Breakfast

 

Selection of puff pastries

Greek delicacies

French toast

Strain Greek yogurt and cream cheese

High-quality honey and biological jams

A Variety of freshly-baked bread

Omelets, fried eggs

Cakes

Crepes and pancakes

 

Day 1

 

Welcome drink: mimosa pink lemonade

 

Lunch

 

Starter


Gazpacho soup, tomato-granate, apple, and kefir cream
Second


Sea urchin nigiri with tomato chutney, nori, and hijiki seaweed lime foam
Main


Red mullet filled with fennel cream cheese and Greek herbs with summer veggies

 

Dinner

 

Starter


Prawn soup with crispy chili and garlic
Second


Bruschetta with slow-roasted cherry tomatoes and ricotta
Main


Linguini pesto roso roasted pine nuts, Sirloin steak, Madagascar garden veggies “ladolemono.”
Dessert

Ravani cake with maple seed syrup

 

Day 2

 

Lunch

 

Starter
Cured sardines aioli mayo pickled pink ginger
Second


Superfood salad, quinoa, avocado, blood orange dressing
Main


Chicken thigh, Korean BBQ, fresh onion, sesame, hoisin sauce

 

Dinner

 

Starter


Green beans, extra creamy soup, dill tops, and glass noodle chips
Second


Zucchini fritters and yogurt herbal dip
Main


Roasted prawns, garlic and chili, toasted breadʉ۬
, Risotto ala norma –tomato ricotta, eggplant
Dessert
“Glyko koutaliou” watermelon

 

Day 3

 

Lunch

 

Starter


Yogurt miso soup with cucumber, black sesame
Second


Arancini fried rice, cheesy croquettes
Main


Tuna tataki yakisoba noodles
Dessert
Quesillo flan

 

 

Dinner

 

Starter


Lemony leek celeriac soup
Second


Panzanella salad with heirloom tomatoes
Main


Octopus with tomato stew potatoes and artichoke
Dessert
Pistachio baklava and mascarpone

 

Day 4

 

Lunch

 

Starter


Corn cream soup
Second


Caesar salad chicken poached eggs
Main


Portobello filled with bulgur smoked pork and Greek pecorino
Dessert
Affogato strong espresso shot vanilla ice cream

 

Dinner

 

Starter
Feta cheese in crust with honey and sesame
Second


Dakos Cretan salad 
Chargrilled anchovies kalamata olives cappers


Main


Lamb chops with salsa verde, agro dolce peppers, fennel seeds, Chimichurri
Dessert
Dark chocolate crème orange compote

 

 

Day 5

 

Lunch

 

Starter


Zucchini soup with mussels
Second


Beluga lentil salad, passion fruit, fennel, citrus fruit dressing
Main
Braised mutton wide noodles Morne sauce
Dessert
Quesillo flan

 

Dinner

 

Starter

“Galotiri” croquette
Second
Melon, prosciutto, and Parmesan salad
Main
Porcini mushroom risotto and Parmesan biscuit
Dessert
Panacota strawberry strawberries textures

 

Day 6

 

Lunch

 

Starter
Greek Ceviche red mullet, olives, hot green peppers, capers, and lime
Salad
Chili con carne, avocado, lettuce, pickled onions
Main
Gilthead Sea bream, grilled greens “Horta” and lemon dressing
Dessert
Bread pudding, white chocolate sauce, red fruit

 

 

 

Dinner

 

Starter


Clams with butter and’ nduja sausage
Main


Ribeye, potato gratin, balsamic roasted red onions, thyme
Dessert
Kunefe Dubai chocolate

 

Day 7

 

Lunch

Starter

Trahanoto sofrito with calamari
Second


Greek modern salad feta muse slow roasted cherry tomatoes
Orzo shrimp feta crumbles pine nuts
Dessert
Basque cheesecake

 

Dinner

 

Starter


Tuna tartar, black mayo, cappers, wasabi, seaweed
Second


Beetroot in different textures, gorgonzola cheese, and poached pear
Main


Sea bass kleftiko roasted in baking paper with veggies and herbs
Dessert
Tiramisu “tsoureki” with salted caramel