Day 1
Dinner:
Oven-baked sea bass with herbs and lemon, served with zucchini purée and green salad with citrus dressing

Day 2
Lunch:
Traditional Greek beef giouvetsi (slow-cooked beef baked with orzo pasta in a rich tomato sauce)
Dakos salad (Cretan-style salad with barley rusks, chopped tomatoes, feta cheese, olive oil, and oregano)

Dinner:
Green peas and potatoes yahni-style (simmered in a light tomato-based sauce with olive oil and herbs), with sausage and green salad

Day 3
Lunch:
Linguine with shrimp
Green salad

Dinner:
Sea bream ceviche
Greater amberjack fricassee (a lemony stew with greens)
Beetroot salad

Day 4
Lunch:
Moussaka (a classic Greek casserole with layers of eggplant, minced meat, and béchamel sauce)
Greek salad with feta spread

Dinner:
Pork with gin sauce and celeriac purée
Green salad with strawberry sauce and pineapple

Day 5
Lunch:
Chicken with hilopites (traditional Greek square-cut pasta)
Green salad

Dinner:
Spicy breaded turkey fillet
Cheesy sauce
Basmati rice
Savory fruit salad

Day 6
Lunch:
Tuna tartare
Green salad
Sea bream with trahanas (a fermented wheat or cracked grain and yogurt pasta) and vegetables

Dinner:
Dakos salad
Fava (smooth purée made from yellow split peas)
Squid stew with potatoes

Day 7
Lunch:
Green salad
Rice noodles with satay chicken and beef

Dinner:
House salad
Feta cheese with honey
Chicken with pan-fried okra, quinoa, and basil pesto