Captain Konstantinos, born in 1999, developed a passion for swimming and sailing during his childhood, laying the foundation for his maritime pursuits. Graduating from the Nautical High School, he embarked on his maritime career in 2018 as a base manager assistant. With dedication and skill, he swiftly ascended through the ranks and positions, progressing from the land, to a deckhand position and in 2022 to assume the role of the skipper. Konstantinos' deep-rooted love for the sea and extensive experience make him an adept leader, steering vessels with finesse. His life journey reflects a seamless blend of expertise, passion, and a lifelong commitment to the yachting world. He has great communication skills, is hard working and is committed to provide his guests on board the sailing experience of a lifetime!
Tea infusions, water infused with Greek herbs and local flavors All types of coffee Fresh juices All kinds of milk & yogurt Fresh fruit platter Cereals Freshly baked cakes, croissants, and other local desserts local Jams, tahini, local honey all kind of spreads Big variety of cheese Eggs all kinds (scrabble, omelets, poached, sunny side) Cold cuts & Local sausages Pancakes Avocando Porridge Shakshuka with fresh tomatoes and feta cheese
Day 1
Lunch
Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil Fava beans with nori seaweed powder, parsley oil, and grilled octopus Ribeye steak with sweet potato puree and chimichurri sauce
Dinner
Bruschetta with lime crème, brick, and tuna tataki Seabass with a trilogy of celery root pure raw celery root and crispy chips
Day 2
Lunch
Grilled local vegetables with balsamic reduction and fresh herbs side Puree from sweet pumpkin and pistachio pesto Hasselback potatoes with garlic and pastrami Grilled shrimp with gremolata
Dinner
Politiki salad with red cabbage, green apple and raisins Taramas on the side with basil oil Crawfish ceviche with tiger milk Risotto with king oyster mushrooms and truffle from Greece
Day 3
Lunch
Dakos salad with soil from haroupi, feta cheese and fresh tomatoes Tempura shrimps with spicy sweet chili and tonka Rack of lamb with pistachio crust and oven-baked potatoes Greek way
Dinner
Burrata salad with cherry tomatoes and basil pesto Dolmadakia with fennel orzo with lobster bisque sauce and chorizo
Day 4
Lunch
Green salad with green and red mizouna Japanese rocket, poached pears and hoisin vinaigrette Fish mosaic with ouzo foam and celery cucumber reduction Scallops with Jerusalem artichoke puree and caviar
Dinner
Salad with grilled watermelon, mint and feta cheese Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes
Day 5
Lunch
Greek salad with tomato onion peppers and feta mousse Celery root style risotto and grilled calamari with herb oil Ribeye steak with sweet potato puree and “burnt leak”
Dinner
Bruschetta with lime crème Brik and smoked salmon Seabass with smoked beetroot puree and fennel pickled
Day 6
Lunch
Superfood quinoa salad with roasted nuts and salmon Cuttlefish with fava onion chutney and bonito flakes Tuna steak with hoisin sauce and tabbouleh and lemon dressing
Dinner
Potato salad with fennel olives and spring onion Rack of lamb with smoked eggplant, lamb juice and pistachio
Desserts
White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille Rhubarb with dark chocolate ginger and vanilla Greek Baklava Trilogy from dark chocolate and beetroot crumble Poached peach with yogurt ice cream haroupi crumble and olive oil Tart with lemon curd Kadaifi with white chocolate pistachio and thyme
