Our Menu

PLAN YOUR DAY ZAKYNTHOS

In order to offer you the best service possible, please be advised
that all menu requests must be sent 3 days prior to delivery date.

 

GREEK MENUS

SALAD (CHOICE OF 1-2)
  • Rustic greek salad sunkissed greek tomatoes fresh onions and cucumber topped with fresh greek feta and evoo
  • Mixed Greens Salad
  • Potato Salad with fine fresh herbs
  • Steamed Zucchini drizzeled with golden greek dressing
  • Freshly picked string beans served with warm garlic potato puree
  • Mixed green salad topped with all natural steamed buckwheat
  • Meditarenean Chickpea salad
  • Greek style Lentil salad
  • Healthy Steamed Blackeyed pea salad
  • Fresh green salad topped with our honey lemon vinigarette
CHEESE
  • Greek fresh feta
  • Hard Yellow Pleasent tasting graviera cheese
MAIN COURSE (CHOICE OF 1 )
  • Stuffed baked tomatoes with a rice and herb filling
  • Fresh greek vegetables slowly cooked in the oven with a tomato sauce (briam)
  • Eggplants stuffed with tomato and creamy feta
  • pork braised with leeks and celery
  • Greek Lamb Fikassee with lemon and dill
  • Rosted pork shanks served with potatoes
  • Tender Grain fed lamb cooked in parchment paper infused with garlic sweet onions and roasted peppers and juicy tomatoes
  • White fish filet marinated in tomatoes basil and onion
  • Oven baked vegetables and Giant beans
BBQ (with extra cost)
  • Variety of Fresh Grilled seafood or whole fish
  • Variety of grilled meat your choice of:
    1. beef
    2. pork
    3. chicken
DESSERTS (CHOICE OF 1)
  • Greek Baklava
  • Layers of filo dough filled with honey walnuts and pistachios
  • Galaktobouriko traditonal greek sweet milk custard pie in sugary syrup
  • Dilicious moist semolina sponge cake in syrup served with vanilla ice cream
  • A Nugget of Mastic flavored sugar paste dipped in a glass of cold water
  • Crunchy buttery filo pastry roll drizzled with honey syrup
  • Golden Crispy angel hair pastry with moist walnut filling
  • Semolina pudding with almonds and cinnamon
LIQUER
  • Mastic liquer
  • Traditional Pelopenese red liquer infused with cinamon and nutmeg

The above menu includes :

  • Transportation and decoration of the villa's dining area
  • the delivery of the menu in the villa with a set-up table and carved art de la table
We also provide educational cooking on the spot, in the kitchen of the villa with the menu of your choice, from our chef team, aiming to spread the Greek cuisine to your friends !!!

Special Menus from all around Greece

Made with PDO products

Zakynthos

Zakynthos, internationally known as “Zante” or “Fior di Levante” (Flower of the East), as the Venetians named it, is one of the seven Ionian Islands. It is the eleventh largest Greek island, the third largest after Cephalonia and Corfu and the second in population of the Ionian Islands. It spans an area of 406 square kilometres and its population according to the 2011 census was 40,758 inhabitants. Zakynthos has a long musical tradition. Zakynthians are very keen on music and they often create musical groups that sing old traditional songs and mostly Kantades! Zakynthos has a tradition of a remarkable, unique outdoor folk theatre called “Omilies”, staged by locals who improvise monologues or parlates, a tradition which has lasted for over three centuries. Since 2009, Zakynthos has hosted its own jazz festival: Zante Jazz Festival and a classical music festival, as well. The beautiful beach of Laganas bay has been the site of a National Marine Park since 1999, as it is the nesting habitat of the endangered species Caretta caretta. Zakynthos' western coastline is 34 kilometres long, rocky with steep cliffs, and many caves and coves. Contrary to the western side, the eastern coastline opposite Peloponnese is 37 kilometres long with sandy, beautiful beaches.

Kalimera from Zakynthos:

Breakfast
BEVERAGES - COFFEE
  • Greek coffee
  • Greek coffee with tahini
  • Mountain herbal teas: mountain tea, sage, spearmint, rosemary
  • Selection of Greek rusks
  • Yoghurt with shredded mandolato, pasteli, raisins and honey
  • Zakynthian biscuits made with wine
  • Aniseed biscuits
CHEESE
  • Graviera
  • Pretza
PIES
  • Courgette pie
  • Cheese pie with pretza and feta
EGGS (2 choices)
  • Eggs with tomato
  • Strapatsada: scrambled eggs with tomato
  • Nona's strapatsada with egg whites
DESSERTS (2-3 choices)
  • Bobota: corn bread
  • Frygania: traditional local trifle
  • Melahrino: grape must cake
  • Halva: semolina pudding with raisins
  • Fytoura: fried semolina
  • Loukoumades: deep fried dough balls covered in honey
  • Mandolato: nougat with almonds
  • Pasteli: sesame and nuts bar
  • Sweet fruit preserves:
  • Melon
  • Grape
  • Sour cherry
  • Fruits of the season
Starters
  • Mixed Greens Salad
  • Cheese Graviera & Pretza
  • Greek fresh feta
Main
  • Stuffed baked tomatoes with a rice and herb filling
  • Greek Lamb Fikassee with lemon and dill
  • Strapatsada: scrambled eggs with tomato
Desert
  • Greek Baklava
  • Frygania: traditional local trifle
  • Pasteli: sesame and nuts bar

Mykonos

Cosmopolitan, picturesque and sophisticated Mykonos is the most famous island of the Aegean! It is connected to Athens by ferry and plane.

Mykonos is one of the most popular, world-famous destinations in Greece. Since the 1960s, the cosmopolitan and glamorous island has attracted many VIPs from around the world. Life on the island started to change during the 1950s when Mykonos became a holiday destination for legendary personalities such as Aristotle Onassis and Maria Callas, Jackie O, Marlon Brando, Grace Kelly, Princess Soraya, Liz Taylor, Nureyev, Pierre Cardin and Stavros Niarchos. Mykonos still remains a preferred holiday destination for celebrities, such as Harrison Ford, Tom Hanks, Shakira, Lady Gaga, Steven Spielberg, Monica Bellucci, Liam Neeson, Hugh Jackman, Michael Douglas, Catherine Zeta-Jones, Clive Owen, Jean Paul Gaultier, Giorgio Armani and Russell Crowe.

The most popular souvenir of Mykonos is its famous hand-woven textiles. During the interwar period, professional weaving was developed and the local textiles became internationally competitive. Newspapers from that time report that textiles from Mykonos had been awarded in a Paris exhibition. In the 1930s, hand-woven textiles were very fashionable, according to information that we have collected. The Myconian textiles initially served only for the need for clothing of the family, but during the interwar period, professional weaving was developed and the local textiles became world famous, winning the first prize in a Paris exhibition.

Mykonos is a unique island, known for its gastronomy. Its local products and remarkable cuisine take us to the island of the winds.

Kalimera from Mykonos:

Breakfast
BEVERAGES - COFFEE
  • Greek coffee with tahini
  • Hot or cold herbal tea: sage, spearmint, pennyroyal, lemon verbena (single/mixed)
  • Galachtia: type of ayran with tyrovolia, cold water, kosher salt, crushed rusk and spearmint
OTHER DELICACIES
  • Simit or koulouri of Thessaloniki with tahini: circular bread with sesame
  • Koulouri with raisins (large or small)
  • or
  • Moustokouloura: Grape must biscuits with oil and raisin or Smyrneika Moustokouloura
  • Rafiolia of Mykonos: fried, sweet cheese pies
  • Mostra: barley rusk, shredded tomato and kopanisti cheese
  • Honey
  • Quince, fig jam
CHEESE - DAIRY
  • Tyrovolia: unsalted table cheese used in savoury and sweet pies or in salads
  • Kopanisti: fermented cheese with a strong “blue cheese” type of flavour
  • Local Greek (strained) yoghurt 6% from cow's milk
EGGS – OMELETTES (1 choice)
  • Eggs with tomato or
  • Scrambled eggs with sausage or
  • Fried eggs with sausage or sea fennel flower or fennel and kopanisti
PIES - DELICACIES (1 choice)
  • Traditional Myconian honey pie with tyrovolia cheese, honey, cinnamon or
  • Pie with greens or pie with vegetables of the season
(1 choice)
  • Kserotigana/diples: traditional sweets with thin filo pastry, cinnamon, nuts and honey or
  • Diples with tyrovolia and walnuts
  • Onion pie
  • Kydonopasto: sweet jelly made from thick quince paste in lemon leaves
  • Sun-dried or baked figs, raisins
  • Ryzogalo: rice pudding
OTHER DELICACIES (2-3 choices)
  • Myconian Louza
  • Myconian sausage
  • Rolls with louza and tyrovolia
  • Cheese balls, tyrovolia with onion and dill – tyrovolia with honey and cinnamon
  • Mostrakia (small rusks) with a variety of tomato pastes, tyrovolia with yoghurt etc
  • Toasted bread with fresh tomato, tomato paste, olive oil, salt and oregano
  • Fruits of the season
Starters
(2-3 choices)
  • Mostra: barley rusks, shredded tomato and kopanisti cheese
  • Onion pie with kopanisti cheese
  • Honey pie
  • Herring with olive oil and lemon dressing
  • Tyrovolia cheese
  • Kopanisti cheese
  • Salami from Mykonos
Main
(1 choice)
  • Spetzofai of Mykonos: sausage and peppers in tomato sauce
  • Lamb fricassee with fresh fennel
  • Grilled fish (extra)
  • Kakavia: soup with fish boiled in sea water
Desert
(1 choice)
  • Rafiolia of Mykonos: fried or baked sweet cheese pies
  • Loukoumades with honey: deep fried dough balls covered in honey
  • Amygdalota: almond biscuits

Syros

Syros is an island in the Cyclades. Its capital is Ermoupoli, the jewel of the Cyclades. It lies 8 nautical miles from Piraeus and the trip can last from 2.5 to 4 hours depending on the ferry, or 25 minutes by plane! During the 19th century, its port was one of the most important ports in the Eastern Mediterranean. The island then developed its unique architecture which, combined with its beautiful beaches and its exquisite cuisine, attracts many cultural events and tourists.

Breakfast
BEVERAGES - COFFEE
  • Goat's milk
  • Molopoholouloudo with honey: traditional beverage
  • Chamomile tea
  • Greek coffee with basil
  • Smyrneikos coffee (coffee of Izmir) with tahini
  • Sage tea with tahini
  • Pennyroyal tea
BAKED GOODS (2-3 choices)
  • Sfahtis: Greek rusk
  • Carob bread
  • Psathouri: traditionally kneaded bread
  • Aniseed biscuits
  • Apanosyriano rustic bread
OLIVE OIL-OLIVES
  • Crushed olives with fennel and oregano
HONEY- JAMS
  • Thyme honey
  • A variety of jams
SWEET FRUIT PRESERVES
  • Aubergine
  • Fig
  • Cherry tomato
CHEESE - DAIRY (2-3 choices)
  • Marathorytaki: cheese with fennel
  • San Michali
  • Fragkosiriani graviera
  • Grothotyraki
  • Tyrovolia
  • Kopanisti
  • Anthotyro
  • Kalathouni
  • San Joseph
  • Υoghurt
  • Fresh cheese with honey
  • Goat cheese with mastic and honey sauce
  • Fresh butter from cow's milk
COLD MEATS
  • Platter with louza and sausages with garlic and fennel
EGGS-OMELETTES (1 choice)
  • Dekoto: beaten egg yolks with sugar and cocoa
  • Strapatsada with poached eggs
  • Sweet strapatsada (scrambled eggs) with Apanosyriana cherry tomatoes
  • Omelette with diced tomatoes and louza
  • Eggs cooked "over easy" with carob bread bites and vintage San Michali wine
PIES (1 choice)
  • Fennel pie
  • Katholiki: sweet cheese pie
  • Courgette tart
DESSERTS (2-3 choices)
  • Frisoures: fried bread dipped in milk and eggs sprinkled with sugar
  • Tiganites: traditional pancakes with anthotyro cheese and honey
  • Loukoumi (similar to Turkish delight) with psathouri bread
  • Loukoumades: deep fried dough balls covered in loukoumi sauce
  • Fanouropita: sweet bread
  • Halvadopita: nougat with almonds
  • Moustalevria: pudding with grape must
  • Rice pudding with rose geranium
  • Kserotigana: traditional sweets with thin filo pastry, cinnamon, nuts and honey
  • Foinikia: sweets made with flour, olive oil, and honey
  • Rodinia: almond paste rolls with cream
  • Loukoumia: similar to Turkish delight dusted in icing sugar
OTHER DELICACIES (1 choice)
  • Grapes with kopanisti cheese
  • Watermelon with tyrovolia cheese
  • Fruit salad with diced loukoumi
  • Fruits of the season
Starters
(2-3 choices)
  • Fennel pie
  • Parsley salad
  • Sausage with garlic from Syros
  • Tomato fritters
  • Octopus with vinegar and sun-dried tomato
Main
(1 choice)
  • Goat kid with honey
  • Fish with dried capers
  • Sand smelt with fried onions
  • Soutzoukakia (meatballs) with cumin and oregano
  • Aubergines with sweet tomato sauce
Desert
(2 choices)
  • Loukoumia of Syros: similar to Turkish delight dusted in icing sugar
  • Halvadopites: nougat with almonds
  • Ice cream

Macedonia

Macedonia is the largest and second most populous region of Greece's northern mainland.

It is a historical region of the Balkan Peninsula in southeastern Europe. Its present geographical limits, which cover an area of 67,000 square kilometres, were mapped in the 19th century during the weakening of the Ottoman Empire.

Alexander the Great was born in Pella, Macedonia in July 356 BC. His parents were Philip II of Macedonia and Olympias, princess of Epirus. Alexander the Great's story is renowned all around the world. Alexander was a role model for many subsequent generals and rulers. Great men, such as Hannibal Barca and Napoleon considered his strategic skills the greatest in history.

Macedonia has an authentic, exquisite cuisine. Its dietary habits are followed throughout the region. Each area though, has its own unique delicacies, inspired by its traditions.

Gastronomy in Macedonia was developed according to the cycle of seasons, its geographical location, climate, local products and customs.

Macedonia's gastronomic culture has gathered elements and delicacies from Istanbul and Pontus's cuisine that have blended into the Greek diet.

Kalimera from Macedonia:

Breakfast
BEVERAGES - COFFEE
  • Greek coffee
  • Greek coffee with tahini
  • Mountain herbal teas: mountain tea, sage, spearmint, rosemary
  • Selection of Greek rusks
  • Floral and thyme honey
  • Orange, fig, apricot jam
BEVERAGES – DRINKS
  • Traditional salep with cinnamon
BAKED GOODS
  • Koulouri of Thessaloniki: circular bread with sesame
  • Raisin bread
  • Rustic bread
  • Tsoureki: Greek Easter bread
OLIVE OIL-OLIVES
  • Green olives
  • Green olive paste
SOUPS (1 choice)
  • Trahana soup
  • Varvara: wheat soup with cinnamon
SPECIAL DELICACIES (1 choice)
  • Pollen grains
  • Honeycomb
CHEESE - DAIRY (2 choices)
  • Anevato of Grevena
  • Manouri
  • Anthotiro
  • Feta
COLD MEATS
  • Traditional Greek sausages with leek
  • Smoked pork neck
PIES-DELICACIES (1 choice)
  • Tiganites: Greek-style pancakes with feta cheese
  • Cheese pie with traditional filo pastry
  • Potato pie
EGGS-OMELETTES (1 choice)
  • Omelette with batzo cheese or
  • Strapatsada: scrambled eggs with tomato and other vegetables or
  • Avgofetes: egg-dipped fried slices of bread with honey
DESSERTS (2 choices)
  • Rice pudding
  • Bougatsa: Macedonian pie with Greek-style custard
  • Handmade pasteli: sesame and nuts bar
  • Fruits of the season
Starters
(2 choices)
  • Meatballs with trahana
  • Mushroom pie
  • Leek pie
  • Pie with greens
  • Pie with trahana and sausage
  • Baked squash with walnuts
  • Pilaf: rice cooked in broth with saffron from Kozani
  • Stuffed potatoes with various cheeses
Main
(1 choice)
  • Pork with leek and celery
  • Soutzoukakia with pilaf: meatballs with rice
  • Pork leg with chestnuts
  • Cuttlefish with spinach
  • Mussels with couscous
  • Cod with tomato and onions
Desert
(2 choices)
  • Kantaifi: shredded pastry filled with nuts soaked in syrup
  • Touloumbakia: fried batter soaked in syrup
  • Ergolavos: almond biscuit
  • Rice pudding with cinnamon

Crete

Crete is the largest and most populous island in Greece, and the fifth-largest island in the Mediterranean Sea, after Sicily, Sardinia, Cyprus, and Corsica. Archaeological findings prove that Crete has been inhabited for at least 8000 years. The first Cretans were primitive people who probably arrived there from Asia Minor or North Africa and developed slowly throughout the following 3000 years, starting to cultivate the land with primitive means and learning how to raise animals.

The religious worship of this era was dedicated to the goddess of euphoria, Rhea. Due to its great climate, Crete soon became one of the richest regions of Greece. Crete's economy was based on its agriculture. The Mediterranean diet is based on the CRETAN DIET.

The Cretan diet is now famous all around the world. The island of Crete attracted the attention of the scientific community in 1948, when the Rockefeller Foundation conducted research on the Cretan diet, which would be the base of the Mediterranean Diet. The Mediterranean Diet was recognised by UNESCO as a cultural heritage of humanity in 2012. The production of local products is an important part of the economy and cultural heritage of Greece and helps the country maintain its cultural elements and unique gastronomy. Crete has 18 PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products out of 101 in total in Greece, making the island the region with the largest number of PDO and PGI products!

Kalimera from Crete:

Breakfast
BEVERAGES - COFFEE
  • Greek coffee with tahini
  • Hot or cold herbal tea: sage, spearmint, pennyroyal
  • Lemon balm, mint
  • Erontas or dictamo: dittany of Crete
  • Floral and thyme honey
  • Orange, fig, apricot jam
BAKED GOODS
  • Bread: wheat bread, barley bread, mixed bread with raisins, chestnuts and herbs
  • Greek rusks (with barley, carob syrup, olive oil, must, cinnamon, raisins, almonds)
  • Dunking biscuits (with sesame, raisins, walnuts, wine etc)
  • Barley rusk - barley rusk nibbles
OLIVE OIL - OLIVES
  • Extra virgin olive oil (plain, herb or fruit flavoured) and olives
  • Crushed olives
SOUPS
  • Trahana soup
HONEY, JAM, DRIED FRUIT, NUTS (2 choices)
  • Bread
  • Grape molasses
  • Dried figs
  • Raisins
CHEESE - DAIRY (2 choices)
  • Galomizithra
  • Yoghurt
  • Graviera
  • Staka and stakovoutyro: Cretan dairy products
PIES (1 choice)
  • Kalitsounia (sweet cheese pies) or Pittarakia (small pies) with spinach, fennel, wild greens with a little cumin, with mizithra cheese and honey
  • Mizithropita: pie with mizithra cheese
  • Neropita: Greek-style pancakes with cheese
EGGS and OMELETTES (1 choice)
  • Sfougato with tomato and finely chopped courgettes
  • Fried eggs with homemade fried potatoes, staka and apaki
OTHER DELICACIES
  • Cretan Dakos (rusk)
  • Magkiri: traditional pasta
DESSERTS (2 choices)
  • Amygdalota: almond cookies
  • Sampsades: sweet with filo pastry, nuts and honey
  • Galaktoboureko: semolina custard in filo pastry
  • Loukoumades: deep fried dough balls covered in honey
  • Fruits of the season
Starters
(2 choices)
  • Dakos: Greek rusk, shredded tomato, olive oil, oregano
  • Pies with mizithra cheese
  • Fried snails
  • Sygklina: pork, sage, pepper, cumin
  • Kserotigana: traditional sweets with thin filo pastry, cinnamon, nuts and honey
  • Skaltsounia: pastries filled with walnuts, honey and cinnamon, dusted with icing sugar
Main
(1 choice)
  • Lamb with hylopites (egg pasta)
  • Stifado: meat stew
  • Cretan pasta: sioufikta, magkiri, hylopites
  • Chickpea and pork stew
  • Beef with peas
  • Goat kid and okra stew
  • Tzoulamas: liver pie
Desert
(2 choices)
  • Mizithropita: pie with mizithra cheese
  • Diples: traditional sweets with thin filo pastry, cinnamon, nuts and honey
  • Small mizithra cheese pies with honey

Naxos

Naxos, the biggest island of the Cyclades, is located in the heart of the Aegean Sea and is connected to Athens and the surrounding islands, such as Mykonos, Delos, Syros by ferry and plane daily.

Naxos has been permanently inhabited since 4000 BC.

The study of the place names shows that Naxos, unlike other islands of the Aegean has never been deserted. Naxos has been historically significant not only in the Cyclades, but throughout Greece as well. The island's products, such as the wine, figs, almonds, goats and natural wildlife, such as deer that once lived on the island were praised in the ancient times by the ancient Greek writers.

Naxos has always been famous for exporting large quantities of marble and is also famous for its emery. The beauty of Naxos can be found in its numerous natural springs, its blossoming gardens, beautiful plains, olive groves, lemon, citron and orange orchards, its vineyards and famous wine. Naxos is also known for its stockbreeding and its variety of cheeses, its salt and above all, its gastronomic delights!

Here is a selection of its most important and nutritious products!

KALIMERA FROM NAXOS

Breakfast
BEVERAGES - COFFEE
  • Greek coffee
  • Greek coffee with tahini
  • Mountain herbal teas: mountain tea, sage, spearmint, rosemary
  • Selection of Greek rusks
  • Floral honey and thyme honey
  • Orange, fig, apricot jam
  • Greek (strained) yoghurt
OLIVES
  • Askoudes: table olives of Naxos
CHEESE (2 choices)
  • Arseniko of Naxos
  • Graviera of Naxos
  • Kopanisti of Naxos
COLD MEATS
  • Zamboni: local ham
  • Traditional Greek sausages
EGGS-OMELETTES
  • Omelette with zamboni and traditional Greek sausages
Starters
(2 choices)
  • Cheese selection: graviera, kefalotiri, ksinotiro, ksinomizithra
  • Ham selection: zamboni, syglino, sausages
  • Anchovy cured in vinegar and olive oil
  • Mussels saganaki with feta cheese
Main
(1 choice)
  • Kalogeros: beef with aubergine and cheese
  • Beef stew in tomato sauce
  • Goat kid with potatoes or pasta
  • Lobster pasta
  • Potatoes of Naxos: fried, roast potatoes with herbs, potato salad
Desert
(2 choices)
  • Sweet fruit preserves
  • Melahrino: walnut cake with citron
  • Mastic ice cream
  • Citron liqueur

Epirus

Epirus is a mountainous and craggy geographical and historical region in southeastern Europe between Greece and Albania. It lies between the Pindus Mountains and the Ionian Sea. It was conquered by the Ottoman Empire in the 15th century and became semiindependent during the rule of Ali Pasha in the early 19th century, but the Ottomans reasserted their control in 1821. Despite being poor and mountainous, it has many gastronomic delights to offer. Its stockbreeding produces many delicious cheeses while its trademark is definitely its pies.

Kalimera from Epirus, Central Greece:

Breakfast
BEVERAGES - COFFEE
  • Greek coffee
  • Greek coffee with tahini
  • Mountain herbal teas: mountain tea, sage, spearmint, rosemary
  • Sage, mint, lemon balm
  • Greek coffee brewed in hovoli (hot ash)
  • Floral and thyme honey
  • Orange, fig, apricot jam
  • Yoghurt
COFFEE ACCOMPANIMENTS
  • Biscuits with sesame, orange, cinnamon
  • Selection of Greek rusks
CHEESE - DAIRY (2 choices)
  • Barrel aged feta
  • Metsovone
  • Kefalograviera
  • Riganato: cheese with oregano
  • Greek (strained) yoghurt
  • Βutter from cow's milk
COLD MEATS
  • Dry salami
PIES (1 choice)
  • Patsavouropita: pie with scrunched filo pastry
  • Mushroom pie
  • Kasiopita: baked dough sprinkled with cheese, sugar or honey
  • Blatsaria: famous pie of Epirus made with a mixture of wild greens of the season and feta between two thick layers of cornmeal batter
DESSERTS (1 choice)
  • Baklava of Giannena: sweet with filo pastry, nuts and honey
  • Galatopita: Greek-style custard pie
  • Rice pudding
  • Walnut cake
  • Fruits of the season
Starters
(2 choices)
  • Meat pie
  • Kasiopita: baked dough sprinkled with cheese, sugar or honey
  • Blatsaria: cornmeal pie with greens
  • Chicken pie
  • Lahanopita: pie with wild greens
Main
(1 choice)
  • Frygadelia: marinated lamb liver pieces wrapped in caul fat skewered on a spit and grilled
  • Splinantero: mutton and goat offal sausage roasted on the spit
  • Goat stew in a rich sauce
  • Roast lamb with herbs
  • Pork with chestnuts
  • Goat with tomato sauce
Sweets
(2 choices)
  • Baklava: sweet with filo pastry, nuts and honey
  • Ekmek kataifi: shredded pastry filled with nuts soaked in syrup with creamy custard
  • Galatopita: Greek-style custard pie
  • Saragli: rolled baklava

Santorini

Santorini, the volcano island! Santorini, Thera or Strongyli is an island in the southern Aegean Sea, in the Cyclades, south of Ios and west of Anafi. Situated 128 miles from Piraeus, Santorini has frequent connection routes to Athens and the other islands of the Cyclades every day by ferry or plane.

It is well-known for its cosmopolitan flair, its peacefulness, its wines and its worldfamous volcano.

During the course of time, the volcano has contributed not only to the history of the island but also to its shape. The soil of the island is volcanic and Santorini has many plains. In the areas surrounding the volcano, the landscape is craggy but also fertile, and grapes, fava (split peas) and tomatoes (a small cherry tomato that needs no water to grow) are cultivated there.

There are 15,000 square kilometres of vineyards on the island. Vineyards of Santorini are nowadays the most traditional in Greece. The three main white grape varieties are Asyrtiko, Athiri and Aidani. The blending of these varieties resulted in a whιte, dry wine, Santorini OPAP wine (Wine with Appellation of Superior Quality). The island's climate is arid, getting moisture from the infrequent rains of the winter and the evening mist of the summer which is a result of the evaporation of the sea water of Caldera. The moisture is then absorbed by the pumice stones, giving anything that is cultivated in Santorini's ground a unique flavour.

Another characteristic of the island is its rock-carved buildings, houses which are carved through the volcanic rock called “aspa”. They are arched, carved in the rock and have no foundation, with a narrow facade but very long inside. The roof of the built parts consists of vaults or cross vaults, using a casting method. The material used is stone (red or black) and Theran soil, which both provide excellent insulation.

The unique cuisine of Santorini includes salt-cured meat, rusks, cheese and pastes. According to sources, the dietary habits of Santorini's inhabitants have maintained for 4,000 years the most important elements of the Mediterranean cuisine: olive oil, wheat and wine.

Kalimera from Santorini:

Breakfast
BEVERAGES - COFFEE
  • Greek coffee
  • Greek coffee with tahini
  • Mountain herbal teas: mountain tea, sage, spearmint, rosemary
  • Selection of Greek rusks
  • Floral and thyme honey
  • Orange, fig, apricot jam
PIES (1 choice)
  • Pie with greens
  • Pie with feta cheese
EGGS-OMELETTES
  • Sfougato with eggs, organic aubergines and potatoes of Santorini
OTHER DELICACIES
  • Fresh or sun-dried cherry tomatoes of Santorini
DESSERTS (1 choice)
  • Koufeto: a traditional sweet of almonds covered with honey
  • Pasta flora (sweet tart) with sweet grape preserve
  • Fruits of the season
Starters
(2 choices)
  • Tomato fritters
  • Pseftokeftedes: fritters with greens, chard, spearmint, tomato and courgette
  • Fava: yellow split peas purée
  • Fava fritters
Main
(1 choice)
  • Tyravgoulo: rabbit with cheese and eggs
  • Cod Brantada: desalted fried cod topped with garlic purée and tomato paste with salt and sugar, oven-baked for ten minutes, served hot
  • Fried horse mackerel or bogue with vinegar and rosemary
  • Sfougato: courgettes, potatoes and tomatoes fried in olive oil with eggs, salt and pepper (traditional dish of Santorini)
  • Sand smelt pie: fried sand smelt with onion and flour
  • Skordomakarona: thick spaghetti with fried garlic
Desert
(2 choices)
  • Kopania: crushed barley rusk with raisins and sesame
  • Pudding of Santorini with semolina and milk
  • Koufeto: a traditional sweet of almonds covered with honey
  • Meletinia: pastry with mizithra, sugar, cinnamon and mastic

Icaria

Icaria is one of the largest islands of the Eastern Aegean. The island spans an area of 255 square kilometres with 102 miles (160 kilometres) of coastline!

Icaria is known around the world for the life expectancy of its inhabitants. People of Icaria live on average 88.1 years exceeding the Greek life expectancy, which is 79.8 years. The island has been added to the world map of “Blue Zones”, a short list of places throughout the world where people tend to live longer. Icaria ranks 5th on the list of Blue Zones globally.

Icaria's economy is mainly based on seafaring or local professions. The residents form close relationships and they are famous for not taking things too seriously.

The expression “Icariotiko Rahati” is commonly used on the island and refers to the slow pace of life. This feature is met in many areas in Icaria, from the local cafes of Agios Kyrikos, to the mountain villages Raches, where the shops open after the sun has set. This habit is a remnant of the past, when people used to work in the fields during the day.

In local celebrations, Icarians dance the well-known in Greece Icarian dance. Lately, the celebrations have been brought back to life since many young locals and visitors take part in them. Those celebrations are characteristic of the life on the island. Icarian celebrations are organised by volunteers from the villages, who cook and serve goat stew or roast goat, potatoes, salads etc, while the orchestra, with the violin as the leading instrument, plays music for Icarian dances. The money from the celebration is given to complete works in the village. Many celebrations are so lively, that they last the whole night. These distinctive characteristics make Icaria and its celebrations so unique in Greece.

Perhaps the most important celebration is the one that takes place on June 24th, in Agios Giannis in the village Christos in Raches. Young people (and anyone that dares) jump across large fires that are lit around midnight, making it a unique experience for those who attend the celebration.

KALIMERA FROM ICARIA:

Breakfast
BEVERAGES - COFFEE
  • Greek coffee
  • Greek coffee with tahini
  • Mountain herbal teas: mountain tea, sage, spearmint, rosemary
  • Selection of Greek rusks
  • Herbal mix of the day: wild marjoram, sage, pennyroyal, rosemary and a little lemon
  • Floral honey
  • Thyme honey
  • Selection of Greek rusks
  • Fig jam
  • Yoghurt
(2-3 choices)
  • Sweet aubergine preserve
  • Sweet rose preserve
  • Sweet walnut preserve
  • Homemade sour cherry juice
  • Homemade lemon juice
PIES (1 choice)
  • Pie with greens and fennel
  • Pumpkin pie
  • Fruits of the season
Starters
(2 choices)
  • Pie with greens
  • Chickpea fritters
  • Tomato fritters
  • Courgette pie
  • Stuffed courgette flowers
Main
(1 choice)
  • Stuffed goat kid with rice and herbs
  • Soufiko: dish with a variety of vegetables
  • Kakavia: fish soup
  • Variety of grilled fish
Desert
(2 choices)
  • Tiganites: Greek-style pancakes with honey
  • Sweet fruit preserves
    • Aubergine
    • Fig
    • Kaisia: Icarian variety of apricots
    • Bergamot orange
    • Rose

The above menus are accompanied with one salad with vegetables of the season, traditional rustic bread and feta cheese. In the end, mastic or tentura liqueur is served!