Welcome

Tortilla with chicken, cucumber, carrot, avocado, sriracha mayo, and garlic sprout.
Pescetarian tortilla with smoked salmon, avocado, and cream cheese with chives.
Bruschetta with roasted pepper pesto and sundried tomatoes.

Day 1

Lunch

Appetizer
Mussels with chili, lime, parsley, and white wine.
Salad
Cauliflower couscous with green apple, radish, fresh herbs, and lemon dressing.
Main course
Catch of the day ‘papillote’, roasted vegetables, sumac, fennel puree,
Dessert
White chocolate namelaka, honey cracker, and fresh seasonal fruits.

Dinner

Appetizer
Fish roe dip, garlic, and rosemary toasted bread.
Salad
‘"Mermizeli", cherry tomatoes, cucumber, scallion, carob rusks, and ‘Xinomyzithra’, local sour cheese.
Main course
Octopus with fava bean puree, octopus’ sauce, and glazed vegetables.
Dessert
Mille-feuille with ‘halva’ mousse and raspberry coulis.

Day 2

Breakfast
Greek scrambled eggs with tomatoes and feta cheese.
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.

Lunch

Appetizer
Stuffed grilled peppers with cheese, onions, and tomato.
Salad
Green Salad with balsamic dressing, figs, caramelized white cheese “manouri”, walnuts.
Main course
Chicken thigh with lemon, rosemary, garlic, and paprika with potatoes in the oven.
Dessert
Chocolate dessert with biscuits, hazelnut, cherry sauce, and tonka Chantilly.

Dinner

Appetizer
Crispy polenta with anchovies, confit cherry tomato, and toasted pepper pesto.
Salad
Burrata with beetroot cream and garnish of grapes, cherries, and green apple.
Main course
Italian carbonara with guanciale and pecorino.
Dessert
Tiramisu with Savoyard and coffee sauce.

Day 3

Breakfast
Avocado toast,
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.

Lunch

Appetizer
Zucchini pie with feta mouse
Salad
Lentil salad with caramelized onion, herbs, and cherry tomatoes.
Main course
Orzo with wild mushrooms, truffles, and parmesan chips.
Dessert
Sticky toffee pudding, banana flambe with aged rum.

Dinner

Appetizer
Stuffed tomato with bulgur, tomato dressing, fresh herbs, and dried raisins served with goat yogurt.
Salad
Pappardelle from vegetables, carrot, cucumber, turnip, fennel, with jalapeno dressing.
Main course
Sea Bass filet ‘plaki’, in the oven with tomato, potato, served with overnight marinated vegetables.
Dessert
Baklavas with pistachio

Day 4

Breakfast
Eggs shakshuka
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
‘Dolmadakia’: bay leaves filled with rice, zucchini, carrot, fresh herbs, served with lemon sauce.
Salad
Quinoa salad with crispy kale, corn, avocado shrimps, and miso dressing.
Main course
Goat fricassee, slow-cooked goat with celery, wild greens, and lettuce mushroom served with rice cooked in chicken broth.
Dessert
Cheesecake with peach, served with pink pepper and basil sauce.

Dinner

Appetizer
Charred cabbage on the grill with gorgonzola sauce.
Salad
‘Greek Caesar’ with dried pork, corn, and garlic crouton.
Main course
Ribeye basted in sage butter, served with seasonal wild greens.
Dessert
“Kazandibi”, a burnt milk dessert topped with creme anglaise and hazelnut

Day 5

Breakfast
Sunny side up eggs with zaatar spices
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
Sea bass Tiradito, with chili, chives, jalapeno, and soy dressing.
Salad
Coleslaw with green apple, lime, grated carrot, cilantro, and wasabi mayo.
Main course
Fish tacos with sole, pickled cabbage, sriracha mayo, charred corn, and Pico de Gallo.
Dessert
‘Rizogalo’ rice dessert with coconut milk and mango sauce.

Dinner

Appetizer
Leek filled with bacon jam, leek puree, and leek chips.
Salad
Beetroot salad, with walnuts, tangerine, peppermint, and yogurt.
Main course
‘Boeuf bourguignon’, slow-cooked beef, with lard mushrooms, carrot, pearl onions, served with potato puree.
Dessert
Creme Brule with lavender and rum.

Day 6

Breakfast
Eggs Benedict, toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
Catch of the day Ceviche, with leche de Tigre, cilantro oil, and pickled chili.
Salad
Green salad with asparagus, cherry tomatoes, “haloumi” cheese, almond filet, and honey dressing.
Main Course
Grouper on the grill, served with fennel, green apple, jalapeno salad, and chimichurri sauce.
Dessert
Chocolate mousse with chili and berry jam.

Dinner

Appetizer
“Spetzofai”, sausage beef, with tomato and red wine sauce, onion, and bell pepper.
Salad
Greek salad, tomato, cucumber, onion, olives, capers, feta, green pepper.
Main course
Moussaka, eggplant, potato, minced meat, and bechamel in the oven.
Dessert
Orange phyllo pie with citrus Chantilly

Day 7

Breakfast
Pancakes with toppings of your choice
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
‘Saganaki cheese’: crispy local cheese with a spicy tomato jam.
Salad
Green salad with Roquefort, pear, cashew, and mustard dressing.
Main course
Crayfish risotto
Dessert
Loukoumades, Greek beignets with either honey, almond, or melted chocolate.

Dinner

Appetizer
Smoked eggplant dip, spicy cheese, and pepper dip served with pita bread.
Salad
Warm salad from seasonal wild greens with garlic, grated tomato, and fresh herbs.
Main course
“Souvlaki”, pork and chicken skewers on the grill, souvlaki bread, tzatziki, French fries, and grilled vegetables.
Dessert
Chocolate pie with vanilla ice cream