The kitchen is run by Executive Chef Nikos Zervos who crafts a new all-day menu that blends Meditarranean heritage with Greek cuisine and influences from local products.
The restaurant promises an exclusive culinary experience as the chef strictly selects the most fresh ingredients and organic products, blends international culinary trends and composes creative dishes.
Recognized as one of the most promising Greek chefs of his generation, Nikos Zervos has worked in the kitchens of prominent hotels and restaurants in Europe, beside leading, award winning Michelin star chefs such as Ferran Adrià and Joel Robuchon.
Having served as sous-chef at the award winning L’Atelier de Joel Robuchon (2 Michelin stars) in Paris this year, Nikos Zervos joined the Belvedere team and combines his creativity and experience gained with the Mediterranean spirit.
The Belvedere Restaurant’s menu showcases inventive specialities and includes signature dishes such as Spinach Pie Salad with Sesame & Honey Dressing, Millet Croquette with Smoked Salmon,Crème Fraiche & Baby Leaves Salad with Orange Vinaigrette and White beans with Spinach, Sun Dry Tomatoes & Grilled Octopus accompanied with Rocket Salad.