Member of Relais Chateaux is located at the highest point of the Caldera, 250 meters above the sea on the top of the traditional village of Imerovigli, with spectacular views of the village, the cliff, the volcano, the famous sunset and the Caldera rim, 3 km from the capital of the island, Fira.
La Maltese is a neoclassic mansion-captains house, a true sample of luxury and culture have been renovated and converted to a luxury exclusive Hotel.
The La Maltese has spacious veranda -250 sq.m with spectacular view, small luxury pool under a pavilion, one outdoor swimming pool, dining area, lobby, card playing table, indoor and outdoor bar, piano, shades, comfortable sun beds, indoor Jacuzzi, hammam, sauna, jet shower.
La Maltese Restaurant
Diamond Package
Cold station
Green Bean, Tomato and Feta Salad
Baby Green Salad with Mozzarella Cheese,
and Tomatoes tossed with Herb Vinaigrette
Mediterranean Cous Cous Salad
Roasted Pepper, Capers
Cold Presentation
Tomato and mozzarella terrine
Roasted vegetable tray
Marinade Fresh Salmon with herb cheese cake
Roasted beef medallions with gorgonzola mouse
Hot station
Pasta with Sun-dried Tomatoes, Kalamata Olives, Pine Nuts and Chevre Cheese
Herb Crusted Cod Filet with Black Olive Cream
Lemon Chicken Breast with Fried Capers and Olive Oil
Salmon Wrapped in Grape Leaves
Herb Roasted Leg of Lamb with White Bean Sun-dried Tomato Medley
Choice
Saffron Risotto
Penne with Olive Oil Roasted Garlic
Boiled Potatoes tossed with Thyme,
Oregano and Butter
Choice :
Ratatouille
Green Beans
Eggplant Medley
Steamed Broccoli with Lemon Butter
Buffet with cheeses and fresh fruits
Buffet with assorted Mediterranean sweets
Mediterranean Buffet
Salads:
Traditional Greek salad, aubergines salad, tzatziki, hummus, taramosalada, lentils with spring onions, tomatoes, lettuce, carrots, pickles, olives, Stuft grape leaves,
Artichokes with olive oil , black eye beans salad, beetroots with garlic.
Fava with caramelize onions
Cold plates:
Traditional Pichti from the Cyclades islands
Octopus in apple vinegar
Flowers from smoked eel
Vine-leaves rolls stuffed with rice
Sweet and sour marinated fish bites from the Mediterranean
Warm plates:
Soudjoukakia
Baby lamb fricassee
Shrimp with tomatoes and feta cheese
Giant beans in tomato sauce and spices
Sautéed Veal in red wine sauce
Stuffed tomatoes, peppers and courgettes
Tomato Balls
Moussakas
Carving:
Roast Leg of pork with honey and cloves
Side-dish:
Baked potatoes with oregano
Baked aubergines and courgettes
Buttered broccoli and carrots
Fruits & Sweets
Greek cheeses, fresh fruits assorted Greek sweets
Gala Royal
Chef Snacks
Sea urchin
Mousseline cauliflower with lobster jelly and trout eggs
The forest
Marinated mushrooms, truffle vinaigrette, espuma myzithra cheese and sand of wild thyme and rosemary
Langoustines
Oven roasted vegetables , star anise ouzo jelly. green oil, feta cheese
sea wind powder
Foie gras
Passion fruit sponge cake with pine consome
Beef filet
Caramelize shallots, chickpea puree lime coriander tomato sauce and Japanese pearls
Chocolate feast
Hazelnut dacquoise, Chantilly chocolate cream and caramelized cocoa paper
Petit Four
Golden Package
“La plancha” shrimps with caramelized fennel and curly endive
soy rosemary vinaigrette.
Garden green salad with hezalnut and
Thyme honey-wine dressing.
John Dory with artichoke, baby carrots, fennel with
Lemon & hone balsam jus.
Lemon card with lemon zest meringue, sorbet
Yogurt racks
Greek Buffet
Menu Selection
Degustation Menu
Prosciutto San Danielle with rocket, black figs, olive oil and fresh pepper
Cheese soufflé with apple, celery salad
and walnut dressing
Red mullet
Red mullets Olive sand, tomato cake basil powder, heard of tomatoes
Green parsley oil , bullion of sea mist
Lobster a la Grec with summer vegetables, coral sauce and truffle vinaigrette
Blood Orange, Yoghurt, Coconut,
Pistachio and Passion Fruit
Grand Dinner Buffet
Cold Station
Fresh cut vegetables, tomatoes, cucumber, onions, rocket, lettuce, black olive, pickles,
Smoked salmon and halibut Rosette
Fresh Summer Salad bar
caper, and dressings
Seafood salad
Spinach Salad Mimosa
Beef and broccoli Salad
Flowers from smoked Fishes
Cold Presentation
Galantine Turkey with nuts
Carpaccio of beef
Shrimps Mountain
Caramelized smoked leg of pork
Caesar salad
Hot Station
Pasta Primavera with Extra Virgin Olive Oil and Herbs
Cheese Ravioli with Grilled Vegetable sauce
Baked Cod with Citrus Beurre Blanc
Roasted Beef Loin
Rosemary Marinated Baby Pork
Grilled Chicken with Sun-dried Tomato Cream
Lobster medallion with black and red caviar
Sauté Mushrooms with fresh herbs
Buffet local& international cheeses
Greek& International assorted sweets
Fresh Seasonal Butter Vegetables
Baked Eggplant and Feta
Spicy Oven – Roasted Potatoes
Almond Mushroom Wild Rice
Fruit & Sweets
Seasonal fresh fruits
Warm Rolls and Butter
Greek& International assorted sweets
Warm Rolls and Butter
Menu Exclusive
Jelly ( Kakavia) ” terrine lobster air,
micro herbs saffron vinaigrette
Plancha seared shrimps, baby leek salad
Rosemary soy, ginger, vinaigrette
Tomato sorbet
Lobster consommé, basil lemongrass essence
with lobster ravioli .micro greens
Poached lobster tail, sweet carrots, pearl onions
mushrooms and cabernet wine sauce
Chocolate Planet
frozen chocolate mousse, milk chocolate ice cream , lemon cream
chocolate powder ,chocolate snow
Menu Gastronomic
Grilled Asparagus with micro garden salad
black Truffle coulis
Cereal Risotto with wild mushrooms, black truffles
veal glaze sauce
Wild sea bass slow cooked in olive oil
with black truffles
Truffled country rack of lamb
with procini,and artichokes
Tarte Tatin with Truffle Honey
vanilla ice cream, truffle cream
Silver Package
Royal
Menu Gurmet
Chef Snacks
Sea urchin
Mousseline cauliflower with lobster jelly and trout eggs
The forest
Marinated mushrooms, truffle vinaigrette, espuma myzithra cheese and sand of wild
thyme and rosemary
Foie gras
Passion fruit sponge cake with pine consome
Beef filet
Caramelize shallots, chickpea puree lime coriander tomato sauce and Japanese pearls
Chocolate feast
Hazelnut dacquoise, Chantilly chocolate cream and caramelized cocoa paper
Chef Snack
Savory Waffles with Grey Mullet Bottarga
Fresh callista – chione with Dom Perignon Jelly
Sea Urchin trilogy
Sea Urchin Cream, Ice cream, liquid cucumber ravioli with sea Urchin
Octopus
Octopus cooked at 70o, lemon thyme potato soufflé, squid ink powder
Baby pork
Slow cooked baby pork, potatoe cream with bitter almond essence
Almond Praline, parsley juice, Greek Herb Couscous.
CERISE’S
Crème Louisa , Honey Jelly , Wild Cherries sorbet ,pistachio puree
Fish Buffet
Buffet with diversity of breads
Salads:
Fresh cut vegetables, tomatoes, cucumber, onions, rocket,
lettuce, black olive, pickles, caper
Greek salad
Boiled Chicory and Beet-green salad
Beetroots with garlic and lemon
Asparagus in vinaigrette sauce
Farfalle with smoked salmon and cream
Botargo from Messolonghi with Chinese lettuce
Nicoise salad
Waldorf salad
Cold Plates:
Shrimps cocktail
Marinated Salmon flavored with dill and black pepper
Sardines with fresh herbs
Marinated octopus in red wine vinegar
Galantine white grouper and salmon
Lobster medallion with black and red caviar
Warm Plates:
Poached Salmon in white lemon sauce
Sauté Mussels with lime and garlic.
Squid La Planca
Stew cuttlefish with spinach lemongrass
Lobster stuff raviolis with seafood sauce
Grill:
Diversity of fish
(Gilt head bream, red and sea bream,)
Sauté Seafood with ouzo and tomatoes
Side dish:
Steamed fresh vegetables
Roasted potatoes, rice pilaf
Buffet with fresh fruit desserts:
Fresh seasonal fruits
Assorted Greek International sweets