Your new vegan spot, just steps from the city
VEGAN MENU
ETHIMO welcomes you to a vibrant plant-based journey in the heart of Crete.
Whether you're vegan by choice or curiosity, our lush garden becomes your place to savour a rich
variety of seasonal creations — always local, always soulful.
Each plate is designed to pair beautifully with a glass of wine and a moment of calm.
Whether you're vegan by choice or curiosity, our lush garden becomes your place to savour a rich
variety of seasonal creations — always local, always soulful.
Each plate is designed to pair beautifully with a glass of wine and a moment of calm.
menu

Greek Salad
8.7
Traditional Greek vegetables with rock samphire – a wild sea herb –, avocado and chickpeas
Mixed Salad
8.7
scented with Cretan herbs, crispy chickpeas, and sweet & sour grape vinaigrette with black & white sesame.
Beetroot Salad
7.8
Refreshing beetroot salad with toasted walnuts. Naturally sweet, with a crunchy texture and earthy notes.
Savory Fruit Salad
7.5
Sweet and tangy seasonal fruits with poppy seeds and a light dressing. Refreshing, aromatic, and unexpected.
Roasted Vegetables with palikaria
9.7
Palikaria – a traditional mix of legumes and grains – and green beans
Hummus
7.5
with fried Chickpeas and Caramelized Onion
Hortopitakia
8.5
Homemade mini pies filled with wild greens and herbs.
Grilled Potatoes Vlita
8.7
with coarse salt, olive oil & lemon dressing, cherry tomatoes with sage, and boiled wild greens (vlita).
Stifado Mushrooms on Fava
11.5
slowly cooked stifado-style – with caramelized onions, tomato, and herbs – served over fava, a smooth purée made from yellow split peas.
Skioufiktá with Briam
10.5
Handmade Cretan pasta with oven-baked briam and chickpeas. A warm, comforting dish from the heart of Crete.
Fava with Roasted Eggplant
9.5
Creamy fava (Yellow Split Pea Purée) with tender roasted eggplant, a warm mix of legumes, and a gentle touch of grape molasses. A flavourful vegan dish naturally rich in plant-based protein and earthy balance.
Mushroom Risotto
11.5
creamy mushroom risotto, with velvety sweet potato purée. A dish rooted in warmth, balance, and earthy refinement.



