You will be savoring an array of eclectic culinary options, inspired by the wealth of the land and executed with prime creativity for the most tantalizing combinations. Our Dinner Menu takes you an even more indulgent route, for a comfort-gourmet experience at our fine-dining restaurant in Kos, curated for KOIA by Michelin-starred chef, Ioannis Parikos. We have sourced the long-forgotten, emblematic recipes of Kos island from over a century ago, which you will only find in some households today, for a true revival of local flavors presented anew. Our Lunch Menu has a sophisticated ‘meze’ mentality through a tradition-meets-modern approach that dives deep into a great Greek culinary culture. Upon request, you may ask for your Breakfast to be served in-room, or in-pool for guests staying in accommodation that features a private pool.įor Lunch & Dinner, you will be indulging in à la carte dining only. Try our invigorating Hippocratic herbal beverages and our signature KOIA tea which have natural energy-boosting properties, besides a range of fresh juices, smoothies and coffees. Additionally, you can tuck into sweet and savory à la minute dishes from our upgraded, à la carte menu, on a complimentary basis, prepared for you on the spot. One section features quality olive oils, a range of local and Greek cheeses, cold cuts, freshly cut fruit and an assortment of homemade pastries. Across a semi-buffet – semi à la carte style, taste exquisite culinary creations for Breakfast, Lunch and Dinner using various local products & herbs, some ancient Greek recipes transformed into modern versions, as well as detox and vegan options.įor Breakfast, fuel up on the goodness of our buffet spread for a range of highly nutritional culinary options, with listed ingredients. Once the salad has cooled, if using cheese, lightly toss in Parmesan and goat cheese.Thyme Restaurant is KOIA’s main dining and fining dining restaurant in Kos with a casual chic atmosphere. While the farro is still warm, toss the vinaigrette with the grains. Mix balsamic vinegar, Dijon mustard, remaining extra virgin olive oil (about six tablespoons), and minced garlic. Meanwhile, peel and dice beets then set aside. When the farro is tender, remove from heat and let farro sit in boiling pot for 5 minutes then drain well.Ĥ. Check farro every 10 minutes or so taste after 20 minutes for doneness. When it returns to boil, reduce heat, cover and simmer for 40 minutes. Bring a saucepan of water to boil and add farro. Roast until visibly darkened and wilted, about 40-45 minutes.ģ. Toss greens and beets with two tablespoons of extra virgin olive oil and spread out on a baking sheet. Remove beet greens from stems and roughly chop crosswise.Ģ.
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