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Main Menu

Cold Appetizers & Salads

Marinated seabass with ginger, basil, lime and black sesame - 29
Santorini salad with cherry tomatoes, burley rusks, capers and ‘feta' cheese - 18
Tender lettuce leaves with green beans, cherries and Aegina pistachio - 19
New potatoes with Corfiot cured meat ‘nouboulo', ‘graviera' cheese and quail egg - 18

Soups

Soup of the day - 18

Hot Appetizers

‘Briam' - 19
Slow-cooked oven baked vegetables with fresh tomato and ‘feta' cheese
Our version of ‘mousakas' - 24
Grouper and shrimp rolls ‘youvarlakia' with rice, fennel and egg-lemon sauce - 32
Scallops ‘à la blanche', sweet pea ‘vichyssoise' and green apple - 33

Pasta

‘Tagliatelle' with garlic, parsley and seabass tartare with bottargo - 29
‘Pappardelle' with tomato compote, zucchini and basil - 24
Gnocchi potato cream, rabbit with ‘metsovone' smoked cheese and Florina pepper - 25

Fish

Fish of the day, grilled or steamed with vegetables and lemon-olive oil vinaigrette (220gr.) - 46
Aegean grouper cooked in its broth with saffron, vegetables and ‘kakavia' sauce - 45

Meat

Organic chicken leg and breast with green asparagus, chards, ‘graviera' cheese and sage - 28
Slow-cooked beef ‘hounkiar' style, eggplant and cardamom-orange scented yoghurt - 30
Lamb shank in clay pot, fennel, burnt cream and black olive oil - 34
Steak of the day - 48

Dessert Menu by Chef Patissier Arnaud Larher

Dessert Menu by Chef Patissier Arnaud Larher

L'Emotion - 12
Hazelnut ‘dacquoise' with crunchy hazelnut praline ‘feuilleté', thyme honey milk chocolate ganache, milk chocolate whipped cream and lemon
Pompadour - 12
Almond biscuit with fig-raspberry compote, fresh raspberries and whipped cream
Ekmek Kantaifi, by our Pastry Chef Evgenios Vardakastanis - 12
Vanilla cream, cinnamon flavored whipped cream and ice cream and caramelized ‘kantaifi' pastry
Ouzo, by our Pastry Chef Evgenios Vardakastanis - 12
Ouzo scented sorbet, fennel confit, lemon cream, Kozani red saffron and ‘revani' semolina cake
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, 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.