Breakfast
Greek yogurt with seasonal fruits; honey, granola & muesli
Freshly baked bread & rusk basket with butter, marmalade, and Greek honey
Home-made cakes and biscuits
Pancakes with Greek honey or Maple syrup
Seasonal fruits- watermelon, melon, peaches, strawberries, cherries, apricots, grapes & figs
Selection of Greek cheese and cold cuts
Scrambled eggs with butter and Greek herbs
Poached eggs on toasted bread with bacon and hollandaise sauce
Omelet with optional side, available also with egg whites
Fried and boiled eggs
Optional add-ins: avocado, spinach, mushrooms, tomato & bacon.
Coffee
A wide selection of coffees & brews.
Tea
Selection of teas & infusions.
Fresh Juices & Smoothies
Freshly squeezed orange or grapefruit juice
Banana, orange, and strawberry smoothie
Banana, blueberry, almond milk
Peach, raspberry, and orange juice
Day 1
Lunch
Starter
Crispy aubergine with cream cheese paired with a home-made marmalade from fresh berries, topped with Parmesan flakes.
Salad
Cretan carob rusks with tomatoes, feta mousse,
Kalamata olives, seasoned with virgin olive oil and oregano.
Main
Pan-fried fish fillet on a bed of wild greens with a side of warm tomato and celery salad.
Dessert
Ice cream, sorbet, or seasonal fruits.
Dinner
Starter
Juicy meatballs with fresh mint & basil paired with a lemon yogurt dip.
Salad
Green salad with an aromatic citrus vinaigrette, roasted nuts, fruits, and Greek cheese.
Main
Creamy shrimp orzo with ouzo and fresh basil aromas.
Dessert
Orange cake soaked in citrus syrup, served with ice cream.
Day 2
Lunch
Starters
Pan-seared pork strips seasoned in white wine sauce, rosemary, and smoked paprika.
Greek Dolmadakia wrapped in vine leaves, stuffed with herbal rice and lemon-dill sauce.
Salad
Caprese salad with tomato, mozzarella, and basil.
Main
Grilled chicken with thyme, served with basmati rice and a Greek saffron sauce.
Dessert
Yogurt with seasonal fruits.
Dinner
Starter
Spicy feta with chili and mint served with fresh breadsticks.
Salad
Green salad with lettuce and rocket, seasoned with a honey balsamic vinaigrette.
Main
Slow-cooked picanha with red wine sauce and sweet potato fries.
Dessert
Chocolate mousse with a raspberry sorbet.
Day 3
Lunch
Starters
Fava bean puree with capers, virgin oil, and chopped spring onions.
‘Krasato’ octopus cooked in a red wine reduction sauce.
Salad
Mixed green salad with garlic scented croutons, sun- dried tomatoes, apple, and a thyme dressing.
Main
Greek-style lasagna with Beef Ragu & béchamel.
Dessert
Loukoumades, Greek donuts dipped in thyme honey & topped with crushed hazelnuts.
Dinner
Starters
Beetroot salad with yogurt, lime dressing, and walnuts.
Grilled octopus with olive tapenade, lemon sauce, and a warm potato salad.
Salad
Baked vegetable tower served with yuzu sauce.
Main
Baked fish in parchment flavored with lemon, virgin olive oil, and tarragon, served with potato purée.
Dessert
Ice cream with seasonal fruits.
Day 4
Starters
Mushrooms stuffed with bacon and mozzarella cheese.
Home-made bruschetta with chopped tomatoes, thyme, garlic, and topped with honey-glazed balsamic.
Salad
Green salad with lettuce and rocket, topped with dry-cured prosciutto and parmesan flakes.
Main
” Gemista”, stuffed tomatoes and peppers with minced beef, Carolina rice, porcini mushrooms, and mint.
Dessert
Lemon pie, merengue, and lemon skin candy or seasonal fruits.
Dinner
Starters
Taramosalata - fish roe mousse.
Greek ceviche- fresh white fish with leche de tigre and ponzu sauce.
Salad
Carrot salad with walnuts, seasoned with an orange honey vinaigrette.
Main
Asian style vegetable rice noodles with beef or chicken, mushrooms, peppers, and hoisin sauce.
Dessert
Yogurt with caramelized peach, apricot, or seasonal fruits.
Day 5
Lunch
Starters
Tuna tartare with avocado, ponzu, teriyaki sauce, gochujang mayo & black sesame.
Grilled squid with bittersweet lemon marmalade.
Salad
Green salad with baby greens, semi-dried baby tomatoes, fresh mint, and poppy seeds.
Main
Creamy asparagus risotto.
Dessert
Apple crumble with ice cream.
Dinner
Starters
Tempura prawns.
Spring rolls with vegetables.
Salad
Watermelon salad with cherry tomatoes, quinoa, mint, wholegrain rusks, topped with a virgin olive oil dressing.
Main
Grilled fish with lemon oregano dressing and saffron basmati rice.
Dessert
Fresh seasonal fruits.
Day 6
Lunch
Starters
Couscous salad with grapes, burned feta cheese, and a refreshing basil dressing.
Sweet & sour chicken with vegetables and egg fried rice.
Salad
Green salad with strawberries, mango, and a passion fruit dressing.
Main
Red tuna fillet with soy sauce & black sesame.
Dessert
Greek “Galaktoboureko”, creamy custard in a crispy phyllo, served with vanilla ice cream.
Dinner
Starter
Bruschetta with cheese spread, garlic & Italian prosciutto.
Salad
Caprese salad with tomato, mozzarella, and basil.
Main
Spaghetti primavera with fresh vegetables.
Dessert
Homemade tarts with crème patisserie & seasonal fruits.
Day 7
Starter
Grilled vegetables with balsamic glaze.
Salad
Quinoa salad with broccoli, chopped cherry tomato & cucumber paired with coconut
peanut sauce.
Main
Beef rib-eye fillets with sweet potato purée and rosemary.
Dessert
Seasonal fruits.
Dinner
Starter
Bao buns with crispy chicken, carrots, cucumbers, Japanese mayo & soy sauce.
Salad
Green salad with salmon sashimi, roasted nuts, mango julienne, dried tomatoes, and citrus aromatic vinaigrette.
Main
Inside-out sushi rolls with smoked salmon, carrots, cucumbers, spicy mayo, and teriyaki sauce.
Inside-out sushi rolls with fresh tuna, avocado, dried onions, red Masago, and pepper Gochujang sauce.
Inside-out sushi rolls with fresh eel, scallions, boiled asparagus, black Masago, and unagi sauce.
Dessert
Mille-feuille with caramelized puff pastry, patisserie cream, and vanilla ice cream.