BELLA VESPA
FOOD

Salads
  • 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

Appetizers
  • 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

Pizza
  • 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

Sweets
  • 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

THE CHEF

THE CHEF

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.

BOOK A TABLE

TIMETABLE
  • MONDAY - FRIDAY
  • 19:00 - 01:00
  • SATURDAY
  • 13:00 - 01:00
  • SUNDAY
  • 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..