Day 1

Lunch

Greek salad with a secret twist, organic vegetables, and homemade goat’s feta cheese

Greek mezze (hummus, stuffed vine leaves, tzatziki, local olives, aubergine dip), fresh bread

Cheese platter with local figs or fig jams (depending on the season)

Homemade marinated anchovy in olive oil and vinegar

Dessert

Watermelon ice cream dipped in chocolate

Dinner

Quinoa salad with avocado, beetroot, sheep and goat cheese, roasted nuts and seeds

Tuna steak with teriyaki sauce / Cauliflower steak with chimichurri on creamy butter bean puree

Dessert

Homemade raspberry chocolates

Day 2

Lunch

Sweet potato baked in the oven with pistachio pesto, feta, and pomegranate

Bruschetta with Cherry tomatoes with red wine, balsamic vinegar, mizithra soft cheese and fresh basil

Salad with shrimp, mango, and avocado

Dessert

Bounty dates dipped in dark chocolate

Dinner

Green salad with olive oil, lemon and olives

Flame-grilled chorizo

Zucchini stuffed with lamb and vegetables baked in the oven

Dessert

Crisp carrot cake bites

Day 3

Lunch

Roca salad with roasted pumpkin, beetroot, goat cheese, orange, nuts and seeds, and secret vinaigrette

Nori wrap with salmon, avocado, carrot, cucumber, and philadelphia cheese

Dessert

Greek yogurt peanut butter ice cream

Dinner

Caprese salad with fresh basil and local sheep and goat cheese

Aubergine stuffed with shrimp in mango sauce

Dessert

Raspberry cups

Day 4

Lunch

Spinach, blueberries, pear, blue cheese, walnuts, and cherry tomato

Melon, parma ham rolls with pistachio

Shrimp sauté with garlic, chili peppers, olive oil, and butter with fresh baguette

Dessert

Homemade truffles

Dinner

Homemade Fava beans with caramelized onion and capers

Taco cabbage beef tostadas with guacamole/salmon in almond flakes from the oven with ghee

Dessert

Seasonal fruits crumble

Day 5

Lunch

Watermelon, feta, and fresh mint salad

Michelin-starred pasta with Fresh cherry tomatoes, olive oil and basil

Dessert

Chocolate fudge bars

Dinner

Dakos salad

Grilled seabream or seabass with rosemary-roasted potatoes

Dessert

Traditional Polish apple pie

Day 6

Lunch

Lettuce wraps with tofu and avocado

Vegetable curry with shrimp, coconut milk, and jasmine rice

Dessert

Rafaello cake

Dinner

Grilled vegetables with fig balsamic

Sardines from the oven/grill

Dessert

Rice paper pop tart with blueberries

Day 7

Lunch

Roasted green peppers stuffed with fresh local cheese

High protein beetroot quinoa tacos with shrimp

Greek dips: taramasalata, aubergine salad (melitzanosalata) and spicy cheese sauce with homemade almond bagels

Dessert

Fresh fruits dipped in chocolate

Dinner

Greek Horta (wild greens)

Grilled halloumi with tomato chutney

Octopus stifado with red wine

Dessert

Pistachio baklava/cinnamon cream pie (bugatsa)