Mobius

• Special Diets Accommodated
• Kosher Diets Accommodated

 

    *All brekfasts include:

A selection of fresh baked sourced pastries, pancakes, croissant or muffins

Fresh local and in season fruit platter 

  Variety of yoghurts and chefs homemade protein bars and granolas 

Local cheese platter and cold cuts  

Fresh squeezed juice, protein shakes and daily smoothie on request 

Cooked breakfast bacon , fresh baked mashrooms cherry tomatoes and sausages 

Eggs (fried, scrambled poached shakshuka egg benedict  etc.)

**All lunches and Dinners accompanied by homemade bread

**Variety of healthy snacks fresh & light canapes available on request 

DAY 1

Lunch 

Greek salad with cherry tomatoes, rusk, cucumber, and traditional greek cheese katiki domokos 

Appetizer

Sea Bass ceviche with chilli ginger yuzu lime pasion fruit and fresh herbs 

MAIN COURSE 

Grilled Salmon with teriyaki glaze guacamole dots and three carrot textures 

Dinner 

Tomato gazpacho with paprika garlic bruschetta and basil oil

MAIN COURSE 

Risotto with fresh mushrooms trufle oil and fresh truffle

Dessert 

Chocolate ball, with chocolate creme, and  forest fruits confits

DAY 2 

Lunch

Fresh lola leafs,  CousCous with fine chopped peppers, grilled talagani, cheese and a dressing with cardamon and coliander 

Apettizer 

Beef carpacio marinated with parmezan flakes, rocket, truffle mayo, and lemon pepper 

MAIN COURSE 

Oyster sauce marinated iberian pork with quinoa, grilled corn, burnt broccolo on citrus juice

DINNER 

Apettizer

Chickpeas puree (Fava) with hand made tomato spring rolls 

MAIN COURSE 

Fresh Grilled Fish (catch of ther day) with steamd veggies, with olive oil and lemon foam

Dessert

Deconstructed Bugatsa

(sweet vanila flavored semolina cream and golded crispy phyllo with cinnamon

DAY 3

LUNCH

Baby potato salad  with carrot, onion, red and green pepper, truffle oil red cabbage, traditional smoked pork (sigklino Manis) and poached egg 

Appetizer

Grilled cheese Talagani with handmade pita bread and handmade lemon jam 

Main Course

Beef filet with  topinambur puree veggies and demi glaze sauce

DINNER

Fresh cucumber and mango salad with carrot, steamed shrimps in yuzu dressing

MAIN COURSE 

 Pasta with smoked salmon, broccoli dill and cream

DESSERT 

Brownies with namelaka and forest fruits 

DAY 4

LUNCH 

Grilled fennel and iceberg, avocado and handmade croutons with yogurt sauce flavored with yusu and herbs 

Apettizer

Slow cooked octopus in wine and spices with cauliflower and truffle oil

MAIN COURSE

Fried Kalamari with mango puree coriander and lemon zest

Dinner 

Green Salad with chicken corn red peppers and pineapple in cumin garlic and lime zest dressing 

MAIN  COURSE

Minced meat tacos and chicken fajitas red beans, guacamole, pickled onions and sour cream

DESSERT 

Cinnamon-Sugar coated churros served with three different dips spicy chocolate sauce ginger praline white chocolate sauce

DAY 5

LUNCH

Caesar's salad with baby gem,chicken , croutons and greek traditional meat apaki with ceasar;s dressing

Apettizer 

Fried potatos with chorizo, parmesan truffle mushrooms, truffle oil server with fried egg on top 

MAIN COURSE 

Sirloin beef , sweet potato puree, greenpeas and mustard seeds

DINNER

Asparagus and smoked salmon seasonal fresh figs topped with balsamic cream 

MAIN COURSE 

Shrimp bisque, grilled avocado ,pistachio and avocado puree

DESSERT 

Delicate lemon tart with homemade crust and tangy lemon filling

DAY 6 

LUNCH

Caprese salad (Italian mozzarella, tomato, basil)

Appetizer 

Beef tartar with caper cucumber pickle, parsley, onion and worchestershire sauce

MAIN COURSE

Roasted Rack of Lamb with herbs garlic rosemary and red wine sauce, carrot puree and potatoes dauphinoises

DINNER

Baby spinach and beetroot leaves salad with greek nuts, honey citrus soya, lime, orange dressing

MAIN COURSE

Grouper risotto with mango chives, chilli, basil, and lime zest 

DESSERT

Blackcurrant and pistacchio tart

DAY 7

LUNCH 

Specialty Greek salad ntakos made with fresh tomatoes,caper, olives, Cretan rusks

Appetizer

Vineleaves stuffed with rice served with marinated anchovies and greek fish roe 

MAIN COURSE

Greek tapas (meze) including variety of fish octopus etc spreads (aubergine salad, tzatziki) and grilled bread topped with virgin olive oil and oregano

DINNER

Tuna tataki salad 

MAIN COURSE 

SUSHI!

DESSERT

Chocolate souffle with salted caramel homemade crumble and vanilla ice cream 

Captain: George Vallis (Greek)
Captain George Vallis is an experienced Master Mariner (Captain Class A – Unlimited) with over 15 years of progressive leadership in the maritime and yachting industry. He has commanded private and commercial yachts up to 50 meters, demonstrating exceptional capabilities in yacht operations, safety management, crew leadership, and logistics. He holds an MBA in Shipping and Maritime Operations (2024) and is the President of the Panhellenic Union of Private & Professional Yacht Crew. His background includes extensive seagoing service, refit supervision, and formal training in safety, navigation, GMDSS, ECDIS, and security operations. Fluent in English, he combines technical expertise with strong organizational and communication skills.

Chief Engineer: Christos Papathanasiou (Greek)
Christos was born in 1988 in Berlin, Germany and holds an Engineer Class A’ Certificate of Competency. He is a highly experienced Merchant Marine Chief Engineer with many years of service across commercial ferries, tankers, tugs and luxury yachts (such as M/Y Le Verseau, M/Y Duke, M/Y Vela, M/Y Ghost, M/Y Riva 1) up to 50 meters. His career has taken him through senior engineering positions, most recently serving as Chief Engineer on various private and commercial yachts, where he is responsible for the safe and efficient operation of all engine room systems, maintenance planning, repairs and dry dock procedures. With a strong technical background and excellent problem-solving skills, he ensures the yacht is always operating at the highest standards while maintaining full compliance with safety regulations and owner requirements. He is known for his professional attitude, reliability under pressure and strong work ethic, as well as his ability to work seamlessly within multicultural crews. In his free time, he enjoys sports, computers and engineering-related projects. He speaks Greek, English and German fluently.


Chef: George Vlachos (Greek)
George Vlachos is an experienced Chef with a strong background in luxury yachting, fine dining restaurants, and hospitality venues in Greece. He has worked onboard private and charter motor yachts ranging from 37m to 80m, delivering high-quality culinary experiences in demanding environments.
He is specialized in Greek, Italian, French, and Japanese cuisine, with expertise in tropical fusion seafood, Mediterranean dishes, desserts, vegetarian menus, and special dietary requirements. Known for his consistency, creativity, and attention to detail, he maintains high standards of quality, hygiene, and presentation. His yachting experience includes roles as Chef onboard M/Y Blue Princess (37m), M/Y Cacouna (40m), and M/Y Sapphire (80m). On land, he has worked in restaurants and hospitality venues in Santorini, Mykonos, Athens, and Crete, gaining broad experience in both fine dining and high-volume kitchens. He is a reliable, hardworking professional with strong organizational skills and the ability to perform effectively both independently and within a team. He speaks Greek and English.


Chief Stewardess: Nikoletta Pazara (Greek)
Nikoletta is dedicated to ensure guests' well-being, comfort and safety. She has worked as Chief stewardess in many luxury motor yachts and won 1st prize at Tablescaping competition at MEDYS 2023 - her patience and hard work are her basic characteristics. Nikoletta is also a volunteer of sport lifesaving and worked as a safeguard in many maritime events such as triathlon and championships around Greece. She is an easy going personality with great organizational and communication skills. She Iikes Greek folk dances and is also a professional barista. Nikoletta speaks Greek, English, French and is a beginner in Russian.

Stewardess: Oleksandra (Sasa) Bilanenko (Ukrainian)
Sasa was born in 1986 and holds a Master of Mechanics Materials Engineer. She has worked as a flight attendant for many years, but her passion for sea leaded her to the yachting industry. With her pleasant, kind and creative personality she promises to her guests a great experience onboard! In her free time, she likes working out and spending time with her family. She speaks Ukrainian and English.

Deckhand/Sailor: Miltiadis Zisis (Greek)
Miltiadis is a Greek maritime professional based in Athens with extensive experience as a deckhand on passenger vessels and yachts. He is safety-focused, reliable and hardworking, with strong teamwork and adaptability in demanding onboard environments.
He has completed full maritime training at GMC Maritime Training Center & Maritime Academy, including Basic Training, Advanced Firefighting, Survival Craft & Rescue Boats, Medical First Aid and Security Duties. He also holds a Seafarer’s License and a Vocational Diploma in Business Administration.
His professional experience includes long-term positions onboard SILY, Tropicana, Cacouna, Daneri Lux and Natalia V. He is experienced in deck operations, maintenance, safety procedures and guest support.
Miltiadis is disciplined, cooperative and customer-oriented. He speaks Greek and English.