{"id":3866,"date":"2020-06-29T00:44:41","date_gmt":"2020-06-28T21:44:41","guid":{"rendered":"https:\/\/www.vassilenas.gr\/?page_id=3866"},"modified":"2025-03-29T14:00:55","modified_gmt":"2025-03-29T12:00:55","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.vassilenas.gr\/en\/menu\/","title":{"rendered":"Vassilenas Athens Menu"},"content":{"rendered":"

\n
<\/p>\n

Menu<\/h2>\n

BREAD<\/h2>\n

Homemade sourdough bread <\/strong> ….. 3,5\u20ac\/person<\/strong><\/h3>\n

organic extra virgin olive oil from Mani, homemade Santorini plum tomato paste<\/p>\n

SALADS<\/h2>\n

Seasonal <\/span>greens and roots<\/span> <\/span><\/span> <\/span>….. \u20ac17
\n<\/strong><\/h3>\n

beetroot, kale, roasted broccoli, spinach, roasted red cabbage, \u201csaganaki\u201d-style goat cheese, honey vinaigrette, tarragon <\/span><\/span> <\/span><\/p>\n

C<\/span>retan<\/span> salad<\/span><\/span> <\/span> ….. \u20ac17
\n<\/strong><\/h3>\n

e<\/span>scarole lettuce, rocket leaves, marinated dried figs,<\/span> grilled air-cured \u201c<\/span>apaki<\/span>\u201d ham, sun dried tomato, Cretan \u201c<\/span>xigalo<\/span>\u201d whey cheese,<\/span> carob rusks, carob-honey vinaigrette<\/span><\/span> <\/span><\/p>\n

RAW – MARINATED<\/h2>\n

Sea urchin  ….. \u20ac19
\n<\/strong><\/h3>\n

toasted sourdough bread<\/p>\n

Sea bass<\/span> carpaccio<\/span><\/span> <\/span> ….. \u20ac19
\n<\/strong><\/h3>\n

lime, truffle, chili<\/p>\n

Tuna tartare ….. \u20ac19
\n<\/strong><\/h3>\n

avocado, seaweed, Granny Smith apple<\/p>\n

APPETIZERS<\/h2>\n

Fish Soup<\/span><\/span>….. \u20ac14
\n<\/strong><\/h3>\n

celery root, carrot, Greek saffron <\/span><\/span> <\/span><\/p>\n

\u201cVassilenas\u201d signature taramasalata ….. \u20ac11
\n<\/strong><\/h3>\n

Fish-roe spread, crispy Arabic pitta bread<\/p>\n

Sun-dried octopus….. \u20ac20
\n<\/strong><\/h3>\n

\u201cfava\u201d split peas pur\u00e9e, caper marmelade<\/p>\n

Grilled squid ….. \u20ac19
\n<\/strong><\/h3>\n

\u201cTsigareli\u201d-style pan-fried greens with cuttlefish ink, mixed pulses salad, chorizo<\/p>\n

Grilled prawns from Amvrakikos (300 gr.) <\/strong> ….. \u20ac25
\n<\/strong><\/h3>\n

lime gremolata, raisin, curcuma<\/p>\n

Fish kebab….. \u20ac18
\n<\/strong><\/h3>\n

aubergine salad, grilled plum tomato, harissa<\/p>\n

So<\/span><\/span>\ufb05<\/span><\/span>ly poached egg <\/span><\/span> <\/span>….. \u20ac12
\n<\/strong><\/h3>\n

Naxos PDO potato mousse, truffle, Cretan <\/span>\u201c<\/span>apaki<\/span>\u201d<\/span> ham <\/span><\/span> <\/span><\/p>\n

 <\/p>\n

MAIN COURSES<\/h2>\n

Orzo pasta with prawns ….. \u20ac26
\n<\/strong><\/h3>\n

smoked tomato, basil<\/p>\n

Crispy cod ….. \u20ac24
\n<\/strong><\/h3>\n

garlic-potato paste with Greek peanut, grilled beetroot<\/p>\n

Braised veal….. \u20ac29
\n<\/strong><\/h3>\n

orzo pasta, \u201cArseniko\u201d PDO cheese<\/p>\n

\u201c<\/strong>Spetsiota\u201d-style grouper filet….. \u20ac36
\n<\/strong><\/h3>\n

fresh tomato sauce, grilled string beans, baked celeriac<\/span><\/span>, caper, olive<\/p>\n

Grouper shoulders <\/span><\/span>….. \u20ac26
\n<\/strong><\/h3>\n

\u201chilopites\u201d Greek noodle, kaffir lime broth, Greek saffron, zucchini<\/p>\n

Sirloin steak (300 gr.) ….. \u20ac38
\n<\/strong><\/h3>\n

 <\/p>\n

Rib<\/span> eye<\/span> (300 gr.) ….. \u20ac55
\n<\/strong><\/h3>\n

 <\/p>\n

Fish catch of the day by the kilo ….. \u20ac95\/kg<\/strong><\/h3>\n

 cooked according to preference
\nGrilled \u2013 Giouvetsaki (baked with orzo pasta) \u2013 Steamed<\/p>\n

Side dishes<\/span><\/span>….. \u20ac8
\n<\/strong><\/h3>\n

grilled<\/span> vegetables l seasonal greens \u201c<\/span>tsigariasta<\/span>\u201d | orzo pasta with smoked tomato and French parsley<\/span> |<\/span> French fries<\/span><\/span> <\/span><\/p>\n

CHEESES<\/h2>\n

\u201cKefalotiri\u201d from Ios island (70 gr.) ….. \u20ac7,5
\n<\/strong><\/h3>\n

aged \u201ckefalotiri\u201d hard cheese, made of 80% goat and 20% sheep milk. Matured for more than 16 months<\/p>\n

\u201cLadotiri\u201d from Andros island (70 gr.) ….. \u20ac8,5
\n<\/strong><\/h3>\n

ward-winning oil cheese, made of 100% cow milk. Matured<\/p>\n

\u201cArseniko\u201d from Naxos island (70 gr.) ….. \u20ac8
\n<\/strong><\/h3>\n

\u201ckefalotiri\u201d made of unpasteurized 70% goat and 30% sheep milk. With a smooth, buttery texture, it was the first ever Greek PDO product \u201cGraviera\u201d from Crete<\/p>\n

\u201cGraviera\u201d from Crete (70 gr.) ….. \u20ac7,5
\n<\/strong><\/h3>\n

aged \u201cgraviera\u201d cheese with a long maturity period, made of 100% fresh sheep milk. With light but rich and pleasant aromas<\/p>\n

\u201cManoura\u201d from Kimolos island (70 gr.) ….. \u20ac7,5
\n<\/strong><\/h3>\n

semi-hard wine cheese, made of 100% goat milk. Matured in local wine lees<\/p>\n

Cheese plateau  ….. \u20ac25<\/strong><\/h3>\n
\n

DESSERTS<\/h2>\n

Pecan<\/span><\/span> <\/span>….. \u20ac12<\/strong><\/h3>\n

pecan<\/span> praline, yoghurt mousse, honey<\/span><\/span> <\/span><\/p>\n

Chocolate ….. \u20ac13<\/strong><\/h3>\n

Bitter<\/span> chocolate, <\/span>kumquat<\/span><\/span>,<\/span><\/span> mandarin<\/span><\/span> sorbet<\/span><\/span> <\/span><\/p>\n

Seasonal fresh fruits ….. \u20ac8<\/strong><\/h3>\n
\n

Please inform us of any food allergies or intolerances<\/em><\/strong><\/p>\n

CHEF OWNER: THANASSIS VASSILENAS
\nEXECUTIVE CHEF: KYRIAKOS HASAPOGLOU
\nCOMPLIANCE OFFICER: ATHANASIOS VASSILENAS
\nPRICES ARE VAT (24% or 13%) AND CITY TAX (0,5%) INCLUSIVE.
\nTHE CONSUMER IS NOT OBLIGED TO PAY, IF THE NOTICE OF PAYMENT
\nHAS NOT BEEN RECEIVED (RECEIPT OR INVOICE).
\nNO ALCOHOL WILL BE SERVED TO CUSTOMERS UNDER 18 YEARS OF AGE.
\nPROOF OF AGE MAY BE REQUESTED.<\/h6>\n

<\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"

Menu BREAD Homemade sourdough bread ….. 3,5\u20ac\/person organic extra virgin olive oil from Mani, homemade Santorini plum tomato paste SALADS Seasonal greens and roots  ….. \u20ac17 beetroot, kale, roasted broccoli, spinach, …<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-menu.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.vassilenas.gr\/en\/wp-json\/wp\/v2\/pages\/3866"}],"collection":[{"href":"https:\/\/www.vassilenas.gr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.vassilenas.gr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.vassilenas.gr\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vassilenas.gr\/en\/wp-json\/wp\/v2\/comments?post=3866"}],"version-history":[{"count":0,"href":"https:\/\/www.vassilenas.gr\/en\/wp-json\/wp\/v2\/pages\/3866\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.vassilenas.gr\/en\/wp-json\/wp\/v2\/media?parent=3866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}