Monday
Breakfast
Cayana with smoked pepper, goat and sheep cheese from Olympus and basil oil
Snack
Brioche with fig marmalade, fresh salad, smoked bacon and goat cheese
Lunch
pastichada
Elassona beef with honey and Nemea wine or stuffed vegetables with egg & lemon and seasonal salad
Dinner
homemade taramas
Salad
with wild seasonal horta
Lunch
tuna fillet with fish jus, pea purée and charred artichoke or beet fillet
with vegetable jus, pea purée and charred artichoke
Drink
virgin cocktails with cucumber and lime
Dessert
deconstructed kataifi with vanilla and sake
Tuesday
Breakfast
frutalia
frutalia omelette from Andros with sausage with leek
Snack
hortopita with seasonal horta
Lunch
chickpea stew with marinated anchovy
Dinner
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus or trahanoto with xynomyzithra
Dessert
melitini from Santorini with cucumber sorbet and mint
Wednesday
Breakfast
scrambled eggs
with fig, cherry tomato confit and pistachio from Aegina
Snack
cheese and cold cuts platter
Lunch
macarounes from Karpathos
Dinner
shrimp with garlic confit athenian salad
risotto with wild horta &
calamari or vegan fricassee with morchella mushrooms
Drink
wild horta tea
Dessert
mandolato nougat with pistachio sorbet
Thursday
citrus cake
porridge with caramelized or non caramelized fruit
Snack
avocado toast
Lunch
seafood and shellfish plateau
wheat salad
with tomato, cucumber and pickled onion
Dinner
fava with echalot pickle
Salad
with cherry tomatoes, goat cheese and caviar
pork braise with tahini purée or artichoke braisée
with tahini purée
Dessert
handmade pasteli with lemon sorbet and salted caramel
Friday
Breakfast
poke bowl
Snack
power smoothie with almond milk, apple, banana, honey and tahini
Lunch
Kerkyrean bourdeto
Dinner
grilled vegetables
Salad
with fennel and baby gem
Lunch
risotto with wild mushrooms with greek black truffle
Dessert
sweet preserve of black chanterelle with vanilla sorbet in pie crust
Saturday
Breakfast
chinese omelette with seasonal vegetables
Snack
Ceviche fish of the day with tiger melon, chili and dill
Lunch
fresh linguini
with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce
Dinner
handmade herring salad
Salad
with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew
with smoked vegetables
Dessert
apple pie crust with orange crumble and caramel sorbet
Sunday
Breakfast
shakshuka
middle eastern eggs with tomato and Grevena goat cheese
Snack
bao ban with handmade pastrame, fresh onion, cabbage and
carrot
Lunch
Aigialeia bourdeto with zucchini flower
Dinner
vegetarian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli
Dessert
Tiramisu with salt blossom and ginger
