• 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



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.

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