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Lunch | Dinner Menu

Cold Appetizers & Salads

Marinated seabass with tomato, bottargo, caper berries and calamansi - 29
Thin-sliced beef fillet with anchovy cream, ‘manoura' cheese from Sifnos and pickled beetroot - 28
Eggplant spread - 16
Grilled smoked eggplant with olive oil, garlic and parsley
Santorini salad with cherry tomatoes, burley rusks, wild fresh oregano and barrel aged ‘feta' cheese - 17
Tender lettuce leaves with green beans, sweet peaches, almonds and basil - 17
Baby zucchini with Corfiot cured meat ‘nouboulo', ‘katiki Domokou' cheese, fig and greens - 18

Soups

Soup of the day, hot or cold - 16

Hot Appetizers

Stuffed eggplant ‘imam' - 22
Grouper seafood balls with artichokes ‘à la polita' and egg-lemon sauce - 32
Charcoal grilled langoustines with asparagus, herb leaves, grape and pine honey - 39
Red mullet in the pan with tomato, eggplant purée and smoked oil of Zakynthian onions - 34
Quail leg and breast with bulgur, carrot, orange and rocket leaves - 25
Beef sweetbreads with ginger, pistachio sauce and ‘graviera' cheese chips - 25

Pasta & Risotto

Vegetable risotto ‘gemista' style - 24
Orzo pasta ‘yiouvetsi' cooked in the casserole with octopus, cuttlefish and plums - 29
Homemade ‘pappardelle' with slow cooked tomatoes, asparagus and basil - 24
Traditional Cretan pasta with rabbit, rosemary and ‘staka' butter - 25

Fish

Fish of the day, grilled or steamed with vegetables and lemon-olive oil vinaigrette - 45
Wild cod, tomato honey, sweet garlic and chili pepper - 45
Mount Athos scorpion fish specialty and fish broth sauce with Kozani red saffron - 47

Meat

Rooster ‘pastitsada' cooked ‘en cocotte' with macaroni pasta and ‘San Michali' cheese - 31
Roasted saddle of lamb on vine twigs with black olive curry and spinach - 39
Pork cutlets marinated with beer, chamomile, green apple and celery - 37
Charcoal grilled veal steak with potatoes, ‘feta' cheese and tomato - 45
Steak of the day - 47

Dessert Menu By Arnaud Larher

Dessert menu

L'olive - 12
Olive oil crémeux with lemon tapenade, green apple, turmeric, orange blossom and olive oil cake
Tarte diabolo - 12
Tarte ‘sablée' with crunchy hazelnut praline ‘feuilleté', chocolate ganache, caramel topping and caramelized white chocolate chantilly
La Charlotte fraise - 12
Strawberry mousse and ‘gélifié' with ‘biscuit Joconde' and crunchy ‘biscuit cuillère'
Le Fraîcheur citron - 12
Light lemon cake with lemon marmalade, crémeux and mousse
Stevia - 12
Vanilla "entremet" with bitter chocolate mousse and stevia
Ekmek Kataifi - 12
A Greek suggestion from our pastry chef, Evgenios Vardakastanis with vanilla cream, lemon and cinnamon flavored chantilly and ice cream
Ice cream and sorbet selection - 4
per scoop
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, Alexandros Koskinas, 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.