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Best Lunches from EMMYS 2025: Savor the Show
Each spring, the EMMYS Charter Show transforms the charming island of Poros, Greece, into a dazzling hub for luxury yacht professionals. The 2025 edition of the East Mediterranean Multihull Yacht Show (EMMYS) showcased premier yachts. It also offered a delicious exploration of onboard cuisine that stole the spotlight. The best lunch from EMMYS 2025 left brokers and guests raving.
At the heart of this culinary voyage were Chris and Karin Patrick of CKIM Group, whose presence brought warmth and expert insight into the evolving world of crewed yacht charters. As industry veterans and passionate foodies, they relished every moment of the “Savor the Show” experience. They especially enjoyed the opportunity to have gourmet lunches aboard some of the show’s most talked-about yachts.
A Mediterranean Table Like No Other
This year’s Chefs’ Competition carried the theme “From Taverna to Table: Greek Flavors Reimagined”, and the creativity was astounding. Chefs aboard the participating yachts pulled inspiration from traditional Greek dishes. Think of creamy taramosalata, slow-cooked lamb, grilled octopus, and also sweet, nutty baklava—and transform them into visually stunning and palate-pleasing dishes fit for fine dining.
Each bite told a story of innovation and respect for Greek culinary roots. But beyond the plates was the atmosphere. The Tablescaping Competition, themed “Charter Nights,” added layers of elegance with thoughtful décor, lighting, music, and even coordinated uniforms. Dining became a full sensory experience, and Chris and Karin were there to take it all in.
Here are some of the best lunches from EMMYS 2025 that they enjoyed:
Best Lunches from EMMYS 2025: Stephanie – Boutique Luxury Meets Refined Simplicity
Onboard the yacht Stephanie, Chris and Karin found a serene table set with soft linens and Mediterranean floral accents. The setting reflected the calm elegance of the sea around them. They began their vegan lunch with a chilled gazpacho—bright and also refreshing. Capturing the essence of sun-ripened tomatoes and also summer simplicity.
Next, they enjoyed a vibrant mixed green salad with kale, green apples, pomegranate seeds, and roasted hazelnuts. The salad was dressed delicately in a tangy pomegranate vinaigrette.
The chef infused the main course, a creamy vegetable risotto, with the natural and rich flavors of mushrooms, sweet peppers, and also tender courgettes. For dessert, they savored a fragrant semolina halva with orange—light, aromatic, and also satisfying. They perfectly complemented the meal with a glass of crisp Mousson Crispy Assyrtiko or a delicate Amusse Rosé.
While a signature “Stephanie” cocktail—with bourbon, Disaronno, and smoked pine—added a bold flourish to this elegant plant-based dining journey.
M/S Cosmos – A Classic Motor Sailer with a Flavorful Punch
Lunch aboard M/S Cosmos was a celebration of thoughtful presentation and Mediterranean finesse. The meal began with a trio of amuse-bouches. It features mini cucumber towers filled with feta and tomato salsa, and also canapé-style bites topped with a swirl of herb mousse and smoked salmon. Light, colorful, and inviting—these starters set the stage for a graceful dining experience.
The main course stole the show with a beautifully seared fillet of sea bass, perched atop a velvety beetroot purée and also a bed of sautéed greens. It was artfully dotted with a black garlic emulsion, adding richness and depth to an already stunning plate.
Dessert was a delightful two-part experience. First, a refreshing fruit salad with apples, kiwi, and strawberries gently dusted with cinnamon cleansed the palate. This was followed by two indulgent finales: a luscious strawberry cheesecake—silky, rich, and also elegantly plated. Moreover, a delicate masticha panna cotta with candied bergamot peel, offering a uniquely Greek twist with its subtle herbal sweetness and citrusy zing.
The setting was just as impressive as the flavors. Crisp linens, stylish plating, and also a well-balanced menu all made for a lunch that felt elevated yet relaxed, true to the spirit of luxury chartering aboard Cosmos.
Best Lunches from EMMYS 2025: Twin Pride – A Catamaran Serving Big Flavor
Don’t let the modest size of Twin Pride fool you—this catamaran delivers a lunch experience that’s anything but small. Chris and Karin were treated to a refined take on Greek comfort food: a modern moussaka mille-feuille.
This is artfully deconstructed into crisp eggplant layers, lamb ragù espuma, and also delicate béchamel foam. Paired with a chilled glass of Assyrtiko, it was a midday indulgence that struck the perfect balance of creativity and tradition.
What truly set the experience apart was the crew’s warmth and impeccable attention to detail. Their beautifully styled tablescape—adorned with seashells, driftwood accents, and flowing white fabrics—captured the essence of relaxed, coastal elegance.
Hydrus – Sustainable and Sophisticated
Sailing Catamaran Hydrus was a surprise star, with a chef deeply rooted in organic and seasonal cooking. Chris and Karin praised the creative menu, which began with a refreshing cold soup of carrot and beetroot—bright, earthy, and also perfectly chilled to awaken the palate. They then enjoyed Imam Baildi, a rich and silky eggplant dish slow-baked to bring out deep Mediterranean flavors.
The avocado tartare with smoked salmon has balanced creamy and also smoky notes. For the main course, the chef served a slow-baked chickpea stew with squid—a rustic yet refined blend of land and sea.
Dessert was equally thoughtful: a velvety cashew crème, topped with strawberry marmalade, dates, and almonds—delivering sweetness and also texture in every spoonful. Paired with a glass of Mousson Crispy Assyrtiko or a light Apla Rosé, the meal captured the soul of Cycladic cuisine.
Chris noted, “You taste the chef’s soul in every course. This is why onboard dining is such an integral part of the charter experience.”
ELLY – Floating Fine Dining at Its Best
Lunch aboard ELLY was a standout moment for the CKIM Group duo. The table was styled in soft coral tones and also accented with touches of gold, sophisticated yet effortlessly inviting. The chef began with a refined starter: tuna tartare nestled in crisp kataifi nests, delicately drizzled with a citrus emulsion.
The main course followed—a tender fillet of lamb with rosemary jus and creamy skordalia, artfully plated and flawlessly cooked.
Each of the dishes presented throughout the meal embodied culinary artistry and thoughtful elegance. One dessert featured poached fruits topped with sliced almonds, served in ornate glassware that exuded refinement. Another showcased vibrant stuffed vegetables—zucchini and eggplant garnished with cherry tomatoes and fresh herbs—bursting with color and flavor.
A seafood course offered a delicately rolled fillet on a bed of greens, adorned with edible flowers and a vivid sauce, balancing freshness with finesse. A layered dessert of cherries, berries, and also powdered garnish added a final touch of luxurious creativity.
To conclude, a deconstructed baklava cheesecake stole the spotlight—walnut crumble, cinnamon cream, and crisp filo shards layered into a modern Greek finale.
As Karin put it: “This was the kind of meal you don’t forget—elegant, exciting, and undeniably Greek.”
Notable Reviews and Comments | Best Lunches from EMMYS 2025
ELLY also made waves in the show’s water contest, earning high praise from judges. Sonja, one of the charter brokers at CKIM Group, shared her thoughts:
“A great yacht was ELLY, she won the water contest… The chef was very young and inspiring—he created the liquid ‘Greek Salad,’ which was amazing. I was a judge at the contest and gave them a high 5. I had lunch there as well, and the food was outstanding.”
From concept to execution, ELLY’s lunch was a bold and beautiful display of youthful creativity and seasoned hospitality—an experience that blended visual storytelling, culinary innovation, and refined taste.
Beyond the Table: A Testament to Yacht Hospitality
The culinary experiences at EMMYS 2025 highlighted what makes crewed yacht charters truly special. It’s not just about luxurious vessels—it’s about the people who bring the journey to life. The chefs, stewards, and deckhands poured passion into every detail, and guests like Chris and Karin Patrick were the perfect ambassadors to recognize and celebrate their artistry.
As the show came to a close, one thing was clear: the future of yacht charter dining is bright, flavorful, and firmly rooted in cultural authenticity.
Planning a Charter?
If you’re dreaming of a culinary adventure like this, reach out to the team at CKIM Group. With firsthand experience and deep industry knowledge, they’ll match you with yachts where the cuisine is just as exceptional as the scenery.
Let your next voyage begin with a taste of Greece—reimagined, refined, and ready to be savored.
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COSMOS
€15,750 – €21,600 Per week Greece -
HYDRUS
€22,000 – €30,500 Per week Greece -
ELLY
€34,000 – €47,000 Per week Greece
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To explore charter options or attend future editions of the show, it’s best to connect with a licensed yacht broker such as CKIM Group or reach out to participating charter agencies listed on the official EMMYS website. CKIM Group specializes in luxury yacht charters and attended EMMYS 2025, offering firsthand expertise on the showcased yachts.
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The East Med Multihull & Yacht Charter Show (EMMYS) is an annual yachting event held in Poros, Greece, showcasing luxury charter yachts—especially multihulls—available in the East Mediterranean.
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The lunches stood out for their creativity, presentation, and flavor, with chefs highlighting fresh Mediterranean ingredients and refined plant-based options.
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Yes, lunches were often paired with fine Greek wines like Assyrtiko and custom cocktails, such as the signature “Stephanie” cocktail with bourbon and smoked pine.
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You can contact reputable yacht charter agencies like CKIM Group to explore featured yachts and availability.
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Absolutely. The EMMYS highlights the high standard of food clients can expect while chartering these yachts.
