ATLANTIS Yacht Charter

• Smoked tirokafteri – pita bread with truffled oil
• Saganaki cheese – with orange marmalade
• Marinated anchovy – with taramosalata
• Fish carpaccio – lemon and thyme
• Toasted bread – smoked aubergine salad and fish roe
• Fava beans – with grilled octopus
• Gazpacho – horiatiki salad style
• Fried calamari – with caper sauce
• Fish ceviche – crouton with ouzo
• Tuna tataki – with hazelnut mayonnaise
• Octopus carpaccio – with pink pepper
• Greens pie – from Attica
• Fresh fish – with fig oil and almonds
• Sardines and anchovies – thyme oil and toasted bread
• Fish tartar – dolmadakia style
• Horiatiki – with ksinomizithra cheese
• Cretan dakos – with feta cheese
• Roasted beetroot salad – gorgonzola and caramelized peaches
• Burrata – with marinated cherry tomatoes
• Broccoli – Greek yoghurt, hazelnuts and grapes
• Salad – spinach pie style
• Green salad – dried apricots and brittle
• Lentils – with Allonisos tuna, cucumber and Greek yoghurt sauce
• Green salad – caramelized figs, ksinomizithra and apaki from Mani
• Groat salad – horiatiki style
• Green salad – ginger dressing, graviera cheese and pastrami
• Caesar salad – chicken with beurre noisette
• Green salad – goat cheese, capers and balsamic dressing
• Endive salad – roasted grapes, walnuts and goat cheese
• Veal Giouvetsi
• Greek pasta carbonara style – graviera and sigklino cheese from Mani
• Pastitsio
• Imam baildi
• Lamb – with potatoes in the oven
• Mousakas
• Fish – with orzo and tomato in the oven
• Fish – with pasta and lemon
• Slow cooked pork – with potato risotto
• Fish sauté – greens and lemon sauce
• Orzo – shellfish, risotto style
• Fish – tomato, onion and potatoes in the oven
• Chicken gyros
• Slow cooked octopus – orange and pasta
• Pork gyros
• Pasta – with quantro and shrimp tartar
• Slow cooked veal – tomato and pasta
• Stuffed tomatoes – from Konstantinoupolis
• Pasta – Napoli sauce (vegan)
• Green beans – potatoes and tomato sauce (vegan)
• Dolmadaki – lemon sauce (vegan)
• Baked vegetables – in the oven with potatoes cream (vegan)
• Peas – with tomato sauce (vegan)

• Smoked tirokafteri – pita bread with truffled oil
• Saganaki cheese – with orange marmalade
• Marinated anchovy – with taramosalata
• Fish carpaccio – lemon and thyme
• Toasted bread – smoked aubergine salad and fish roe
• Fava beans – with grilled octopus
• Gazpacho – horiatiki salad style
• Fried calamari – with caper sauce
• Fish ceviche – crouton with ouzo
• Tuna tataki – with hazelnut mayonnaise
• Octopus carpaccio – with pink pepper
• Greens pie – from Attica
• Fresh fish – with fig oil and almonds
• Sardines and anchovies – thyme oil and toasted bread
• Fish tartar – dolmadakia style
• Horiatiki – with ksinomizithra cheese
• Cretan dakos – with feta cheese
• Roasted beetroot salad – gorgonzola and caramelized peaches
• Burrata – with marinated cherry tomatoes
• Broccoli – Greek yoghurt, hazelnuts and grapes
• Salad – spinach pie style
• Green salad – dried apricots and brittle
• Lentils – with Allonisos tuna, cucumber and Greek yoghurt sauce
• Green salad – caramelized figs, ksinomizithra and apaki from Mani
• Groat salad – horiatiki style
• Green salad – ginger dressing, graviera cheese and pastrami
• Caesar salad – chicken with beurre noisette
• Green salad – goat cheese, capers and balsamic dressing
• Endive salad – roasted grapes, walnuts and goat cheese
• Veal cheeks – butter beans puree
• Poached fish – chamomile and smoked celeriac puree
• Slow cooked pancetta – cauliflower puree and pickled mustard seeds
• Rolled monkfish – bacon, greens pie and feta foam
• Bourdeto fish – carrot puree and smoked paprika sauce
• Lamb ribs – potato–truffled cream, pistachio and parsley trim with peppercorn sauce
• Pork cheeks – gnocchi and pickled onion
• Swordfish – smoked aubergine cream and sautéed greens
• Slow cooked lamb ankle – risotto alla Milanese
• Orzo – crawfish tartar, salami from Lefkada and lemon zest
• Veal ribs sofrito – poached potato in thyme butter, garlic mayonnaise and parsley foam
• Poached fish – chamomile, lettuce fricassee and dill oil
• Veal – sour pasta, feta cream and onion pickles
• Cod bianco – truffle, 3 times fried potato and wild garlic pesto
• Fava beans – fried capers and pickled onion (vegan)
• Toasted bread – smoked aubergine salad (vegan)
• Humus – with baked cherry tomatoes (vegan)
• Crispy cauliflower – tahini sauce (vegan)
• Bruschetta – tomatoes, basil and olives (vegan)
• Orzo – tomato sauce and fried zucchini (vegan)
• Pasta aglio olio e pepperoncino (vegan)
• Souvlaki – with mushrooms (vegan)
• Chickpea burger (vegan)
• Tacos – mushrooms and guacamole (vegan)
• Pasta pesto – with basil (vegan)
• Pastitsio – with vegetables (vegan)

• Cheesecake – ksinomizithra cheese and peach marmalade
• Tiramisu – with Greek coffee
• Baklavas – with vanilla ice cream
• Lemon tart
• Galaktompoureko – vanilla and semolina cream
• Greek coffee crumble – mastic ice cream from Chios and sour cherry
• Orange pie – white chocolate cream and rum
• Greek donuts – honey, cinnamon and walnuts
• Walnut pie – with chocolate sauce
• Ravani
• Baklavas
• Chocolate brownies – with peanut butter
• Cocoa roll – with chocolate sauce
• Xalvas – with semolina
• Galatopita – with orange

No dedicated snacks list is provided in the menu.

Chef’s Style & Influences

Greek and Mediterranean flavors with seafood, pies, citrus, herbs, and occasional Italian touches.