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

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