Andiamo

• Special Diets Accommodated

Day 1

Breakfast
Traditional Mediterranean / French / American breakfast

Lunch

Dakos with fresh tomato, olives, and xinomyzithra cheese
Saganaki with shrimp, feta cheese, and fresh herbs
Sea bass fillet with sautéed vegetables and lemon sauce

Dinner

Green salad with figs, graviera cheese, and honey-mustard dressing
Rib-eye with visando sauce and sautéed vegetables
Pasta primavera

DESSERT

Panna cotta with strawberry sauce

Day 2

Breakfast
Traditional Mediterranean / French / American breakfast

Lunch

Burrata salad with cherry tomatoes, mozzarella, and basil oil
Stuffed chicken breast with gorgonzola, smoked bacon, and blue cheese sauce, and fried potatoes
Authentic carbonara with guanciale, egg, Parmesan, and pecorino cheese

Dinner

Green salad with citrus vinaigrette
Swordfish fillet with roasted potatoes and olive oil–lemon dressing
Tuna fillet with roasted potatoes and olive oil–lemon dressing

DESSERT

Tiramisu with cocoa and chocolate

Day 3

Breakfast
Traditional Mediterranean / French / American breakfast

Lunch

"Politiki" salad with red and white cabbage, carrot, and garlic yogurt dressing
Handmade Black Angus beef burger with pickle, smoked bacon, BBQ sauce, and wedge potatoes
Pulled pork sandwich with BBQ sauce and country-style wedge potatoes

Dinner

Caesar salad grilled chicken, bacon, and Parmesan
BBQ mixed meat platter

Dessert

Apple pie with ice cream

 

Day 4

Breakfast
Traditional Mediterranean / French / American breakfast

Lunch

Greek village salad: tomato, onion, and cucumber with aromatic herbs and extra virgin olive oil
Stuffed vegetables with rice and fresh herbs
"Pastitsio" (Greek baked pasta with minced meat and béchamel sauce)

Dinner

Wild greens and grilled vegetables
Shrimp pasta with tomato sauce and bisk
Sea bass fillet with vegetables and celeriac purée or sautéed vegetables

Dessert

Galaktoboureko (custard-filled phyllo pastry)

Day 5

Breakfast
Traditional Mediterranean / French / American breakfast

Lunch

Caponata (Sicilian-style vegetable stew) or Grilled eggplants with feta cheese
Slow-cooked lamb with gravy, mashed potatoes, and sautéed spinach
Chicken patty with aromatic dill yogurt sauce, rice, and sautéed vegetables

Dinner

Fava purée with octopus and caramelized onions
Jambalaya risotto with chicken, sausage, shrimp, bell peppers, onion, celery, garlic, tomato, and aromatic spices
Pasta with pesto sauce

 

Day 6

Breakfast
Traditional Mediterranean / French / American breakfast

Lunch

Bruschetta with prosciutto and Homemade tomato chutney
Green salad with graviera cheese, sun-dried tomatoes, and ouzo dressing
Beef stew in tomato sauce with orzo pasta

Dinner

Feta cheese wrapped in phyllo pastry with honey
Fish and chips with tartar sauce
Zucchini fritters

Dessert

Mille-feuille with caramelized phyllo, mastic cream, and berries

Day 7

Breakfast
Traditional Mediterranean / French / American breakfast

Lunch

Broccoli, cauliflower, and carrots
Chicken with "hilopites" pasta and graviera cheese

Dinner

Green salad mix with honey vinaigrette
Orzo risotto with vegetables
Pappardelle with mushrooms, black garlic, and truffle oil

Dessert

Ekmek tsoureki (Greek brioche dessert with syrup and cream)

 

 

“The menu is flexible and will be adapted to the individual needs of each guest.”

Captain: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.

Cook/Host: Stamatis Katsiadramis

Stamatis, the cook and host aboard Andiamo, was born in Chalkida, Greece, and has been building his culinary career since 2008. His journey has taken him from the sun-drenched kitchens of the Greek islands to the fast-paced food scene of New York, and on to refined and diverse culinary environments in Austria, Finland, and Norway. This international experience has shaped a versatile cooking style that blends Mediterranean warmth with modern European influences, always guided by fresh ingredients and thoughtful presentation. On board Andiamo, Stamatis is known not only for his flavorful, well-crafted dishes but also for his welcoming nature, ensuring guests feel relaxed, well cared for, and truly at home from the moment they step aboard.