The Menu

Our cuisine is based on wild greens (horta), aromatic herbs and the Cretan diet, which is renowned for being among the healthiest cuisines in the world and the beginning of the so-called “Mediterranean diet”. Horta have been consumed since ancient times not only for their flavour, but also for their therapeutic properties.

Here is what you will find on our menu


Amaranthus blitum, commonly called purple amaranth, is an annual plant species of the Amaranthaceae plant family. It is native to the Mediterranean region but can now be found in other parts of the world too, including many parts of eastern North America. It is eaten in many places in the world but especially in Greece. The leaves and the tender shoots are cooked in steam or boiled and then served with olive oil, lemon and salt. It is a source of vitamins E & C with antioxidant action and rich in phosphorus.

You may find it as a side dish with fish or meat.


Salicornia europaea is highly edible, either cooked or raw. In England,

it is known as samphire. Salicorn is a great option for both detox and kidney cleansing.

It is also good for the blood and is recommended for a clear complexion. You can try it with grilled calamari.


Taraxacum, commonly called dandelion, is a large genus of flowering plants in the Asteraceae family. They are native to Eurasia and North and South America, and two species, T. officinale and T. erythrospermum, are found as weeds worldwide. It contains calcium and iron, cleanses the kidneys and is also tonic and detoxifying. You will find it in stuffed fish.

Oregano & Thyme

Oreganum vulgare thrives in warm climates and is a native of the Mediterranean. Thymus vulgaris is widely used in all Mediterranean cuisines. Oregano and thyme have also been widely used as pharmaceutical ingredients. Hippocrates used oregano as an antiseptic and for stomach ailments. The ancient Greeks used thyme in their baths & temples. Oregano & thyme have antibacterial qualities, help the heart function and alleviate coughs. We use it in lamb dishes, in Greek salads and on grilled meat.


Ceratonia siliqua, commonly known as carob tree, produces a legume or edible pods which produce beans. These are often ground into powder to be used in the kitchen. A Mediterranean native, carob is a source of phosphorus and ideal for low-calorie diets. It is also rich in calcium, containing three times more calcium than milk.

One of the key ingredients of carob bread is by our award-winning chef Baxevanis.

Mustard greens

Brassica juncea, as they are scientifically called, are found in many parts of the world, including Greece. Rich in Omega 3 fatty acids, they are known for their stimulating effect and for helping the heart function.

We use it in green salads.


Portulaca oleracea helps keep blood pressure at normal levels and has digestive properties. It has a calming effect on the nervous system, and is rich in magnesium, calcium and Omega 3 fatty acids. Great for the skin. We use it with calamari or in green salads.

Greek fennel leaves

Foeniculum vulgare is widely used around the world due to its amazing flavour. The Greek name for fennel is maratho, hence Marathon –the place 42 km NE of Athens where it was found in abundance. Rich in B2 vitamin, it is a good appetite and natural booster. We use it in wild green pies.


Rumex acetosa has a unique slightly sour taste. It is used as an ingredient in pies, soups and salads. Great for the heart and for combatting anemia. Besides wild green pies you will find it in stuffed fish dishes.

Tordylium apulum

Tordylium apulum, commonly known as the Mediterranean hartwort, is an annual forb or herb. It revitalizes the nerve system and works against depression.

We use it in wild green pies.