THE
CULINARY
Michelin-starred cuisine prepared with the day's catch.
Every dish written by the sea, not the menu.
Every dish begins before the kitchen opens. At dawn, our team meets the boats returning from the Aegean. By noon, the day's menu is written. By evening, the terrace is set - and the sea is always the backdrop.
At OHMT, every meal is a conversation between land and sea. Our kitchen draws from the coastal pantry of the Aegean: sun-ripened tomatoes, wild herbs gathered from the cliffs, fish caught at dawn and served within hours. The Michelin-starred team works with restraint and respect, letting each ingredient speak for itself against a backdrop of panoramic ocean views.
Head chef Elena Marchetti sources directly from local fishermen and small-batch producers across the Cyclades. Every dish begins on the water or in the soil, never on a plate. The menu changes with the seasons and the catch, guided by what is freshest rather than what is expected.
“We do not impose on the ingredients. We listen to them. The sea tells us what to cook each morning.”
Chef Elena Marchetti
Grilled Aegean Octopus
Slow-cooked with wild oregano, local capers, and a squeeze of lemon
Cretan Dakos
Barley rusks soaked in olive oil, grated tomato, barrel-aged feta
Calamari Fritto
Lightly battered crispy squid, house-made citrus garlic aioli
Chilled Gazpacho
Sun-ripened tomato, cucumber, green pepper, sherry vinegar
Sea Bream in Salt Crust
Fresh whole bream baked in salt, carved table-side with herbs
Slow-Roasted Lamb Shoulder
Wild herbs, garlic, slow-cooked until falling apart
Lobster Linguine
Handmade pasta, local lobster, creamy saffron, white wine
Wild Mushroom Risotto
Acquerello rice, forest mushrooms, Parmigiano-Reggiano, truffle oil
Baklava with Greek Yogurt
Layered phyllo, walnuts, honey syrup, thick strained yogurt
Orange-Almond Cake
Semolina, blood orange syrup, toasted almond flakes
Honey & Fig Ice Cream
Wild thyme honey, dried Smyrna figs, vanilla bean
Olive Oil Chocolate Mousse
Dark couverture, early-harvest olive oil, sea salt flakes
Assyrtiko, Santorini 2023
Crisp minerality, citrus, the signature dry white of the island
Xinomavro, Naoussa 2020
Complex red, wild cherry, sun-dried tomato, warm spices
Mandilaria, Rhodes 2021
Full-bodied, dark fruit, soft oak, long finish
Vinsanto, Santorini
Naturally sweet sun-dried grape wine, barrel-aged 4 years
