FLO Yacht Charter

Day 1

• Tarama – Fish roe emulsified with Greek extra virgin olive oil, served with bread
• Beetroot Salad – Sweet Greek beetroots with orange fillets, yogurt, and walnuts
• Octopus Orzo – Slow-cooked octopus with orzo; Greek olives, fennel, and sun-dried tomatoes

Day 2

• Greek Meatballs – Beef meatballs with yogurt, paprika sauce, and fresh mint
• Greek Salad – Tomatoes, onions, green peppers, feta, capers, and oregano
• Moussaka – Layered eggplant with Bolognese, potato foam, graviera cheese, and tomato sauce

Day 3

• Prawn Saganaki – Prawns in rich tomato sauce with feta
• Smoked Vegetables – Mixed vegetables with ginger-garlic and red chili dressing
• Chimichurri Rice with Seabass – Seabass fillet with lemon oil and chimichurri-seasoned rice

Day 4

• Briam – Oven-baked seasonal vegetables in tomato sauce, topped with yogurt and paprika
• Politiki Salad – Pickled vegetable salad
• Beef Stew – Slow-cooked beef with aubergine puree

Day 5

• Tzatziki Spread and Smoked Aubergine Salad – Served with pita
• Dakos Salad – Cretan barley rusk with tomatoes, feta, and olive oil
• Lamb with Lemon Potatoes – Slow-cooked lamb with roasted lemony potatoes

Day 6

• Dolmadakia – Vine leaves stuffed with rice, dill, spring onions; yogurt and wasabi sauce
• Quinoa Salad – Quinoa with onions, fresh herbs, and sun-dried tomatoes
• Beef Stew with Trahanas – Beef stew with trahanas pasta and feta

Day 7

• Spicy Feta Spread – Creamy feta with spice, served with bread
• Cabbage and Carrot Salad – Fresh and crunchy vegetable salad
• Stuffed Seasonal Vegetables – Rice-stuffed vegetables baked with potatoes

Day 1

• Seabream Carpaccio – Thinly sliced seabream with truffle soy sauce and lemon oil
• Watermelon Salad – Watermelon, feta, basil oil, and almond flakes
• Pan-Seared Fish – Seabass fillet with fresh broccoli purée, herb sauce, fennel-onion salad

Day 2

• Bruschetta – Toasted bread with tomato jam, feta, and fresh basil
• Florina Peppers with Burrata – Roasted red peppers with burrata cheese
• Seafood Pasta – Pasta with a medley of fresh seafood

Day 3

• Octopus with Gremolata – Octopus with parsley-lemon topping and tomato relish
• Cauliflower Salad – Cauliflower, feta, basil, walnuts, homemade balsamic vinegar dressing
• Marinated Chicken – Herb-marinated chicken with smoked potato purée and chicken jus

Day 4

• Souvlaki – Grilled chicken or pork gyros or skewrs with pita, tzatziki, fries, Greek salad

Day 5

• Small spinach and feta pie – Served with yogurt spread
• Zucchini salad – Spicy feta, pistachio, and chilly vinaigrette
• Seabass papillote – With tomato sauce and rice with sumac

Day 6

• Sweet Pepper Spread with Marinated Greek Olives – Served with bread
• Caprese Salad – Tomatoes, mozzarella, basil, and olive oil
• Prawn Pasta – Pasta with prawns in a light sauce

Day 7

• Smoked Potatoes – Potatoes with a smoky flavor and herbs
• Lettuce Salad – Fresh lettuce with a light dressing
• Giouvarlakia in Gyoza – Meatballs wrapped in gyoza with avgolemono sauce and dill oil

• Crème Brûlée – Creamy custard with a caramelized sugar topping
• Greek Yogurt with Glyko tou Koutaliou – Greek yogurt topped with traditional jarred sweet preserves
• Galaktoboureko – Custard-filled phyllo pastry with syrup
• Galatopita with Salted Caramel – Milk pie drizzled with salted caramel
• Ravani with Vanilla Ice Cream – Semolina cake in syrup with vanilla ice cream
• Rice Pudding – Creamy rice dessert
• Baklava – Phyllo pastry with nuts and syrup
• Greek Yogurt with Honey and Walnuts – Yogurt drizzled with honey and walnuts
• Greek halvah jelly (Halvas Farsalon)
• Orange Pie with Ice Cream – Citrusy cake served with ice cream
• Chocolate Mousse – Rich chocolate dessert

No additional snack items are specified in the provided menu.

Chef’s Style & Influences

Greek and Mediterranean flavors with seafood, olive oil, herbs, yogurt, and classic pastries.