Dinner

Desserts

Cocktails

|

Visit us

Stilvi Paros | Restaurant – Bar
Paros, Naousa 844 01

Phone

+30 22840 53204
+30 69462 11828

Email

stilviparos@gmail.com

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Dinner 1
DESSERTS 2
COCKTAILS 3

Our Menu..

Appetizers
  • TUNA TARTARE
    Yellowfin tuna, hazelnuts, blueberries, chili, ponzu, spicy lemon, rice chips
  • CRAWFISH CARPACCIO
    Parian mango chutney, avocado, passion fruit dressing
  • BEEF CARPACCIO
    Aged parmesan, pecans, cranberries, yuzu truffle dressing
  • OCTAPUS
    Fava beans foam, caper chutney, tomato coulis, cider dressing
  • CHICKEN YAKITORI
    Chicken, crispy corn, sesame, aji amarillo sauce
  • NEW STYLE SEA BREAM SASHIMI
    Cherry tomatoes, Peruvian potato chips, soy, Japanese lemon, truffle, coriander
  • BEEF TARTARE
    Pickled cucumber, capers, parmesan foam, waffle
  • RISOTTO “GEMISTA”
    Pine nuts, raisin, feta foam, peppermint oil, potato chips
  • SAVOY CABBAGE
    Stuffed with lobster, seafood, ginger, carrot emulsion, spice oil
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salads
  • QUINOA
    Sweet potato, black rice, blonde raisin, Parian mango, salmon gravlax, cider dressing
  • BURRATA
    Cherry tomatoes, basil pesto, tomato chutney, gazpacho, crusty bread
  • THE GREEN
    Green apple, caramelized walnuts, dried figs, gorgonzola, mango dressing
  • CRAB
    Sea asparagus, caramelized peanut, passion-fruit dressing
Pasta & Risotto
  • PISTACHIO RISOTTO
    Pecorino, lemon confit, bottarga
  • URCHIN FREGOLA
    Sea urchin, chili, lime, fennel
  • CRAB TAGLIATELLES
    Lemongrass, jalapeno pepper, dill
  • BEEF CHEEKS LASAGNE
    Slow-cooked milk cheeks, port wine, Naxos graviera, béchamel foam
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Main
  • THE COD
    Potato risotto, leek foam, leek chips, herb oil
  • THE GROUPER
    Fricassee with wild herbs, celeriac, shrimp chips, fried capers
  • SHORT RIBS
    Cooked for 48 hours, potato foam, polenta, mushrooms king oysters
  • LAMB
    Lamb, Florini pepper harissa, black garlic, emulsion, eggplant puree, lemon thyme sauce
On the grill
  • RIBEYE BLACK ANGUS USA 300gr
  • FLAP STEAK BLACK ANGUS 250gr
  • INSIDE SKIRT USA 250gr
  • STRIP LOIN WAGYU 250gr
  • TOMAHAWK STEAK USA 950-1100gr
sides
  • Potato puree
  • Crispy crust potatoes
  • Baby vegetables sautéed
  • Roasted corn with parmesan cream, old bay seasoning
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Desserts
  • Pavlova with yuzu crème and fresh mango compote
  • Double textures of bitter chocolate with cocoa crumble and handmade orange jam
  • Summer profiteroles with almond cracker shoux, and bitter chocolate sauce
  • Vanilla Crème Brulee in raspberry crème and pieces of raspberry sable prese
  • Selection of ice cream and sorbet (3 scoops)
  • Seasonal fruits
Cocktails
  • CHOCOLATE MAI TAI
    Brugal Rum Blend, passion fruit, citrus, lychee foam
  • PREMIUM PALOMA
    Herradura Blanco tequila or Volcan Blanco tequila Schweppes pink grapefruit soda, lime and salt
  • ZOMBIE
    Brugal Rum Blend, passion fruit, citrus, lychee foam
  • EAST OF THE SUN
    Bulldog Gin, cucumber pineapple, lemongrass
  • PAROS MULE
    Finlandia Vodka, mango, passion fruit, ginger, lemon tonic
  • OLD FASHION APRICOT
    Woodford reserve bourbon, dried apricots, bitters
  • PARIAN VIEW
    Belvedere Vodka, blueberry jam, bitter lemon and strawberries
  • HIGO
    El Jimador blanco tequila, infused figs, amaro and agave syrup
  • TOMMY’S PAPAYA
    El Jimador blanco tequila, infused chili and vanilla, pineapple and papaya purée
  • STARRY SKY
    El Jimador blanco tequila, red dragon fruit, passion fruit, citrus
  • CLANDESTINO
    Brugal Blanco Supremo Rum, pineapple, elderflower, honey
  • STRAWBERRY NEGRONI
    Campari, Bulldog Gin, vermouth Cinzano Di Torino 1757, strawberries
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Stilvi. The place of visual pleasures.