Nammos runs a Mediterranean kitchen built around fish and shellfish, with a wine and champagne list that is a large part of why the bills land where they do.
The useful frame on price is the minimum rather than a per-dish figure: a bed or table in season carries a €2,000 guide, and a long lunch for four with wine sits inside it comfortably. Fish is priced by weight — ask the price per kilo when you order, because that is the line that moves a bill fastest.
Menus change through the season, so we do not republish a copy here that would be stale by July. Ask on the day and we will get the current one from the venue.
Booking it through us
Send the date and party size on WhatsApp and we confirm directly with the venue — usually within the hour. Terms and position are confirmed in writing before anything is committed, and if the date has gone we say so.