Breakfast  MENU  

Breakfast Menu 

• Pancakes with jam, praline, honey, tahini, etc.  

• Croissants with jam and praline  

• Croissants with turkey slices and cheese  

• Blinis with beluga caviar and Philadelphia or crème fraîche  

• Eggs Benedict  

• Scrambled eggs  

• Boiled eggs  

• Omelettes with vegetables, deli meats, cheese, etc.  

• Sautéed sausages and bacon  

• Fruit salad  

• Milk, fresh juices, coffee  

1st Day  

Lunch 

Salad: Greek Salad 
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and basil, aged feta, finished with extra virgin olive oil and wild oregano. 

Main: Octopus in Aromatic Bouillon with Fava Purée 
Slow-cooked octopus in a refined broth, served with smooth Santorini fava. 

Dessert: Fresh Fruit Salad 
Seasonal fresh fruits, elegantly cut and lightly chilled. 

Dinner 

Starters: 

Hummus – Chickpea purée with tahini, lemon, and extra virgin olive oil , Grilled halloumi cheese with fig marmalade and microgreens  

Salad: Rocket and Parmesan 
Wild rocket leaves, shaved Parmigiano Reggiano, and aged balsamic glaze. 

Main: Fresh Truffle and Cheese Ravioli 
Handcrafted ravioli filled with fine cheeses and truffle, served in a delicate butter emulsion. 

Dessert: Panna Cotta 
Silky vanilla panna cotta served with seasonal fruit coulis. 

2nd Day  

Lunch 

Salad: Tuna Salad 
Seared tuna, mixed greens, sweet corn, cucumber, and citrus dressing. 

Main: Sautéed Sea Bream Fillet 
Delicately sautéed sea bream, served with silky parsnip purée and a hint of citrus. 

Dessert: Salted Caramel Cheesecake 
Creamy cheesecake with rich salted caramel sauce. 

Dinner 

Starters: 

Tirokafteri – Spicy whipped feta dip with roasted peppers , Dolmadakia – Hand-rolled vine leaves stuffed with fragrant rice and fresh herbs  

Salad: Burrata 
Creamy burrata, confit cherry tomatoes, basil essence, and extra virgin olive oil. 

Main: Rack of Lamb 
Herb-crusted lamb rack, paired with sautéed baby potatoes and tender asparagus. 

Dessert: Galaktoboureko 
Semolina custard in golden phyllo, soaked in aromatic syrup. 

3rd Day  

Lunch 

Salad: Beetroot Salad 
Roasted beets, garlic, red wine vinegar, and extra virgin olive oil. 

Main: Seared Salmon 
Crispy-skinned salmon, aromatic herb-infused rice, and light yogurt cream. 

Dessert: Homemade Ice Cream 
Daily selection of handcrafted ice cream made with fresh ingredients. 

Dinner 

Starters: 

Marinated octopus with vinegar, olive oil, and Mediterranean herbs , Tuna tataki, lightly seared and served with a delicate soy-citrus dressing  

Salad: Green Salad with Prosciutto 
Seasonal greens, aged prosciutto, parmesan flakes, and delicate vinaigrette. 

Main: Shrimp Kritharoto 
Creamy orzo with sautéed shrimp, finished with fresh herbs and a hint of lemon zest. 

Dessert: Deconstructed Bougatsa 
Crispy phyllo pastry, silky semolina custard, cinnamon, and icing sugar. 

4th Day  

Lunch 

Salad: Potato Salad 
Baby potatoes, Dijon mustard emulsion, fresh herbs, and cornichons. 

Main: Grilled Chicken Breast 
Free-range chicken breast, carrot purée, and blueberry reduction. 

Dessert: Greek Yogurt 
Greek yogurt with honey and walnuts. 

Dinner 

Starter: Sea Bass Ceviche 
Fresh sea bass cured in citrus, with bright notes of lemon and orange. 

Salad: Chef’s Salad 
Baby leaves, roasted turkey, smoked ham, aged cheese, soft-boiled eggs, and house-crafted dressing. 

Main: Ribeye Steak 
Char-grilled ribeye, served with velvety sweet potato purée and rich demi-glace. 

Dessert: Tiramisu 
Classic Italian dessert with espresso-soaked ladyfingers and mascarpone cream. 

5th Day  

Lunch 

Salad: Caprese 
Vine-ripened tomatoes, buffalo mozzarella, fresh basil, and first cold-pressed olive oil. 

Main: Deconstructed Moussaka 
Eggplant textures, confit potatoes, spiced minced beef, and velvety béchamel espuma. 

Dessert: Fresh Fruit Salad 
Seasonal fruits, elegantly cut and lightly chilled. 

Dinner 

Starter: Shrimp Saganaki 
Sautéed shrimp in rich tomato sauce with feta cheese and aromatic herbs. 

Salad: Cretan Dakos 
Barley rusk, crushed tomato, feta cheese, Kalamata olives, and oregano, drizzled with extra virgin olive oil. 

Main: Lobster Pasta 
Pasta with succulent lobster, enriched with a silky aromatic bisque sauce. 

Dessert: Rice Pudding 
Traditional Greek rice pudding, delicately flavored with cinnamon. 

6th Day  

Lunch 

Salad: Caesar Salad 
Baby romaine, grilled chicken fillet, herb croutons, aged parmesan, and classic Caesar dressing. 

Main: Spaghetti Bolognese 
Al dente spaghetti with slow-braised minced beef ragù, enriched with herbs and tomato. 

Dessert: Homemade Ice Cream 
Daily selection of handcrafted ice cream made with fresh ingredients. 

Dinner 

Starters: 

French fries, Greek tzatziki, pita bread  

Salad: Greek Salad 
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and barrel-aged feta, finished with extra virgin olive oil and wild oregano. 

Main: BBQ Night Selection 
A premium selection of grilled meats, served with seasonal sides and house-made accompaniments. 

Dessert: Baklava 
Layered phyllo pastry with walnuts, honey syrup, and warm spices. 

7th Day  

Lunch 

Salad: Green Salad with Graviera, Dried Figs & Honey Vinaigrette 
Fresh seasonal greens with aged graviera cheese, sun-dried figs, and a light honey vinaigrette. 

Main: Grilled Sea Bass with Horta & Lemon Dressing 
Fresh grilled sea bass served with seasonal wild greens (horta), extra virgin olive oil, and lemon dressing. 

Dessert: Fresh Fruit Salad 

Dinner 

Starter: Zucchini Fritters with Mint & Yogurt Dip 
Crispy zucchini fritters served with a refreshing yogurt dip. 

Salad: Cretan Salad with Apaki & Graviera Cheese 
Mixed greens with smoked apaki, cherry tomatoes, barley rusk, graviera cheese, and honey vinaigrette. 

Main: Braised Beef Cheeks with Skioufichta & Stakovoutyro 
Slow-cooked beef cheeks in a rich tomato sauce, served with traditional Cretan skioufichta pasta and finished with aromatic stakovoutyro. 

Dessert: Yogurt Mousse with Thyme Honey & Caramelized Walnuts