Olla, like a hidden treasure in the alleys of the island, decorated by the architect Nikos Fratzeskos is a real discovery.
Here the cuisine is creative Mediterranean bearing the signature of the executive chef Konstantinos Kostopoulos. Your culinary journey begins with the starters full of flavours like mastelo from Chios with beetroot powder, mastic liqueur and lime, millefeuille of smoked salmon with parmesan biscuit, yoghurt cream and basil oil, small shrimp moussaka with lobster bechamel and crispy leek.
Refreshing salads like red chard leaves, bull blund, arugula, veal fillets, roasted nectarines and a rich sauce of molasses and yogurt are added to the menu. The slow-cooked lamb shank in Barolo wine and the Yellow fin tuna in citrus fruits crust with crunchy salad of baby potatoes and beetroots and chive air are some of the suggestions really worth trying.
The daily specials are an everyday surprise and the curtain falls with the chef’s inspiration, the crunchy apple pie in tortilla wrap and the millefeuille with saffron crunchy pastry leaves and chocolate powder.