three greek cheeses melted in a clay pot

PYLOS’ light-as-air meatballs, pan-fried in olive oil

crisp fresh fried squid

large shrimp cooked in a light ouzo and tomato cream sauce

organic boned chicken farci with raisins, rosemary, thyme and greek kasseri cheese, served with briam (zucchini, eggplant, potato)

poached salmon served over spinach-rice pilaf with sun-dried tomato and olive sauce

shrimp cooked in a creamy ouzo-flavored tomato sauce. served over greek egg noodles

marinated grilled baby lamb chops, served with mini stuffed eggplants and fingerling potatoes

layers of lightly sautéed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and béchamel

PYLOS' towering phyllo pastries filled with custard and drizzled with honey, powder sugar and cinnamon

greek yogurt, sour cherries, walnuts and honey