ADARA Yacht Charter

Day 1
Lunch
Salad:
Greek Salad (Horiatiki):
Tomatoes, cucumbers, red onion, Kalamata olives, green bell pepper, and
feta cheese, dressed with olive oil, oregano, and a splash of red wine vinegar.
Appetizer:
 Tzatziki with Pita:
Greek yogurt mixed with grated cucumber, garlic, olive oil, dill, and a
squeeze of lemon, served with warm pita bread.
 Main Dish:
 Chicken Souvlaki:
Marinated grilled chicken skewers served with lemon rice and a side of grilled
vegetables.
Dessert:
Greek Yogurt with Honey and Walnuts:
Thick Greek yogurt topped with a drizzle of honey and a sprinkle of chopped
walnuts.

Day 2

Lunch
Salad:
 Marouli Salad:
Shredded Romaine lettuce, scallions, dill, and a simple olive oil and lemon
dressing.
Appetizer:
 Spanakopita:
Spinach and feta cheese filling wrapped in crispy phyllo pastry.
Main Dish:
 Moussaka:
Layers of eggplant, ground meat (beef or lamb), and béchamel sauce, baked
until golden.
Dessert:
 Baklava:
Layers of phyllo dough filled with chopped nuts and sweetened with honey
syrup

Day 3

Lunch
Salad:
 Dakos Salad:
Barley rusks topped with chopped tomatoes, feta cheese, olives, capers, and
a drizzle of olive oil.
Appetizer:
 Gigantes Plaki:
Giant beans baked in a tomato and herb sauce.
Main Dish:
 Gemista:
Tomatoes and bell peppers stuffed with a mixture of rice, herbs, and
sometimes ground meat, baked in the oven.
Dessert:
 Loukoumades:
Small Greek doughnuts drizzled with honey and sprinkled with cinnamon
and chopped nuts.

Day 4

Lunch
Salad:
 Fennel and Orange Salad:
Sliced fennel, orange segments, red onion, and olives, dressed with olive oil
and lemon juice.
Appetizer:
 Gigantes Plaki:
Giant beans baked in a tomato and herb sauce.
Main Dish:
 Pastitsio:
A layered pasta dish with ground meat and béchamel sauce, similar to
lasagna.
Dessert:
Galaktoboureko:
A custard-filled phyllo pastry soaked in citrus syrup.

Day 5

Lunch
Salad:
Cabbage and Carrot Salad:
Shredded cabbage and carrots with a light olive oil and vinegar dressing.
Appetizer:
 Saganaki:
Pan-fried cheese (usually Kefalotyri or Halloumi) served with a squeeze of
lemon.
Main Dish:
 Baked Sea Bass:
Fresh sea bass baked with olive oil, lemon, garlic, and herbs, served with a
side of roasted potatoes.
Dessert:
 Kataifi:
Shredded phyllo dough pastry filled with nuts and soaked in syrup.

Day 6

Lunch
Salad:
 Beet Salad:
Cooked beets with garlic, olive oil, vinegar, and a sprinkle of fresh parsley.
Appetizer:
 Tzatziki with Pita:
Greek yogurt mixed with grated cucumber, garlic, olive oil, dill, and a
squeeze of lemon, served with warm pita bread.
Main Dish:
 Lamb Kleftiko:
Slow-cooked lamb with vegetables, herbs, and feta cheese, wrapped in
parchment paper and baked until tender.
Dessert:
 Rizogalo:
Creamy Greek rice pudding flavored with cinnamon and vanilla.

Day 7 

Lunch
Salad:
Tomato and Cucumber Salad:
Simple salad with chopped tomatoes, cucumbers, red onion, and olives,
dressed with olive oil and oregano.
Appetizer:
 Skordalia:
A garlic and potato dip served with crusty bread or vegetables.
Main Dish:
 Stifado:
Beef stew cooked with pearl onions, tomatoes, red wine, and aromatic
spices.
Dessert:
 Karidopita:
Walnut cake soaked in a light honey syrup

Day 1
Dinner
Salad:
Orange and Olive Salad:
Fresh orange slices with Kalamata olives, thinly sliced red onion, and a
sprinkle of mint, dressed with olive oil and a splash of orange juice.
Appetizer:
 Kolokithokeftedes:
Zucchini fritters with feta and herbs, served with a side of tzatziki.
Main Dish:
 Grilled Lamb Chops:
Marinated in olive oil, lemon, garlic, and oregano, served with a side of
roasted vegetables.
Dessert:
 Bougatsa:
Creamy custard-filled phyllo pastry dusted with powdered sugar and
cinnamon.

Day 2
Dinner
Salad:
 Cretan Salad:
Mixed greens with cherry tomatoes, cucumber, red onion, olives, and
crumbled Cretan mizithra cheese, dressed with olive oil and red wine
vinegar.
Appetizer:
 Melitzanosalata:
Smoky eggplant dip with garlic, olive oil, lemon juice, and parsley, served
with pita bread.
Main Dish:
 Shrimp Saganaki:
Shrimp cooked in a tomato sauce with feta cheese, garlic, and oregano,
served with orzo.
Dessert:
 Revani:
Semolina cake soaked in a light lemon syrup.

Day 3
Dinner
Salad:
 Spinach and Pomegranate Salad:
Fresh spinach leaves with pomegranate seeds, walnuts, and feta cheese,
dressed with a balsamic vinaigrette.
Appetizer:
 Tiropitakia:
Small cheese pies made with phyllo dough and a mixture of feta and ricotta.
Main Dish:
 Plaki:
Baked fish with tomatoes, onions, garlic, and herbs, served with a side of
lemon potatoes.
Dessert:
 Halva:
A semolina-based dessert flavored with cinnamon and nuts.

Day 4
Dinner
Salad:
 Rocket and Pear Salad:
Arugula with thinly sliced pears, walnuts, and shaved Parmesan, dressed with
a honey-mustard vinaigrette.
Appetizer:
 Keftedes:
Greek meatballs made with ground beef, herbs, and spices, served with a side
of tomato sauce.
Main Dish:
 Fasolada:
Traditional Greek bean soup made with white beans, tomatoes, carrots, celery,
and olive oil.
Dessert:
 Amigdalota:
Almond cookies flavored with rose water.

Day 5
Dinner
Salad:
 Chickpea Salad:
Chickpeas with cherry tomatoes, red onion, parsley, and feta cheese, dressed
with lemon juice and olive oil.
Appetizer:
 Briam:
Mixed roasted vegetables (eggplant, zucchini, potatoes, and tomatoes) with
olive oil and herbs.
Main Dish:
 Youvetsi:
Beef or lamb stew with orzo pasta in a rich tomato sauce, topped with grated
cheese.
Dessert:
 Portokalopita:
Orange phyllo cake soaked in an orange syrup.

Day 6
Dinner
Salad:
 Lentil Salad:
Cooked lentils with chopped vegetables, fresh herbs, and crumbled feta,
dressed with a lemon vinaigrette.
Appetizer:
 Dolmadakia:
Stuffed grape leaves with rice, pine nuts, and herbs.
Main Dish:
 Kotosoupa Avgolemono:
Chicken soup with rice and a lemon-egg sauce.
Dessert:
 Kourabiedes:
Almond shortbread cookies dusted with powdered sugar.

Day 7
Dinner
Salad:
Watermelon and Feta Salad:
Cubes of watermelon with crumbled feta, mint leaves, and a drizzle of
balsamic reduction.
Appetizer:
 Fried Calamari:
Lightly breaded and fried squid rings, served with a wedge of lemon.
Main Dish:
 Arni Fricassee:
Lamb stew with greens (like lettuce or endive) and an egg-lemon sauce.
Dessert:
 Loukoumi:
Greek delight sweets flavored with rose, mastic, or citrus.

No separate desserts menu provided; desserts are included in daily meal plans.

No specific snacks menu provided.