DAY WHITE
The first menu will be served every day from 12:00, reflecting the “Abovo white” concept. Chef Michalis Nourloglou will be preparing a special menu, ideal for anyone that seeks for a delicate lunch. The menu consists of special sandwiches, like the ones made of salmon or beef tartar, pasta, soups, fish and special salads with fruits, nuts and other ingredients. A wide wine menu to choose from and accompany your dish will be also provided. Besides fine coffee, the bar will be also serving wonderful fruit and vegetable juices, as well as a variety of excellent tea.
Food will be served until 5 in the afternoon. Cold dishes and beverages will be served from 17:00 to 19:00, when the dinner menu is introduced.
STARTERS & SNACK
The open faced sandwich with tuna tartar, sour cream
and baby rocket salad with radish
8€
The open faced sandwich with beef tartar, gorgonzola cream
and salad with valeriana hazelnut and green apple
10€
The Black Angus Mini cheeseburger with potato crisps and baby salad
12€
The Ham and cheese toasted sandwich our way
5€
The fresh Scotish crab soup
9€
The pumpkin soup with galagal and chesnuts
7€
The mixed green salad with pineapple, cashew nuts gorgonzola
and passion fruit vinaigrete
7€
The beetroot salad with goat cheese, walnut, and horseradish icecream
8€
The seasonal field green salad with toasted sesame seeds and Asian dressing
7€
The home made pie of the day
8€
MAIN COURSES
The seasonal mushroom risotto
12€
The risotto Milanese with chicken and herbs
14€
The Carbonara with smoked pork belly and bio poached egg
14€
The duck Tortellini with foie gras
15€
The beef hanging tender with sauce béarnaise and French fries
20€
The salmon filet with soy, honey ginger
14€
The fish of the day
DESSERTS
Pana cotta with caramel granite
4€
Honey mouse with walnut ice cream
4,5€
Milk chocolate crème with coffee ice cream
4,5€
Lemon pie in glass with meringue
4,5€
Bread per person
0,50€
NIGHT BLACK
As the night approaches, the lights fade and Abovo adapts a romantic and delightful mood. The new dinner menu is enhanced with sexy, playful and deeply delicious dishes, made out of our favorite high quality raw materials. It consists of old successful and signature dishes and of numerus new ones that will up your experience. Excellent meat, shellfish and fresh fish will be starring in the new menu.
One of the many surprises that the new dinner menu is the “secret” degustation menu made by Michael Nourgloglou, called “Put the blame on me”. The chef will be introducing a complete 10-dish menu consisting of dishes and recipes made out of our finest raw materials that will be revealed to the customer not before the time they reach the table. The degustation menu will differ from month to month.
STARTERS
The Foie Gras sauté with almond and tangerine
22€
The beef tartar with mustard ice cream
16€
The fresh oysters grilled with white wine and dill
2/10€ - 4/20€
Τhe smoked eel grilled with beetroot and citrus fruits
16€
The quail with fregola sarda pear in red wine and gorgonzola
16€
The shrimp in Thai broth with cauliflower and lemon balm
18€
The squid carbonara
12€ / 24€
Soup of the day
12€
MAIN COURSES
The lamb cooked in two ways, cabbage and Jerusalem artichoke
22€
The beef liver with quince, miso and kale
10€ / 22€
The duck with smoked beetroot, berries and black garlic
26€
The beef hanging tender with potato puree and port wine sauce
26€
The rib eye dry aged with seasonal mushroom fricasse
38€
The tuna tataki with avocado warm salad αnd chorizo
12€ / 25€
The salmon sous vide with soy, honey, ginger and wasabi
22€
[Put the blame on me MENU]
Per person
50€
DESSERTS
The cylinder from guanaja bitter chocolate, salty caramel and vanilla ice cream
9€
The tropical forest with milk chocolate, mango and passion fruit
9€
The walnut ice cream in honey consome, barley and milk chips
8€
Dessert of the day per person*,
8€
*minimum 2 persons
Bread per person
0,50€
Cheese of the Day
5€
Snacks & Aperitif
6€
Please inform us for allergies
The first menu will be served every day from 12:00, reflecting the “Abovo white” concept. Chef Michalis Nourloglou will be preparing a special menu, ideal for anyone that seeks for a delicate lunch. The menu consists of special sandwiches, like the ones made of salmon or beef tartar, pasta, soups, fish and special salads with fruits, nuts and other ingredients. A wide wine menu to choose from and accompany your dish will be also provided. Besides fine coffee, the bar will be also serving wonderful fruit and vegetable juices, as well as a variety of excellent tea.
Food will be served until 5 in the afternoon. Cold dishes and beverages will be served from 17:00 to 19:00, when the dinner menu is introduced.
STARTERS & SNACK
The open faced sandwich with tuna tartar, sour cream
and baby rocket salad with radish
8€
The open faced sandwich with beef tartar, gorgonzola cream
and salad with valeriana hazelnut and green apple
10€
The Black Angus Mini cheeseburger with potato crisps and baby salad
12€
The Ham and cheese toasted sandwich our way
5€
The fresh Scotish crab soup
9€
The pumpkin soup with galagal and chesnuts
7€
The mixed green salad with pineapple, cashew nuts gorgonzola
and passion fruit vinaigrete
7€
The beetroot salad with goat cheese, walnut, and horseradish icecream
8€
The seasonal field green salad with toasted sesame seeds and Asian dressing
7€
The home made pie of the day
8€
MAIN COURSES
The seasonal mushroom risotto
12€
The risotto Milanese with chicken and herbs
14€
The Carbonara with smoked pork belly and bio poached egg
14€
The duck Tortellini with foie gras
15€
The beef hanging tender with sauce béarnaise and French fries
20€
The salmon filet with soy, honey ginger
14€
The fish of the day
DESSERTS
Pana cotta with caramel granite
4€
Honey mouse with walnut ice cream
4,5€
Milk chocolate crème with coffee ice cream
4,5€
Lemon pie in glass with meringue
4,5€
Bread per person
0,50€
NIGHT BLACK
As the night approaches, the lights fade and Abovo adapts a romantic and delightful mood. The new dinner menu is enhanced with sexy, playful and deeply delicious dishes, made out of our favorite high quality raw materials. It consists of old successful and signature dishes and of numerus new ones that will up your experience. Excellent meat, shellfish and fresh fish will be starring in the new menu.
One of the many surprises that the new dinner menu is the “secret” degustation menu made by Michael Nourgloglou, called “Put the blame on me”. The chef will be introducing a complete 10-dish menu consisting of dishes and recipes made out of our finest raw materials that will be revealed to the customer not before the time they reach the table. The degustation menu will differ from month to month.
STARTERS
The Foie Gras sauté with almond and tangerine
22€
The beef tartar with mustard ice cream
16€
The fresh oysters grilled with white wine and dill
2/10€ - 4/20€
Τhe smoked eel grilled with beetroot and citrus fruits
16€
The quail with fregola sarda pear in red wine and gorgonzola
16€
The shrimp in Thai broth with cauliflower and lemon balm
18€
The squid carbonara
12€ / 24€
Soup of the day
12€
MAIN COURSES
The lamb cooked in two ways, cabbage and Jerusalem artichoke
22€
The beef liver with quince, miso and kale
10€ / 22€
The duck with smoked beetroot, berries and black garlic
26€
The beef hanging tender with potato puree and port wine sauce
26€
The rib eye dry aged with seasonal mushroom fricasse
38€
The tuna tataki with avocado warm salad αnd chorizo
12€ / 25€
The salmon sous vide with soy, honey, ginger and wasabi
22€
[Put the blame on me MENU]
Per person
50€
DESSERTS
The cylinder from guanaja bitter chocolate, salty caramel and vanilla ice cream
9€
The tropical forest with milk chocolate, mango and passion fruit
9€
The walnut ice cream in honey consome, barley and milk chips
8€
Dessert of the day per person*,
8€
*minimum 2 persons
Bread per person
0,50€
Cheese of the Day
5€
Snacks & Aperitif
6€
Please inform us for allergies
