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At Fanari Santorini Restaurant, you can dine on gourmet dishes and local delicacies that will turn your meal into a magnificent culinary experience. Fanari Restaurant is famous for its scrumptious traditional specialties and innovative cuisine, placing it among the finest restaurants in Santorini.
The menu features a wide array of main dishes and appetizers to choose from, satisfying all tastes and preferences, accommodating low-cholesterol diets and vegetarian diets, even children’s meals. All dishes are prepared upon order, using the best ingredients, ensuring freshness and quality.
SAMPLE MENU FOR 2008
Cold & Warm Appetizers
- "Νapoleon" of smoked salmon perfumed with "tsikoudia" accompanied with lays of parmesan
- "Bruschettes" with: salmon’s tartar & yogurt and tuna’s tartar & aioli sauce
- Cretan mouthful crackers of barley rinsed with "tsikoudia" and mixed fresh sliced tomato, feta cheese, capers, olive oil & thyme
- White mushrooms filled up with "kir" sauce and mini sliced bacon
- Santorinean tart with cream cheese and sun dried tomatoes is hiding under fresh Santorinean cherry tomatoes perfumed with basil paste sauce
- "Ready to sail!", roasted aubergine filled with "traveling" lamb
- Marinated grilled vegetables with small clods of flower cheese share the freshness of balsamic vinegar
- Perfumed shrimps with garlic accompanied with peppers’ coulis and yogurt
- Marinated octopus in "fleur de sel" grilled and flambé with "distillation of anis" in a nest of dark eyed beans perfumed with basil oil
- Steaming sea fruits with crawfish sauce & dill… The classic!
- Yellow-wing tuna is hiding in a crust of seven perfumed spices having a spicy sauce made of soya and mustard
- Scallops with a Santorinean touch of fava sauce
First Plate
- "Exciting" "tagliatelle" with seafood (like mussels, shell-fish, chopped octopus) & juice of fresh tomatoes topped with shred basil leaves
- Mediterranean "papardelle" with capers, olives, olive oil and oreganon, full of perfumes, are accompanied with light spicy feta cheese baked in oven
- Crawfish with estragon are hiding in "linguini" with cooked Santorinean cherry tomatoes, spinach and grilled zucchini
- Spaghetti with fresh olive oil, garlic & sun dried tomato
- Spring time "risotto" sprinkled with all the vegetables of a garden
- "Risotto" with mushrooms, "prochiutto" and parmesan
- Small, marinated in coconut milk, coriander and carry, bites of chicken and shrimps lying on exotic rice
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Salads
- Spinach salad with flakes of parmesan, small roast brown mouthful of bread covered with "vinaigrette" sauce made of balsamic vinegar and honey accompanied with sun-dried tomatoes
- Santorinean yellow salad with Fava, endive, rocket, spring onion, cherry tomatoes & cucumbers of Santorini, dill, capers seasoned with sauce of virgin olive oil and freshly squeezed lemon juice
- Salad with rocket – spinach with onion, "arseniko" cheese of Naxos, Santorinean cherry tomatoes, perfumed with mint sauce
- "Spicy" salad with banquet of vegetables like endive, rocket, radish, sweet red peppers of Florina, reva, grilled brown almonds, pomegranates, covered with “Etrusco” sauce (yogurt, Dijon mustard, olive oil & chilly pepper)
- “Ceviche”, deep sea salad with marinated lobster, octopus, shell-fish, Scallop, mussel, perfumed with peppers of Madagascar and showered with freshly squeezed hesperids’ juice and coriander sauce
Main Course
- Double version of grilled exquisite beef fillet: either a) with sauce made of 3 kind of peppers accompanied with baked potatoes with cream of yogurt or b) perfumed with truffled oil joined with grilled vegetables
- "Mignons" beef fillets with sauce made of Santorinean Vinsanto is sharing the plate with mashed celeriac "puree"
- "Sauté" tender pork fillet with balsamic vinegar lying on risotto perfumed with saffron from Kozani & biscuit of parmesan
- Grilled chicken fillet filled with smoked cheese with sauce of aubergine and wild oregano matched with freshly cut rocket and white perfumed rice
Olympic Games – Beijing – duck …but…
- Mediterranean sea with tender thigh of duck “a la Andre” and stir fried vegetables, baby onions stewed and plums’ sauce
- Grilled fresh salmon fillet “is getting some rest” on a layer of asparagus and perfumed herbs "fricassee" bathed with asparagus sauce
- Poached fillet of monkfish with star anise & lemongrass shared the plate with mashed of baked beetroot & nuts
- Fillet of tuna wrapped cooked with capers and lime sauce accompanied with season vegetables "sauté"
- Grilled pike with carrots’ puree and dye of orange
- Roasted shrimps with a crust made of sesame served with honey and lime sauce, having aside"basmati" rice perfumed with mustard
- "Most Wanted": Red royal crab who’s hunting Mediterranean lamb
- Chunk of lamb and traditionally cooked barley with mushrooms, spinach &sun dried tomatoes
Sweet Paradise
- "Panacota" with yogurt perfumed with fresh vanilla and decorated with maraschino cherries
- "Volcanic" surprise
- "Exotic dessert", pineapple "confit" caramelized with ice cream and a pinch of peppers
- "Chocolate touch", mascarpone cheese with white chocolate dressed with marinated strawberries
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