NYKTERIDA Restaurant
The philosophy of Cretan Cuisine
Whether it is about a private table for two or a party of 500 people,
the gatherings are always unique...
Indicative menu
In ‘NYKTERIDA’... the decades ... are beautiful moments...
stuffed with spinach, wild greens, 4 types of local farmhouse cheese and spearmint (Kalitsouni)
stuffed with wild greens, spinach and fresh herbs
pieces of rusk from carob with tomato, avocado homemade myzithra cheese topped with baby rocket, extra virgin olive oil
crispy golden feta wrapped in phyllo pastry topped with thyme honey and black-white sesame
3 types of fresh mushroom sauted with garlic and truffle oil
with various types of cheese and mint in pastry
Since 1933, when we opened for the first time, our recommendations concerning the food, are always based only on fresh seasonal ingredients...
potato cream, carrot, refreshing fruit sauce
served with puree potato and corn
served with corn, smashed potato, caramelized onion, BBQ sauce
wild herbs, corn, potato, BBQ sauce
Vegeterian
stuffed with spinach, wild greens, 4 types of local farmhouse cheese and spearmint (Kalitsouni)
pieces of rusk from carob with tomato, avocado homemade myzithra cheese topped with baby rocket
crispy golden feta wrapped in phyllo pastry topped with thyme honey and black-white sesame
with various types of cheese and mint in pastry
Vegan
3 types of fresh mushroom sauted with garlic and fresh herbs of Crete
with orange, avocado and citrus fruit dressing
ask if we have boiled or tsigariasto
with fresh heart tomato and basil sauce
They said about us...
They honored our presence in the in the catering domain... and dedicated their time to us...
The secrets of Cretan Cuisine directly revealed from local cooks in front of the TV cameras…
The famous Culinary Institute of America, with a special flight to ‘NYKTERIDA’
(John Barkley / Journalist)
Cretan Nutrition Courses
Babis Mastoridis and the crucial role of the Cretan Diet in the Food Network
(Diana Farr Louis / Journalist)