The 12 Cretan Stories from Mr. Blanc’s Kitchen

 

Discover our à la carte menu—a true reflection of who we are and where we’re going. With a focus on the finest Cretan products, every dish speaks to what we stand for.At the heart of it? Greek fine cuisine, elevated by French techniques. Comforting yet inventive—drawing on the familiar, while always introducing something unexpected. Our small, seasonal menu changes with the rhythms of the year, letting the ingredients shine in their purest form .As we grow, so does our creativity—taking bold steps together, learning and evolving with you, our guests and partners.

 

Roasted Pumpkin Soup

Velouté of wood-fired roasted pumpkin with tortellini filled with goat graviera cheese and smoked pork (apaki).

 

Appetizers

 

Chestnuts

Chestnuts with pearl onions, kataifi-wrapped egg, smoked pork (syglina), and sourdough bread

 

Beef Tartare and Herring

Smoked beef tartare with smoked herring, served with vitello tonnato sauce, Brussels sprouts, and pickled wild garlic bulbs

 

Leek Pie with Staka (Vegetarian)

Oven-baked leeks with Parisian mushrooms on whole-grain puff pastry, topped with staka butter and truffle

 

 

Salad

 

Green Salad with Myzithra Cheese

Char-grilled iceberg lettuce with seasonal greens, herb-infused myzithra croquettes, black pork salami, avocado cream, croutons, semi-dried tomatoes, and green salad gazpacho.

 

 

Main Courses

 

Broccoli and Vegetables (Vegan)

Vegetable couscous with broccoli, accompanied by vegetable tagine and its broth

 

Wood-Fired Lamb

Chania-style pilaf with wood-fired lamb, shredded and marinated with rosemary, served with smoked yogurt.

 

Shrimp and Pasta

Shrimp cooked in herb-infused olive oil with semi-dried tomatoes, lemon verbena-lemon sauce, smoked pancetta, seasonal vegetables, and lemon foam, served with cavatelli pasta

 

Chicken and Spinach Rice

Terrine of olive oil-roasted chicken with a filling of spinach pie, mushrooms, and feta cheese in a crispy filo crust, served with spinach rice, artichokes, and poultry demi-glace

 

Cod with Chickpeas

Lightly salted cod with a herb-graviera crust, served with chickpeas cooked in beetroot cream and mussels

 

Crispy Pork Belly with Grape Syrup

Crispy pork belly with the skin on, sautéed lentils with smoked pancetta, grape syrup and maple sauce, celeriac purée, and potato terrine

 

Mr. Blanc’s Beef Cuts

Beef Fillet

Rib-Eye

Both served with potato terrine, sweet potato purée, sautéed mushrooms, and demi-glace sauce.