Following a successful year, Nueve has undergone some changes that will excite the taste buds and add attention to detail. Firstly, Chef Vaggelis Boreas has selected a smaller and more precise menu with light dishes, such as chicken with anchovy and caper sauce, kicking out double cream from his recipes. The surprise, however, comes from the patisserie counter which no longer simply bakes cakes but also bakes new types of breads such as rolls with cheese and olives, and Thessaloniki koulouri in the form of bread sticks.