Basilico Restaurant

Our Menu

Welcome to Basilico Restaurant! Our menu includes the best homemade dishes. Local recipes expressing Mediterranean cuisine, classic Greek dishes with fresh seafood and meat, salads and appetizers. We are waiting for you in our restaurant to taste the authentic Greek flavors, which we prepare for you with joy and passion!

Traditional Greek Cuisine from our mom, Helen

  • Mousaka in clay

    (Traditional recipe with 100% ground beef)

  • Traditional beef stew

    (served with fresh French fries)

  • Braised veal

    (With pasta or fresh French fries)

  • Lamb shank in parchment paper (Kleftiko)


Cold Appetizers

  • Olive oil (0.50ml)
  • Bread unlimited (per person)
  • Olives
  • Tzatziki (yoghurt with garlic & cucumber)
  • Homemade "tirokafteri" (spicy cream of Feta cheese)
  • Eggplant salad with smoked eggplant
  • Feta Greek from Epirus woth olive oil & oregano

Hot Appetizers

  • Pita bread three pcs
  • Freshly hand-cut French fries
  • Gralic bread

    (baguette with garlic & cheese)

  • Bruschetta

    (pinsa Romana bread with fresh tomato, feta cheese, oregano & olive oil)

  • Baked feta cheese in clay
  • Zucchini balls with yoghurt sauce
  • Kayanas with Lefkada salami
  • Feta Basilico

    (fried Epirus feta cheese on crust sheet with Lefkada honey)

  • Eggplant fried in clay (Feta cheese, eggplant, fresh tomato)
  • Handmade "dolmades" (vine leave stuffed with rice) with aromatic yoghurt sauce
  • Fried Formaela with tomato jam.

    Formaela is a hard cheese produced exclusively in Arachova, Greece. It is famous throughout Greece and has been registered in the EU as a protected designation of origin since 1996.


  • Cretan Dakos

    (fresh tomato, Greek feta cheese, capers, oregano, kalamata olives, rusk)

  • Caprese Salad

    (tomato, rocket, mozzarella, basil pesto)

  • Greek Salad

    (tomato, cucumber, feta cheese, Kalamata olives, green pepper, onion, capers, oregano)

  • Rocket salad with quinoa & parmesan

    (bulgur, semi-sweet tomato, pear with aged balsamic vinegar)

  • Salad Feast

    (goat cheese, pear, fennel and strawberry sauce)

  • Caesar green salad

    (chicken, bacon, parmesan flakes, croutons, Caesar dressing)

  • Shrimp Tempura

    (quinoa, bulgur, avocado, semi-sweet tomato, peppers, chili slices, green onion, sweet chili sauce)


  • Spaghetti with tomato sauce

    (with cherry tomatoes, garlic, onion, fresh basil, cream)

  • Bolognaise

    (with fresh minced beef & fresh tomato sauce)

  • Al Pesto rigatoni with basil pesto
  • Spaghetti ala Greca

    (garlic, mushrooms, olives, feta cheese and fresh tomato sauce)

  • Carbonara Spaghetti

    (smoked pancetta, parmesan, egg or cream)

  • Rigatoni with chicken

    (chicken, tomato sauce, cream)

  • Ravioli stuffed with cheese

    (with parmesan, mushrooms and cream)

  • Linguini with salmon

    (smoked salmon, vodka, fresh herbs, cream)

  • Seafood spaghetti

    (with shrimps, fresh mussels and fresh tomato sauce)

  • Linguini with fresh clams (alle Vongole)

    (with garlic, chilli, parsley & aromatic wine of Mantinea)

  • Shrimp pasta

    (with fresh tomato sauce & aromatic ouzo)



  • Burgers made of fresh 100% minced beef meat fermented with aromatic herbs

    (served with fresh French fries)

  • Marinated pork neck souvlaki

    (served with fresh French fries, tzatziki dip)

  • Marinated chicken thigh souvlaki

    (served with fresh French fries, french sauce)

  • Fresh Greek lamb chops ~330gr

    (served with fresh French fries)

  • Pork steak ~550g

    (served with fresh French fries)

Special Dishes

  • Chicken fillets with mustard sauce, honey & thyme

    (or with cream and mushrooms)

  • Baked pork shank with roast pork sauce & baby potatoes
  • Sea bream fillet with steamed greens & mediterranean sauce
  • Papardelle with beef fillets & dried porcini mushrooms with truffle aroma

Premium Meat

  • Beef steak ~500g

    (served with fresh French fries)

  • Beef fillet ~300gr
  • Flat Iron Steak ~400gr (Black Angus)
  • Black Angus Rib Eye ~300gr


  • Marinated anchovies

    (anchovy fillet with vinegar and parsley)

  • Fried anchovy
  • Fish soup with fresh fish of the day
  • Shrimp Tempura

    (with sweet chilli sauce - 5pcs)

  • Steamed mussels with Madinia wine & lemon
  • Fried mussels with mustard sauce
  • Fried squid
  • Fried shrimps

    (with fresh tomato sauce, shrimp broth and Epirus feta cheese)

  • Shrimp (grilled or fried)
  • Grilled squid ~450gr

    (with herbs & aromatic oil & lemon)

  • Grilled octopus tentacle ~180gr

    (with aromatic oil lemon & aged balsamic vinegar dip)

  • Variety of seafood for 2 persons

    (mussels, fried squid, prawns tempura, sardines or fried anchovies & octopus dip with vinegar)

Fresh Fish

  • Fresh grilled sea bream ~450gr

    (with oil & lemon sauce)

  • Fresh grilled sea bass ~450gr

    (with oil & lemon sauce)

  • Grilled salmon fillet
  • Grilled fresh tuna fillet
  • Wild fish of the day (kg)

Wines - Drinks

  • Local dry wine Muscat of Hamburg (Tirnavos, Greece) (White/Rose)

    (with oil & lemon sauce)

  • Local dry wine Lefkadian land Vardea (Red)


  • Plomari

    (Mytilene 40% vol) 200ml

  • Mini

    (Mytilene 40% vol) 200ml

  • Varvagiani green

    (Mytilene 42% vol) 200ml

  • Babajim

    (Kavala 40% vol) 200ml


  • Tsilili

    (Trikala 41% vol) 200ml

  • Idoniko

    (Drama 40% vol) 200ml

  • Dekaraki Moschato

    (Tyrnavos 40% vol) 200ml

  • Idoniko with aniseed

    (Drama 40% vol) 200ml

Wine List

White Wine

  • Lafazanis Wine Prorogos White Dry Wine Nemea & Corinth

    Prorogos dry white wine from varieties Roditis 40%, Savatiano 40% and Moschofilero 20%, from selected vineyards of Nemea and Corinthia. Pale yellow colour with green hues, fresh citrus aromas, mainly lemon, fresh in the mouth with a good aftertaste.

  • Lefkadian land (Vardea)

    The right vinification and the passion for the result gave an exuberant and full-bodied wine, capable of taking you on a journey to the endless blue of the Ionian Sea.

  • Muses Estate Wine 9 dry white wine Thiva Boeotia

    Assyrtiko, Trebbiano and Sauvignon Blanc combine beautifully in a white wine from the Valley of the Muses, with an amazing price/quality ratio. Its juicy fruit, freshness and delightful aftertaste bring it to our daily table alongside all seafood and vegetable dishes.

  • Paranga Kir Yianni Amindeo Florina

    The Paranga of Kir-Yianni is a wine with intense but refined aromas of jasmine, white fleshy peach and apricot, typical of Malagouzia. The freshness of the mountain Roditis, pleasantly balanced, offers the blend fresh acidity and nerve. Served cool, it is pleasant to drink on its own, but also with Mediterranean dishes.

  • Tselepou Estate Mantinia Peloponnese White Dry

    Excellent freshness, intense acidity and delicate, intense aromas of citrus, lemon blossom and rose. Clean mouthfeel with an intense aftertaste. Ideal with fish, salads and dolmades.

  • ERGO Landidis Estate Nemea Peloponnese White Dry

    100% Sauvignon Blanc that has been fermented in tank and at low temperatures to retain its exuberant fruit. Tropical fruit and lemon blossoms, elegant with refreshing acidity. Green fruit salads, vegetable pies, white meats and of course seafood and shellfish. Excellent aperitif.

Rose Wine

  • NAUTILUS La Tour Melas Lamia Fthiotida

    Grenache Rouge, Agiorgitiko, Syrah. Pink wine, light and bright in appearance, with orange highlights. Its colour is light pinkish. Its aroma is fresh and full of cherries, pomegranates, rose and citrus peel. On the palate it is delicious with acidity, more than medium body and a lingering finish that focuses on fresh fruit.

  • Three Witches Barafaka Estate Nemea Peloponnese

    A wine with a bright pinkish colour and complexity on the nose with aromas of red fruits and floral notes. A rosé semi-sweet semi-sparkling wine, from the Agiorgitiko, Syrah and Moschofilero varieties. Full on the palate with pleasant acidity and a long finish. You can enjoy it as an aperitif but it is an ideal accompaniment to seafood, white meat, cheese and pasta. Serve at 8-10°C. Exuberant and full on the palate with balanced acidity and a dynamic presence of bubbles. The above elements work synergistically to offer a generous and creamy mouthfeel with harmonious sweetness and a fruity aromatic finish.

Red Wine

  • Papaioannou Estate Nemea Peloponnese red dry

    Variety: Agiorgitiko. A red wine characterized by clean and concentrated red fruit aromas with a background of vanilla and milk caramel. On the palate it starts with sweetness that develops with balance thanks to the acidity, while the tannins give it a solid structure. It goes well with grilled or cooked red meat.

  • Katogi Averof Metsovo Ioannina red dry

    Complex clear red colour, with rich and attractive highlights. On the nose it combines red fruit aromas with spice and leather notes. A wine with great balance and a soft, full mouthfeel, leaving a long, enjoyable aftertaste. Varieties: cabernet sauvignon 40%, merlot 30%, agiorgitiko 30%

Sparkling Wine

  • Prosecco Voga Conegliano Treviso - Italy

    Variety: Glera. Straw yellow color with aromas of green apple, peach and citrus with distinct floral notes. Ideal as an aperitif or pairing with seafood and cheese platter.

Desserts - Ice cream

  • Handmade ice cream
  • Orange pie with caramel syrup
  • Chocolate souffle with ice cream
  • Baklava with pistachio and "kaimaki" ice cream

Coffee - Tea

  • Greek coffee
  • Double Greek coffee
  • Double Espresso
  • Nescafe frappe
  • Filter coffee
  • Cappuccino
  • Irish coffee
  • Hot tea