Culinary Experience

First and foremost, Le Ciel is an exceptional restaurant. The restaurant is open to public daily from 10 am till 8 pm from May to October each year. For dinner reservations please contact our reservation department.

Our team of culinary experts, spearheaded by Executive Chef Nikolaos Patlitzanas, blend a succulent selection of Greek cuisine with continental techniques and the freshest local ingredients. Our cheese is from the Peloponnese, our fish from the Aegean Sea and our meat and olive oil from Crete.

Trigger your taste buds with Santorini’s freshest local products cultivated in volcanic soil and added to our cuisine. A few of those products which are well known as Santorini’s finest goods include capers, cherry tomatoes, fava (fava beans), rocket salad and white eggplants. We fully cherish the role we play in your overall experience at Le Ciel. A great meal is waiting for you, cooked with a lot of ‘meraki’, the Greek word for doing something with love and care.

A LA CARTE MENU:


SALADS


1. SUMMER SALAD
With watermelon, melon, variety of cherry tomatoes, avocado, pomegranate seeds, rocket and valeriana leaves, Parmesan cheese flakes and tangerine vinaigrette sauce

2. POTATO SALAD
Boiled potato, Santorinian cherry tomatoes, peppers variety, olives, spring onions, lime, herbs’ cream

3. CYCLADES SALAD Spinach, rocket, Santorinian cherry tomato, radish, Manouri cheese, pine nuts, basil pesto and balsamic vinegar

4. CHICKEN CITRUS
Grilled chicken breast strips with Chinese lettuce, rocket, Santorinian cherry tomatoes, variety of mushrooms, croutons, chicory, peanuts, chestnuts, grilled Haloumi cheese and citrus vinaigrette

5. PRINCESS SALAD
Grilled chicken breast strips and Prosciutto with rocket, Chinese lettuce, Santorinian cherry tomatoes, chicory, croutons, poppy seeds, Mozzarella boulettes and Roquefort cheese sauce

6. VARIETY OF FRESH CUT LOCAL GREENS
With pomegranate seeds, walnuts, monkfish fillet in a pistachios crust and spearmint pesto sauce


STARTERS


1. OPEN “FACE” PIE
With traditional phyllo dough, fresh spinach leaves, Greek herbs, “feta” cheese mousse, Greek samphire leaves and fresh olive oil

2. PORCINI SOUFFLEE
With Porcini mushrooms, Cretan Apaki (smoked chicken leg), Katiki (soft Greek goat cheese) and Mediterranean herbs

3. POTATOES au gratin
Baked potato in a puff pastry sleeve with hard cheese, bacon, crème fraiche, parsley and a whole sunny side (fried) egg on top

4. SANTORINIAN BLOSSOM
Manouri cheese marinated in honey, chili and garlic, in a rice pouch coated with black and white sesame seeds, topped with cherry-tomato marmalade and fresh spearmint

5. MELON WITH PROSCIUTTO
In a citrus soup (orange, blood orange, tangerine) topped with cream cheese and strawberry

6. GOURMET MOUSAKAS
With crunchy leaves of white and black Parmesan cheese, Santorinian white eggplant, Santorinian zucchini, potatoes and minced Rib eye meat cooked with pine nuts and fresh herbs, topped with béchamel sauce


MAIN COURSES


1. VEGETABLE RISOTTO
Arborio rice with white Santorinian eggplant, zucchini, fresh mushrooms, peppers variety, olives.

2. SANTORINIAN PASTA
With white Santorinian eggplant, zucchini, Santorinian cherry tomatoes, rocket, capers, parsley, zucchini and Vinsanto (local sweet wine)

3. CHICKEN FLORENTIN
Roasted chicken breast stuffed with ricotta and mascarpone cheese, spinach leaves, dill, fresh onion and crispy Prosciutto

4. LAMB VINSANTO
Lamb fillet in a Vinsanto (local sweet wine) sauce with sundried tomatoes, capers, garlic, spring onions and fresh basil

5. CHICKEN IN CHAMPAGNE
Roasted chicken breast stuffed with Santorinian cherry tomatoes, mushrooms, Parmesan cheese in an orange –champagne demi glace sauce

6. HOT SPRINGS RIB-EYE
Grilled Rib-Eye in a shrimps sauce with fresh mushrooms and peppers variety, tabasco and Santorinian wine marmalade with spicy chilli

7. SOUVLAKI PLATE
Grilled chicken breast skewers with peppers, onion and tomato.

8. MEDITERRANEAN LAMB RACK
Grilled lamb rack in an herbs crust with butter and garlic, in an Assyrtiko sauce with ginger. It comes with onion marmalade on the side


DESSERTS


1. GREEK PROFITEROLE
Traditional Greek Lukumades (small deep-fried pastry balls with honey), covered in Greek strained yoghurt and chocolate cream, with glazed dry figs and crushed nuts

2. BANANA POUCH
Sliced bananas in a traditional chocolate-flavored phyllo dough pouch with hazelnut cream, brown sugar, honey and a Bailey’s yoghurt cream

3. DOUBLE LEMON CREAM
Lemon cheese cream and lemon custard cream with a biscuit crumble, crunchy meringue and passion fruit sauce

4. MINI GREEK DESSERTS A selection of Baklava and similar taste desserts with phyllo dough, walnuts, almonds, honey, ground cloves and cinnamon

5. CHOCOLATE SOUFFLÉ
With raspberry sauce and fresh blueberries

6. DREAMY CREAMY DELIGHT
With mascarpone and ricotta cheese, fresh strawberries, blueberries, rambutan fruits and biscuits

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