BREAKFAST
Eggs: boiled, omelet, poached and scrambled
Yogurt with granola, honey and berries
Sandwich with salmon, cream cheese, avocado, spinach and olive oil
Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
Cheesecake pancake
French toast
Greek kagiana with feta cheese and marjoram
Porridge with almond milk, maple syrup, cinnamon, ginger, and berries
DAY 1
LUNCH
Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
Lamb lemonade with celery
DINNER
Beetroot with xynomyzithra and balsamic vinegar
Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled
DAY 2
LUNCH
Greek salad
Sauteed squid with fennel lemon oil and black-eyed beans
DINNER
Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
Ossobuco with mashed potatoes and gremolata
DAY 3
LUNCH
Manouri breaded with almond fillet and tomato jam
Greek moussaka
DINNER
Seasonal greens with tomato pulp and fresh oregano
Grilled shrimp with parsley and butter sauce
DAY 4
LUNCH
Gorgonzola salad
Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce
DINNER
Dakos salad
Shrimp pasta
DAY 5
LUNCH
Fava with octopus
“Gemista” (seasonal vegetables stuffed with rise and herbs)
DINNER
Fresh fish ceviche with cucumber, coriander, and citrus
“Giouvetsi” octopus
DAY 6
LUNCH
Bruschetta with whipped cream, dates and Lefka’s salami
Greek pastitsio
DINNER
Mix salad with pickled Beetroot, carob and balsamic vinaigrette
Fried squid
DAY 7
LUNCH
Mousse tarama with dill oil and black caviar
Codfish skordalia
DINNER
Tzatziki with xynomyzithra and fennel
Fresh tomato with oregano, caper, thyme and coarse salt
Stake with potatoes baby (dip chimichurri)
DESSERTS
Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
Blueberry cheesecake
Orange pie with ice cream
Mousse chocolate with bourbon
Mousse yogurt with kumquat marmalade
Ekmek