• Verde

    with mixed salad leaves, carrot, cucumber, cherry tomatoes, radishes, parmesan cheese and dressing of aged balsamic vinegar (vegetarian)

  • Roasted chicken breast

    with Iceberg, corn, smoked pancetta and Caesar- bacon dressing

  • Mozzarela Burrata

    with organic olive oil, cherry tomatoes, rocket and basil pesto (vegeterian)

  • Avocando

    with salad leaves, escarole, yellow carrot, scallion, red beans and mint dressing (vegeterian)

  • Prosciutto cotto

    in a crunchy nest with rocket leaves, corn, pomegranate, beetroot leaves ans lime yogurt dressing

  • Organic Bean

    salad with tune, wheat, lentils, red pepper, fresh herbs, cucumber, tomato and lime dressing

  • Squid with Cuttlefish

    risotto crust, kimchi and lemon flavor

  • Homemade Smoked Salmon

    with lemon and drill, taleggio cheese and sweet basil vinaigrette

  • Portobello mushrooms

    with mozzarella cheese, basil, tomato and ageed balsamic vinaigrette with honey

  • Buffalo Mozzarella

    with olive oil, basil pesto and prosciutto

  • Ravioli tortoise

    with fresh truffle, wild mushrooms and thyme (vegetarian)

  • Baked bread

    with tomato, basil and mozzarella bococcini (vegetarian)

  • Potato croquettes

    with chicken, lime, spicy mayonnaise, coriander and soy sauce

  • Beef carpaccio

    with black and green pepper, organic olive oil and lemon, served with crunchy truffle pita bread

  • Steamed Ciabatta

    with beetroot tartare, avocando, gorgonzola and homemade pickles

  • Black Angus beff tartare

    with carper leafs, lemon pepper and basil powder

  • Margherita

    with fresh mozzarella and tomato sauce (vegetarian)

  • Fungi

    with truffle paste, porcini mushrooms, tomato sauce and mozzarella (vegetarian)

  • Barbeque Polo

    with tomato sauce chicken, bacon, mozzarella and corn

  • Prosciutto

    with mozzarella, truffle oil, parmesan flakes, tomato sauce and rocket leaves

  • Buffalo Mozzarella

    with olve oil, fresh tomato and rocket leaves

  • Pepperoni

    spicy sausage, tomato sauce, peppers, olives and fresh mozzarella

Pasta | Risotto
  • Pappardelle

    with fresh spinach, gorgonzola, tomato and fresh herbs

  • Rigatoni

    with beef ragu, cherry tomatoes and parmesan foam

  • Tagliatelle Tartufo

    with wild mushrooms and truffle oil (vegetarian)

  • Homemade Potato Gnocchi

    with white turkey ragu, rabbit and taleggio cream

  • Spagettone Carbonara

    with guanciale, ground pepper and chives

  • Cacio e pepe spagettone

    with pecorino Romano, ground pepper and white truffle oil (vegetarian) (availiable in gluten free)

  • Tagliatelle

    with asparagus, zucchini, chicken, fresh herbs and lime dressing (vegetarian) (availiable in gluten free)

  • Penne with salmon fillet

    caviar and tarragon (availiable in gluten free)

  • Linguine with Alonnisos Tuna

    fresh tomato, black olives Kalamon and peperoncino

  • Bianco Asparagus Risotto

    with raspberry skin and thyme

  • Shrimp Risotto

    with crawfish broth, ginger, lime and basil

Main Dishes
  • Rib-eye Steak

    with crispy potatoes, smoked salt bloom and pepper sauce

  • Beef Medallion

    of Teres Major Black Angus with jacket potatoes, sour cream and guacamole

  • Black Angus Flap Steak

    potato puree and baby carrots

  • Burger

    from entrecote beef with scarmorza, tomato and truffle mayonnaise sause

  • Chicken Breast

    with Peruvian potato, baby carrots, broccoli and mushrooms together with a chilled yogurt mousse

  • Fresh Grouper

    with wheat, lemon fish broth and dill flavor

  • Stone over baked Salmon Fillet

    with asparagus, peruvian potatoes, cherry tomatoes and vinaigrette dressing

  • Profiterol

    with creme patisserie, bitter mousse chocolate and vanilla ice cream

  • Strawberry Mousse

    with crunchy gianduja base, white chocolate topping and strawberry sorbet

  • Tiramisu Mascarpone

    cream in coffee syrup, cocoa sponge cake and crispy gianduja



Dimitris Chatzidimitriou, aged 32, studied at Le Monde. Despite his young age, he has collaborated with quite a few acclaimed restaurants such as ‘Kiku’ (Vouliagmeni) and ‘Taksidevontas’ (Nea Erithrea). You will find him at Bella Vespa combining traditional recipes with a modern twist.


  • 19:00 - 01:00
  • 13:00 - 01:00
  • 13:00 - 01:00

The following hours are not available for online reservation:

  • Saturday – 19:00 to 23:00
  • Sunday – 13:00 to 16:00
  • Thursday 14/2/19
    all day

© BellaVespa 2019. All rights Reserved..