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
- Omelettes with vegetables, deli meats, cheese, etc.
- Sautéed sausages and bacon
- 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
