Lulu

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

Lulu’s Menu

 

BREAKFAST EXPERIENCE

 

Fresh Juices & Signature Beverages

Freshly Squeezed Orange Juice

Detox Juices

 

Bakery & Morning Bakes

Handcrafted Focaccia

Butter Croissants

Homemade Cookies

Daily Cakes

Greek Pies (Spanakopita, “Tyropita”, Zucchini Pie)

Koulouri Thessaloniki’s

Pancakes | Maple Syrup

Savory

Smoked Salmon | Baby Gem | Lemon

Avocado Toast | Sourdough | Cherry Tomatoes | Spinach

Greek Cheese Selection

Premium Cold Cuts

 

 

Eggs – Organic & Free Range

Boiled Eggs | Focaccia | Avocado | Spinach

Fried Eggs | Truffle Flakes

Scrambled Eggs | Katiki Domokos | Prosciutto

Omelet | Naxos Gruyère | Cretan “Apaki”

“Kagianas” (Tomato | Feta | Sausage)

Poached Eggs | Spinach | Hollandaise

Huevos Rancheros

Potato Frittata

 

∙ DAY 1 ∙

 

LUNCH

Whole fresh sea bass, grilled shrimp, steamed mussels, smoked mackerel, tzatziki, beetroot salad, “bouyiourdi” baked feta with tomatoes and peppers, stuffed vine leaves “dolmadakia”, grilled octopus, and traditional Greek village salad.

 

DINNER

Red mullet fillet sautéed with fresh herbs, celeriac purée, grilled asparagus, lemon sauce gel, and a green salad with citrus dressing

 

 

∙ DAY 2 ∙

 

LUNCH

Beef fillet cooked to your preference, baby potatoes with fresh Greek herbs, demi-glace sauce, and Dakos salad.

 

DINNER

Fresh salmon fillet with grilled vegetables and orange sauce.

Salad with dried fruits and balsamic dressing.

 

 

∙ DAY 3 ∙

 

LUNCH

Pastitsio

Greek salad, and grilled mushrooms with halloumi cheese.

DINNER

Sea bream fillet, sweet potato, baby carrots, tarragon sauce, scallop ceviche with grapes and soy sauce, and Caprese salad.

 

 

∙ DAY 4 ∙

 

LUNCH

Lobster pasta, arugula salad with forest berries, grilled “Mastelo” cheese from Chios, and fig jam dressing.

 

DINNER

Sea bass fillet with sautéed peas and asparagus, caramelized peach, sea bass carpaccio, and Mediterranean salad.

 

 

∙ DAY 5 ∙

 

LUNCH

Greek moussaka, feta cheese with sesame and honey, and Greek salad.

 

 

DINNER

Grilled lamb chops, eggplant purée, grape molasses sauce, and green salad with caramelized figs and nuts.

 

 

 

∙ DAY 6 ∙

 

LUNCH

Beef orzotto with ginger and lime, beef carpaccio, and arugula salad.

 

DINNER

Rib-eye steak with compound butter, sautéed asparagus and baby carrots, served with coleslaw.

 

 

 

∙ DAY 7 ∙

 

LUNCH

Sea bream fillet with baby vegetables, spicy orange sauce, feta mousse, fresh salad with arugula and spinach, caramelized whiskey figs and hazelnuts, and tuna sashimi.

DINNER

Tuna fillet with fresh sautéed fruits and seasonal vegetables, refreshing red lentil salad, and tuna ceviche.

 

 

DESSERTS

Cheesecake Dream Caramel Mille-feuille Tiramisu

Thessaloniki Panorama Triangles (traditional custard pastries) Lemon Mousse

Banoffee Pie

 

 

 

**Menus are fully customized based on guest preferences and seasonal ingredients.

 

 

Captain: Dimitris Daglis

Captain Dimitris Daglis brings a passion for sports, nature, and the sea to every voyage aboard Lulu. He began sailing in 2014 and earned his open-sea license in 2018, quickly advancing into a professional career. Since then, he has captained weekly charters across Greece and completed numerous delivery passages from France to Athens, along with speedboat and sailing-yacht transfers throughout the Aegean and Ionian seas. An active sailor in competitive settings, he has participated in renowned Greek races, including the Rally Hydra and Aegean Rally. Dimitris’s favourite part of charter life is sharing the beauty of his homeland, guiding guests to hidden coves, crystal-clear waters, and unique spots that reveal the magic of Greece. Known for his calm presence, strong seamanship, and genuine warmth, he ensures a safe, relaxed, and memorable experience for everyone on board. Off the water, his adventurous spirit continues through a variety of outdoor interests: he is a drone pilot, ski instructor, world traveler, fisherman, mountain biker, hiker, and basketball enthusiast. He speaks Greek and English.

Chef: Sakis Kyriakidis

Sakis is a dedicated and highly motivated professional joining Lulu as Chef. With strong expertise in customer service, time management, and trend awareness, he consistently delivers high standards in both guest satisfaction and operational efficiency. Known for his proactive approach to problem-solving, he excels at developing effective solutions and adapting to the dynamic demands of life on board. An excellent communicator with a warm and professional demeanor, Sakis builds positive relationships with guests and crew alike while consistently exceeding expectations. Fluent in both English and Greek, he brings a combination of culinary passion, professionalism, and hospitality-focused service to ensure an exceptional onboard experience.


Stew: Petros Roumeliotis

Petros is a hospitality professional with over ten years of experience in customer service, team leadership, and guest relations in international retail and hospitality environments in London. He brings strong communication skills, attention to detail, and a consistent focus on delivering high-quality guest experiences. He is skilled in anticipating guest needs, providing personalized service, and maintaining a professional and welcoming atmosphere onboard. Organized and adaptable, Petros performs well in dynamic environments where flexibility and efficiency are essential. He has gained yachting experience in the Greek Islands, working on charter yachts where he supported guest service, fine dining setup, provisioning, and daily onboard operations. He is confident in handling varied responsibilities while ensuring smooth service throughout the charter. Fluent in English and Greek, Petros communicates easily with international guests and crew, contributing to clear coordination and a seamless onboard experience. He is passionate about hospitality and the sea and looks forward to delivering memorable charter experiences with the S/Y Lulu team.