Menu is re-defined with creative imagination, without forgetting beloved choices. The lamb in earthenware pot and the squares of piglet still remain in a high level of enjoyment that characterizes them, satisfying equally both the strict “black cod” believers as also the “rib eye” lovers.
An equally exceptional list of wines, offers a big variety of qualitative labels, accompanying each dish. Balance is achieved with the presence of splendid perfumes and flavors as the Greek land spreads generously its charisma to Greek wine.
In the bar of Kalita the executive mixologist, strengthening the unique character of restaurant, creates splendidly cocktails in a complete harmony with the philosophy of space and flavors that offered.
Unique dishes and salads, such as the green salad with Portobello mushrooms and formaela cheese from Arachova, refreshing couscous with herbs, sea bass & urchin “ Ceviche “. The creative mini moussaka with feta mousse and tomato powder, reconstructed spinach pie with feta cheese and egg, boiled in 65 degrees, in crispy phylo sheets, king prawns fried with angel hair on sweet & sour lemon sauce. angel hair rolls stuffed with goat cheese, smoked pancetta with sweet quince, deep fried zucchini & eggplants with traditional tzatziki, constitute just a part of gastronomic proposals, of Kalita restaurant.
Handmade pastas such as gnocchi with Syros parmesan “San Michali” cream & Greek fresh black truffle, as well as the risotto with saffron from Kozani & spiral marinated with basil, draw inspiration from Greece offering delightful uniqueness.
As for as a sweet finale, you can taste baklava millefeuille with mastic ice-cream & thyme honey, yoghurt panacotta with honeycomb & walnuts,, chocolate mousse on a crispy base & peanut butter with salty caramel sauce. lemon tart with carob flour biscuit and pavlova with marinated forest fruits that you will make you succumb to the temptation, without any compunctions…..