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Main Menu

Cold Appetizers & Salads

Marinated seabass with grape and apple juice, cucumber-celery and bottarga - 29
Cherry tomatoes and aromatic strawberry, ‘tsalafouti’ cheese, dry nut feuilleté and avocado - 18
Smoked white eggplant spread with parsley and garlic - 16
Green beans and zucchinis with rocket, seasonal fruit and Aegina pistachio - 19

Hot Appetizers

Zucchini fritters and tabbouleh, kale aioli sauce and vinegar Florina pepper - 19
Scallops ‘à la blanca’, ‘beurre blanc’ with miso and jasmine rice with coconut milk and raisins - 33
Grilled langoustines with sweet peas, red raspberry, honeycomb and mint scented yoghurt - 35
Quail with salt roasted carrots, peach-ginger and mushroom croquette - 26

Pasta

Handmade ravioli filled with Lazareto cheese, Corfian cured meat ‘nouboulo’ with fig and hazelnuts - 24
Bucatini pasta with Santorini cherry tomato, zucchini and roasted ‘feta’ cheese - 21
‘Tagliatelle’ pasta with lobster cooked in geranium and hibiscus scented broth and crunchy bread - 54

Fish

Fish of the day, grilled or steamed with vegetables and lemon-olive oil vinaigrette (220gr.) - 45
Pan-seared sole fillet with tender walnut crust and butter cooked - 47
Oven-baked grouper with tomato, fennel, Kalamata olives and basil - 46

Meat

Slow-cooked beef ‘stifado’ style with red rose and creamy potato - 36
Carré of pork with meat sauce, oregano-lemon and corn - 38
BBQed lamb with lettuce hearts, sheep yoghurt and crunchy ‘tzatziki’ - 39
Steak of the day - 48

Dessert Menu by Chef Patissier Arnaud Larher

Dessert Menu by Chef Patissier Arnaud Larher

Ekmek - 12
Kantaifi pastry with syrup, vanilla cream, cinnamon flavored whipped cream and ice cream
Mont Blanc cassis - 12
Crunchy meringue, vanilla-mascarpone chantilly, chestnut cream and cassis compote
Le baba au rhum - 12
Baba with rum and citrus syrup, topped with vanilla whipped cream
Rêve - 12
Sacher biscuit, chocolate-caramel mousse, candied almonds and caramelized white chocolate chantilly
Tart tatin figue – pomme - 12
Tarte with caramelized apples, figs and vanilla ice cream
Stevia - 11
Sugar free chocolate biscuit, vanilla crémeux and chocolate mousse with stevia
Ice cream and sorbet selection - 4
Santorini Salad with cherry tomatoes
Greek 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 authentic Greek seasonal 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.