ANTIQUE THEATRE HOTEL
Our restaurant is reputed for its fine cuisine, reviewed with praise in The New York Times and recently in the Australian Gourmet Traveller, and is a member of the prestigious international gourmet restaurant association "La Chaine des Rotisseurs".

Dinner is served in a most romantic setting by the poolside, lit with torches and candlelight, overlooking the Bay and the illuminated Castle of the Knights of St. John.
We offer a daily three course set menu, with several choices of appetizer, main course and dessert for €35. The cost of dinner is half-price for children between 6 and 12, and free for children under 6.
Celebrating 15th years of excellence in the hospitality industry and fine dining operations, the Antique Theatre Hotel and Restaurant is proud to announce the opening of its steakhouse serving char grilled prime beef filet, sirloin, ribeye and porterhouse steaks. The steakhouse menu is a la carte.
The breakfast buffet consists of several types of bread, cheeses, butter, salami, honey, jams, olives, tomato, cucumber, fresh fruit, homemade cookies and cakes, fruit juice, corn flakes, yoghurt, tea, coffee, milk, eggs any style.
Filet of zander with fine grated almonds, vanilla flavored purée of zucchini, concassé of fresh tomato with saffron
Grilled calamari filled with garlic walnut stuffing
Lightly sautéed sea scallops, pumpkin purée, grilled pumpkin seeds and lemon butter sauce (+10€)
Steamed fillet of salmon, crushed potatoes with garlic, thin slices of artichoke hearts and white butter dressing
Grilled filet of sea bass napped with a green sauce on a bed of aubergine purée
Grilled guilt head bream, pickled lemon and walnut coriander sauce
Sautéed tiger prawns with chef's special sauce
Filet of duck with caramelized onion and glazed apple
Strips of chicken breast, moderately spicy coco milk sauce,
seasonal vegetables
Filet mignon with bardelaise sauce or "Café de Paris" or crushed garlic sauce
"Cökertme" kebab
Filet of lamb from the grill with mint sauce
"Hünkar begendi", veal cooked in tomato herbal sauce, on a bed of aubergine purée
* * *
Raspberry Crème Brulée
Light yoghurt with caramelized apple
Turkish style milk pudding topped with berry coulis
Seasonal fruit sabayon
Lemon mousse
* * *
STARTERS
Green salad with vinaigrette dressing
Vegetables from the grill
Today's fresh Vegetable cooked with extra virgin olive oil
Soup of the day
CHAR GRILLED STEAKS
Fillet: most tender cut, trimmed of all fat
Sirloin: great flavor and texture
Rib eye: juicy and tender, producing intense flavor
Porterhouse: sirloin and fillet on a T-shaped bone
All served with your choice of either Béarnaise, or Roquefort
or Café de Paris Sauce and Purée of Potato
PUDDINGS
Raspberry Crème Brulée
Light yoghurt with caramelized apple
Turkish style milk pudding topped with berry coulis
Lemon mousse