Breakfast
Selection of puff pastries
Greek delicacies
French toast
Strain Greek yogurt and cream cheese
High-quality honey and biological jams
A Variety of freshly-baked bread
Omelets, fried eggs
Cakes
Crepes and pancakes
Day 1
Welcome drink: mimosa pink lemonade
Lunch
Starter
Gazpacho soup, tomato-granate, apple, and kefir cream
Second
Sea urchin nigiri with tomato chutney, nori, and hijiki seaweed lime foam
Main
Red mullet filled with fennel cream cheese and Greek herbs with summer veggies
Dinner
Starter
Prawn soup with crispy chili and garlic
Second
Bruschetta with slow-roasted cherry tomatoes and ricotta
Main
Linguini pesto roso roasted pine nuts, Sirloin steak, Madagascar garden veggies “ladolemono.”
Dessert
Ravani cake with maple seed syrup
Day 2
Lunch
Starter
Cured sardines aioli mayo pickled pink ginger
Second
Superfood salad, quinoa, avocado, blood orange dressing
Main
Chicken thigh, Korean BBQ, fresh onion, sesame, hoisin sauce
Dinner
Starter
Green beans, extra creamy soup, dill tops, and glass noodle chips
Second
Zucchini fritters and yogurt herbal dip
Main
Roasted prawns, garlic and chili, toasted bread
, Risotto ala norma –tomato ricotta, eggplant
Dessert
“Glyko koutaliou” watermelon
Day 3
Lunch
Starter
Yogurt miso soup with cucumber, black sesame
Second
Arancini fried rice, cheesy croquettes
Main
Tuna tataki yakisoba noodles
Dessert
Quesillo flan
Dinner
Starter
Lemony leek celeriac soup
Second
Panzanella salad with heirloom tomatoes
Main
Octopus with tomato stew potatoes and artichoke
Dessert
Pistachio baklava and mascarpone
Day 4
Lunch
Starter
Corn cream soup
Second
Caesar salad chicken poached eggs
Main
Portobello filled with bulgur smoked pork and Greek pecorino
Dessert
Affogato strong espresso shot vanilla ice cream
Dinner
Starter
Feta cheese in crust with honey and sesame
Second
Dakos Cretan salad
Chargrilled anchovies kalamata olives cappers
Main
Lamb chops with salsa verde, agro dolce peppers, fennel seeds, Chimichurri
Dessert
Dark chocolate crème orange compote
Day 5
Lunch
Starter
Zucchini soup with mussels
Second
Beluga lentil salad, passion fruit, fennel, citrus fruit dressing
Main
Braised mutton wide noodles Morne sauce
Dessert
Quesillo flan
Dinner
Starter
“Galotiri” croquette
Second
Melon, prosciutto, and Parmesan salad
Main
Porcini mushroom risotto and Parmesan biscuit
Dessert
Panacota strawberry strawberries textures
Day 6
Lunch
Starter
Greek Ceviche red mullet, olives, hot green peppers, capers, and lime
Salad
Chili con carne, avocado, lettuce, pickled onions
Main
Gilthead Sea bream, grilled greens “Horta” and lemon dressing
Dessert
Bread pudding, white chocolate sauce, red fruit
Dinner
Starter
Clams with butter and’ nduja sausage
Main
Ribeye, potato gratin, balsamic roasted red onions, thyme
Dessert
Kunefe Dubai chocolate
Day 7
Lunch
Starter
Trahanoto sofrito with calamari
Second
Greek modern salad feta muse slow roasted cherry tomatoes
Orzo shrimp feta crumbles pine nuts
Dessert
Basque cheesecake
Dinner
Starter
Tuna tartar, black mayo, cappers, wasabi, seaweed
Second
Beetroot in different textures, gorgonzola cheese, and poached pear
Main
Sea bass kleftiko roasted in baking paper with veggies and herbs
Dessert
Tiramisu “tsoureki” with salted caramel
