High Five

A taste of Greece

This menu is a selection of my favorite Greek dishes, the same ones I prepare for my family during the winter. Recipes passed down through generations, deeply rooted in tradition.

Breakfast

Traditional Greek Omelet with Naxos Graviera cheese and sun-kissed Cretan cherry tomatoes
Creamy Greek Yogurt drizzled with thyme honey and sprinkled with toasted nuts
Freshly Baked Bread served with a selection of fruit marmalades 

Lunch

Authentic Horiatiki Salad – Vine-ripened tomatoes, crisp cucumber, sweet onions, green peppers, Kalamata olives, Santorini capers, and Kalavryta feta, drizzled with extra virgin olive oil from Crete
Stuffed Kalamari – Tender squid filled with aromatic rice, market vegetables, and a hint of Mytilene ouzo

Seasonal Fruit Salad – A refreshing medley of Greece’s finest fruits

Handmade Greek Baklava – Layers of crispy phyllo, fragrant nuts, and Attiki honey syrup
Fresh Fruit Selection

Dinner

Starter

Slow-Cooked Octopus – Gently braised in balsamic vinegar and oregano

Main Course

Grilled Sea Bass – Delicately cooked and served with a velvety purée of seasonal local vegetables

or

Traditional Greek Moussaka—layers of tender eggplant, spiced minced meat, and creamy béchamel, baked to golden perfection

Dessert

Ravani from Veroia – Traditional semolina cake soaked in citrus-infused juice, paired with rich kaimaki ice cream

From the world

This selection of international dishes reflect flavors I’ve discovered during my travels, inspired by the vibrant cuisines of the world. I am more than happy to tailor the menu to your tastes and preferences, ensuring every meal on board is what you have been dreaming of.

Breakfast

Spyros’ Ultimate Breakfast Sandwich – Fluffy eggs, melted cheese, and a kick of boat-made hot sauce on freshly baked bread
Homemade Energy Bars – A nourishing selection of granola-based boat-made bars with dried fruits and nuts
Golden Pancakes – Served with a selection of artisanal marmalade and local honey

Lunch

Crispy Zucchini Fritters – Lightly fried and served with creamy tzatziki
Crunchy Tortilla Salad – Crisp iceberg lettuce, roasted corn, and red cabbage topped with pico de gallo and crispy tortilla strips
Slow-Cooked Barbacoa – Tender, spiced beef served with rustic country-style potatoes
Cheesecake & Fresh Fruit Selection – A luscious, creamy cheesecake accompanied by seasonal fruits

Dinner

Starter

Greek-Style Sea Bass Ceviche – Fresh local sea bass marinated in citrus, extra virgin olive oil from Crete and aromatic herbs

Main Course

Sizzling Fajitas – Grilled marinated meat with sautéed peppers and onions, served with Mexican rice and sour cream

Dessert

Apple Pie A warm, spiced apple pie with a buttery crust, served with vanilla cream