Renewed menu at Cycladic Café

A renewed menu is suggested for spring by the Cycladic Café.

A renewed menu is suggested for spring by the Cycladic Café

The familiar bright garden with the fascinating airy roof-sculpture, designed by Stelios Kois, enriches its suggestions for breakfast, brunch or lunch, creating an unexpected oasis of culture and taste in the heart of the city. 


Begnis Catering and Cycladic Café have started a sequence of collaborations with Greek and foreign distinguished chefs in the context of special events and curated dinners of the Museum. This year, amongst the new recipes of the renewed menu, three dishes are included, above Giannis Baxevanis signature: Grilled chicken marinated, baby potatoes with yogurt, fresh salad, grilled tomato and onion, Sea beam with greens flavoured with ouzo and lemon and Orzo with spinach puree, asparagus, dried tomato and Cretan cheese.

New delicious combinations are added also to the egg dishes, establishing Cycladic Café an ideal brunch destination: taste the oven eggs with parmesan, crispy prosciutto, grilled cherry tomatoes and crispy bread; a delectable surprise is also the potato foam with hazelnut praline, poached eggs and croutons from bread of slow maturation.
The options for light meals include soups, pies of the day and fresh salads: choose between the power salad (quinoa with lentils, vegetables, walnuts, cranberry, pomegranate and flavoured vinaigrette ), the salad with tomatoes vinaigrette, raisins, frilled baby carrots, beetroots, peppers and goat cheese or the Salmon tartar with avocado, mango, small leaf salad greens and citrus fruits dressing.

Concerning the warm dishes, the recipes of Giannis Baxevanis dominate, but the handmade parsnip ravioli, shrimps and bisque flavoured with lime and the Veal tagliata served with oven baby potatoes and wild mushrooms are also standing out.

A Greek wine list of small producers and excellent choices for glass of wine accompany each taste. The taste sensation reaches its peak with a variety of delicious desserts, that the pastry chef of Cycladic Café suggests daily.
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