Attica

 South Athens

Greece

Glyfada

<p>Cooking, for me, is about connection — the kind that happens around a table filled with beautiful, generous food. I’m passionate about creating vibrant Mediterranean dishes that celebrate seasonality, simplicity, and bold, honest flavors. From colorful mezze spreads and slow-cooked comfort meals to fresh seafood, garden salads, and indulgent handmade desserts, every dish I prepare is made to bring people together.</p><p>
I love transforming quality ingredients into memorable experiences — whether it’s an intimate dinner, a joyful family gathering, or a special celebration. My style blends tradition with a modern touch, always focusing on balance, freshness, and that little “wow” moment that makes guests close their eyes on the first bite.
Nothing makes me happier than seeing clients relax, enjoy, and truly savor the food in front of them. Because when the food sings, the whole table does too</p>

Tomatoes, avocado, bresaola, arugula, tsalafouti cheese, herbs, and carob crisps.

Mediterranean Starter

Creamy eggplant spread served with freshly baked bread.

Eggplant Spread Appetizer

Slow-cooked lamb shank with baked potatoes, rosemary, and lemon sauce.

Lamb Shank Main Course

Tender beef sirloin with carrot purée, red wine sauce, and seasonal vegetables.

Beef Sirloin Main Course

Moist walnut cake with cinnamon and clove syrup, served with vanilla ice cream.

Karidopita Walnut Cake Dessert

A Mediterranean journey featuring fresh starters, slow-cooked lamb, beef sirloin, and walnut cake.

mediterranean

private-chef

Mediterranean Feast: Lamb, Beef & Walnut Cake

A vibrant mix of tomatoes, cucumber, peppers, onion, feta, oregano, and capers.

Greek Salad Twist

Creamy fish roe dip finished with herb oil and lemon confit.

Fish Roe Dip

Shrimps in a rich bisque with herbs, ouzo, tomato sauce, and feta cheese.

Shrimps Saganaki

Grilled or sautéed fish fillet with herbs, dill, and a light egg-lemon dressing.

Fish Fillet Fricassée

Greek-style crème brûlée with orange flavor, served with kaimaki ice cream.

Galatopita

A journey through modern Greek cuisine, featuring fresh seafood, vibrant salads, and unique desserts.

Modern Greek Flavors Menu

Creamy burrata with roasted tomatoes, prosciutto, and homemade basil pesto.

Burrata Antipasto

Rich mushroom risotto with parmesan foam and sage butter.

Mushroom Risotto Main Course

Veal fillet with prosciutto and sage, served in a light wine sauce.

Veal Saltimbocca Main Course

Chicken fillet with prosciutto and sage, finished with a delicate wine sauce.

Chicken Saltimbocca Main Course

Traditional tiramisu with espresso-soaked savoiardi and mascarpone-marsala cream.

Classic Tiramisu Dessert

Experience iconic Italian flavors from antipasto to tiramisu, featuring fresh, seasonal ingredients.

Italian Classics: A Journey Through Tradition

Indication of Chef Litsa Florou's skills and specialties

Burrata Antipasto

Mushroom Risotto Main Course

Veal Saltimbocca Main Course

Chicken Saltimbocca Main Course

Classic Tiramisu Dessert

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Litsa Florou

Other menus by Chef Litsa Florou

Mediterranean Feast: Lamb, Beef & Walnut Cake

Modern Greek Flavors Menu