs (D) (G)

mushroom, shrimps, butter, chili powder with tomato sauce

mix borek platter with pastrami and seafood

mussels served in a bucket with creamy white sauce (D)

Please ask your waiter for the seasonal fresh catch of the day: Sea Bass, Sea Bream, Turbot, Black Sea Anchovy, Horse Mackerel, Mullet, Red Mullet, Bluefish, Small Bluefish, John Dory, Pandora, Sardine, Mackerel, Sole, Monk, Tiger Prawns, Grouper and Salmon

monkfish casserole cooked in tomatoes, green pepper, red pepper shallot and mushroom (D) (G)

seabream casserole cooked in tomatoes, green pepper, red pepper onion, bay leaf, celery and mushroom in creamy sauce (D)

pan-fried seabass cooked with white wine, celery roots, mushro and saffron sauce (D)

pan-fried tiger prawns marinated in chili flakes, basil and thick grape juice (S) (D)

cooked in tomatoes, green pepper, red pepper onion, bay leaf, celery and mushroom (D)

pan-fried octopus, capsicum, onion, garlic, soya sauce

forty layers filo pastry filled with secret sauce served with vanilla ice cream (D) (N)

traditional homemade walnut baklava served with vanilla ice cream (D) (N) (G)

maras pistachio ice cream, selection of homemade ice creams and sorbet (D) (N)

baked chocolate fondant served with vanilla ice cream (D) (G)

seasonal fruit platter