Cold appetizers


  • White fish Greek style ceviche with sea urchin
  • Sea urchin with olive oil & lemon juice
  • Fresh King oysters with green apple jelly & wasabi

    (3 pieces)

  • Marinated anchovy with lemon & zucchini
  • Gravlax style salmon with beetroot leaves & aromatic mustard dressing
  • Taramosalata-fish roe dip with bottarga carpaccio
  • Break & homemade breadsticks accompanyied by dip

    (per person)

Warm appetizers


  • Fish soup veloute with fish pieces
  • Steamed mussels mariniere style
  • Honey glazed grilled octopus* with eggplant puree
  • Deep fried crayfish* filets with flavored mayonnaise & lime zest
  • Sauteed scallop on spinach cream & citrus fillets
  • Prawn “Souvlaki” with “Saganaki” sauce & pita bread
  • Grilled “Talagani” cheese with ginger, chilli & tomato chutney
  • Grilled squid with olive oil, lemon & wasabi dressing
  • Grilled or steamed baby vegetables with aromatic olive oil dressing

Salads


  • Greek

    (cherry tomatoes, cucumber, onion, green bell pepper, onion, olives, oregano, “feta” cheese, extra virgin olive oil, vinegar)

  • Mykonean

    (baby rocket leaves, cherry tomatoes, “ksinotiri” Mykonian cheese, extra virgin olive oil & balsamic syrup)

  • Bulgur

    (tabbouleh with bulgur, chickpeas & lemon dressing)

  • Green

    (crispy lettuce, sesame crusted Mykonean cheese croquettes, walnuts, green apple & pomegranate vinaigrette)

  • Prawns

    (prawns, buffalo bocconcini cheese, basil, cherry tomatoes, fresh pasta & basil flavored olive oil dressing)

Main course


  • Wagyu beef (300gr.) tagliata with green salad

    (meat)

  • Grilled veal steak (500gr.) with mashed potatoes & black summer truffle shavings

    (meat)

  • Frenched rack of lamb in a her flavoured sauce served with vegetable ragout

    (meat)

  • Chicken breast in a light thyme sauce, served with rustic potatoes in coconut oil & chicken skin chips

    (meat)

  • Seafood risotto with langoustine filets & mussels flavored in lime

    (pasta & risotto)

  • Rissoni pasta with prawns & black truffle paste

    (pasta & risotto)

  • Lobster ravioli with bouillabaisse sauce

    (pasta & risotto)

  • Pasta shells (conchiglie) with king mushrooms & a herb flavored sauce

    (pasta & risotto)

  • Linguini pasta with prawns, zucchini & a herb sauce

    (pasta & risotto)

  • Lobster spaghetti with a Mediterranean style sauce (individual)

    (pasta & risotto)

  • Oven baked salmon filet marinated in a light chili garlic paste, accompanied by beetroot tartar

    (fish)

  • Sauteed seebass filet with topinambur puree & grilled asparagus

    (fish)

  • Sesame crusted Yellow fin tuna filet accompanied by mango salad & baby carrots

    (fish)

  • Sole fish filet meuniere style

    (fish)

  • Eggplant escallops with fresh tomato sauce & basil, served with oven baked potato & vegan cheese

    (vegan main dish)

  • Commin dentex, red snapper

    (fish & shellfish)

  • Grouper, black grouper, dusky grouper, sole

    (fish & shellfish)

  • Dorado, sea bass, white seabream, red mullet, scorpion fish

    (fish & shellfish)

  • Prawns*

    (fish & shellfish)

  • Jumbo prawns*

    (fish & shellfish)

  • Fresh crayfish (langoustine)

    (fish & shellfish)

  • Fresh lobster

    (fish & shellfish)

  • King crab* (Alaska) legs

    (fish & shellfish)

  • Grilled vegetables or Steamed vegetables

    (side dish)

  • Fried potatoes

    (side dish)

  • Basmati rice

    (side dish)

  • Green salad

    (side dish)

Desserts


  • Chocolate Praline Bar

    (chocolate & hazelnut praline mousse with lemon jelly & crispy nougat)

  • Exotic Caramel

    (caramel cremeux with mango compote, almond crumble & chocolate caviar)

  • Ekmek

    (toasted Greek “tsoureki” in mastic syrup with mascarpone whipped cream, morello cheries & mastic ice cream)

  • Namelaka

    (white chocolate namelaka flavored with yuzu, red fruits & vanilla mousse)

  • Loukoumades

    (greek donuts with honey, walnuts & cinnamon, on the side fresh strawberries, vanilla ice cream & choco – hazelnut cream)

  • Ice Cream
  • Sorbet
  • Seasonal Fruit Platter

    Fugiat nulla pariatur excepteur sint occaecat cupidatat

  • Grappa Rossi-Bass, Gaja – 50ml

    (digestives)

  • Grappa Magari, Gaja

    (digestives)

  • Pricly Pear Distillate, Domaine Sigalas – 50ml

    (digestives)

  • Tsikoudia Roussane, Manousakis Winery – 50ml

    (digestives)

  • Lost Lake, Mouses Estate – 50ml

    (digestives)

  • Dark Cave, 5 years old Aged Tsipouro – 50ml

    (digestives)

  • Tentura Roots – 50ml

    (digestives)

  • Quinta do Pessegueiro Porto LBV (NV) – 50ml

    (desserts wine)

  • “Eiswein”, Weingut Nigl (2016) – 50ml

    (desserts wine)

  • Tokaji Oremus, 5 Puttonyos (2013) – 50ml

    (desserts wine)

  • Vinsanto Argyrou Estate 12 years (2004) – 50ml

    (desserts wine)

  • “Epitome” Nopera Winery (NV) – 50ml

    (desserts wine)

Koursaros Mykonos

Address

Meletopoulou Square, 84600
Mykonos, Greece

Hours

Opened daily
19:00 – 24:00