Breakfast

Savory

Wheat and white bread
Scrambled eggs, boiled eggs, omelets
Cheese platter
Cold cuts platter

 Sweet

 Greek yoghurt
Honey and fruit jam
Nuts and granola
Fruit platter
Croissants

Starters

Feta cheese fried in phyllo crust, with honey and sesame
Bougiourdi
Spicy baked Feta cheese in tomato sauce
Smoked eggplant salad
Grilled red peppers stuffed with feta cheese
Grilled Mastelo cheese
with pesto and balsamic vinegar
Fava
Yellow split peas purée served with capers, Kritamo, and onions
Dolmades
Vine leaves stuffed with rice and herbs
Tzatziki
Yogurt dip mixed with garlic and cucumber

Fish starters

Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche
Saganaki shrimps cooked in thick tomato sauce, ouzo, and feta cheese
Steamed Mussels with lemon and oregano vinaigrette
Smoked herring with potato and black-eyed peas salad

Salads

Greek Salad - Cucumber, tomato, peppers, onion, olives, feta cheese
Cretan Dakos - Carob rusks, cherry tomatoes, Kritamo leaves, xynomyzithra cheese
“Ampelofasoula" - Green beans, sesame, lemon, zucchini
Beetroot - Beetroots, mint, garlic, and manouri cheese
Green salad with figs - Mixed greens, dried figs, mint, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Tabouleh - Groats with tomato, cucumber, peppers, spring onion, mint, ginger, lemon

Risotto/Pasta

Mushroom risotto - Wild mushrooms, truffle essence
Rigatoni al Pomodoro y Basilico - Pomodori tomatoes, fresh herbs, spaghetti with basil pesto, pine nuts, parmesan, cherry tomato confit
Seafood tagliatelle - Shrimps, mussels, tomato, basil, parmesan,
Carbonara Italiana - Egg yolks, pecorino, guanciale

Meat Courses

Ragu Bolognese beef - slow-cooked in the oven with orzo pasta
Greek Kleftiko - Slow Cooked Lamb in Pouch with vegetables, lemon, rosemary
Goat in the pot - Marinated with lemon sauce, served with rice
Rooster stew - Cooked in cinnamon and red wine, served with chilopites (traditional Greek noodles)
Fried pork - With leaks and plums served with potato puree
Grilled Ribeye with sweet and sour sauce - served with roasted vegetables and potatoes
Grilled Chicken Thigh Fillet - Tahini cumin sauce, lemon, served with vegetable stew

Seafood courses

Seafood risotto- Shrimps and mussels, ouzo, saffron
Octopus stew - Slow-cooked in red wine, served with split peas purée and caramelized onions
Grilled Sea bass fillet - Served with wild greens, and “ladolemono” Greek lemony fish sauce
Grilled sardines with tomato and parsley
Baked Squids - stuffed with rice, Greek herbs dried grapes, and white wine
Tuna tataki - Seared tuna with crushed sesame served with sautéed green beans

Greek Tradition’s Finest Courses

Greek Papoutsakia - Baked eggplants stuffed with minced beef, herbs, and bechamel sauce
Greek Kebab-Giaourtlou - Traditional lamb burgers served with roasted vegetables, yogurt sauce, and Greek pita bread
Stuffed vegetables in the oven - Peppers, tomatoes, rice, and feta cheese
Pasticcio - Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani - Chickpea cooked with salt-cured pork, onions, and wine
Greek Soufiko (Ikarian recipe) - Pot-baked seasonal vegetables, virgin olive oil, herbs

Desserts

Chocolate mosaic with dried berries, nuts served with chocolate syrup
Tiramisu with Greek coffee
Panna cotta with Mastiha essence and salted caramel syrup
Cheese mousse Greek cheese, figs, mint, and pistachio
Traditional halva semolina pudding with raisins and nuts
Yogurt mousse with lemon and pineapple cuts