Breakfast
Savory options:
1. Cheese pie
2. Sesame bagel from Thessaloniki
3. Omelette with feta, tomato, and bell pepper
4. Spinach pie
5. Fried eggs with bacon
6. Greek salad
7. Fried potatoes
8. Ham and cheese sandwich
Sweet options:
1. Baklava
2. Galaktoboureko
3. Crepe with chocolate and fruits
4. Yogurt with honey and walnuts
5. Butter cookies
6. Chocolate cake
7. Jam with fresh bread
8. Fruit tart
9. Chocolate croissant
10. Croissant with jam
11. Almond croissant
12. Croissant with feta and ham
13. Custard cream croissant
Jams:
1. Strawberry jam
2. Apricot jam
3. Peach jam
4. Cherry jam
5. Fig jam
6. Orange marmalade
Honey:
1. Thyme honey
2. Chestnut honey
3. Pine honey
4. Clover honey
5. Honey with walnuts
Spoon sweets:
1. Orange spoon sweet
2. Quince spoon sweet
3. Cherry spoon sweet
4. Watermelon spoon sweet
5. Fig spoon sweet
6. Grape spoon sweet
Cereals:
1. Colyvo with nuts
2. Oats with fruit and honey
3. Cornflakes with milk and fruit
4. Granola with yogurt and nuts
5. Semolina porridge with berries
Juices:
1. Fresh orange juice
2. Fresh apple-carrot juice
3. Fresh strawberry-banana juice
4. Fresh peach juice
5. Fresh grapefruit juice
6. Juice with green apple and celery
Drinks:
1. Filter coffee or espresso
2. Fresh orange juice
3. Milk with honey
4. Herbal tea

Day 1
Lunch Appetizer:
Feta cheese croquettes with sesame and grape molasses
Main Course: Tuna tataki, fava purée with caramelized onions, rocket salad
Dinner Appetizer:
Bruschetta with roasted figs, prosciutto & fresh anthotyro cheese
Main Course: Lamb skewers with miso, tarama purée, beetroot chips
Day 2
Lunch Appetizer:
Baby cuttlefish in their ink with sweet onion confit
Main Course: Tempura shrimp, lentil salad with pomegranate & black garlic
Dinner Appetizer:
Parmesan crisps with fresh mint
Main Course: Squid ink risotto, whipped feta foam, microgreens
Day 3
Lunch Appetizer:
Grilled halloumi with peach chutney
Main Course: Sous vide chicken with pistachio crust, orange couscous
Dinner Appetizer:
Beetroot carpaccio with truffle olive oil
Main Course: Beetroot tartare, mushroom kritharoto
Day 4
Lunch Appetizer:
Trahana croquettes with feta cream
Main Course: Beef with Vinsanto sauce, parsnip purée, dried plum
Dinner Appetizer:
Sautéed sweetbreads with mushrooms and Mavrodaphne wine
Main Course: Langoustines with fava cream, beetroot, carrot purée
Day 5
Lunch Appetizer:
Mini cabbage rolls with vegan avgolemono sauce
Main Course: Yuzu-flavored meatballs in beef broth
Dinner Appetizer:
Eggplant millefeuille with Naxos graviera cheese
Main Course: Trahana tart with seasonal vegetables, yogurt sauce
Day 6
Lunch Appetizer:
Smoked octopus with white fava and pickled rock samphire
Main Course: Fish of the day en papillote with julienned vegetables
Dinner Appetizer:
Seafood orzo in aromatic broth
Main Course: Mizithra ravioli with caramelized cherry tomatoes and bottarga
Day 7
Lunch Appetizer:
Savory tartine with eggplant salad, smoked feta, and pomegranate
Main Course: “Deconstructed” moussaka
Dinner Appetizer:
Mini tacos with sea bass ceviche, chili & cucumber
Main Course: Sea bass tartare with fennel sorbet

Sweets:

   1. Lemon mousse with yogurt & biscuits
    2. Frozen grapes dipped in chocolate
    3. No-bake cheesecake in a jar
    4.  Coconut & date energy balls
    5.  Fruit sorbet without ice cream maker
    6. Caramelized bananas with honey & cinnamon
   7.  2-ingredient banana & peanut butter ice cream
    8.  Mini fruit tarts with yogurt cream
    9.  Easy cinnamon rolls with  dough and honey
    10. Chocolate biscuit log (mosaic cake)
    11.  Grilled peaches with yogurt & honey
    12.   Tahini & cocoa truffles
    13.   Pineapple cream with jelly & yogurt
     14.  Fruit salad with mint & lime
    15.   Oat bars with nuts & chocolate