" Amuse Bouche " 
 Steamed mussels with Avruga caviar, saffron Aioli, garlic flower and Esntagma gourmet olive oil with saffron.

Executive Chef Spyros Agious comments for Enstagma gourmet olive oil:

"It is more than worth it. The explosive but perfectly harmonious aromas create an
amazing result that stirs emotion, even with a few golden drops!
Congratulations!” "