ALMAZ Yacht Charter

BREAKFAST
Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.

PRE-SERVICE TREATS
Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.

SNACKS
Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.

FRUIT
All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.

SAMPLE MENU

DAY 1

Main course
Moussaka or pastitsio.

Salad
Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).

Appetizer (optional)
Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.

Dessert
Ice-cream

DAY 2 

Main course
Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.

Salad
Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.

Appetizer (optional)
Greek cheese pie with sweet ‘n’ sour sauce.

Dessert
Yoghurt served with traditional spoon sweets.

DAY 3

Main course
Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).

Salad
Greek (choriatiki)

Appetizer (optional)
Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted
eggplant dip, sardine in olive oil, seafood pastourma).

Dessert
Ice-cream

DAY 4

Main course
Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with
souvlaki pitas and baked potatoes.

Salad
Greek with two kinds of white cheese.

Appetizer (optional)
spinach and cheese Greek pie (spinach, wild greens and feta).

Dessert
Assorted mini ice-creams or yoghurt with honey.

DAY 5

Main course
Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese

Salad
fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is
accompanied by caprese salad

Appetizer (optional)
Asparagus with Lefkada type salami and Cretan rusks.

Dessert
Ice-cream

DAY 6

Main course
Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.

Salad
Green salad with avocado and Greek rusks.

Appetizer (optional)
Potato salad with yoghurt and bacon or basmati steamed rice with herbs.

Dessert
Seasonal fruit

DAY 7

Main course
Stew. We have a selection of 6 stew dishes to choose from:
- Octopus stew cooked with wine and pasta
- Beef stew cooked with sweet Mavrodafni wine and rice
- Chickpea stew with pork and vegetables
- Tomato beef stew with potato puree
- Cod stew cooked with wine
- Tomato pork stew with potatoes (a Cycladic dish).

Salad
Dakos (Cretan barley rusk) with feta cheese and tomato.

Appetizer (optional)
Dolmadakia (stuffed vine leaves) served with yoghurt.

Dessert
Ice-cream

The following recipes are an alternative suggestion.

You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.
You will find salads, vegetarian meals, desserts, snacks, etc.

You can easily customize your own diet plan.
Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.

Light chicken salad with non-fat yoghurt, broccoli and green vegetables
Salad with watermelon, lettuce, coriander, peppers
Chicken with couscous, tzatziki and peas
Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes
Chicken with asparagus, lentils, spinach, bacon and yoghurt
Calf’s liver fillet with bacon and mashed potatoes
Tacos with chicken and yoghurt sauce
Chicken meatballs with chickpeas and yoghurt sauce
Greek souvlaki pitas with ground beef, feta cheese and anthotyro
Light prawn cocktail with sun-dried tomatoes and green salad
Smoked salmon with asparagus and beetroot
Tuna with nicoise salad
Mussel casserole with tomato sauce and freshly baked bread
Smoked salmon and potato salad with asparagus
Spaghetti pesto with chicken and green beans
Fusilli with sausage and salad with spinach, rocket and yoghurt
Spaghetti with broccoli
Fettuccine with smoked trout, peas and asparagus
Farfalle with mushrooms
Tuna with conchiglie pasta, olives, tomatoes and Verde sauce
Bruschetta with sardines, tomato, anchovies, peppers
Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes
Greek salad with nuts and honey
Avocado grilled sandwich
Greek cheese and cold cuts platter
‘Divine’ fruit salad with honey and sesame
Ricotta cheese with honey and nuts