A Celebration of Seasonality and Local Bounty
At Matzĕnta Kuzina del Sol, our menu is not a static list, but a dynamic symphony of flavors that changes with the seasons. We believe in showcasing the freshest, most vibrant ingredients sourced directly from local farms and the bountiful Cretan Sea. This ensures that each visit becomes a unique culinary adventure.
Spring in Crete
#Oaxaca #IstmoDeTehuantepec #Crete
Beetroot & Guava
pistachio, burnt cabbage leafs, cuajada cheese, chervil
Wild Cretan chepiche & oregano Guacamole
cretan bio fuerte avocado, onion, green cretan pepper, crispy nixtamilisized con tostadas
Cabbage leafs & wild asparagus tostada
cretan bio fuerte avocado, chervil, 14 months graviera cheese
Shrimp, seaweed & Apaki
chintextle mayo, onion, cilantro, wheat flour tortilla
Beef ribs & cuajada cheese
burnt habanero sauce, honey chintextle mayo, tomato pico de Gallo, banana tortilla
Tlayuda pork Cecina & tiromalama
blue corn masa, guajillo, black beans pure, sheep butter, herbs, salsa roja
Truffle mushroom tamale
'xinoxondros' style blue corn (tlacolula region), salsa matcha, aged graviera cheese, cilantro
Crudo (Ceviche / Tiradito)
Ask for daily preparation/price/kind of fish
Fish (catch of the day)
chickpeas pure, fresh vanilla, chard
Pork pancetta, fruits & dry chiles
Portion 250 gr (cooked & boneless): 5 carob tortillas, cretan apple marmalade, red jalapeno σάλτσα, limes
Butternut squash & vanilla
caramel, cocoa, mizithra cheese, pumpkin seeds biscuit
A Fusion of Oaxacan and Cretan Inspiration
Our dishes are a testament to the exciting possibilities that emerge when the bold spices and traditional techniques of Oaxaca, Mexico, meet the rich culinary heritage of Crete. Explore our menu and discover how these seemingly disparate influences come together in perfect harmony.
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