Cold cuts

  • Carpaccio
    Carpaccio from Top Sirloin Light with balance of flavors Αgourmet snack, produced with extra virgin olive oil and thyme honey. We choose the top sirloin, a lean piece of the calf (an excellent choice for Carpaccio), because of its tender structure. Production | We ripen the meat with the traditional air drying technique. At the same time, we innovate by using Himalayan rock salt bricks under pressure, thus achieving a smooth drain of the meat from unnecessary fluids, as well as its uniform salting. Carpaccio is pasted with olive oil, honey and rosemary in order to enrich its tasteful value. Serving | Carpaccio is served in thin slices and is an excellent appetizer, which you can enjoy with bisque and accompany it with wine or a drink of your choice.
    5,808,20
  • Carpaccio Black Truffle
    Carpaccio Black Truffle Multi-dimensional flavor with intense aromas Agastronomic journey for demanding palates. We choose top sirloin for our Carpaccio, a lean piece with a particularly tender texture, having as a protagonist, the black truffle. Production | We ripen the meat with the traditional air drying technique. At the same time, we innovate by using Himalayan rock salt bricks under pressure, thus achieving a smooth drain of the meat from unnecessary fluids, as well as its uniform salting. We then smear the meat with extra virgin olive oil and fill it with fine, chopped, black truffle, offering you the ultimate culinary experience. Serving | Choose it as an exquisite appetizer or enjoy it in a special platter, accompanied by wine or a drink of your choice.
    7,909,50
  • Bresaola "ORIMASIS" 90 days dry aged
    Χαμηλή σε λιπαρά και πλούσια σε πρωτεΐνες. Έχει πολύ γεμάτη και υπεροχή γεύση βοδινού κρέατος, (συνήθως από μπριζόλα, εξού και το όνομά της).

    Επίσης έχει ιδιαίτερο άρωμα λόγω των μπαχαρικών και των βοτάνων που περιέχει.

    Είτε είσαι αθλητής είτε ένας απλός καλοφαγάς, η Bresaola είναι το αλλαντικό σου!
    6,908,50
  • Prosciutto Parma cured
    6,508,60
  • παστουρμάς κρέατα οριμανσις
    Pastirma Rib Eye
    Pastirma (Cured Veal) from Ribeye Strong character, velvety texture and a touch of Constantinopolitan flavor The Ribeye steak is a tender, premium piece of calf with unique flavor and high nutritional value, due to its excellent fat distribution. Alternatively, “strip loin” pastirma, an equally delicate and soft veal cut, with less fat is at your disposal. Production | We ripen (dry age) the meat with the traditional air drying technique. At the same time, we innovate by using Himalayan rock salt bricks under pressure, thus achieving a smooth drain of the meat from unnecessary fluids, as well as its uniform salting. Our pastirma’s paste is faithfully following our grandmother’s recipe from Asia-Minor, with the traditional çemen and the carefully chosen spices and seasoning to preserve the tradition. Serving | Enjoy it as an ideal dish, which will accompany your drink. Otherwise, you may want to unfold its gustatory complexity in hot dishes, such as Pastirma Pie and Omelets.
    5,808,20
  • soutzouki orimasis
    Sujuk (500g/piece)
    Sujuk from Veal Rich, with strong flavor Αn Asia Minor spicy snack, made from exquisite minced veal. We use the above part of the shoulder blade for our sujuk, a particularly juicy and tasty veal with less fat. Production | We ripen the sujuk with the traditional air dry- ing technique. The recipe, coming from Asia Minor is a legacy of our grandmother, where spices and a slightly hot flavor prevail. Serving | It can be consumed either raw or slightly roasted, strongly enriching any cold or hot dish. Include it on a platter with strong flavored snacks, accompanied by the drink of your choice.
    6,90
  • pastourmas orimasis
    Pastrami "ORIMASIS" 60 days dry aged
    Pastrami from Brisket A bold choice, with spicy characteristics Α special viand with a characteristic coating of freshly ground pepper and a unique combination of spices. We use “Brisket” for our pastirma, a meat cut of oily structure that combines flavor and tenderness. Production | We ripen the meat with the traditional air drying technique. At the same time, we innovate by using Himalayan rock salt bricks under pressure, thus achieving a smooth drain of the meat from unnecessary fluids, as well as its uniform salting. The seasoning, coating the brisket o ers an explosion of avors as they preserve the meat, keeping it juicy. Serving | Enjoy it with a great variety of platters, accompanying it with wine or a drink of your choice.
    5,808,20
  • roast-beef-1
    Roast Beef
    Roast Beef from Top Sirloin Rich and smoke-flavored We give another substance to roast beef, o ering you a special, delightful taste, combined with the avor of its smoking on BeechWood. We choose top sirloin for our creation, a lean piece with a particularly tender texture. Production | We ripen the meat with the traditional air drying technique. At the same time, we innovate by using Himalayan rock salt bricks under pressure, thus achieving a smooth drain of the meat from unnecessary uids, as well as its uniform salting. At the end, the meat is pasted with extra virgin olive oil, honey and spices, and is slightly smoked, to enrich its flavor. Serving | Roast beef is an excellent choice for platters and cold dishes, especially in combination with the wine of your choice.
    5,808,20
  • roast-beef-bt-1
    Roast Beef with Black Truffle
    Roast Beef Stuffed with Black Truffle Multi-dimensional flavor with intense aromas High gastronomy is unleashed on your table as the roast beef from top sirloin, a lean but very tender piece, is served. Black truffle, extra virgin olive oil and the perfect combination of spices, smoked on Beechwoodm invite you to enjoy a delicious, high-standards journey. Production | We ripen the meat with the traditional air drying technique. At the same time, we innovate by using Himalayan rock salt bricks under pressure, thus achieving a smooth drain of the meat from unnecessary fluids, as well as its uniform salting. The next step is to marinate the meat with spices on the outside and stuff it with a finely chopped black truffle, taking the taste and flavor off. Serving | It’s ideal as an appetizer. Otherwise it’s perfect in a platter, combined with a wine of your choice.
    7,909,50
  • american-pastrami-1
    American Pastrami
    American Pastrami from Veal Round Strong flavor and spicy We present a different approach to our Pastirma, the “American pastrami”. We preserve the spicy aftertaste with the coating of fresh pepper, but we change the technique in the “orimasis” process. We adopt a different flavor, giving more emphasis on the soft texture of the meat. We choose the round cut of the veal to create our pastrami; a piece very nutritious and soft with rich flavor. Production | We apply the method of moisture “orimasis”, an alternative form of “orimasis”, which aims to highlight the flavors of the meat, as well as to enhance its tenderness and delicacy. We then slightly braise the pastrami, creating a crust on the outside of the meat that retains the interior juicy. Serving | A perfect choice for original and delicious sandwiches. You can also enjoy it as it is, accompanied by your favorite drink.
    5,808,20
  • Pork Fouantre

    Roast

    4,806,80
  • Prosciutto
    Prosciutto from pork leg Rich, with strong flavor Αn Asia Minor spicy snack, made from exquisite minced veal. We use the above part of the shoulder blade for our sujuk, a particularly juicy and tasty veal with less fat. Production | We ripen the sujuk with the traditional air dry- ing technique. The recipe, coming from Asia Minor is a legacy of our grandmother, where spices and a slightly hot flavor prevail. Serving | It can be consumed either raw or slightly roasted, strongly enriching any cold or hot dish. Include it on a platter with strong flavored snacks, accompanied by the drink of your choice.
    5,808,20
  • Coppa Italian Cured
    5,808,20
  • Guanciale Cured Italia
    5,507,90
  • Salami Milano Italia
    5,808,20
  • Spianata Picante Italia
    5,808,20
  • Salami milano coated with Parmesan Italia
    6,908,50
  • Salami "orimasis" Milano 60 Days Dry Aged Per Kilo
    8,3015,90
  • Salami "orimasis" FOKIANO 60 Days Dry Aged Per Kilo
    7,8014,80
  • Salami with black truffle "ORIMASIS" 60 days dry aged
    5,57
  • Chorizo "orimasis" 60 Days Dry Aged Per Kilo
    8,3015,90
  • Mortadella "orimasis" Bologna di pistacchi Sous Vide
    5,90

Steaks

  • Rib Εye, Bone In, Iberico Spanish Pork "De Raza" - Spain
    Κοπή: Rib Eye bone in (με κόκαλο) από ιβηρικό χοίρο. Φάρμα: De Raza. Το καθαρόαιμο ισπανικό IBERICO pork καταλαμβάνει μια θέση στα καλύτερα χοιρινά παγκοσμίως ως προς την γεύση, την υψηλή διατροφική αξία και την ποιότητα του. Είναι μια παραδοσιακή ράτσα ζώου, μεγαλωμένο στην Ιβηρική χερσόνησο. Θεωρείται μία από τις παλαιότερες ράτσες μαύρου χοιρινού. Ζώντας σε ορεινά λιβάδια, με διατροφή αποτελούμενη μόνο από βελανίδια, αρωματικό γρασίδι ,βότανα και δέντρα στην ιβηρική χερσόνησο αποτυπώνει πλήρως την ανατροφή ζώων ελευθέρας βοσκής. Πλούσιο σε ακόρεστα λιπαρά οξέα, με υψηλή συγκέντρωση σε Ωμέγα 3 και Ωμέγα 6. ΨΗΣΙΜΟ | Υπάρχουν πολλοί τρόποι να απολαύσετε το Iberico pork. Ψήσιμο σε δυνατή φωτιά είτε ολόκληρο είτε τεμαχισμένο σε μπριζολάκια. Καθώς, θα μπορούσε να αποτελεί το κεντρικό σας  πιάτο ως μαγειρευτό απογειώνοντας τις καθημερινές συνταγές σας.
    23,0469,12
  • Brisket gr "ORIMASIS" 20 Days Dry Aged Per Kilo
    10,80
  • Brisket black Angus USA Per Kilo
    17,80
  • Inside Skirt 20 Days Dry Aged Per Kilo
    The final price of the product will be set during weighing. The butcher's fillet, as the French say. The Inside skirt, otherwise known as a Flat steak, comes from the inside of the calf's abdomen. It is a small muscle that helps the calf to stabilize and breathe during its lifetime. It has a high blood content, external fat & characteristic taste. It is recommended to bake whole either on charcoal or in another cooking stove, so that it remains juicy inside.
    17,80
  • Flank steak 20 days dry aged per kilo
    Bold choice of special beef cutting. Flank steak comes from the belly of the beef, under the ‘short loin’. This is a well-trained part of the beef, which makes it less tender but particularly tasty due to its fatty structure. Baking | Ideal choice for chopping in minced meat, for grilling and frying. However, it needs care due to its hard structure in order to soften during cooking.
    15,60
  • Short Rib 22 Days Dry Aged
    A multi-dimensional piece of specially cut beef. The short rib is the horizontal extension of the beef steak, coming from the breast & the sides of the beef. It is a piece, with bone & internal fatty structure, very tasty & juicy Baking | It is an ideal choice for slow roasting on the coals or in the oven, in order to shield the outside and keep it juicy inside.
    13,0821,80
  • VZ2_3088
    Rump Steak 22 days dry aged
    The final price of the product will be set during weighing. Fine beef piece, special American cut. The rump-steak is located at the back of the spine, which includes the last vertebra of the spine & the pelvic bone. It is a lean piece, very tasty & tender, as it is preferably an alternative to the fillet. It is an excellent choice for grilling on charcoal or another baking hob. It is recommended to bake sliced, such as the fillet. However, care must be taken in baking due to its low fat content in order to keep it juicy.
    9,5415,90
  • Fillet Steak

    A classic choice of beef piece, with unchanged value over time.

    Fillet steak, the well-known ‘fillet’, is a muscle that comes from the inside of the steak. It is a premium piece without bone, lean, with rich taste and very tender texture. Its characteristic tenderness is due to the immobility of the muscle during the life of the calf.

    Baking | It occupies a prominent place in the menus of many restaurants. Great choice for grilling or on another stove, either sliced ​​or whole, as it remains juicy inside.

    24,8066,72
  • Tri-Tip per kilo 25 days dry aged
    The 'triangular part' of the calf, special American cut. The Tri-tip is located on the back of the calf's back. It is a fine piece of boneless, with external fat and internal muscle lateral fibers. It was discovered by Otto Schaeffer in the 1950s, and its name derives from its triangular shape. Baking | The Tri-tip is an excellent piece for baking either sliced ​​or whole. However, care must be taken in baking, due to its low fat content, in order to keep it juicy.
    14,80
  • Tri-Tip Black Angus "Oino Gustus" - AUSTRALIA
    19,80
  • Rib Steak "ORIMASIS" 80 days dry aged
    The final price of the product will be set during weighing. The main steak of veal. The Rib steak is located between the 7th and 13th thoracic vertebrae of the calf. It is a premium piece with bone, unique taste, very soft texture & characteristic marble look, due to its excellent greasy structure. It is a popular & delicious choice. Baking the Rib-steak makes it easy, as the internal fat of the meat allows it to acquire an outer crust, keeping the juicy inside.
    17,2823,20
  • Prime Rib steak French cut
    25,6040,80
  • Prime Rib steak French cut Angus AUSTRALIA
    27,84
  • Tomahawk Steak per kilo
    The king of beef steak, with Indian roots. The Tomahawk steak takes its name from its characteristic long bone, which is reminiscent of the ‘tomahawk’ ax used by the Indians. For the Tomahawk steak, the best piece of steak is selected, which is cleaned, and its bone is cut to a length of 20 cm. It has a high taste value and a very tender texture due to its oily structure. Baking | Tomahawk steak is served in the best restaurants due to its unique appearance and taste. It is selected for grilling, with the inside of the fat shielding it, keeping it juicy.
    23,8025,90
  • Tomahawk French cut
    27,8029,80
  • Τ-Βοne Steak
    The final price of the product will be set during weighing. The main steak of veal. The Rib steak is located between the 7th and 13th thoracic vertebrae of the calf. It is a premium piece with bone, unique taste, very soft texture & characteristic marble look, due to its excellent greasy structure. It is a popular & delicious choice. Baking the Rib-steak makes it easy, as the internal fat of the meat allows it to acquire an outer crust, keeping the juicy inside.
    13,8623,90
  • Porterhouse Steak per kilo
    One premium beef steak for two. Porterhouse steak consists of the 'counter' steaks and the central part of the fillet. This is a unique steak, with low fat, great taste and tender structure. Baking | Most restaurants choose to serve it for two people, due to the large amount of steak available. It is an ideal choice for grilling or in another cooking stove.
    21,4440,68
  • Striploin Steak (/κιλό)
    An international, exquisite special cutting of beef. The Striploin steak is located on the back of the beef back next to the short loin. It is a lean beef piece, juicy with a rich taste. Also known as 'sirloin'. Baking | Ideal choice for grilling or other cooking stove. However, it needs care due to its low fat content, in order to keep it juicy.
    23,8027,80
  • Striploin WAGYU PREMIUM +8 WILD RIVER FULL BLOOD Australia
    23,9641,93
  • Striploin steak black Angus USA
    13,5838,80
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    Striploin steak Argentina Beef
    1kg
    8,3323,80
  • Hanger steak 18 days dry aged (/kg)
    17,80
  • DSC_0134
    Hanger steak Angus Australia
    1kg
    21,60
  • Flap steak
    1kg
    16,80
  • DSC_1217
    Flap steak black Angus USA
    1kg
    28,80
  • Rib-eye WAGYU PREMIUM +8 WILD RIVER FULL BLOOD Australia
    25,9045,33
  • DSC_0102 1
    Rib-eye usa black Angus Platte Valley
    1kg
    17,1548,90
  • Rib-Eye Steak per kilo
    One of the most sought after special cuts of beef. The Rib eye is located between the 6th and 12th thoracic vertebrae. This is the central part of the boneless steak, with very high quality meat. It has great taste value and tenderness due to its excellent fat distribution. Baking | It is an excellent choice for grilling, as it remains very juicy, occupying a central place in the menus of many restaurants. It can be cooked either in slices or whole and then served in thin slices.
    11,4871,60
  • Rib eye black angus usa Omaha farm
    17,3649,60
  • DSC_0126
    Rib eye black angus Canada
    16,0345,80
  • DSC_0119
    Rib eye black angus Uruguay
    12,8836,80
  • DSC_1222
    Rib eye black angus Argentina
    12,5335,80
  • Rib-eye black angus Pastoral Australia
    16,0345,80
  • Rib eye usa creekstone
    17,4749,90
  • Rib-eye black angus rangers valley Australia
    16,0345,80
  • DSC_1232
    Rib-eye black angus Jack s creek Australia
    16,0345,80
  • Picanha per kilo
    Special cutting of beef, known from Brazil. This is a piece, which is located on the back of the calf's back, between the last 'counter' steaks and the panties. It is a very tasty and tender part of the beef, as it is shielded from the outside by a layer of fat. Baking | According to the tradition of the Brazilian b.b.q., ‘churrascaria’, the picania is intensely marinated with coarse salt and baked sliced ​​in the shape of a horseshoe, passed on metal skewers. Alternatively, it can be cooked either sliced ​​or whole over high heat and then served in thin slices.
    14,8034,20
  • Picanha "ORIMASIS"
    14,8034,20
  • Picanha "Wagyu AACO Premium +8-9" - AUSTRALIA
    94,20
  • DSC_0088
    Picanha black angus Platte Valley farm USA
    29,8044,70
  • DSC_0082
    Picanha black angus AUSTRALIA
    Picanha black angus AUSTRALIA
    29,80
  • DSC_1194
    Picanha black angus Omaha farm USA
    29,8044,70
  • Picanha black angus CANADA
    28,8043,20
  • DSC_0082
    Picanha black angus AUSTRALIA
    29,8044,70
  • Burger black angus 2*0.200gr
    6,50
  • Burger VEGAN 2*0.125
    Burger VEGAN 2*0.125
    6,50
  • Burger orimasis
    Minced meat 'ORIMASIS' (burger) 22 days dry aged (/ kg)
    9,50
  • Burger orimasis
    Minced meat black angus USA (/ kg)
    17,80
  • VZ2_3190
    Rib steak
    21,6023,20
  • BURGER 22 days dry aged
    4,80

Orimasis Collection

  • "ORIMASIS" Hat
    15,50
  • "ORIMASIS" Digital meat thermometer
    12,80
  • "ORIMASIS" Bic Lighter
    1,50
  • "ORIMASIS" Pen
    1,80
  • "ORIMASIS" Aprons
    26,80

Wine Shop