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Octopus with pasta
The octopus is cut in large pieces and boiled in the casserole with laurel, onion, olive oil and spice, tomatoes, salt and pepper. As soon as the octopus is ready it is removed from the casserole and barley shaped pasta is added in the sauce to boil with the mixture. This way, the pasta takes the unique flavour of the octopus juice, boiled with all herbs, spices and tomato.

Tiganosoupa
Fish is fried in the pan with water, some olive oil, salt and oregano. When the water is evaporated, lemon juice is added on top. The fish is served with the olive oil from the pan. A different version of the typical fried fish.

Lamb or goat meat with pistachio crust
The lamb or goat meat is marinated in olive oil, herbs and spices and baked for 2,5 hours in the oven. Butter, grated pistachios, broth from the roast, honey and breadcrumbs are well mixed together to prepare the crust paste. The meat is cut into portions and covered with the paste. Then it is baked for 10 more minutes until the crust is formed. If you find this traditional dish in a tavern or restaurant, just try it!

Pistachio pate
Potato flakes sautéed with water, salt, pepper, oregano, lemon juice and crushed garlic. Olive oil is added and little by little the grated pistachio, which has previously been baked, until a homogeneous mixture is formed. A distinctive and quite tasty dish.

Cuttlefish in wine
The cuttlefish is put in the casserole and sautéed along with a glass of wine, onions, olive oil and dill. Grated tomatoes, salt, pepper and water is added and the whole mixture is cooked for 40 minutes. A delicious summery plate for lunch or dinner.

Aubergine pie
Pealed and grated aubergines are sautéed with grated onion, cheese, eggs, olive oil and parsley. The mixture is poured over the prepared dough leaves which is then folded and baked for an hour in the oven. A very special pie for the lovers of aubergines!


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Are you familiar with the concept of Aperitivo? Well, as you can tell from ...
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