Crazy Horse

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

Breakfast
 
Everyday Selections
Seasonal Fruit Salad
Watermelon, strawberries, melons, apples, peaches, figs, grapes.

 Cold Cuts
Greek variety of hams, turkey, salami, etc.

 Artisanal Breads & Pastries
Sourdough bread, whole grain, brioche, koulouri.

 Dairy & Cheese Selection
Greek yogurt, fresh milk, butter, graviera cheese, and feta cheese.
 
Homemade Marmalades & Honey
Orange, fig, apricot, thyme, and honey from Crete.

Fresh Garden Selection
Tomatoes, cucumber, arugula, capers, olives.
 
Sweet Treats
Chocolate cake or croissant.
 
Daily Specials
Pancakes, served with Nutella, maple syrup, fresh fruits, or Greek honey & walnuts.
Crepes
 
Sweet selections or savory selections.
Eggs Florentine with Herb Bread
Poached eggs, spinach, and mushrooms on sourdough bread.
Poached Egg with Avocado Toast & Prosciutto, with a touch of lemon & olive oil.
«Kagianas» with Soutzouki
Greek scrambled eggs with spicy Soutzouki sausage & tomato sauce.
Cherry Tomatoes & Mizithra
Tomatoes, mizithra cheese, oregano, and olive oil.
Scrambled Eggs with Feta & Herbs
Light and fluffy with fresh oregano and dill.

 Traditional Greek Pies
 Feta cheese pie “tiropita”, spinach pie “spanakopita”, vanilla cream “bougatsa.”

MEZE & APPETIZERS

Cold Meze & Spreads
Smoked Eggplant Purée Melitzanosalata, Charcoal-smoked eggplant blended with garlic, lemon, and extra virgin olive oil.
Muhammara, roasted red pepper and walnut dip, balanced with pomegranate molasses and mild chili heat.
Hummus, silky chickpea, and tahini purée finished with citrus and extra virgin olive oil.
Tyrokafteri, Whipped feta spread with roasted peppers and gentle chili spice.
Anchovies, Tarama Mousse & “Lakerda”, marinated anchovies, airy fish roe mousse, and traditional salt-cured mackerel.

 

Raw & Lightly Cured

Seasonal Fish Tartare with Fresh Fruit, hand-cut catch of the day, seasonal fruit acidity, citrus oils.
Beef Tartare, prime hand-cut beef, capers, Dijon, olive oil, cured egg yolk.
Fish Carpaccio (Capriccio Style), translucent slices of raw fish, lemon zest, sea salt, and micro herbs.
Grouper Cheeks with “Ladolemono”, delicate grouper cheeks, gently poached, finished with classic lemon-olive oil emulsion.

Sea Appetizers

Grilled Sardines with Tomato Concassé, charcoal-grilled whole sardines, fresh tomato brunoised, and oregano.
Chargrilled Octopus, slow-braised, flame-finished octopus with extra virgin olive oil.
Shrimp Saganaki, prawns simmered in tomato, feta, and a touch of ouzo.
Grilled Mediterranean Prawns, whole shell-on prawns, sea salt, lemon.
Crispy Fried Mussels with Walnut & Pine Nut Skordalia, golden fried mussels, garlic-walnut cream, toasted pine nuts.
Bouillabaisse, aromatic seafood stew, saffron broth, Mediterranean herbs.

Traditional & Vegetable Small Plates

“Dakos Riganada”, barley rusk, crushed tomato, feta, oregano, olive oil.
Stuffed Vine Leaves “Dolmadakia”, tender vine leaves filled with herbed rice.
Stuffed Zucchini Blossoms, zucchini flowers filled with aromatic rice or fresh cheese.
“Kalitsounia” (Cretan Cheese Pastries), hand-shaped Cretan pastries with soft local cheese and herbs.
“Sykomaida” with French Goat Cheese & Thyme Honey, traditional pressed fig confection paired with aged goat cheese and thyme honey.

Hot Appetizers

Fried Cheese Saganaki, golden pan-seared Greek cheese with fresh lemon.
Mushroom “Napoleon” with Thyme, Garlic & Feta Cream, layered mushrooms, thyme aroma, whipped feta.
Gazpacho, chilled tomato and vegetable velouté with olive oil pearls.

SALADS

Vegetable & Herb Salads

Sautéed Yardlong Beans with Tomato & Feta, tender beans lightly sautéed with vine tomato and crumbled feta.
Tabbouleh, bulgur, parsley, and lemon-herb salad.
Tomato, Capers & Wild “Stamnagathi” with Sea Salt Blossom, Cretan wild greens, tomato wedges, capers, and fleur de sel.
Beluga Lentils with Fennel & Smoked Salmon, black lentils, shaved fennel, citrus, and delicate smoked salmon.
Horiatiki (Greek Salad), tomato, cucumber, red onion, olives, and feta with oregano and olive oil.

Summer & Fruit Salads

Watermelon & Cherry Tomato Salad with Honey, Black Sesame & Feta, sweet watermelon, cherry tomatoes, feta, honey glaze, and toasted black sesame.
Tomato, Peach, Basil & “Xinomyzithra”, juicy peach and tomatoes, fresh basil, and Cretan soft whey cheese.
Cucumber, Grape & Dill with Lime–Olive Oil Dressing, crunchy cucumber, sweet grapes, and fresh dill in citrus olive oil.
Quinoa, Avocado & Grilled Vegetables, quinoa, avocado, seasonal grilled vegetables, and herb vinaigrette.
Dakos, carob rusk, crushed tomato, feta, capers, samphire, and early harvest olive oil.

Legume & Grain Salads

Black-Eyed Pea “Piyaz”, tender black-eyed peas with red onion, parsley, and olive oil vinaigrette.
Steamed Chickpeas with Onion, Cucumber, Tomato, Sumac, Samphire & Katiki, warm chickpeas, fresh vegetables, wild samphire, and creamy Greek “katiki” cheese. 

International Salads

Vegetable Ribbon Salad with Asian Honey Dressing, cucumber, zucchini, and carrot ribbons, Florina pepper, and orange segments in a honey-soy dressing.
Caprese with Pickled Cucumber & Onion, tomato, mozzarella, basil, and lightly pickled cucumber and onion.
Fattoush, crisp vegetables, toasted pita, sumac, and pomegranate dressing.

MAIN COURSES

Heritage Clay Pot Dishes

Gemista, oven-baked stuffed tomatoes and peppers with herbs.
Moussaka
Layered eggplant, slow-cooked beef ragù, and béchamel.
Imam Bayildi with Fava & Capers, slow-braised eggplant, yellow split pea purée, and caper acidity.
Vineyard Lamb (Lamb Baked in Vine Leaves & Graviera), slow-roasted lamb wrapped in vine leaves with melted graviera cheese.
“Hünkâr Beğendi”, slow-braised beef in tomato sauce over smoked eggplant purée.

From The Sea

Grilled Fresh Fish with Wild Coastal Greens, whole catch of the day, charcoal grilled, served with seasonal sea greens.
Grouper with Celeriac Purée, Shimeji Mushrooms & Crispy Parsley, pan-seared grouper, earthy celeriac, and sautéed mushrooms.
Orzo with Squid Ink & Shrimp, “kritharaki” cooked risotto-style in cuttlefish ink with prawns.
Fried Red Mullet with Cauliflower Purée, lightly fried “barbounia” over silky cauliflower cream.
Grilled Calamari with Sautéed Swiss Chard & Orange Sauce, charred calamari, bitter greens, and citrus reduction.
Sautéed Tuna with Vegetable Pappardelle, seared tuna served over ribbons of seasonal vegetables.

Shellfish & Luxury Seafood

Lobster Tails with Sesame-Scented Rice & Grilled Kale, Sauce Hollandaise, butter-poached lobster over aromatic rice, finished with classic hollandaise.
Pasta with Bottarga, Crab Meat & Lemon Aroma, fresh pasta with cured fish roe, sweet crab, and toasted breadcrumb crumble.

Red Meat

Saffron Risotto with Flap Steak Milanese Style, creamy saffron risotto topped with thinly sliced grilled beef.
Lamb Lollipops with Dauphinoise Potatoes & Red Wine Sauce, French-trimmed lamb chops, layered potatoes, and wine reduction.
Tomahawk Steak with Baby Potatoes & Chimichurri, charcoal-grilled prime rib on the bone, herb chimichurri, and roasted baby potatoes.

Poultry

Duck Breast with Raspberry Reduction & Steamed Rice, pan-seared duck, red fruit acidity, and delicate jus.
Chicken Fillet with Couscous, “Galomyzithra” & Pickled Onion, grilled chicken breast over fluffy couscous and fresh whey cheese.

DESSERTS

Greek Classics Reimagined

Rice Pudding Crème Brûlée, traditional “rizogalo” finished with caramelized sugar crust.
Pistachio Baklava (Aegina Pistachios), layered phyllo, butter, and Aegina pistachios with light syrup.
Portokalopita, Greek orange phyllo cake infused with citrus syrup and yogurt cream.
Frozen Chocolate Mosaic Bites with Pistachio Pasteli & Crème Anglaise Chocolate and biscuit mosaic, frozen into bite-sized portions, served with vanilla anglaise.

Contemporary Desserts

Avocado Chocolate Mousse with Fresh Strawberries, silky dark chocolate mousse enriched with avocado, served with fresh seasonal strawberries.
Molten Chocolate Lava Cake, warm chocolate fondant with a flowing center and deep cocoa intensity.
Red Wine Poached Apples with Almond Biscuit & White Chocolate, slow-poached apples in spiced wine syrup, almond crumble, and white chocolate cream.

Cheesecake & Tarts

Greek-Style Cheesecake with Traditional Products, cream cheese blended with Greek dairy, honey, and seasonal fruit.
Seasonal Tarts, buttery tart shells filled with citrus curd, chocolate ganache, or fresh fruit.

Captain: Ioannis Vorgias

Captain Ioannis Vorgias brings a well-rounded blend of seamanship, leadership, and technical expertise to Crazy Horse, underpinned by years of hands-on experience in both sailing and motor yachts throughout the Greek islands. Holding a Yachtmaster Offshore certificate, Speedboat Operator License, GMDSS qualification, and full STCW training, Ioannis has progressed through roles including sailor, steward, cook, first mate, and skipper, giving him a deep, practical understanding of every aspect of yacht operations and guest service. His time captaining and crewing on Lagoon and Fountaine Pajot yachts in Santorini has refined his navigational skills, safety awareness, and ability to deliver smooth, memorable charter experiences in busy cruising grounds. Beyond his maritime background, Ioannis holds a Master’s degree in Urbanism and a Bachelor’s degree in Civil Engineering, contributing strong analytical thinking, organisation, and problem-solving skills on board. Calm, adaptable, and guest-focused, he is known for his collaborative leadership style and attention to detail, ensuring both crew harmony and high operational standards. With a genuine passion for the sea and a professional yet approachable manner, Captain Ioannis is committed to providing safe, seamless, and enjoyable voyages for all guests aboard Crazy Horse.

Chef: Konstantinos Tsakiridis

Konstantinos is a Greek chef with over eight years of professional culinary experience, including more than four years in the yachting industry, where precision, adaptability, and consistency are essential. Fluent in Greek and English, he communicates easily with guests and crew alike, contributing to smooth operations onboard. Trained in Mediterranean, Greek, Middle Eastern, and Asian cuisines, he brings a versatile and refined approach to onboard dining, equally confident delivering elegant fine-dining menus or elevated comfort food rooted in culinary tradition. In 2024, Konstantinos earned 3rd place in the Emerald category at the EMMYS Chef Competition, recognizing his creativity, technical skill, and commitment to excellence. Life at sea has shaped him into a calm, flexible professional who thrives under pressure and adapts seamlessly to guest preferences, provisioning challenges, and the dynamic pace of yacht operations. Known for his strong communication and reliable work ethic, he integrates naturally into crew life and contributes positively beyond the galley. Highly experienced in accommodating diverse dietary requirements (including gluten-free, vegan, vegetarian, lactose-free, and low-calorie menus) he maintains creativity, freshness, and visual refinement at all times, with the goal of exceeding guest expectations and creating memorable culinary experiences aboard Crazy Horse.


Chief Stewardess: Emilia Kontochristou

Emmy, born in the picturesque city of Volos, brings a rich culinary knowledge to the maritime realm. Since 2022, she has served as a freelance cook/hostess on numerous yachts, showcasing her versatile skills and passion for hospitality. Amalia specializes in Mediterranean and Vegan cuisines, crafting delectable dishes that cater to diverse tastes. Additionally, she has completed Silver Service training, ensuring her ability to deliver a refined and professional dining experience. Beyond the galley, Amalia loves to travel, enjoys cycling through scenic landscapes, engaging in tennis matches, embracing the discipline of pilates, and conquering snowy slopes through skiing adventures. Her multifaceted interests add a vibrant touch to the onboard atmosphere, creating an unforgettable experience for guests. Fluent in both Greek and English, Amalia effortlessly bridges cultural gaps, ensuring a seamless and enjoyable sailing journey for all aboard.

Deckhand/Steward: Ioulia Athina Valsamidi

Ioulia Athina brings a wealth of hospitality and service experience to her role as stewardess on Crazy Horse, combining professionalism with a warm, attentive approach. She has sailed extensively as a steward, cook, and deckhand on various yachts, supporting both daily and weekly cruises in Greece. Her diverse background spans fine dining, barista and bartender service, and customer-facing roles in high-end restaurants and resorts. These experiences have honed her organizational skills, adaptability, and ability to anticipate guests’ needs, ensuring seamless onboard service. Ioulia is fluent in Greek, English, French, Italian, and Spanish, enabling her to connect effortlessly with international guests and enhance the onboard experience. Her passion for hospitality, combined with a meticulous work ethic and a friendly, approachable demeanor, makes her a vital member of the Crazy Horse crew, committed to delivering exceptional service and creating memorable experiences for every guest.


Deckhand: Ioannis Karaslidis

Ioannis grew up in Greece with a lifelong connection to the sea, spending his summers immersed in boats and coastal life from an early age. This upbringing fostered a deep respect for the marine environment, along with the discipline and comfort necessary for life at sea. Motivated to turn his passion into a career, Ioannis pursued yachting and quickly established himself as a hardworking and dedicated crew member. Onboard Crazy Horse, he brings energy, reliability, and a strong work ethic, supporting deck operations, maintenance, and guest activities with precision and care. Fluent in Greek and English, Ioannis communicates effectively with both crew and guests, enhancing teamwork and ensuring smooth daily operations. Eager to develop his skills and progress through the ranks, he combines enthusiasm with a genuine love of the maritime lifestyle, making him an essential member of the Crazy Horse crew. His blend of experience, dedication, and passion for the sea ensures that every voyage is executed safely, efficiently, and with professionalism.