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MENU

RESERVATION

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gaultmillau
euro toques
michelin

 

STARTERS
Chef’s Beef Tartar, Capers Leaves from Cyclades Islands, Bio Quail Egg yolk
Kataifi of North Sea Shrimps, Cucumber Mousse, Baby Yellow Tomatoes with Mastiha Liqueur
Mosaïc Carpaccio of Octopus from Messolonghi with Yuzu Pearls, Galanga Root Espuma
Raviolis from Sparta stuffed with Belgian Snails and Tomatoes in a Broth of Pink Garlic and Dill
Variations of semi-smoked Norwegian Salmon, Kumquat from Corfou Sherbet, Brussels Honey

15€
16€
16€
17€
18€

 

SOUPS
Hellenic Gazpacho, Manouri Cheese Praline, Black Olives from Kalamata Paste
The “Nicholas Soup” with Lemongrass, Black Sesame, Chicken Candy with Coriander and Cumin
13€
14€

 

VEGETARIAN
Thiny-sliced Mediterranean Vegetables “au Gratin”, Béchamel Sauce with Graviera Cheese from Creta
Cannelloni of Artichokes Hearts with Pistachios, Summer Truffle Flakes, Coulis of Red Peppers
21€
23€

 

FISH AND SEAFOOD
Roasted Cod “ à la Polita” with a Fricassée of Artichokes, Carrots, Lemon Juice
Sea Scallops with Tarama Powder, Infusion of Krokus Saffron and Orange Tea, Trahanas Mousseline
Duo of Turbot and Sea-Urchin  wrapped in Wine Leaves, Fennel and Santorini Favas Caviar
Grilled Sole Filet, Drops of Argan Oil, Risotto of Kritharaki with Cuttlefish Ink and Curry
28€
31€
33€
34€

 

MEET AND POULTRY
Chicken from Malines crumbed with Corn, Almonds and Figs Stuffing, Quinoa Taboulé and grilled Okras
Rack of Lamb in a Herbs Crust, braised Pancetta with Muscat Wine of Samos, smoked Eggplants
Black Angus Pure Filet with Cacao Sprinkels , Gratin Dauphinois, Vegetables Briam
T-Bone Steak “à la Tsiknakos”, the Chef ‘s Speciality, with Choice of Garnish (minimum 2 persons)
27€
29€
33€
90€

 

DESSERTS
Trilogy of Melon from Cavaillon ( Panna cotta, Cold Soup, Tartar )
Four Seasons of Sherbets by Master Ice Cream Maker Samuel Droeshaut, and Sweets of Candied Fruits
Hot and Cold of Loukoumades Fritters and Ice Cream of Thyme Honey from Thasos, Pinch of Cinnamon
Parfait of Strawberries from the Countryside on a Biscuit, Spirals of Black Chocolate with Spices
Homemade Chocolate Tinori “Moelleux” Cake and an Ice Cream of Vanilla from Madagascar
Palette of Fine Cheeses Selection, Dried Fruits Salad
13€
13€
14€
14€
15€
16€

restaurant be lella

BE LELLA DESIGN MENU - 39€
Kataifi of North Sea Shrimps, Cucumber Mousse, Baby Yellow Tomatoes with Mastiha Liqueur
Roasted Cod “ à la Polita” ( Artichokes, Carrots, Lemon Juice )
Hot and Cold of Loukoumades Fritters and Ice Cream of Thyme Honey from Thasos, Pinch of Cinnamon

 

BE BRUSSELICIOUS SUMMERTIME MENU - 49€
Raviolis from Sparta stuffed of Belgian small Snails and Tomatoes in a Broth of Pink Garlic and Dill
Chicken from Malines crumbed with Corn, Almonds and Figs Stuffing, Quinoa Taboulé and grilled Okras
Parfait of Strawberries from the Countryside on a Biscuit, Spirals of Black Chocolate with Spices        

 

BE LELLA GASTRONOMY MENU - 59€
Chef’s Beef Tartar, Capers Leaves from Cyclades Islands, Bio Quail Egg yolk
Black Angus Pure Filet with Cacao Sprinkels , Gratin Dauphinois, Vegetables Briam
Homemade Chocolate Tinori “Moelleux” Cake and an Ice Cream of Vanilla from Madagascar   
   

 

BE SLOW FOOD TASTING MENU - 79€ for 7 services with selected Wines
Upon Executive Chef Nicholas Tsiknakos Suggestions

be lella

 

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