Zuppa di pesce
  • Veloute soup

    with stonefish, basil croutons and minestrone

  • Mushroom ragout

    with Italian salsiccia sausage poached egg and broken sweet potato

  • Buffalo Μοzzarella

    with olive oil and prosciutto

  • Duck breast tagliata fillet

    with sweet and sour soya sauce

  • Asiago

    baked soft Italian cheese with thyme and pink pepper served with baked bread and black truffle honey

  • Homemade ravioli

    with spinach, ricotta cheese and parmesan cream

  • Potato croquettes

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

  • Bruschetta with

    bio bread, Italian cheese stracchino and prosciutto

  • Beef tartare

    with caper leafs, lemon pepper and basil powder

  • Vitello tonnato

    with tender finely chopped calf, tuna sauce, capers apple and tomato sauce

  • Homemade French fries

    with truffle oil and pecorino cheese

  • Beef carpaccio

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

Formaggi italiano
  • Stracchino

    Served with pine cone marmalade

  • Stracciatella

    Served with pine cone marmalade

  • Burrata

    Served with pine cone marmalade

  • Verde

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

  • Roasted chicken breast

    with Iceberg, corn, smoked pancetta and bacon dressing

  • Mozzarela Burrata

    with organic olive oil, cherry tomatoes, rocket and basil pesto

  • Quinoa

    with valerian leaves, cucumber, carrot, goji berries, cranberries, sunflower seeds and citrus dressing

  • Prosciutto

    in a crunchy nest with rocket leaves, corn, pomegranate, beetroot leaves and gorgonzola dressing

  • Caprese

    with mozzarella Buffalo, cherry tomatos, basil pesto, carob rusk and pine cone

  • Margherita

    fresh mozzarella and tomato sauce

  • Toscana

    Italian salami with fresh tomato sauce

  • Fungi

    truffle paste, mushrooms, tomato sauce and mozzarella

  • Barbeque Polo

    tomato sauce chicken, bacon, mozzarella and corn

  • Prosciutto

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

  • Calabrese

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

  • Salsiccia

    Italian sausage with poached egg and chives

Pasta | Risotto
  • Pappardelle

    with simmering short ribs, pecorino cream and white truffle oil

  • Fresh spaghetti chittara

    with fresh diced tomato, parmesan, basil and cherry tomato confit

  • Spagetonne Carbonara

    with guanciale, pecorino Romano,ground pepper and chives

  • Cacio e pepe spagettone

    with pecorino Romano, ground pepper and white truffle oil

  • Tagliatelle

    with beef ragu, cherry tomatoes and parmesan foam

  • Rigatoni

    with chicken fillet and fresh porcini mushroom

  • Homemade Potato Gnocchi

    with beef cheeks, truffle and Porto sauce

  • Tagliatelle tartufo

    with wild mushrooms and truffle oil

  • Rigatoni

    with basil pesto, cherry tomatoes and parmesan

  • Linguine al nero di seppia

    (spaghetti with squid ink) with crawfish, cherry tomato, ginger, lime and basil dressing

  • Asparagus Risotto

    with raspberry skin and thyme

  • Parmesan Risotto

    with thyme (fresh black truffle optional)

  • Potato puree with chives

  • Homemade French fries

  • Spinach with ricotta cheese

  • Steam brown rise with veal stock

  • Truffle Oil

  • Fresh black truffle

Carne | Pesce
  • Rib-eye Steak

  • Black Angus Flap Steak

  • Bistecca

    with fresh herbs | 2 share

  • Osso buco

    with fresh truffle, mushrooms and potato puree

  • Burger

    from entrecote beef with scamorza, omato and truffle mayonnaise sauce

  • Chicken Breast

    with Peruvian potato, baby carrots, broccoli, mushrooms with chilled yogurt mousse

  • Herb crusted Salmon

    with miso dressing, sweet potato puree and boiled leafy green salad

  • Panna Cotta

    with vanilia essence, strawberries and oreo cookies

  • Profiterol

    with creme patisserie, bitter chocolate mousse and vanilla ice cream

  • Tiramisu

    Mascarpone cream in coffee syrup, cacao sponge cake and crispy gianduja

  • Calzone

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



The name of our chef is Dimitris Chatzidimitriou, age 34. He studied at Le Monde school in Athens. Despite his young age, he has collaborated with quite a few acclaimed restaurants in Athens (Kiku – Vouliagmeni and Taksidevontas Nea Erithrea). You will find him at our restaurant in Glyfada 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

Corporate events reservations, upon request.

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