DAY 1

LUNCH

• Soup of the day
• Greek salad with cherry tomatoes, onion, olives, cucumber, feta cheese, and extra virgin olive oil
• Smoked salmon with eggplant purée, horseradish cream, and lemon gel
• Grilled sea bream fillet with chicory and tomato jam
• Dessert: Cheesecake with homemade berry jam

DINNER

• Refreshing green salad with pomegranate, cottage cheese, and orange vinaigrette sauce
• Bruschetta with fresh tomatoes, mozzarella cheese, and fresh basil
• Ribeye with roasted baby carrots and glazed vegetables
• Dessert: Ice cream

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DAY 2

LUNCH

• Mixed green salad with balsamic dressing, mango, avocado, and pecorino flakes
• Grilled octopus with quinoa salad, lemon, and olive oil sauce
• Rigatoni with shrimp, broccoli, and ouzo sauce
• Dessert: Ravani with kaimaki ice cream

DINNER

• Buffalo Caprese salad with tomatoes, fresh basil, and extra virgin basil olive oil
• Green pie with feta cheese
• Grilled chicken fillet with risotto mushrooms and saffron
• Dessert: Various seasonal fruits

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DAY 3

LUNCH

• Cretan Dakos with cherry tomatoes, capers, feta cheese, and extra virgin olive oil
• Saganaki cheese with tomato jam
• Lamb shank with roasted baby potatoes and rosemary sauce
• Dessert: Loukoumades (Greek honey donuts) with honey and cinnamon

DINNER

• White Pearl salad with green apple, pear, pomegranate, and blue cheese
• Steamed mussels with wine, lemon, mustard, chili pepper, and fresh oregano
• Risotto with porcini mushrooms and truffle oil cream
• Dessert: Profiterole with melted milk chocolate

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DAY 4

LUNCH

• Greek salad
• Anchovy with Santorini fava and capers
• Greek traditional moussaka
• Dessert: Galaktoboureko

DINNER

• Mixed green salad
• Sea bream tartare with lime juice, cherry tomatoes, chili pepper, and cucumber
• Sautéed sea bass fillet with wild rice, glazed vegetables, and bisque sauce
• Dessert: Rice pudding with cinnamon

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DAY 5

LUNCH

• Green salad with crab, capers, pickled cucumber, and lemon olive oil dressing
• Fried zucchini and eggplant with yogurt sauce
• Linguine with shrimp
• Dessert: Tiramisu

DINNER

• Greek salad
• Cheese pie
• Pork fillet stuffed with provolone cheese, sun-dried tomatoes, and sweet potato mousseline
• Dessert: Chocolate mousse with forest fruits

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DAY 6

LUNCH

• Niçoise salad with green beans, baby potatoes, tuna, anchovy fillet, capers, lettuce, eggs, and extra virgin olive oil dressing
• Taramas with smoked mussels
• Fresh local fish
• Dessert: Orange pie

DINNER

• Caesar salad
• Flogeres with cheese and turkey
• Gnocchi with tomato sauce, fresh mozzarella cheese, and basil
• Dessert: Milk pie with ice cream

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DAY 7

LUNCH

• Mixed legumes with sardines
• Saganaki with three different cheeses
• Grouper fillet with pea purée and vegetables
• Dessert: Millefeuille

DINNER (Greek Night)

• Greek salad
• Tzatziki with pita bread
• Kebab, Greek pork, and chicken souvlaki with French fries
• Dessert: Halva with chocolate and ice cream