DAY 1
Lunch:
Old tomato tartare, crumbled feta, black olive crumble, wild oregano oil
Toasted sourdough bread
π½οΈ Dinner:
Ballotine of poultry stuffed with black tapenade and candied lemon
Creamy polenta with parmesan
π° Dessert:
Baklava revisited in crispy millefeuille, light whipped cream with thyme honey
DAY 2
π₯ Lunch:
Ricotta and spinach ravioli, sage butter, kefalotyri shavings
π½οΈ Dinner:
Destructured Moussaka: candied eggplant, béchamel espuma, beef simmered in red wine
π° Dessert:
Creamy lemon, mastiha granita, crunchy meringue
DAY 3
π₯ Lunch:
Warm salad of Puy lentils, grilled octopus, citrus vinaigrette and fresh herbs
π½οΈ Dinner:
Duck breast lacquered with pomegranate
Carrot puree with cumin, red onion pickles
π° Dessert:
Dark chocolate and olive oil entremets, cocoa streusel, black cherry gel
DAY 4
π₯ Lunch:
Cold cucumber soup and Greek yogurt, marinated shrimp, lime zest
π½οΈ Dinner:
Sea bream fillet in pistachio crust
Sardinian Fregola with saffron and braised fennel
π° Dessert:
Panna cotta with almond milk, roasted nectarines, nougatine chips
DAY 5
π₯ Lunch:
Thin pie with grilled vegetables, fresh goat cheese mousse with saces
π½οΈ Dinner:
Risotto with green asparagus, feta emulsion, crispy raw ham
π° Dessert:
Fresh fig tart, almond cream with honey, yogurt sorbet
DAY 6
π₯ Lunch:
Homemade pita bread, coral lentil falafels, sumac labneh, homemade pickles
π½οΈ Dinner:
Roasted beef fillet, smoked eggplant puree, full-bodied Sherry juice
π° Dessert:
Hot soufflé with fir honey, lemon Greek yogurt ice cream
DAY 7
π₯ Lunch (brunch):
Mediterranean brunch plate: poached eggs, candied tomatoes, grilled halloumi, beetroot hummus, homemade focaccia
Greek yogurt smoothie, basil, white peach
π½οΈ Dinner:
Pastitsio de la mer (saffron pasta, prawn stew, sea urchin foam)
π° Dessert:
White chocolate sphere - rose heart and strawberries marinated in ouzo
