BREAKFAST
Daily
Fresh fruit platter
Selection of artisanal breads (white, whole grain, multigrain, toast) Variety of jam, honey, peanut butter, granola, mix oats with nuts, yogurt Eggs according to preference (fried, boiled, omelet, scrambled, poached) Selection of cheeses and cold cuts, avocado, bacon, sausages
Daily warm bakery pies (spinach pie, cheese pie, Bougatsa, croissants, etc.)
Orange or mixed juice, tea, and coffee of your choice
Day 1
Lunch
Salad
Spinach Salad, Apricots, cashews with balsamic vinaigrette
Appetizer
Steamed Mussels, Cooked in white wine with garlic, shallots, and extra virgin olive oil
Main Course
Linguine with Prawns, Linguine cooked in bisque with tomato sauce, and sautéed shrimp with a touch of ouzo
Dessert
Lemon Posset
Dinner
Salad
Potato Salad, a mix of baby potatoes, fresh herbs, peppers, onions, finished with lemon mustard dressing
Appetizer
Stuffed Oven Mushrooms, Portobello mushrooms topped with melted blue cheese, prosciutto, and chives
Main Course
Ribeye Steak, Premium Beef Steak cooked to your reference, accompanied by grilled vegetables
Dessert
Ekmek Kantaifi
Day 2
Lunch
Salad
Beetroot salad, Walnuts, green apple, garlic, and goat cheese
Appetizer
“Bouyiourdi”, baked feta cheese with spicy peppers, sliced tomatoes, in olive oil with kasseri cheese on top
Main Course
“Yuvetsi”, Slow-braised beef with orzo pasta in rich tomato sauce, topped with grated mizithra cheese
Dessert
Apple Crumble, Baked apples with honey, sitting on cinnamon “soil”, served with whipped cream and caramel sauce
Dinner
Salad
Strawberry arugula salad, Toasted nuts, and flakes of aged cheese with strawberry vinaigrette
Appetizer
Beef Carpaccio, Thin layer of beef with capers, flakes of parmesan, baby rucola, dots of avocado cream, and strawberries served with extra virgin olive oil
Main Course
Tuna Steak, Grilled tuna fillet cooked by preference, accompanied by black quinoa with lime, herbs, and avocado cream on the side
Dessert
Lava Cake, Chocolate muffins with running chocolate served with vanilla ice cream
Day 3
Lunch
Salad
Greek Salad, tomato, feta, cucumber, capers, green pepper, red onion, and kalamata olives
Appetizer
Taramosalata, mousse of fish roe with cuttlefish ink, and pita bread on the side
Main Course
Cuttlefish with Spinach, strips of cuttlefish with sautéed spinach and cherry tomatoes
Dessert
Strawberry Mille Feuille
Dinner
Salad
Caprese salad, sliced tomatoes, mozzarella, and rucola in basil sauce
Appetizer
Kataifi Nest, Angel hair, stuffed with melted cheese, and served with peach marmalade on the side
Main Course
Moussaka, Layers of vegetables (potato, eggplant, zucchini), bolognaise with a top layer of béchamel sauce
Dessert
“Halva”, Semolina with nuts in cinnamon syrup
Day 4
Lunch
Salad
Watermelon Salad, Cubes of watermelon, feta cheese, cucumber, spring onion, leaves of mint, balsamic glaze, and poppy seeds on top
Appetizer
Shrimp carpaccio, thinly sliced raw shrimps marinated in citrus dressing with sea salt flakes, and sea urchin
Main Course
Octopus with Fava, Boiled octopus, with fava purée, served with caramelized onions and caper leaves
Dessert
Homemade ice cream
Dinner
Salad
Lentil salad, sun-dried tomato, spring onions, goat’s cheese, and herbs
Appetizer
Feta Saganaki, Feta cheese in sesame crust, topped with honey
Main Course
“Gemista”, Stuffed vegetables with rice, herbs, and Mediterranean spices
Dessert
Greek Yogurt with Quince Preserves and Cinnamon
Day 5
Lunch
Salad
Fennel Salad, Avocado, grapefruit fillet, citrus dressing, and fresh herbs
Appetizer
Ceviche, Raw Sea bass cubes in “tiger’s milk”, with pineapple, mango, spring onions, peppers, and sesame oil
Main Course
Grilled Fish, Fresh catch of the day grilled, assorted with hot greens, and lemon vinaigrette
Dessert
Panna cotta in mango sauce
Dinner
Salad
Tabbouleh Salad, Cous-cous, tomatoes, herbs, olives, red sweet pepper, and peanut tahini sauce
Appetizer
Chicken Strips, Chicken fillet with herbs, and garlic oil
Main Course
Briam, Greek-style ratatouille with baked seasonal vegetables, tomato sauce, and grated feta cheese
Dessert
Basque Cheesecake
Day 6
Lunch
“Meze”, small plates, like tapas
Salad
Heirloom tomato salad, Feta, caper leaves, and extra virgin olive oil
Appetizer
“Tyrokafteri”, whipped feta with roasted Florina peppers and chili flakes, Hummus, with tahini, and lemon
“Melitzanosalata”, smoky eggplant dip, Tzatziki, with Greek yogurt and cucumber,
On a dip platter served with grilled country bread with olive oil and oregano
Main Course
Marinated anchovies with tomato and parsley, Dolmades vine leaves stuffed with rice and herbs, and grilled halloumi with thyme honey
Dessert
Mastiha Liqueur
Dinner
Salad
Melon prosciutto, sliced and paired with prosciutto and baby lettuce, finished with fig balsamic vinaigrette
Appetizer
Zucchini meatballs, served with yogurt sauce, flavored with mint
Main Course
Pistachio-crusted pork rack, Tender pork rack coated with a mix of pistachio, herbs, Dijon mustard, and smoked paprika, Paired with roasted baby vegetables and parsnip purée
Dessert
Pavlova with wild berries
Day 7
Lunch
Salad
Pumpkin salad, Lettuce, fresh herbs, onion with grape molasses dressing, and pumpkin seeds on top
Appetizer
Bruschetta, Crispy bread with pear, “tsalafouti” cheese, and prosciutto flakes
Main Course
Mushroom Risotto, with a variety of mushrooms in broth, topped with white truffle oil
Dessert
Mousse au chocolate
Dinner
Salad
“Ntakos” Salad, Cretan traditional salad with rusks, ground tomato, fresh mizithra cheese, and samphire
Appetizer
“Flogeres”, Rolls with phyllo crust stuffed with pastirma and cheese
Main Course
Kleftiko, Slow-roasted lamb with potato, tomato, pepper, cheese, onion, and garlic cooked in wine sauce
Dessert
“Mosaic/ Kormos”, a chocolate dessert with biscuit, walnuts, and dried fruits with brandy
* Kindly inform us of any allergies or special dietary restrictions
