Valium62

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

DAY 1

Welcome

Tartlets stuffed with cheese and pastrami

Tempura shrimp with orange jam

Pastrami veal

Mortadella with pistachio

Louza Tinos

Dried fruit

 

Snacks

Tortillas with grilled chicken / Avocado / tomato / Iceberg / Red pepper pesto

Or

Cheese plate / San Michalis Syros / Aged Anthotyro / ''Ladotiri'' Andros / touloumotyri Naxos / ''Graviera'' Tinos / ''Niotiko'' Ios / Crackers made of unleavened sourdough

 

Dinner

Salad with purslane / Xinomyzithra / Tomato / Cucumber

Mushrooms with wild greens

Olive oil beans / ''Anthotyro'' cream/herbs oil

Crème Brule

 

DAY 2

Breakfast

Breakfast tray (jams, honey, yoghurt, etc.)

Scrambled eggs / kneaded bread / Katiki Domokos / rocket

Vanilla Cookies

 

Lunch

''Almira'' salad / tomato /potato chips/feta cream

Zucchini balls/sour cream / paprika oil

Beef Stew / mashed potatoes

 

Dinner

Mixed salad / Grilled nectarines / ''Anthotyro''

Stuffed grape leaves / tahini cream

Fish of the day saute / puree Finocchio / Lemon and oil cream

Lemon tart

 

DAY 3

Breakfast

Breakfast tray

Fried eggs / bacon / ''Tsalafouti'' / toasted bread

Pancakes / maple syrup / Forest Fruits

 

Lunch

Greek salad

Pie with wild mushrooms / sun-dried tomato / Wild greens / Smoked cheese

Moussaka

Or

Deconstructed pastitsio

 

Dinner

Salad with rocket leaves/baby spinach/escarole/grilled ''Manouri'' / Nuts/Dried fruit

Terrine with mousse from ''Katiki Domokou'' / ''Kopanisti'' Mykonos / Fresh aromatics

Ossobucco with orzo Milanese / Wine Sauce

Deconstructed Millefeuille

DAY 4

Breakfast

Breakfast tray

Eggs Benedict / Smoked turkey / Hollandaise sauce

Banana Bread

 

Lunch

Green salad with aged vinegar dressing/fresh herbs

Feta Bouyiourdi

Stuffed vegetables

 

Dinner

Caprese salad / Cherry tomatoes / Basil pesto

Tomato gaspaccio / Basil sorbet

Pappardelle with sage / Wild mushrooms

Orange pie / Vanilla ice cream

 

DAY 5

Breakfast

Breakfast tray

Greek omelette

Vanilla cake

 

Lunch

Dakos / Carob nuts / Capers

Bruschetta with anchovy marinated / Tomato Jelly / Lemon and olive foam

Day fish plaki / Seasonal Greens

 

Dinner

Mixed salad / Seasonal fruit / ''Gylomeni manoura'' Sifnos

Stuffed courgettes

Zygouri / French fries / ''Xinotyro'' Naxos

Deconstructed ekmek / Sweet rose / Pistachio of Aegina

 

DAY 6

Breakfast

Breakfast tray

Avocado toast / poached egg / crispy bacon

Peanut butter Cookies

 

Lunch

Colorful salad with lentils / ''Anthotyro'' / Orange fillet

Syros sausage / Santorini Fava / Confit cherry tomatoes

Roast pork / Mustard sauce / Baby potatoes

 

Dinner

Salad With Kale / Walnuts / ''Arseniko'' Naxos

Grilled talagani / Kadaifi / Orange Marmalade / Pistachio

Balotina chicken / ''Graviera'' Syros / Sun Dried Tomato Pesto / carrot puree

Pear tart / ''Anthogalo'' ice cream

 

DAY 7

Breakfast

Breakfast tray

Eggs Kayana / Feta / Kneaded bread

Crepes with honey / Cinnamon / Chia seeds

 

Lunch

Tabbouleh salad

Feta croquette / Tomato jam

Octopus Orzo

 

Dinner

Salad with lettuce / Grapes / Gorgonzola / Crispy prosciutto

Tartar "Lachanodolmas’

Tenderloin sauté / Sweet potato puree

Walnut pie / ice cream kaimaki

Captain - Tasos Tziatas (Greek)
Tasos has been sailing in Aegean with a professional ethos and a warm, international perspective shaped by life across three unique regions—South Africa, Thessaloniki, and the also Dodecanese. He is dedicated to extraordinary crafting experiences on board, driven by a passion for the sea and a commitment to ensure exceptional service and seamless adventures for his guests. Passionate and devoted sailing is more than a profession for him, it’s a way of life that inspires him to go beyond expectations, delivering memorable journeys that celebrate the beauty of the open sea and the rich traditions of each destination. He is deeply committed to respecting local customs, maritime heritage, and the marine environment, while understanding the importance of privacy and comfort on board. Tasos will make sure the guests will have a memorable vacation experience that will be treasured for a lifetime.
Certificates:
RYA YachtMaster Offshore Sailing
RYA GMDSS VHF Short Range Certificate
First Aid Course
Mechatronics at IEK Delta, Thessaloniki
International Baccalaureate (IB) Diploma
American High School Diploma
Offshore Skipper License
Greek Motorboat License 100gt
ENG1 Certificate
STCW Basic Safety Training
GMDSS GOC

Chef - Savvina Maria Makarouna (Greek)
Savvina was born in Kalymnos in 2000 and raised in Thessaloniki, a Greek city renowned for its rich culinary culture. From a young age, she developed a passion for cooking and refined her skills at Omiros Culinary School, eventually becoming a professional chef. Early in her career, she worked at high-end restaurants across Greece, exploring and blending regional flavors. Four years ago, Savvina transitioned into the yachting industry, an exciting move that allowed her to combine her love of both food and the sea. Her culinary specialty is Mediterranean cuisine, with a particular focus on Greek gastronomy.

Deck/Steward - Errikos Karampis (Greek)
Errikos, born in 1993, is an experienced maritime professional with extensive hands-on expertise in the operation of weekly cruises. His skills include sail handling, docking, anchoring, and route assistance, ensuring smooth and efficient navigation at all times. He is highly committed to guest safety and comfort, consistently maintaining a secure and welcoming onboard environment. Errikos also assists with daily sailboat maintenance, keeping the deck clean, organized, and fully operational. Known for his friendly and outgoing personality, he interacts effortlessly with guests, creating a positive and enjoyable onboard experience while strictly adhering to safety procedures and maritime regulations. In his free time, he enjoys swimming, playing water polo, and fishing.