BREAKFAST

• Eggs: boiled, omelet, poached and scrambled
• Yogurt with granola, honey and berries
• Sandwich with salmon, cream cheese, avocado, spinach and olive oil
• Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
• Cheesecake pancake
• French toast
• Greek kagiana with feta cheese and marjoram
• Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

 

DAY 1

LUNCH

• Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
• Lamb lemonade with celery

DINNER

• Beetroot with xynomyzithra and balsamic vinegar
• Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

 

DAY 2

LUNCH

• Greek salad
• Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

• Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
• Ossobuco with mashed potatoes and gremolata

 

DAY 3

LUNCH

• Manouri breaded with almond fillet and tomato jam
• Greek moussaka

DINNER

• Seasonal greens with tomato pulp and fresh oregano
• Grilled shrimp with parsley and butter sauce

 

DAY 4

LUNCH

• Gorgonzola salad
• Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

• Dakos salad
• Shrimp pasta

 

DAY 5

LUNCH

• Fava with octopus
• “Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

• Fresh fish ceviche with cucumber, coriander, and citrus
• “Giouvetsi” octopus

 

DAY 6

LUNCH

• Bruschetta with whipped cream, dates and Lefka’s salami
• Greek pastitsio

DINNER

• Mix salad with pickled Beetroot, carob and balsamic vinaigrette
• Fried squid

 

DAY 7

LUNCH

• Mousse tarama with dill oil and black caviar
• Codfish skordalia

DINNER

• Tzatziki with xynomyzithra and fennel
• Fresh tomato with oregano, caper, thyme and coarse salt
• Stake with potatoes baby (dip chimichurri)

 

DESSERTS

• Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
• Blueberry cheesecake
• Orange pie with ice cream
• Mousse chocolate with bourbon
• Mousse yogurt with kumquat marmalade
• Ekmek