Relais & Châteaux
experience on



  • Amuse Bouche
  • Marinated Fresh Fish Carpaccio and Tartare
    with citrus, olives and Oscietra caviar
  • Pan-fried Scallops
    With carrot, ginger, lime and orange blossom honey
  • Monkfish
    with bok choy and beurre noisette
  • Sorbet
  • Option #1: Veal Cheeks ( slow-cooked in their gravy )
    with orzo pasta, fresh tomato, thyme, “San Michali” cheese from Syros and fresh truffle
  • Option #2: Myconian Lamb
    Slow-cooked lamb, smoked eggplant and yoghurt
  • Pistachio
    Light white chocolate mousse with pistachio nibs
  • Mignardises
  • Amuse Bouche
  • Zucchini Balls
    With buttermilk, fresh herbs, dill oil
  • Asparagus
    With potatoes and fresh black truffle
  • Saganaki
    Pan fried Kefalograviera cheese with fresh lemon and tomato confiture
  • Sorbet
  • Homemade Ravioli
    with Tirovolia Myconian cheese, Florina red peppers creme and fresh truffle
  • Pistachio
    Light white chocolate mousse with pistachio nibs
  • Mignardises
  • Sourdough Bread
    With extra virgin olive oil, fresh Myconian cheese and olives
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  • Marinated fresh fish carpaccio and tartare
    With citrus, olive oil and Oscietra caviar
  • Pan-fried Shrimp Terrine
    with sautéed spinach and Malagouzia wine sauce
  • Yellowfin Tuna Tataki
    With mango, avocado, chilli and lime
  • Foie Gras
    with summer fruit and pistachio
  • Beef Tartare “bitoque à la russe”
    Poached egg, fresh herbs and extra virgin olive oil
  • Pan-fried scallops
    with zucchini, basil and tomato confiture
  • Greek salad
    with feta cheese, barley rusks, olive oil and oregano
  • Row or Fried Burrata
    with balsamic-marinated basil and cherry tomatoes
  • Avocado salad
    With mango, baby spinach, orange fillet, citrus -ginger dressing
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  • Fish Soup
    Original recipe from the monasteries of Mount Athos
  • Aegean Lobster Pasta
    fresh tomato, chilli, basil and bisque sauce
  • Homemade Ravioli
    with Tirovolia Myconian cheese, shrimp, Florina red pepper coulis and fresh truffle
  • Saffron Risotto with Lemon
    On scallop carpaccio
  • Garganelli
    with slow-cooked chicken ragù
  • Vegan Pasta
    With seasonal vegetables and fresh tomato
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  • Sea Bass Fillet with Lemon Crust
    celeriac root purée and “kakavia” sauce
  • Sole with Beurre Maitre d’Hotel
    baby potatoes, zucchini, spinach and capers
  • Monkfish
    with shrimps, bok choy and beurre noisette
  • Butter-poached Lobster
    with carrots, orange and bisque Metaxa
  • Fresh Fish of the Day
    Grilled or steamed vegetables and lemon-olive oil
  • Chicken Lemonato
    Grilled chicken breast, with mushrooms, potato gnocchi, lemon and fresh herbs
  • Veal cheeks (slow cooked in their gravy)
    With orzo pasta, fresh tomato, chives “San Michali” cheese from Syros and fresh truffle
  • Myconian lamb
    slow-cooked with smoked eggplant and yoghurt
  • Black Iberian Pork Cutlet
    Buttered baby potatoes and Padron peppers
  • Filet Mignon “sofrito“
    with parsley roots, vinegar and fresh truffle
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  • Crème brûlée
    With caramelised white chocolate and apricot
  • Chocolate Brownies
    with caramelised hazelnuts, milk chocolate crémeux and framboise sorbet
  • Pebble
    With yoghurt- honey mousse, mastic namelaka and grapefruit sorbet
  • Light Mascarpone Mousse
    With coffee gel, dark chocolate cremeux and vanilla ice cream
  • Brownies Avocado
    With chocolate-avocado cremeux and red fruits
  • Seasonal Fruits
  • Handmade Selection of ice creams
    Vegan ice creams available
  • Handmade Selection of sorbets
  • Platter of Greek cheese and cold cuts

We take reservations throughout the day and look forward to welcoming you for an unforgettable evening at Efisia.

Opening hours:

Every day from 8pm.
Last orders at 11:30pm.

You can also place a reservation by phone, at +30 22890 24166 and let us take you on a gastronomic journey!