Lunch & Dinner at Elamu

Indonesian Kings or Tigers dressed simply with ladolemono dip (olive oil, lemon, mustard and parsley).

An Alexandrian version of ceviche. We serve it with chopped onion, tomatoes and extra virgin Greek olive oil.

100gr of feta cheese with olive oil and oregano.

Loved in Cyprus and Lebanon, this cheese melts nicely on the pan when fried.

A totally refreshing combination.

A homemade oven-dried rusk topped with grated tomatoes, mizithra cheese, Kalamata olives, Greek olive oil, and oregano. Eaten with hands.

Served with extra virgin Greek olive oil from Kalamata. We light fry them, and they come juicy and tasty.

A Mediterranean superfood with very few calories, packed with nutrients. It is served simply with Greek extra virgin olive oil and sprinkled with thinly chopped garlic.

Kalamata is where my mother was born and raised. This small plate is for you to taste the world-famous olives from her homeland.

Originating in the Middle East, it’s another typical Mediterranean dish we couldn’t leave out.

Hand-cut, double fried, served hot with sea salt.

Greek yoghurt with purslane, garlic, and other magic. A most refreshing dip for all times of the day. Comes with pita bread.

Made with roe, olive oil, and lemon. Served with pita bread, it’s a fantastic treat.

Centuries ago, the Lebanese hummus made its way to Greece. A chickpeas-tahini mash with herbs and lemon, served with pita bread.

Our lovely colleague Dina made us a sambal which is not too spicy, so that everyone can have some.

Filleted Mahi Mahi, about 250g per portion, served with ladolemono (olive oil, lemon, mustard, and parsley) and boiled potatoes.

Squids from the Lombok sea cooked in white wine and tomato sauce with herbs, and Greek extra virgin olive oil. Served with crumbled feta cheese and basmati rice.

Prawns caught in the wild cooked in a sauce of hand-grated tomatoes and white wine, served with crumbled feta and Greek extra virgin olive oil. A culinary extravaganza. Served with basmati rice.

Two chicken skewers, two Greek meatballs, one small beefteki (burger patty), small portions of tzatziki, hummus, and taramosalata, and French fries and unlimited pita bread to dip in.

Lightly fried halloumi cheese and lentils soup. The dips: tzatziki and hummus. The dippers: falafel, French fries, and unlimited pita bread.

Lentils and beans soup, hummus, falafel, French fries, and unlimited pita breads.

During the Ottoman years, brigands hiding in the forests had to cook without being detected. To avoid producing smoke, they would cook meat underground. At Elamu, we slow cook the lamb shank in the oven with potatoes.

This Greek dish was invented in the 1920s. It builds up the Arabic mousaqqa with French and Italian culinary breakthroughs. Layers of eggplant, potatoes, beef bolognese and bechamel, finished with a bit of parmesan.

A refreshing summer dish. In our variation, we pan cook (no oven) the rice in tomato sauce with bell peppers, zucchini, and other goodies. It comes with a dollop of Greek yoghurt.

This recipe originated in Smyrna and the 1922 war refugees brought to Greece. Minced beef, bread crumbles, herbs, and cumin are made into balls and finished in tomato sauce. We serve them on pita bread or basmati rice (recommended) and we top them with a yoghurt sauce.

Two chicken skewers marinated and grilled just as they should be. They come with pita bread, tzatziki, Greek salad mix, and fries.

A Greek-style burger patty with French fries, pita breads, and a dollop of tzatziki.

A very old recipe, this mixed-greens salad with walnuts, almonds, pomegranate and apple is topped with goat cheese drizzled with honey.

Cherished for millennia across the Mediterranean, this wheat recipe has fed generations. We mix it with spring onions, walnuts, pomegranate, sun-dried tomatoes, and we dress it with a sweet balsamic vinaigrette. Comes cold.

A green salad with avocado, cherry tomatoes, and baked pumpkin, also featuring walnuts and pumpkin seeds. It’s topped with either a dollop of taramosalata (recommended) or tahini dressing.

It comes like in Greece: with feta and bread to dip into a generous amount of Greek olive oil from Kalamata until the plate bottom is clean.

A Mediterranean superfood with very few calories, packed with nutrients. It is served simply with Greek extra virgin olive oil and sprinkled with thinly chopped garlic.

My hometown’s version of Greece’s favourite fast food: the Toumba souvlaki. A grilled chicken skewer in pita bread with mustard, tzatziki, tomatoes, onion-parsley mix, and fries.

Awesomely tasty, two lightly fried slices of halloumi, hummus (recommended) or tzatziki, tomatoes, onion, parsley, and fries.

A pita wrap with falafels dressed with tahini sauce, tzatziki or hummus (for our vegan guests), tomatoes, onion-parsley mix, and fries.

Two classic Greek meatballs and delicious tomato sauce wrapped with tzatziki and frenchies.

The humble bean soup is tasty and nutritious. A good source of protein, this one pairs nicely with lemon. Let us know if you want it spicy. Comes with basmati rice or focaccia bread (recommended).

Served with vinegar, it’s eating healthy simply. We highly recommend pairing it with basmati rice to get protein bonuses, or alternatively with focaccia bread.