El Pecado

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

Breakfast Options

• Avocado Toast (toasted bread, avocado, poached egg)
• Scrambled Eggs with Smoked Salmon
• Sunny Side Up Eggs with Bacon
• Vegetable and Cheese Omelet
• Pancakes with Fresh Fruits or Chocolate Praline
• Fresh Seasonal Fruits
• Low-Fat Yogurt with Granola
• Fresh Orange Juice
• Smoothie

 

Day 1

Lunch

• Kolokithokeftedes with Traditional Greek Tzatziki
• Seafood Linguine with Mussels, Shrimps, Fennel & Tomato Sauce
• Penne with Chicken, Mushrooms & White Sauce
• Apple Tart with Vanilla Ice Cream & Lime

Dinner

• Salmon Tartare
• Green Salad with Spinach, Rocket, Green Grapes, Green Apple, Avocado, Walnuts & Anfotiro Cheese
• Moussaka
• Fresh Fruits

 

Day 2

Lunch

• Cold Cut Platter with Cheese & Meat
• Greek Salad
• Classic Beef Burger with Iceberg Lettuce, Pickles, Onion, Sauce & Baby Potatoes
• Shrimp Burger with Ginger Sauce, Iceberg Lettuce, Cucumber & Chili Mango
• Panna Cotta with Berry Sauce

Dinner

• Meatballs in Tomato Sauce with Creamy Polenta & Ricotta
• Grilled Chicken Fillet with Glazed Baby Vegetables & Sweet Potato Purée
• Sea Bass Fillet with Glazed Vegetables & Ginger Sauce
• Ice Cream with Fruits & Nuts

 

Day 3

Lunch

• Tomato Seafood Soup with Shrimps, Mussels & Basil
• Gazpacho with Vegetable Tartar
• Chicken Milanese with Rice & Vegetables
• Kataifi with Vanilla Cream, Fresh Berries & Pistachios

Dinner

• Saganaki (Fried Cheese with Fig Marmalade)
• Chicken Salad with Roasted Chicken, Mixed Greens, Kale, Anfotiro Cheese & Lemon Dressing
• Osso Buco with Orzo (Risotto-Style) & Tomato Sauce
• Fresh Fruits

 

Day 4

Lunch

• Grilled Squid with Lemon & Mint Yogurt Sauce
• Lobster Spaghetti with Tomato Sauce & Garlic Butter
• Spaghetti Bolognese with Beef
• Fresh Fruits

Dinner

• Parmesan Eggplant with Tomato Sauce, Basil & Parmesan Cream
• Caramelized Chicken with Quinoa, Grilled Vegetables, Cherry Tomatoes & Avocado
• Traditional Greek Pastitsio
• Cheesecake with Salted Caramel Sauce

 

Day 5

Lunch

• Thai-Spiced Chicken with Zucchini, Mushrooms, Florina Peppers, Green Beans & Peanuts
• Fish & Chips with Tartar Sauce
• Chicken Strips with Sweet Chili Sauce
• Ice Cream with Fruits & Nuts

Dinner

• Marinated Gavros (Greek-Style Anchovies)
• Beef Tartare
• Burrata Salad with Mozzarella Burrata, Pesto, Cherry Tomatoes, Arugula & Tomato Marmalade

 

Day 6

Lunch

• Greek Salad
• Seafood Orzo with Shrimps, Mussels & Tomato Sauce
• Beef Orzo
• Fresh Fruits

Dinner

• Zucchini Balls with Greek Yogurt Sauce
• Greek Mixed Grill: Chicken, Pork Fillet, Beef Kebab, Baked Baby Potatoes & Tzatziki
• Traditional Orange Pie

Captain: Konstantinos Bouradas
Captain Konstantinos grew up on the picturesque island of Kythnos, where his deep connection to the sea began. His early adventures on a fishing boat with his father ignited a lifelong passion for boats and sailing. After completing his studies to become a mechanic and serving as an engineer in the Navy, Konstantinos decided to turn his passion into a profession. He obtained all the necessary certifications and began his boating career in Mykonos, captaining daily cruises. During the winters, he honed his skills by delivering monohulls and catamarans. Over the years, Konstantinos has captained a variety of motor yachts ranging from 57 to 86 feet, allowing him to cultivate his enthusiasm for the hospitality and service industry.
Languages: Greek, English

Chef: Dimitris Fotopoulos
Chef Dimitris is a dynamic and versatile culinary professional with a rich background in crafting exceptional cuisine both on land and at sea. His journey began in esteemed restaurants across Athens and Mykonos (2001–2004), where he honed his skills as a Chef/Cook A'. In recent years, he has brought his talents aboard luxury sailing yachts, delivering gourmet meals for guests during daily cruises and extended charters. From the 56-ft sailing yacht Aiolis (2022) to S/Y FOR SAIL (2023–2024) and S/Y SERENISSIMA (2025), Chef Dimitris has consistently impressed with his creativity, precision, and passion for fresh, flavorful dishes. His dedication to culinary excellence was recognized with a prestigious 1st place award in his category at the EMMYS Poros Yacht Show. His ability to adapt in maritime kitchens and craft unforgettable dining experiences makes him a standout in nautical gastronomy!
Languages: Greek (native), English (fluent).

Stewardess: Mishelle Desepeda
Stewardess Mishelle is an organized and dependable professional with over 19 years of experience in housekeeping and yacht services. She holds a Bachelor of Science in Education from Cyprus Technological University. Mishelle has excelled in roles such as cook and housekeeper, where she expertly prepared and served meals, managed housekeeping tasks, and ensured a pristine environment. Her skills include cleaning and sanitation, food and beverage preparation, and inventory management. Known for her strong multi-tasking abilities and positive attitude, Mishelle is dedicated to enhancing guest experiences and maintaining high standards of service.
Languages: Filipino, English, Greek

Deckhand: Jonathan Del Mundo
Jonathan is a dedicated and skilled seafarer with over two years of experience in maritime operations. Born on September 4, 1988, in the Philippines, Jonathan has a solid educational background in marine transportation. His hands-on experience includes serving as a deckhand sailor on various vessels such as Marina Glyfada and Oceanis Perishing. Jonathan is proficient in driving motorboats and tenders, and he excels in deck maintenance, cargo handling, and safety protocols. Known for his cooperative work ethic and problem-solving abilities, Jonathan is a reliable and valuable member of any deck crew, ensuring smooth and efficient operations at sea.
Languages: Filipino, English