BREAKFAST

Fresh juices, smoothies

Teas, herbs, coffees

Bread, white, black, gluten-free

Eggs (boiled, fried, poached, scrambled, kayanas)

Honey jams, chocolate sauce, tahini, peanut butter

Greek yogurt, granola

Cakes, croissants, pancakes

Cold cuts, cheese

Fresh fruit

 

DAY 1

LUNCH

Burrata salad with tricolore cherry tomato and basil flavors

Steamed mussels with wine and fresh herbs

Red porgy with pea puree green apple and mind

DINNER

Green salad with melon, prosciutto, goat cheese and spearmint

Arancini inspired by traditional greek gemista

Beef tagliata with mashed potato and asparagus sauté

 

DAY 2

LUNCH

Spinach salad with sun-dried tomatoes and grilled halloumi

Grilled octopus with chickpea puree and rosemary

Seabass with aromatic risotto and sauce star anise

DINNER

Green Salad with shrimps, fennel, vinaigrette, tomatoes and olives

Kakavia soup (fish soup)

Grouper with caponata and parsnip puree

 

DAY 3

LUNCH

Greek salad

Meatballs with tzatziki, avocado and crispy potato straw

Crispy moussaka with graviera cream and pastirma

DINNER

Mango salad with calamari avocado mousse

Sea bass carpaccio with lemon zest, urchin eggs and chili

Crayfish orzo

 

DAY 4

LUNCH

Cherry tomatoes, baby rocket with anthotiro (soft greek cheese)

Zucchini ball with yogurt sauce

Coq and vin with carrot puree

DINNER

Pumpkin soup

Chicken spinach salad with avocado, almond and vinaigrette bacon

BBQ night

 

DAY 5

LUNCH

Cretan dakos (rusk, grated tomato, feta cheese)

Octopus with vinegar, fennel, oregano and olive oil

Roasted squid with basil pesto and fava

DINNER

Salad with roasted peppers, cherry tomatoes, coriander and grilled haloumi

Handmade ravioli with parmesan cream

Herb-crusted lamb with carrot puree

 

DAY 6

LUNCH

Athenian fish salad with vegetables and horseradish mayo

Shrimp saganaki (with ouzo, tomato and feta)

Fresh fish with lentils and smoked louza (traditional cold cuts)

DINNER

Salad with beetroot pear, almond and goat cheese

Veal carpaccio with mushrooms, truffle oil and parmesan

Saltimbocca with cauliflower puree and lemon sauce

 

DAY 7

LUNCH

Quinoa salad with smoked salmon and avocado

Fresh fish ceviche with mango

Lobster spaghetti

DINNER

Green salad with orange estragon and louza

Asparagus with poached egg, parmesan cream and fresh truffle

Pork with leeks cauliflower puree

 

DESSERTS

Panna cotta

Orange pie

Crème brulé

Pavlova

Chocolate moelleux

Mille-feuille

Tiramisu

Cheesecake