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Appetizers

Tomato bavaroise, olives, capers, Katiki Domokos cheese P.D.O. ice cream and tomato ‘consommé’ - 27
Vegetarian
Charcoal-grilled fresh peas, zucchini, stracciatela, caviar and herb sabayon - 29
Eggplant foam, sausage, Florina pepper cream and white onion tuille - 27
Shrimp tartare with soy crepe, chili, caviar, fresh onion and avocado sauce with dashi - 38
Bonito with pickled cucumber, kiwi, cappuccino leaves, purslane and Aegina pistachio P.D.O. dressing - 37
Grilled langoustine and tartare with citrus glaze, rice pearls and coral sabayon - 47
Dry-aged red mullet with pineapple, tomato, jalapeño and yellow curry sauce - 45

Fish

Steamed cod with lobster, ginger, chili pepper oil and butter sauce with yuzu kosho - 58
Turbot with fennel, green beans, pickled grape, and almond sauce - 57
Seabream with artichoke textures, sea fennel oil, ‘tsitsiravla’ and caper sauce - 57

Meat

Guinea fowl breast, beetroot purée, blackberries, amaranth and praline sauce with juniper - 39
Pork carré with spices, carrot confit and purée, roasted peach, pine nuts and beer sauce - 49
Charcoal-grilled saddle of lamb, eggplant, harissa and lamb jus - 49
Served with potato bread and lamb terrine with potato and yoghurt

Dessert Menu

Chocolat - 16
Moelleux with black cardamom, olive oil chocolate crémeux, chocolate ice cream with long pepper, buckwheat crepe, chocolate-whiskey siphon and flower honey ice cream
Fleur de Rhubarbe - 16
Grapefruit marshmallow, strawberry marmalade with rhubarb and black lime, rhubarb sorbet, lemongrass siphon and crispy meringue
Vanille 100% - 16
Brioche feuilletée, Madagascar vanilla crémeux, salted vanilla caramel, vanilla ice cream, pain perdu, and burnt vanilla milk crisps
Ice cream and sorbet selection - 6
Ice cream and sorbet selection

Degustation Menu -160€

Chef's Welcome / Canapés -
Tomato bavaroise, olives, capers, Katiki Domokos cheese P.D.O. ice cream and tomato ‘consommé’ -
Oenops Wines “Apla” Rose, 2024 / Drama, Greece/ Xinomavro, Mavroudi, Limniona 100ml
Skipjack bonito with pickled cucumber, kiwi, cappuccino leaves, purslane and Aegina pistachio P.D.O. dressing -
F.X. Pichler ‘Loibner’, 2022 / Wachau DAC, Austria / Grüner Veltliner 100ml
Bread & Butter -
Steamed cod with lobster, ginger, chili pepper oil and butter sauce with yuzu kosho -
Vassaltis Vineyards, 2019 / PDO Santorini, Greece / Assyrtiko 100ml
Guinea fowl breast beetroot purée, blackberries, amaranth and praline sauce with juniper -
Domaine de Montille Beaune 1er Cru ‘Les Sizies’, 2022 / Burgundy, France / Pinot Noir 100ml
Skotyri cheese from Ios island with spices and nuts -
Predessert ‘Main de Bouddha’, pineapple sorbet with verbena and champagne granita -
La Fraise Macerated strawberry compote, lemon confit, rocket leaves, yoghurt cream, St. Germain liqueur siphon, and basil sorbet with jalapeños -
J. & H. Selbach Bernkasteler Kurfürstlay Spätlese, 2022 / Mosel, Germany / Riesling 100ml
Mignardises -
*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis 90€ per person -
The degustation menu is served per table
Contemporary Cuisine with a Modern Twist
Tudor Hall restaurant is ready to welcome you in the heart of the city, overlooking the magical historic heritage, and offering dishes with a modern twist. This combination is achieved through passionate Chef de Cuisine, Nikos Livadias , whose name is synonymous with quality. His aim is to create dishes that evoke nostalgia and emotion. A key element of differentiation is the use of fresh seasonal vegetables and raw materials. This is also the reason why the restaurant menu is being regularly updated, so as to line up with the seasonal produce. The extensive Greek and international wine list, curated by hotel's Head Sommelier, Evangelos Psofidis has received numerous distinctions.