Eliá Restaurant - Frankfurt am Main, Frankenallee

Simple Salad — Daily fresch, mixed wild herb salad, Black olives from Kalamata / Greece, refined with mustard-orange vinaigrette. served with pita (Greek flatbread).

Eliá House Salad — Daily fresch, mixed wild herb salad, prepared with onions, cocktail tomatoes, Cucumbers and colorful peppers

Zucchini Pancakes — Homemade zucchini pancakes from the pan, sautéed in the pan, flavoured with wild herbs from Crete, fresh garlic and Mediterranean herbs, served with beetroot yogurt mousse.

Stuffed Red Peppers — Especially aromatic, grilled red peppers from Florina. Filled with sheep‘s cheese from Epirus, in a lemon olive oil marinade. In taste finished by dusting with wildoregano.

Laikis Salad — Daily fresh, mixed wild herb salad, prepared with onions, refined with Wildoregano from Tzoumerka seasonal fruit and croutons. Refined with fruity strawberry vinaigrette.

Pita Bread — Grilled Greek flatbread, and olive oil - powder.

Garlic Bread — Homemade bread (varying), refined with fresh garlic butter.

Greek Salad — Traditional Greek salad, consisting of cocktail tomatoes, cucumber, colorful pepper, Onions, Kalamon olives, olives from Kalamata and mild peppers. Sprinkled with high-quality Cretan olive oil Prepared in cold-pressed organic olive oil and balsamic. Completed with a pita

Feta Cheese — Greek sheep‘s cheese from Epirus, combined with fresh wildoregano from Tzoumerka.

Crispy filo dough from the oven, layered with baby spinach and feta from Epiros, refined with dill and lemon zest, finished in carrot-ginger cream.

Dakos — Cretan barley rusk, covered with grated tomatoes and Mousse of feta from Epiros. Refined with traditional herbal mixture and cold-pressed organic olive oil, just as the Cretan loves it.

Breaded Feta from Epirus, according to our style, covered with a variety of grains. Arranged at a Salad bouquet, prepared with a fruity strawberry vinaigrette.

Mbanzari Salad — Beetroot cubes, onions, cocktail tomatoes, Cucumber, colorful pepper, refined with walnuts, Sprinkled with cold-pressed organic olive oil, completed with gratinated goat cheese and tomato chutney. Decorated with sesame sticks croutons.

Homemade vine leaves (grape leaves from the winemaker Kyr Gianni Amyden / Macedonia), filled with minced veal from our own production and rice. Drizzled with a refined lemon-dill reduction.

High-quality Greek cream yogurt, prepared with cucumber and garlic. Tastefully rounded with fresh dill.

Siko Salad — Fresh mixed wild herb salad of the day, refined with cherry tomatoes and figs marinated in Mavrodafne wine, prepared in fig vinaigrette. Completed with cheese balls made from feta, Cretan Graviera and Manouri cheese, in a light, crispy breading.

Originating from Santorini, characteristically special, yellowish volcanic lentils, pureed with organic olive oil rounded with pickled red onions.

Grilled Octopus — Grilled octopus served with “Fava Santorini”, Refined with olive oil - wine vinegar - dressing, Tarama and Wildoregano from Tzoumerka.

Tirokafteri — Homemade fresh sheep‘s cheese cream (made with Feta from Epirus), with market-fresh red peppers and chilli peppers. Aromatisiert mit Wildoregano aus Tzoumerka.

Grilled Anchovies — Fresh grilled anchovies marinated with olive oil and wine vinegar. Flavored with wild oregano from Tzoumerka. Etagiert auf Ruccola

Homemade fresh fish roe cream, refined with Organic olive oil and freshly squeezed lemon juice.

Homemade aubergine mousse made from lightly smoked aubergines, in an arrangement of Feta from Epirus and grilled red pointed peppers from Florina, served in a little aubergine ship.

Mixed Appetizer Platter — Mixed appetizer plate, per person up to 17 different appetizers and House specialties - warm & cold