Spring at the Hermes restaurant: menu updates

      Inspired by the warm sun and the vibrant colors of Greece, the chef of the Hermes restaurant has added new fresh items to the menu. Every dish here is a work of art. However, as always!

      

      One of the first items on the new menu is muhammara, a savory appetizer made from baked bell peppers with cashews and olive oil, with a slight spicy accent from Srirachi. It is served with traditional feta cheese, creating a bright and rich composition.

      Guests are invited to try taramasalata, a delicate Greek snack based on cod caviar, potatoes and white bread. The ingredients are beaten to a homogeneous mass, and serving with halibut caviar adds sophistication and lightness to the dish.

      For fans of everything vegetable, the chef has prepared green pea hummus, a fresh and easy alternative to the classic dish. Combined with green butter and parsley, this dish seems to bring spring freshness right to your table.

      The classic dacos appetizer, made with basil, olives and orange, takes on new flavors, and hot dishes such as saganaki shrimp and baked avocado with shrimp and trout will be ideal for cozy spring evenings.

      The choice of pasta — krifaroto with tomato sauce was not left out. Served with a stewed neck or shrimp. It will bring an unexpected, rich taste to the menu.

      You should also try tiropita with feta cheese, a traditional Greek pie served with yogurt and apricot velute, and creatopita stuffed with turkey, spinach and green peas will bring harmony and freshness to every bite.

      The final chord of the updated menu is bugatsa, a dessert that combines cheesecake with filo dough and pistachio ice cream, creating the perfect end to a spring dinner.

      It's time to get to know the cuisine of Greece in a new way and try something that still seems unusual.