The Olive Garden Restaurant & Bar of the Titania Hotel in Athens has launched its menu for the winter and once again shows its committment to using fresh and locally sourced ingredients.
The new Olive Garden menu presents its own version of Greek homemade gourmet, with selections such as “Tsouhti” Greek traditional homemade pasta with Myzithra cheese, egg, ham jerky; Sea bream with giant baked beans of Prespes with leek, spinach, celery, fish roe spread, lemon cream, rice croquette, grinded botargo; Stuffed calamari with smoked eel with leek and mushroom, chorizo oil, puree and cauliflower couscous; Black pig “fricassee” with “Ascolibri” wild greens in egg-lemon sauce, baked celery root puree, mushrooms and carob; Chicken with “gitsiko” cheese and vegetables, coleslaw with yogurt and coriander and fava mayonnaise; and “Peynirli” (Greek style pizza) with beef tail in tomato sauce, “kasseri” cheese and semidried tomato.
Dessert includes a “broken” apple pie with cinnamon ice cream or white and bitter chocolate cake “trunk” with chocolate-tahini ice cream.
The Olive Garden Restaurant & Bar is located on the 11th floor of the Titania Hotel.
Titania Hotel offers complimentary parking for those who choose to dine at Olive Garden.