our menu

This is a sample menu. Our menus change according to the season and availability of the produce.

Thana lunch

11:00 - 18:00

Soup

With meat broth

Creamy, with vegetables and corn flour

With seasonal vegetables

Creamed soup

Salad

Fresh seasonal salad

Beetroot, cabbage, carrots and yogurt

King oyster mushroom salad

With baked squash, salad leaves, Sharri cheese

Pasta

Pappardelle with cheese

with artisanal cow cheese

Dibra Pasta

with champignon mushrooms

Prizren Pasta

with king oyster mushrooms

Carbonara with smoked pork

with goat cheese and egg

Specials

Eggs shakshuka style

free range eggs baked with tomato, peppers, salad leaves and cheese

Yogurt casserole with meat

with homemade yogurt, free range eggs, boneless meat* *check with the waiter with which meat it is today

Main Dishes

Goat Roast
Rooster leg

Choose your preferred side With potatoes or vegetables of the day, roast or pureed, or small pasta

Complementary

Daily salad or pickles

Dessert

Portokallopita

with olive oil, free range eggs, homemade yogurt, oranges from Albania

Walnut and organic chocolate roll

with free range eggs, Sharri butter

* Note: The dishes may vary depending on supplies

THANA DINNER

18:00 - 23:00

The dinner menu at Thana can be enjoyed in two ways:

  1. Choose any dishes you’d like to enjoy from the menu.

2. Chef’s set menu – Select one dish from each course (I – V and dessert),
and we’ll make sure your dinner is a special experience.*

*The chef’s set menu is priced at 55% of the total value of the selected dishes.

FIRST COURSE

Clear vegetable soup

with mushrooms and vegetables

Fish soup with cornflour

with olive oil, herbs, carrots and onion

SECOND COURSE

Beetroot with orange segments

with goat cheese and salad leaves

Smoked trout and baked quince

with salad leaves and strained homemade yogurt

Squash and strained yogurt

with parsley coulis and spinach pearls

THIRD COURSE

Pappardelle with carrot sauce and walnuts

homemade, cooked with olive oil

Tagliatelle with saffron and zucchini

with goat cheese

Ravioli with herbs and cheese

cooked in Sharri butter

Ravioli with mushrooms

with fresh cheese, cooked in Sharri butter

FOURTH COURSE

Yogurt casserole with leeks

with walnuts, olive oil and red pepper

Quail eggs and king oyster mushrooms

with smoked carrots and cabbage, with homemade olive oil and free-range eggs mayonnaise

FOURTH COURSE

Goat fillet

with lentil pure

Lean pork fillet

with baked cabbage

Lamb hind leg meat

roast overnight, with broccoli

Venison with walnuts wrapped in leaves

with sauce made with quince. Served with cauliflower pure

Duck breast

with potato pure

DESSERT

Chocolate dessert with prunes

free-range eggs, organic cocoa and chocolate, Sharri butter, orange preserve

“Rock” with black sesame, lemon and saffron

dark sponge cake, custard with lemons from Albania and saffron from Krusha

Pumpkin Pie Ice Cream

with fresh cream and elderflower puree

Note: The dishes may vary depending on supplies

REDON MENU

11:00 - 18:00

MADE FOR SHARING for two

Cheese platter
Cheeses and smoked trout cold cut
Cheeses and smoked pork cold cut
Lentil Humus with focaccia

with olive oil, tahini, lemon, herbs, baked garlic

Bean dip with focaccia

with olive oil, lemon, herbs, baked garlic

FROM THE SEA for one

Shrimps with homemade pasta

with tomato sauce, olive oil and herbs

Wild caught hake fillet

with nuts pure and green cabbage leaves

Trout filet

with green cabbage leaves

Lemon Sorbet

lemon from Albania, with Sharri butter cookie and lemon preserve