SAMELI

Breakfast

A variety of Juices and Fresh fruit Smoothies, Coffees, Fresh milk, Iced or hot chocolate
Iced or hot teas & Local Mountain teas and herbs
Cheese and cold cuts platter
Fresh vegetables
Platter with summer fruits
Variety of homemade marmalades, Greek honey, and other spreads
Variety of breads
Variety of cereals and nuts
Greek yogurt

Each day, a different preparation of:

Eggs (omelets, boiled, fried, scrambled, poached, kayanas)
Sweet or salty cakes, crepes, pancakes, French toasts, cheese pies, croissants

DAY 1

Lunch

Cretan Ntakos with avocado mousse, fresh tomato, mizithra cheese and caper.
Tarama mayonnaise. Roasted shrimps with ginger, lime, and tangerine.
Sea bass fillet with Salsa Verde and roasted vegetables.

Dinner

Mesclun salad with nuts, graviera cheese and apaki (local smoked pork).
Traditional Boureki: Open pie with zucchini, potatoes, spearmint, and soft cheese.
Beef ragu with marjoram and turmeric served with burnt carrot puree and cream cheese.

DAY 2

Lunch

Cherry tomatoes salad with mizithra cheese, crispy basil leaves and basil oil.
Ceviche with citrous fruits juice, fresh chili flakes and avocado.
Lobster pasta, tomato sauce, parmesan cheese and basil.

Dinner

Green salad with pear, prosciutto, walnuts and roasted Mastelo cheese.
Fried Manouri cheese with crispy “fyllo”” and fig chutney.
Braised pork belly with celery root puree, roasted hazelnuts and celery oil.

DAY 3

Lunch 

Potatoes salad with smoked trout and parsley sauce (traditional of Syros).
Octopus carpaccio with sumac and oregano vinaigrette.
Kakavia (fisherman soup) with red saffron crocus and chilly oil.

Dinner

Greek salad with tomatoes, cucumber, onion, olives, Feta cheese, rusks and kritamo.
Zucchini balls and tomatoes balls (traditional of Santorini) with yogurt sauce.
Moussaka tart.

DAY 4

Lunch

Smoked eggplant salad with Feta mousse and pita bread with paprika oil.
’’Saganaki’’ shrimps with fennel root, fresh tomato sauce and cheese.
Traditional stuffed summer vegetables with rice and herbs, served with baked potatoes.

Dinner

Summer local greens with tomato, garlic and marinated anchovies.
Fava (yellow split peas) with sun-dried tomatoes, onions and cupper leaves.
Fresh squid stuffed with bulgur wheat, vegetables and olive oil, lemon & dill dressing.

DAY 5

Lunch

Salad with beetroot textures, goat cheese cream and basil oil.
Stuffed mushrooms with Naxos’s graviera cheese, herbs and yogurt bechamel with grape molasses dressing.
Fish “kebab” with couscous and tomato sauce.

Dinner

Mesclun salad with orange fillets, radishes, nuts and roasted Talagani cheese served with carob syrup vinaigrette.
Red peppers stuffed with a mix of traditional cheese, fresh herbs and “olive soil”.
Chicken fillet stuffed with sun-dried tomatoes, fresh thyme and pecorino smoked cheese, served with chicken sauce and potato puree.

DAY 6

Lunch

Tabbouleh salad with coriander oil.
Falafel with tahini and chimichurri sauce
Fresh fish fillet with seasonal greens sauté and cherry tomatoes.

Dinner

“Politiki” (cabbage) salad with beetroot pickles and green apple.
Small pies with pastrami and kasseri cheese.
Traditional “giouvetsi” (beef or lamb) with smoked metsovone cheese.

DAY 7

Lunch

Black-eyed peas salad with peppers, turmeric, parsley and dressing with orange juice & Dijon mustard.Steamed mussels with “ouzo of Mytilene”.
Greek trahanoto with variety of mushrooms, truffle oil and shimeji pickles.

Dinner

Rocket and baby spinach salad with quinoa, figs, hazelnuts, and avocado sauce.
“Staka” (local cream cheese) with poached eggs, truffle oil and crispy potatoes.
Lamb wrapped in vine leaves stuffed with peppers, tomato and a mix of cheese, served with lamb sauce and baby potatoes.

Desserts

Orange pie with vanilla creme and negroni gel
Cretan mille-feuille with creme cheese and caramelized nuts (pasteli)
Chocolate brownies with peanut butter sauce
Banoffee
Ravani (Greek semolina cake) with kaimaki ice cream
Tart with caramelized apples and crumbles
Lemon tart with homemade lemon curd
Mosaiko (Greek chocolate salami)
Yogurt with traditional spoon sweets
Profiterole with chocolate sauce
Greek cheesecake with carob rusks, cream cheese and tomato marmalade

** The menu can change considering the preferences, allergies and food diets. Also, depending on the freshness and availability of products supplied by local producers, the fresh ingredients can differ.