A house that is always welcoming to its “guests”. It all began in 1994 and has since continuously evolved , keeping up with the times while still retaining its own style and character.
The House
«Meeting point…»
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….Galatsi, Athens. The first step brings you into the courtyard, with the lush , green garden. The different cobblestone levels allow you to forget about the busy avenue which has led you here. The two tall elm trees in the heart of the courtyard are flanked by a large range of large and small local and exotic plants.
The dominant materials in this old house are wood and stone. The six rooms of the restaurant ( the two balconies, the cellar, the rooms: the housewife’s, the romantics’ and the music lovers’) give you the chance to explore all the special ornaments . The antiques, musical organs, old books from the bookcase and even more that “jump out” at you from all corners of the house, all especially chosen by the owners from their travels from all parts of Greece and the rest of the world.
The staff is polite, well informed and skillfully balance good professional service with the hospitality of a good host.
About Us
«The House of Lefkes»
The Food
«the Protagonist»
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Dishes that show the artistry of Chef Tasos Ntoumas and his team. Choosing from the best produce according to the season and using their knowledge and love of cooking, they continue to provide creative dishes. The menu is updated frequently, as are the “today’s specials” which allow many different choices to satisfy the most demanding palates.
Recently a new corner has been created with the traditional wood fired oven. A modern but also traditional look at flavours, the CANTINA prepares freshly baked bread, homemade flatbread, old and new dishes such as Chicken Parnassou and Chicken nests…just have a look at this section of the menu!
If you feel it’s time to stay true to your diet, think again!!! The dessert menu is waiting to lure you into sinful pleasure with the many choices and flavours.
Summer Time
«the COCTEL bar»
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Summertime and the COCTEL bar opens its shutters and dares you to try old and tried but also new cocktails to begin or accompany your culinary journey.
… Last but not least, a smile and a thought…food for thought…
… See you again soon!!!!!
Discover
Our Menu
The Chef and leader of our kitchen, Tasos Ntoumas will take you on a culinary journey of dishes which are traditional but with a modern twist.
The Kitchen is open:
Tuesday – Saturday 2.00p.m.-1.00a.m. and Sunday 1.30p.m.-12.00a.m.
Our meat is cooked on the charcoal grill and beef is cooked medium. Our potatoes (fries etc) are hand cut.
STARTERS
Beetroot Hummus
with wild garlic syrup
Fava
with mushrooms, parsley oil, paprika oil and fresh oregano
Fake Saganaki
feta dipped in sesame seeds and fried, served with home-made marmalade
Chicken Lollipops
filled with metsovone cheese and vegetables, dipped in bread crumbs and fried, served with chili marmalade, 3 pieces
Cabbage Dolmathes
Black swine steaks
Fried Liver
on buckwheat salad and beetroot
Cockerel Buns
with avocado tzatziki, cabbage and crispy onions
MOUSSAKA BALLS
Taramosalata
Hats
pasta filled with pork panseta, graviera cheese from Naxos and grated potato, dipped in pepperoncino pesto and black truffle oil from Grevena
Greens Rissoles with quinoa and tahini sauce
Octopus
with pea cream and caper relish
Kalamari Saganaki
with parsley mayonnaise and potatoes thinly cut
Mushroom Frikase
Potatoes Fried
with oregano
Potatoes Fried
with home-made tomato sauce and a cream of cheese
FROM OUR WOOD FIRED OVEN
Soufra tou Pasa
pork pieces marinated in a spicy sweet sauce cooked on the hot plate
CHICKPEAS COOKED 12 HOURS IN WOOD OVEN
with Mascarpone cheese and sun dried tomatoes
Flatbread margarita
with frersh tomato and cheese
Peinirli
with pork fillet and cream cheese
Pork Flatbread
with slow cooked pork and lemon flavored aubergine
Mushrooms Portobello
filled with kasseri Sohou, tartoufo cream and valeriana, on pesto rocket
Pie of the Day
(ask the waiters)
Chicken Parnassou
Traditional pastry filled with chicken fillet, cheese, prosciutto and mushrooms cooked on the hot plate
SALADS
Salad with Multi Coloured Carrots
with sea-weed, grilled Halloumi cheese, orange, valerian and dressing
Greek village Salad
Lefkes Salad
Lettuce, tomato, grated cheese, corn, chicken, pistachio nuts and dressing
Alternative Salad
with Iceberg, endive, spring onion, marinated cucumber, cherry tomatoes, avocado, pine kernels and cheese balls, with tequila dressing all in a tortilla shell
Cucumber Salad
with vegetables, apple, prawns, crabmeat and vinaigrette avocado
Salad with black belunga lentils
with cous cous Thessaloniki's, feta in black sesame, finely cut vegetables and olive mayonnaise
Quinoa Salad
with green apple, nuts, sultanas, baby mozzarella, hummus and fig vinaigrette
MAIN COURSE
BEEF Burger BLACK ANGUS
served on aubergine cream
Chicken
with sun dried tomatoes, Metsovone cheese, Vinsanto sauce on potato puree
Kritharoto
Risotto-like pasta with beef bits, meat broth and pecorino cheese from Amfilohia
Papardelles
Pasta with parmezan sauce, vegetables and slow cooked beef in waxed paper
Pork Fillet (Tenderloin) with pistachio nuts
served on parmesan sauce and sweet potato(yam)mash and Brussels sprouts
Tagliolini
with zucchini, lemon flowers and fish ceviche
Salmon
with celeriac puree, quinoa and raisin sauce
Mushroom Risotto
SKIOUFIXTA
with spearmint pesto, pistachio nuts and stir fried lamp
Rib Eye
and potato Dauphinois with noisette cream
Prawn Pasta
Sea Buss with Fennel
and tsipouro and potatoes
Slow cooked Goat in Greek Tagine
Greek grown Stavlisia Steak
Veal Scallop
Prime Rib
by the kilo
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Touch
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Once upon a time an old mansion in Galatsi …
began welcoming back friends and all of the rooms got full with exquisite notes and smells..that lead on a magical journey of flavors ……
If you have questions or comments, please contact us in any way that is most convenient to you. Ask us. There is no doubt that we can answer you.
The Chef and leader of our kitchen, Tasos Ntoumas will take you on a culinary journey of dishes which are traditional but with a modern twist.
