• Homemade Ravioli

    with mushrooms, parmesan cream and truffle oil

  • Smoked cheese metsovone

    with tomato chutney

  • Chicken croquettes

    with yogurt mousse, fresh herbs and lime dressing

  • Bruschetta

    with pizza bread, tomato, mozzarella buratta and prosciutto

  • Shrimps

    with avocado mousse, salicorn, almond flakes and yuzu dressing

  • Beef Carpaccio

    with truffle mayo, organic olive oil, lemon, mascarpone and jalapeno peppers

  • Beef tartar

    bio bread, Italian cheese stracchino and prosciutto

  • Beef tartar

    flavoured with chive oil, fresh herbs served with crispy parmesan and pickled mustard seeds

  • Sea bass ceviche

    with chilly, fresh herbs and cucumber infused tiger milk

  • Verde

    with mixed salad leaves, goat cheese, cherry tomatoes and apricot dressing

  • Roasted chicken

    breast with iceberg, corn, smoked pancetta and bacon dressing

  • Mozzarela Burrata

    with organic olive oil, cherry tomatoes, baby rocket, basil, maldon salt, and balsamic vinegar

  • Caprese

    with mozzarella buffalo, cherry tomatoes, basil pesto and pine corn

  • Beluga lentils

    with shrimps, fresh herbs, spearmint and rosemary dressing

  • Margherita

    with fresh mozzarella and tomato sauce

  • Fungi

    with truffle paste, mushrooms, mozzarella and tomato sauce

  • Prosciutto

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

  • Pepperoni

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

  • Barbeque Polo

    with chicken, bacon, mozzarella, corn and tomato sauce

  • Pizzetta

    with gorgonzola, fig and walnuts

  • Tagliatelle tartufo

    with wild mushrooms and truffle oil

  • Fusilli

    al pesto with fresh basil, cherry tomatoes and parmesan flakes

  • Spaghetti

    alla chitarra with beef ragu flavored with rosemary and pecorino Romano

  • Rigatoni

    with chicken fillet, broccoli and sobrasada dressing

  • Spagetonne

    carbonara with guanciale, pecorino Romano, chives and ground pepper

  • Tagliatelle

    with zucchini, feta cheese and fresh herbs

  • Spaghetti

    with mussels, chilly, ginger, garlic and parsley

  • Tagliolini

    with fresh salmon, zucchini and tomato sauce

  • Risotto with asparagus and lime

    with asparagus and lime

  • Shrimp risotto

    with crawfish broth, zucchini, goat cheese and lime

  • Sweet Patato puree

  • Baby Vegetables

  • Fresh black truffle

  • Truffle Oil

Carne | Pesce
  • Flap steak

    with baby potatoes and chimichurri sauce

  • Picanha

    with sweet potato puree and peanut butter, rosemary side sauce with anchovies and Café de Paris

  • Chicken Breast fillet

    with pearmint, coleslaw with celeriac and carrot, fennel sauce and yogurt mousse

  • Entrecote Beef Burger

    with scarmorza, caramelized onions, tomato and truffle mayo side sauce

  • Sea bass fillet

    with baby vegetables, fish roe mousse and organic turmeric sauce

  • Tiramisu

    with mascarpone cream and cocoa sponge cake

  • Chocolate textures

    (chocolate flexi ganache, white chocolate namelaka, chocolate soil)

  • Lemon tart

    with hibiscus sauce

  • Calzone

    light semolina crème, praline, red berries mix and vanilla ice cream



Pavlos Kyriakis is an Experienced Executive Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Restaurant management, Food & Beverage, Hospitality management and Menu Development. Strong operations professional graduated from Chef-d’oeuvre culinary School – Athens, Greece.

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