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Babanatsa Salad
4 persons 20’ minutes Salad
  • Barley Rusk  /  2 pieces
  • Red Tomatoes  /  3 large
  • Red Cherry Tomatoes  /  5 pieces
  • Yellow Cherry Tomatoes  /  5 pieces
  • Green Cherry Tomatoes  /  5 pieces
  • Xygalo  /  30 grams
  • Symian Shrimps  /  60 grams
  • Capers  /  10 pieces
  • Caper Leaves  /  5 pieces
  • Oregano  /  5 grams
  • Navarino Icons White Balsamic Vinegar  /  15 ml
  • Navarino Icons Extra Virgin Olive Oil  /  40 ml
  • Navarino Icons Olive Crumbs  /  10 grams
  • Purslane  /  10 grams
  • Cornmeal  /  100 grams
  • Sunflower Oil  /  1 lt

Prepare the tomato vinaigrette.

Βlanch the tomatoes in boiling water for 10 seconds and remove the skin. Βlend them in a mixer, and add the vinegar, half of the oregano and slowly add the olive oil. Break the barley rusks in smaller pieces and add a pinch of extra virgin olive oil. Then cut the cherry tomatoes in quarters, and marinate them with the tomato vinaigrette together with the barley rusks. Put the xygalo cheese in a pippin bag and make a circle at the center of the plate. On top of the xygalo cheese, add the marinated cherry tomatoes, the capers, the caper leaves, the rest of the oregano, the purslane and finish with the Navarino Icons olive crumbs.

In a small pot, heat to 180 degrees the sunflower. Toss the shrimps into the cornmeal, and fry them. Place them around the dish following the circle.

Bertrand Valegeas, Executive Chef, Mandarin Oriental Costa Navarino


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