Alizee

• Special Diets Accommodated
• Kosher Diets Accommodated

Breakfast
• Scrambled eggs with avocado toast and tomato cherries 
• Omelette with a filling of your choice (peppers, onion, mushrooms, cheese, 
ham)
• Sunny side up with crispy bacon, toasted bread and small Greek salad 
• Pancakes with banana and almond milk served with honey and cinnamon 
• French toast with yogurt cream and fresh seasonal fruitsPorridge with 
granola, dried fruits and maple syrup 
• Greek yogurt with fresh fruits 
• All type of coffees, tea and fresh fruit juices 

Monday
Lunch
• Greek salad with feta cheese 
• Grilled shrimps with lemon and garlic sauce 
• Roasted cod fish with fresh vegetables and aromatic rice 
• Fresh seasonal fruits

Dinner
• Beet and bulgur salad
• Bruschetta with smoked mackerel, humus chickpeas and red onion pickles
• Mushrooms risotto with wild rice
• Cheesecake in a glass with homemade strawberry jam

Tuesday

Lunch
• Tomato with buffalo mozzarella and pesto sauce 
• Grilled octopus with lava
• Grilled sea bass fillet with poached vegetables 
• Fresh seasonal fruits 

Dinner
• Green salad with prosciutto and melon
• Smoked salmon rolls with ricotta, dill and lemon zest 
• Orzo pasta with shrimp
• Lemon pie

Wednesday

Lunch
• Zucchini, cucumber and carrot salad with lemon-mint sauce
• Tzatziki and aubergine sauce with roasted pita 
• Greek souvlaki 
• Baklava

Dinner
• Salad with spinach, rocca, apple, pine nuts and blue cheese 
• Grilled salmon with sautéed spinach and herbs 
• Variety of cheese and fruits

Thursday

Lunch
• Green salad with orange and fennel 
• Grilled feta cheese with honey and sesame 
• Linguini pasta with mussels and fresh seafood
• Fresh seasonal fruits

Dinner
• Green leaf salad with tomato cherries, sunflower seeds and balsamic dressing 
• Roasted chicken with baked potatoes 
• Tiramisu

Friday

Lunch
• Lentil salad with dried tomato, capers, parsley and anhtotiro
• ‘Papoutsakia’, grilled aubergines stuffed with ground beef, vegetables topped 
with béchamel sauce 
• Fresh seasonal fruits

Dinner
• Caprese with grilled peppers and manure cheese 
• ‘Horta’ with lemon, salt and olive oil
• Fresh fish with poached vegetables 
• Fruit tarts with pastry cream

Saturday

Lunch
• Potato salad with mustard dressing 
• Spinach and feta cheese traditional pie 
• Homemade light burger 
• Fresh seasonal fruits 

Dinner
• Cous cous salad with citrus dressing 
• ‘Pastitsio’ greek traditional dish
• Brownies with raspberries and roasted hazelnuts 

Sunday

Lunch
• Cretan salad with rusk, tomato, olives and feta cheese
• Cheese traditional pie 
• Pasta with tomato spicy sauce and smoked pork ‘apaki’ 
• Fresh seasonal fruits 

Dinner
• Greek salad with locust bean rusk and feta mousse 
• Steamed mussels with white wine, dill and garlic 
• Grilled calamari with lemon dressing 
• Pana cotta lime with pistachios and white chocolate

Captain Antonis Kontozoglou

Experienced Class A Skipper with extensive sailing expertise across the Cycladic Archipelago, specializing in navigation, cargo handling, vessel operations, and safety protocols. With a strong background in both chartered and private luxury motor and sailing vessels, I bring excellent seamanship, leadership, and communication skills. Holding a Class A Skipper license from the Commercial Naval Academy, Aspropyrgos, along with certifications in offshore sailing, advanced sailing, and boatswain training, I ensure safe and efficient vessel management. My professional experience includes serving as Captain for Sunset Oia in Santorini, operating CAT Ocean Voyager 74, CAT Ipanema 58, and CAT Lagoon 56, as well as crew roles on M/Y Sanlorenzo 40m and S/Y Dynamique 110. Passionate about the sea, I am dedicated to providing exceptional service while maintaining the highest safety standards.

Cook/Hostess Haris Kastia

Haris is an enthusiastic, self-motivated, and hardworking professional with a strong passion for sailing and hospitality. She thrives in team environments and has excellent communication and interpersonal skills. Through her work experience, studies, and volunteering, she has developed critical thinking, problem-solving abilities, and the capacity to work efficiently under pressure. Haris is adaptable, resourceful, and keen on learning new skills, always striving to deliver high-quality service and ensure a seamless experience for clients.