Cocoon Breakfast

Gastronomy

Santorini is so unique for many reasons, one being its cuisine and local produce.

The volcanic soil is responsible for the extraordinary taste of Fava, (yellow split peas, pureed to perfection), as well as the white aubergine (sweeter than the classic purple ones), domatinia (juicy, nectarous cherry tomatoes) and spicy capers, (both flowers and leaves are used in the local cuisine). The wine of Santorini is another chapter altogether. The excavations in Akrotiri show how wine making has been an integral part of the prehistoric dweller’s lives. The ash, lava and pumice left from the volcano eruption made for the perfect soil and the hot sun and strong winds dry up any dampness on the fruit, making exquisite fortified wines like the world-famous dessert wine Vinsanto. The indigenous white varieties include Assirtiko, Athiri and Aidani all three acknowledged as VQPRD (Vin de Qualité Produit Dans Une Région Déterminée) and very sought-after by any connoisseur visiting the island. Nykteri is another white variety, which matures in barrels and owes its name (Nykteri comes from nykta which means night) to the fact that vilification used to take place exclusively during the night to prevent oxidization).

All Day Menu
Greek Salad

Tomato, cucumber, green pepper, red onion, marinated olives, Santorini capers, feta cheese, oregano, olive oil

Smoked Salmon Salad

Smoked salmon, avocado, variety of salad leaves, radishes, zucchini, cucumber, lemon and yuzu dressing

Souvlaki Burrito

Slow cooked pork pancetta, lettuce, tomato, onion and tzatziki (yogurt and garlic sauce)
“Served with fried potatoes or salad”

Chicken Club Sandwich

Breast of chicken, bacon, ham, edam cheese, tomato, lettuce, mayonnaise and Dijon mustard dressing
“Served with fried potatoes or salad”

Mushroom Risotto

Variety of mushrooms, smoked pancetta, Santorini Αssyrtico wine and gruyere cheese with truffle

Tagliatelle Pasta

Santorini tomatoes sauce with capers, olives and parsley pesto

Angus Beef Mini Burgers

Fresh Angus minced meet, tomato marmalade and mastelo cheese, bacon and caramelized onions, spicy mayonnaise and pickles
“Served with fried potatoes or salad”

Sea Bass

Fillet Of fresh sea bass with fennel puree, zucchini and fennel Salad, herbs and yuzu salsa

Lamb

Boneless, slow cooked lamb, smoked Santorini eggplant puree, tzatziki yogurt cream, potato confit

Platter of Selected Hams and Cheese
Seasonal Fruits Platter
Orange Pie

White chocolate and Greek yogurt mousse, orange confit, orange fillets, cinnamon cookie crumble

Ice Cream

Pistachio