DAY 1
LUNCH
Salad
Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano
Starter
Split peas,sundried tomatoes cream and marinated anchovies
Main
Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale
Dessert
Lemon cream pie with raspberry sauce
DINNER
Salad
Roasted goat cheese, poached pears and caramelized hazelnuts
Starter
Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce
Main
Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce
Dessert
Traditional orange pie from ''Mykonos'', vanilla ice-cream
DAY 2
LUNCH
Salad
Garlicky sauteed greens, soft cheese and fresh tomato
Starter
Steamed Mussels with ouzo and Greek herbs
Main
Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree
Desserts
''Ekmek kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina
DINNER
Salad
Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros
orange dressing
Starter
Wild greens pie from ''Macedonia''
Main
Beef fillet with grilled baby gem and chimichurri
Dessert
Namelaka chocolate tart, caramelized hazelnuts and bitter chocolate sorbet
DAY 3
LUNCH
Salad
''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo
Starter
Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''
Main
Shrimp orzo with chorizo powder, fennel and Aegean herbs
Dessert
Greek custard cream,''Galaktoboureko'' millefeuille
DINNER
Salad
Steak watermelon marinated, arugula and feta cheese
Starter
Amberjack ceviche in the style of Greek salad
Main
Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel
Dessert
Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce
DAY 4
LUNCH
Salad
Textures of tomatoes,caper and soft cheese from ''Crete''
Starter
Zucchini balls with mint yogurt sauce
Main
''Traditional Greek moussaka'' ,eggplant lasagna with veal tail
Dessert
Rice pudding with mastic, rosewater and pistachios of Aegena
DINNER
Salad
Red cabbage pickled salad, carrot, raisins, roasted butter squash and
prosciutto of Evritania
Starter
Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',
marinated cherry tomatoes and chives oil
Main
Chicken Fricassee, Madeira wine,wild mushrooms and trahanas
Dessert
Chilli cardamom dark chocolate mousse
DAY 5
LUNCH
Salad
Tabbouleh with yogurt-ginger sauce and lemon vinaigrette
Starter
Salmon tartare,avocado, mango and brick caviar
Main
Risotto ''spanakorizo'' with sea bass fillet
Desserts
Flan Parisien Vanille and roasted peaches
DINNER
Salad
''Salmorejo'' cold soup, crispy jamon and creme fraise
Starter
Scallops sauteed with lemon beurre blanc, caviar and morels
Main
Pork tenderloin, sweet potatoes puree with fresh plum sauce
Dessert
Chocolate tart with salted caramel buttercream
DAY 6
LUNCH
Salad
Sea Urchin salad with fresh lemon and olive oil
Starter
Greek shrimp saganaki with feta cheese
Main
Lobster linguine, bisque and grated roe
Dessert
Strawberry mousse and almond crust
DINNER
Salad
Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse
Starter
Wild mushrooms sauteed with blueberries fermentation and thyme
Main
Pistachio crusted lamb chops with grilled vegetables
Dessert
''Saragli'' from Thessaloniki and walnut pastry cream
DAY 7
LUNCH
Salad
Sifnos caper salad with smoked eel
Starter
Salty feta puffs ''Loukoumades'' with tomato jam
Main
Squid stuffed with rice,pine nuts and raisins
Dessert
Crema Catalana
DINNER
Salad
Deconstructed ''gemista' and foam of stuffed vegetables
with sheep's milk yogurt
Starter
Smoked eggplant, with wine cheese and tomato confit
Main
Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes
Dessert
Greek yogurt panna cotta with a sour cherry sauce
