BELLA VESPA
FOOD

Antipasti

  • Homemade Ravioli

    with spinach, ricotta, rosemary and parmesan cream

  • Bruschetta

    with bio bread, Italian cheese stracchino and prosciutto

  • Barbabietola

    roasted yellow beetroots, goat cheese, red pepper, cranberries and creme fraiche

  • Roast Beef

    from chuck loin, pepper rocket and aromatic vinaigrette of horseradish

  • Burrata Melone

    buffalo cream cheese with melon, caramel pancetta affumicata and greek coffee crumble

  • Beef Carpaccio

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

  • Beef tartar

    bio bread, Italian cheese stracchino and prosciutto

  • Beef tartare

    caper leafs, lemon pepper and basil powder

Insalate

  • 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, baby rocket, basil, maldon salt, and balsamic vinegar

  • Caprese

    with mozzarella buffalo, tomato, basil pesto and roasted pine corn

  • Avocado

    with mixed salad leaves, red kidney beans, corn, yellow pepper and lime vinaigrette

Pizza

  • Margherita

    with fresh mozzarella and tomato sauce

  • Fungi with truffle paste

    mushrooms, tomato sauce and mozzarella

  • Prosciutto with mozzarella

    truffle oil, parmesan flakes, tomato sauce and rocket leaves

  • Barbeque

    with tomato sauce, pancetta, mozzarella and corn

  • Pepperoni spicy sausage

    tomato sauce, peppers, olives and fresh mozzarella

Pasta | Risotto

  • Pappardelle al Ragu

    with osso buco beef and stracchino cream

  • Chitarra al Pomodoro

    with vine ripened tomatoes from Crete, basil, olive oil and parmesan cheese

  • Fusilli al pesto Genovese

    with fresh basil, mint and crispy focaccia

  • Rigatoni with chicken fillet

    and fresh porcini mushroom

  • Tagliatelle tartufo

    with wild mushrooms and truffle oil

  • Strozzapreti alla Bolognese

    with beef ragu, cherry tomatoes and parmesan foam

  • Spagetonne Carbonara

    with guanciale, pecorino Romano,ground pepper and chives

  • Tagliatelle al nero di sepia

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

  • Parmesan Risotto

    with thyme (fresh black truffle optional)

  • Shrimp risotto

    with crawfish broth, ginger, lime and basil

Controni

  • Truffle Oil

  • Fresh black truffle

Carne | Pesce

  • Beef fillet

    with baby potatoes, carrots, mushrooms, cherry tomatos, vinsanto sauce and thyme

  • Black Angus Skirt Steak

    with potato puree flavored with Soppressata

  • Chicken Breast fillet

    with porto sauce, mustard seeds, tomato, avocado and mashed potato

  • Burger

    from entrecote beef with scarmorza, tomato and truffle mayonnaise sauce

  • Papiyot salmon fillet

    with cherry tomatoes, kalamon Olives, lime, zuccini, broccoli and chicory

Dolci

  • Profiterol

    with creme patisserie, bitter chocolate mousse and vanilla ice cream

  • Panna Cotta

    with vanilia essence, strawberries and oreo cookies

THE CHEF

THE CHEF

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.

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

Corporate events reservations, upon request.






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