with fresh tomato sauce, cumin

potatoes, eggplants, beef mince, bechamel

with celery root, lime, fennel

with gnocchi and lemon sauce

With sauce of aged mavrodafni

marinated with herbs, with kefalograviera

with caramelized onions, orange, rosemary

with ouzo sauce, tarragon and

simmered for 7 hours, accompanied

baked in cerramic pot (traditional