Oneida

• Special Diets Accommodated
• Kosher Diets Accommodated

Breakfast 

• Eggs: boiled, scrambled, omelette, poached and traditional “strapatsada” and “kagiana” 
• Homemade cakes and pancakes
• Crepes and french toast 
• Cookies
• Traditional Greek pies 
• Cold cuts variety from local Deli
• Seasonal fruits and smoothies 
• Milk and cereals 
• Greek yoghurt 
• Honey and homemade marmelades

 

Day 1st

Lunch :

• “Greek” salad.
• “Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner :

• Seasonal greens saute with citrus sauce, tomatoes and fresh onion.
• Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.

 

Day 2nd

Lunch :

• Smoked salmon carpaccio.
• “Gemista” ( seasonal vegetables stuffed with rise and herbs).

Dinner :

• Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.
• Lamp, “Graviera” cheese from Creta island  and potatoes papillote.

 

Day 3rd

Lunch :

• Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.
• “Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )

Dinner :

• Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
• Cuttlefish fricassee with fennel. 

 

Day 4th

Lunch :

• “Ntako” salad. 
• “Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner :

• Seasonal fish tartar.
• Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).

 

Day 5th

Lunch :

• Lamp carpaccio.
• Cherry tomatoes salad with “katiki Domokou” cheese.
• Wild mushrooms orzo.

Dinner :

• Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette
• Fish cooked in salt.

 

Day 6th

Lunch :

• Steamed mussels 
• Vine beans salad
• Fried squid
• “Tarama” (preserved fish roe sauce)

Dinner :

• Seasonal fish ceviche
• Lobster spaghetti 

 

Day 7th 

Lunch :

• “Ntolmadakia” (vine leaves stuffed with herbs and rice).
• Beef tagliata with rocket,cherry tomatoes,truffle oil and “Graviera” cheese from Naxos island.

Dinner :

• Bruschetta with smoked eel 
• “Bianco” (a traditional recipe from Corfu island ,a ragu with fish and potatoes)

 

Desserts 

• Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
• “Ravani” pie with mastixa ice-cream and caramelized rose petals
• Orange pudding pie with vanila ice-cream and pistachios 
• Chocolate moelleux with matcha ice-cream
• “Risogalo” with cinnamon ( a milk and rise cream)
• “Kantaifi” phillo with salep cream and toasted pine nuts 
• Cheesecake with sheep yoghurt ,pistachios, and tomato jam 
• Chocolate mousse 

 

Captain - Sotiris Drokalos

His name is Sotiris but everyone calls him "Captain SO."
Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it.
His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.
He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.
Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!
A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing
but ultimately, all he does is spend his free time with his 3-year-old twins.
Don't forget... "A bad day of sailing is much better than a good day of working"
See you aboard.

Chef - Giorgos Gakis

Hello, my name is Giorgos, and I am a professional chef with over 25 years of experience.
In recent years, I have specialized in the yachting industry, creating refined, personalized dining experiences that showcase the freshness and quality of premium ingredients.
My cuisine is rooted in Greek and Mediterranean traditions, with a focus on seafood and elegant presentation.
I am experienced in accommodating a wide range of dietary preferences, including vegan, vegetarian, and gluten-free options, always maintaining the highest standards of taste and aesthetics.
Accustomed to life at sea, I work with precision and efficiency to ensure smooth galley operations and consistently high-quality results, even in demanding environments.
My goal is to create memorable culinary experiences through attention to detail, passion, and genuine hospitality.
Outside the galley, I enjoy hiking, climbing, and cycling—activities that reflect my love for nature and adventure.



Deckhand – Aggelos Epitropakis

Hello, my name is Aggelos, and I will be part of your crew as deckhand on board Oneida this season.
I am a friendly, sociable, and approachable person who truly enjoys working with people and creating a warm and positive atmosphere on board. I take pride in making guests feel welcome from the very first moment.
I gained valuable experience working on daily yacht tours in Milos during the summer season, where I developed strong skills in guest service, organization, and teamwork.
I am always ready to assist with any task, ensuring that everything runs smoothly and that every guest feels comfortable, safe, and well looked after.
I hold a speedboat license, a sailing license, and an STCW certification.
Greek is my native language, and I speak English at a very good level, allowing me to communicate easily with international guests.
My goal is to make your time on board as enjoyable, relaxing, and memorable as possible.
I look forward to welcoming you and being part of your experience at sea.