Dinner

Desserts

Cocktails

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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
  • SEA BASS CEVICHE
    Sea bass Carpaccio, chili pepper, coriander, corn, kumquat, honey
  • BEEF CARPACCIO
    Aged parmesan, pecans, cranberries, yuzu truffle dressing
  • DUMPLINGS
    Chicken filling, chicken gravy, praline sauce, rocoto
  • KING PRAWN
    King prawn, scallops, fried onion, truffle-cirtus, jalapeno dressing
  • RISOTTO “GEMISTA”
    Pine nuts, raisin, feta foam, peppermint oil, potato chips
  • BEEF TATAKI
    Beef tataki, parmesan cream, mushroom duxelles, toasted bread
  • AUBERGINE
    Eggplant, romesco, coulis of herbs, yogurt glaze
  • SAVOY CABBAGE
    Stuffed with lobster, seafood, ginger, carrot emulsion, spice oil
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salads
  • BURRATA
    Cherry tomatoes, basil pesto, tomato chutney, gazpacho, crusty bread
  • THE GREEN
    Green apple, caramelized walnuts, dried figs, gorgonzola, mango dressing
  • THE GREEK
    Cherry tomatoes, cucumber tagliatelle, carob rusks, caper leaves, pickled onion, feta sauce
Pasta & Risotto
  • EEL RISOTTI
    Eel, carnaroli rice, Jerusalem artichoke, hazelnut, praline sauce
  • LANGOUSTINE ORZO
    Langoustine orzo, chorizo, tomato
  • CRAB TAGLIATELLES
    Lemongrass, jalapeno pepper, dill
  • PACCHERI ‘PASTITSIO’
    Bolognese, bechamel - goat cheese foam
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Main
  • THE COD
    Cod, garlic herb sauce, walnuts, beetroot, potato foam
  • SOLE FISH
    Sole fish, greens, beurre blanc sauce, chives, herb oil
  • LAMB
    Terina lamb, Florina pepper harissa, black garlic emulsion, eggplant puree, lemon thyme sauce
  • BEEF FILLET
    Beef fillet, hazelnut, caleriac puree, polenta, vinsanto sauce
On the grill
  • RIBEYE BLACK ANGUS USA 300gr
  • FLAP STEAK BLACK ANGUS 250gr
  • STRIP LOIN WAGYU 250gr
sides
  • Seleriac Puree
  • Crispy crust potatoes
  • Baby broccoli
  • Sweet potato sticks
sauces
  • Bearnaise
  • Chimichurri
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Desserts
  • Creamy Basque cheesecake with red fruit and strawberry sorbet
  • Extra crispy profiteroles with Madagascar vanilla cream, crunchy praline and chocolate sauce
  • Paris Brest pistachio, with pistachio ice cream and caramelized nuts
  • Exotic Crème Brulee with citrus fruits, Greek mastic and vanilla ice cream
  • Selection of ice cream and sorbet (3 scoops)
  • Seasonal fruits
Cocktails
  • PAROS MULE
    Finlandia Vodka, mango, passion fruit, ginger, lemon tonic
  • TROPICAL INFERNO
    el Jimador Blanco Tequila, 400 Conejos Mezcal, Italicus, Aperol, exotic mix, fire tincture
  • GREEN GODDESS
    Belvedere Vodka, Macho Green Apple Liqueur, Basil, elderflower, lime, pineapple
  • MUY PICANTE
    el Jimador Reposado Tequila infused with chilli peppers, lime, fresh coriander, ginger syrup, agave syrup
  • PISTACHIO COLLADA
    Famous Grouse, Pistachio Orgeat, lime, two different types of coconut
  • MOJITO REFINED
    A clear twist on the classic Mojito with elderflower and Butterfly Pea Tea
  • CLANDESTINO
    White Rum, pineapple, elderflower, honey
  • AEGEAN SMASH
    Fords Gin infused with Kitro Naxou, melon liqueur, lime, agave, fresh basil
  • GREEK COSMOPOLITAN
    Axia Mastiha spirit, Cranberry reduction, lime, peach liqueur, vegan foamer
  • PREMIUM PALOMA
    Herradura Blanco tequila or Volcan Blanco tequila Three Cents Pink Grapefruit Soda
  • ZOMBIE
    Brugal Rum Blend, tropical mix, citrus, passion fruit foam
  • EAST OF THE SUN
    Fords Gin, cucumber pineapple, lemongrass
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Stilvi. The place of visual pleasures.