BREAKFAST
Fresh juices, smoothies, seasonal fruits, charcuterie & cheese board
Pastries & breads, e.g. croissant, pain au chocolat, spanakopita/cheese pie, “Bougatsa”, French Toast, sourdough bread
Honey, jams, pralines
Greek yoghurt, homemade seeded granola
Eggs, e.g., scrambled egg, “Kayannas”, omelets, poached egg

DAY 1

Lunch
“Dakos”, tomato, carob rusks, “Xinomyzithra” cheese, olives, capers
“Batzina” courgette pie
Prawn “Saganaki”
Summer fruit selection

Dinner
Greek Salad
Stuffed tomato & green pepper “Gemista”, herb rice, Feta cheese.
Baklava

DAY 2

Lunch
“Mavromatika” bean salad, pickled veggies, almonds, cherries
Mussels, ouzo, chili, herbs, sourdough bread
Stuffed calamari, “trahana’s” pasta, wild greens
Ice cream selection

Dinner
Mix leaf salad, “Petimezi” dressing
Roasted aubergine spread, tahini, peppers, dry chickpeas
Rooster “hilopites”, red wine tomato sauce, Mizithra cheese
“Portokalopita”, orange pie

DAY 3

Lunch
Green salad, Cretan avocado, chili, quinoa, cherry tomato
Tacos selection, e.g., pulled pork, chicken, chili con carne, mixed veggies
Guacamole & sour cream tortilla crisps
Salted caramel banoffee

Dinner
Dry-aged ribeye steak
Grilled vegetables, lemon oregano dressing
Sauces & condiments selection
Greek yoghurt & spoon sweets

DAY 4

Lunch
“Dolmadakia”, stuffed vine leaves, rice & herbs
Souvlaki pitta wraps, homemade chicken or pork gyros
Tzatziki & “Tyrokafteri” spreads
Oregano potatoes
“Mosaico”, Greek chocolate salami

Dinner
Courgette salad, Manouri cheese, bergamot, nuts, mint
Herb-crusted grouper, wild greens, caviar beurre blanc
Lemongrass lime tart.

DAY 5

Lunch
Green leafy salad
Moussaka in a clay pot
Summer fruit selection

Dinner
Chilled tomato & strawberry soup, pistachio, yoghurt, sourdough crouton
24h veal, smoked potato & aubergine pure, baby carrot, “Mavrodaphne” sauce
Dark chocolate mousse, sour cherry, almond crumble

DAY 6

Lunch
Rocket salad, radicchio, grapefruit, hazelnuts
Wrapped feta in phyllo pastry, tahini-honey dressing
“Keftedakia” meatballs, tomato sauce, yoghurt & herbs
“Ekmek” Kataifi

Dinner
Sea bass tartare, “phyllo” crisps, pickle veggies
Red mullet “Giouvetsi”, orzo, tomato sauce, Ouzo, herbs
“Ravani” semolina cake, yoghurt foam, almond crumble, bergamot

DAY 7

Lunch
Cherry tomato panzanella salad, sourdough croutons
Roasted octopus, Santorini fava, crispy onion, pickled carrots
Tomato fritters, herb yoghurt
Yoghurt & sour cherry cheesecake

Dinner
Greek salad
Slow-cooked lamb tagliatelle, aged “Graviera”.
Layered “Galaktoboureko”.

 

 

We are happy to discuss any food allergies or special dietary requirements in advance

All Greek traditional dishes can be prepared upon request

Fresh fish is sourced from local fishermen, depending on daily catch and weather conditions