Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Village style bread thyme honey • local marmalades (vegan)
Assorted Cheese and cold cuts • plater
Fresh fruits and Fruit salad and honey (vegan) • Eggsselection:Omelets,Scrambledeggs,
fried, poached eggs (Upon request)
Traditional Cretan pancakes with anthotyro cheese honey walnuts and cinnamon.(upon request)
Crepes (fruits, honey, chocolate) • (upon request)
Cereal with Greekyogurt granola • and honey
Coffee, Chocolate, (hot and cold) • Variety of tea, ice tea.
Fruit Smoothie with yogurt (vegan) • Banana smoothie with peanut butter
Cocoa and almond milk (vegan)
Every day according to our guests schedule, will discuss our daily menu so I can accommodate your taste and preferences.
Amuse bouche: Shrimps in kantaifi with sweet-sour cream
Appetizer: Fava peas mousse with octopus red onion and beans sprouts and caper
Vegan option : Fava peas mousse with fried leek and caper
Salad: Traditional Cretan Dakos with rusks drizzled in balsamic vinegar cherry tomatoes, caper leaves, garlic oil
and fresh oregano.
Main course : Traditional lobster Pasta with ouzo from Mitilini, tomato sauce and fennel
Vegan option : Traditional Vegetables Pasta with ouzo from Mitilini tomato sauce and fennel
Dessert: Sweet Dakos salad with rusks drizzled in sirup sweet cherry tomatoes and cream cheese or vegan cream.
Appetizer: Homemade local Spinach Pie with herbs and leek (vegan)
Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts and Passion Fruit vinegrate (vegan)
Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans, guacamole sauce, pickled onions and vegan cinandro cream (vegan)
Dessert: Panacota with Greek Mastic and strawberry couli (vegan)
Appetizer: Trilogy of brusquest (classic, greek and with olive paste) (vegan)
Salad: Greek salad with tomatoes, cucumber, onion, olives, feta cheese and oregano
Vegan option: Soya cheese instead of feta cheese
Main course: Greek beef steak with baby potatoes, aromatic butter, rosmarin and broccoli puree
Vegan option: Traditional village pasta from legume flour with zucchini, eggplant, mushrooms, onion, tomato sauce and vegan cheese
Appetizer: Greek Tarama with toasted bread
Salad: Beluga lentil salad with cherry tomatoes, garlic onion, parsley and balsamic vinegar cream
Main course: Fresh Kalamari stuffed with feta cheese and mustard sauce
Vegan option: Crispy Quinoa cake topped with tomato Chickpea Relish and zucchini
Dessert: Pie with caramelized apples and vegan ice cream
DAY 3 Lunch
Appetizer: Traditional baked zucchini balls with greek yogurt sauce or tahini sauce (vegan)
Salad: Mesclun Salad mix with fig marinated in orange juice and nuts (vegan)
Main course: Giouvetsi (orzo pasta) with Shrimps, ouzo, onion, garlic and Saffron from Kozani
Vegan option: Instead of shrimps we can add some vegetables
Appetizer: Beetroot with vinegar, walnuts and parsley (vegan)
Main course: Sea Bream with fresh boiled greens and traditional lemon sauce Vegan option: Falafel Souvlaki with baked potato chips
Dessert: Mango sorbet ice cream
DAY 4 Lunch
Appetizer: Village style oat bread and grilled Feta cheese with olive oil and oregano
Main course: Traditional Briam (vegetables in the oven with red sauce) served on a yogurt lake
Vegan option: (instead of yogurt vegan cheese )
Salad: White cabbage salad with carrot, green apple, parsley and honey mustard vinaigrette (vegan)
Main course: Souvlaki with Mushroom Gyros, onion, tomato, potato, chives, paprika and greek tzatziki or tahini sauce (vegan)
Dessert: Kaimaki ice cream with traditional sour cherry spoon sweet
Appetizer: Grilled Chaloumi cheese with tomato marmalade
Roasted cauli dipped in vegan sour cream and onions (vegan) Salad: Mesclun salad with spinach, rocket and sweet sauce (vegan)
Main course: Pork tenderloin stuffed with dry tomato, smoked pecorino cheese and Vinsanto sauce
Vegan option: Grilled eggplant with fresh thyme, onion and tomato sauce
Appetizer: Traditional fried tomato rolls from Santorini with yogurt sauce or vegan cream sauce (vegan)
Main course: Buddha bowl Falafel with basmati rice, sweet potato, avocado, tofu cheese, radish, cucumber, carrot and tahini sauce (vegan)
Dessert: Lemon mousse with homemade lemon curd
Appetizer: Mushroom pie (vegan)
Salad: Red cabbage , fig,caramelized walnuts, carrot, green apple and orange vinaigrette sauce (vegan)
Main course: Traditional stuffed vegetables (tomato, pepper, zucchini) with rice and herbs served with baked potatoes (vegan)
Appetizer: Baked Porto-bello mushrooms with balsamic cream and parsley
Salad: Almira from Kea with olive oil and lemon
Main: Sea Bream cooked in traditional salted crust Vegan option : Roasted vegetables
Dessert: Traditional fig desert
DAY 7 Lunch
Amuse bouche: Makaron beetroot (vegan)
Salad: Rocket, spinach, dried tomatoes, pine cone and balsamic cream (vegan) •
Appetizer: Tuna tartar, avocado, soya sauce, lime and toasted sesame Veggie Tartar with basil pesto, olive oil and coriander (vegan)
Main course: Risotto seafood with wine and rosmarin Vegan option: Risotto with vegetables, wine and rosmarin
Appetizer: Baked tortiya with guacamole sauce (vegan)
Main course: Veggie Burger with beetroot mousse, onion, tomato and Valerian served with sweet potato chips
Dessert: Vegan Cheesecake
Some recipes may be different as I always shop local from the varietyof traditional products that Greek islands Provide!
Greece’s culture is so attached to the food tradition and I will make sure our guestsexperience this trip to our unique taste combitation.
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