Food Restaurant Ilios Tulum And Cancun

Menu

Mezes

Tzatziki

Greek dip of jocoque, cucumber and fresh mint

Hummus

Ground chickpea with garlic, tahini, cumin, and olive oil. Served with pita bread

Dolmathes 5 Pcs

Stuffed grape leaves with rice and zucchini

Baba Ganoush

Mediterranean eggplant dip

RED TIROKAFTERI

Feta cheese dip, roasted bell pepper, and olive oil

Kalamata Olives

Marinated with rosemary, garlic, and lemon

Appetizers

  • Hot
  • Cold
  • Salads and Soups
  • Pastas

Ilios Chips

Fried eggplant chip tower. Served with lemon jocoque

SAGANAKI GRAVIERA CHEESE 5.2 oz

Roasted and served with Kalamata olives. Flamed with brandy

Grilled Squid 5 pcs

Filled with feta, grilled and served with olive tapenade

Crab cakes 2 Pcs

Served with saffron aioli

BAKED ARTICHOKE

Ilios dressing, tapenade, fine herbs, and feta cheese

Baked Beet

With lemon jocoque, pistachio, hazelnuts, olive oil

BLACK MUSSELS

Roasted mussels with chili Skordalia sauce

OKTAPODI STI PARA 7.05 oz
- GRILLED OCTOPUS

Served with ladolemono

Imam Bayildi
- Eggplant

With roasted tomato. Baked with feta cheese

SOUTZOUKAKIA 4 Pcs
- Meatballs

Rib eye and pork served with mint jocoque

Spanakotiropita

Crispy phyllo stuffed with spinach and feta cheese

FRIED SMELTS

Skordalia, yellow lemon, and fine herbs

SHORT RIB AND PORK KABAB 5.2 oz

Tabouleh salad, Ilios dressing and yellow lemon

Souvlaki 200 g
- Lamb Skewer

Grilled with mediterranean species

PETIT GYROS 2 pcs

Lamb or chicken to choose.
Pita bread, layered cabbage, tzatziki, and french fries

SALMON TARTAR* 7.5 oz

Prepared with lemon-lime dressing, cucumber and radish

TUNA TARTAR* 7.5 oz

With roasted capers and ground Kalamata olives

HAMACHI SASHIMI 3.9 oz

Prepared with fennel and green apple

OCTOPUS CARPACCIO 3.9 oz

With Kalamata olive, guajillo oil and arugula bud

BEEF CARPACCIO 3.9 oz

Served with Graviera cheese, cherry tomato, Majorana, and tapenade

FISH CARPACCIO 4.93 oz

Served with fennel bulb, pesto, and roasted peppers

GREEK SALAD

Traditional house recipe

BURRATA

Baby arugula, cherry tomato, roasted hazelnuts, and purple onion

FAKES

Served with Swiss chard greens

PASTITSIO

Bucatini pasta with rib eye, au gratin with feta cheese and jocoque

MAKARONIA

Ravioli made with porcini mushroom, feta cheese and vegetables

ILIOS’ SEA MARKET

At ilios we present a selection of premium fish and seafood brought fresh for you. choose one of the 5 preparations in which you want your dish: roasted on the grill, wood oven or fried, plaki or salt

PRICE PER GRAM

YELLOWTAIL SNAPPER

RED SNAPPER

ABADEJO

GROUPER

HOGFISH

DOVER SOLE – MEDITERRANEAN SEA

RED SEA BREAM – MEDITERRANEAN SEA

SNAPPER FISH

VIEJA

PRICE PER GRAM

STONE CRAB CLAWS

PRAWNS – MORROCO

ALASKAN KING CRAB – ALASKA

BRANZINO – MEDITERRANEAN SEA

STRIPED SEA BASS – CHILE

CARIBBEAN LOBSTER

PACIFIC ROCKFISH

PRICE PER PIECE

EAST COAST OYSTERS

FIXED PRICE

SALMON FILLET 10.5 oz – NORWAY

FISH FILLET 10.5 oz

BRANZINO FILLET 9.87 oz

MAIN COURSES

NEW ZEALAND LAMB RACK 9.8oz

LAMB BURGER 8.81 oz

Served with Greek Potatoes

ORGANIC CHICKEN 21.17 oz

Half chicken served with Greek potatoes

AT ILIOS WE PRESENT A SELECTION OF QUALITY MEAT CUTS AND PREMIUM MARBLING,
NEVER FROZEN, BROUGHT FRESH FROM ORIGIN AT CONTROLLED TEMPERATURE

RIB EYE - USDA PRIME 14.11 oz

Served with roasted Swiss chard greens and lemon

BEEF STEAK – USDA PRIME 9.9 oz

Served with Swiss chard greens and lemon

COWBOY - BLACK ONYX 21.17 oz

This cut has undergone a WET AGE process – wet maturation – that maximizes its aroma, flavor, smell and texture.
Seasoned with fine herb salt.

Served with. Swiss chard and lemon

24 K PORTERHOUSE WAGYU A9 2.2 lb

Wagyu is a bovine breed of Japanese origin distinguished by the production of an intense marbling that adds flavor, juiciness, and tenderness; also high in omega 6 and 3 which makes it one of the finest meats in the world.
  • Seasoned with fine herb salt.
  • Served with Swiss chard greens, greek potato, and lemon.
  • Covered in 24 K gold.

ACCESSORIES

PEPPERS

Roasted on the grill

ZUCCHINI

ASPARAGUS

Served with Ilios dressing and fine herbs

GREEK POTATOES

Baked and fried with fresh oregano, lemon and garlic

OVEN ROASTED CAULIFLOWER

Marinated with Mediterranean spices and Feta cheese gratin

GRILLED VEGETABLES

Green beans, baby carrot, mini pumpkin, cherry tomato, olive oil, garlic and shallot

Desserts

WE HAVE CREATED A DESSERT PROPOSAL COMPOSED OF A SYMPHONY OF FLAVORS AND ACCENTS THAT SEEK TO OFFER YOU UNLIMITED WAYS TO DELIGHT.

SOKOLATINA

Dark chocolate flourless cake

BAKLAVA

Prepared with filo pastry, clarified butter, pecan, pistachio, sugar, cinnamon, and orange syrup. Served with vanilla ice cream and whipped cream

KATAIFI CHEESECAKE

Cheesecake with crunchy pasta

LOKOUMADES

Accompanied with honey, powdered sugar and cinnamon

SWEET YOGURT

With honey, walnut and pistachio

VANILLA BELOW ZERO BAKLAVA

Molecular ice cream prepared on the table with pieces of baklava and toppings to choose

WATERMELON GRANITA

With lime juice and mint, honey and pistachio tuile, served with orange sorbet

Drinks

  • MIXOLOGY
  • COFFEE

CARAJILLO

BAILEYS

BRIKI

Butter vodka 1.52 fl oz, espresso 1.01 fl oz, spice syrup 1.01 fl oz, Frangelico® .50 fl oz, lemon and cardamom

DASOS

Don Julio Blanco® 1.52 fl oz, Ouzo® .50 fl oz, cucumber, lime and watermelon juice

ICARO

Tanqueray London Dry® 1.52 fl oz, Campari® 1.01 fl oz, strawberry puree, lime juice and ginger beer

OFIUCO

Mezcal Unión Joven® 1.69 fl oz, ofiuco mix 6.76 fl oz and dried grapefruit

QUIOS

Ketel One Vodka® 1.01 fl oz, Mastika® .16 fl oz, gum syrup 1.01 fl oz, heavy cream and cotton candy

EXPRESSO

AMERICANO

CAPUCCINO

Reservation

Contact

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