Shooting Star

• Special Diets Accommodated
• Kosher Diets Accommodated

Breakfast

Breakfast will be served at an hour of your choice!
Every morning, we will bring you plenty of options for your breakfast with yogurt, oats, milk, muesli, bread, butter, marmalade, honey, cornflakes, eggs in variations accompanied by your coffee or tea

Lunch/Dinner menu is always started with aperitivo and served with fresh bread and a daily spread

Day 1

Lunch

Orzo with shrimps ,cream, tomato sauce, garlic, onion and feta cheese
Grilled feta on tomato slices with green olives and herbs
Greek Melitzanosalata (salad with roasted eggplant and garlic)

Dinner

Chicken Burgers and Zucchini Fritters
Fried halloumi with honey and sesame
Greek ‘Dakos’ salad (tomato, onion, olives, feta and caper)
Hummus

Day 2

Lunch

Seafood pasta with tuna, mussels, octopus, and crab in tomato sauce with ouzo and dill
Greek Bouyourdi (grilled feta with spicy sauce and green peppers )
Tuna salad (iceberg lettuce, onion, eggs, tuna, caper, tomato and mustard mayo sauce )
Greek Tirokafteri (with feta and chili)

Dinner

Stuffed chicken rolls (stuffed with graviera Naxos cheese, garlic, and sun-dried tomatoes) served with curry rice and vegetables
Greek salad (tomatoes, cucumber, green peppers, olives, onion, feta and olive oil)
Kopanisti Mykonou

Day 3

Lunch

Risotto Gemista (the traditional Greek food gemista in the form of risotto)
Black-eyed peas salad (with onion tomato vinegar olive oil and parsley)
Greek Tzatziki (cucumber, garlic, yogurt)

Dinner

Grilled fillet of fish served with tartare of boiled flavored vegetables (potato zucchini carrot)
Boiled greens salad
Taramosalata

 Day 4

Lunch

Fish Plaki ( fish in the oven with tomatoes onion garlic)
Salmon pasta salad with cherry tomatoes, cucumber, dill, and parsley
Tzatziki

Dinner

Red wine Beef in tom sauce with mashed potatoes or rice
Beetroots dip (mayo, garlic, beets, salt)
Greek salad

Day 5

Lunch

Shrimp pasta with tom sauce and ouzo
Greek potato salad
Green olive pate

Dinner

Feta gnocchi with red pepper and sun-dried tomato pesto
Beetroots and Feta mixed green salad
Stuffed mushrooms and peppers

Day 6

Lunch

Schnitzel chicken with curry rice
Greek salad
Mashed potatoes
Broccoli with Lemon
Tzatziki

Dinner

Beef steak with butter herbs served with mashed sweet potato
Boiled veggies ( zucchini carrot broccoli)
Guacamole

Captain - Christos Filinis

Christos is a driven and responsible sailor who continuously challenges and improves his skills, while making you feel right at home on board. He is a high-energy, and fun skipper who is guaranteed to have you laughing while also learning more about sailing. He completed his Masters as a Civil Engineer here in Patras, Greece, and while there, he became an avid windsurfer, spending every spare moment on the sea, no matter the conditions.
After working as an engineer, Christos felt the sea calling and decided to answer by training and working as a qualified skipper. Since this career change in 2016, Christos has devoted his life to the sea and never looked back. He holds his RYA diploma as a Yacht Master Offshore Sailor, and as an RYA Sailing Instructor, and he takes great pleasure in sharing his passion for sailing with others. His patience and outgoing attitude make him an extremely dependable coach and committed skipper. He is waiting to show you all there is to know about sailing the Greek waters.

Cook/Host: Yiannis Karatzakis

Yiannis is a passionate and dedicated culinary professional with a deep connection to the sea and a love for hospitality. Throughout his life, he has had a natural inclination to care for others, which led him to pursue a career in the hospitality industry. His approach is always customer-centered, ensuring that each guest experiences a high level of service, attention to detail, and satisfaction.
With a strong relationship with the ocean, he has been surfing for years, further shaping his understanding and respect for nature and the environment. This love for the sea fuels his commitment to creating meals that not only nourish but also reflect his appreciation for the natural world.
In his role as a chef, Yiannis brings not only his culinary expertise but also a personal touch centered on quality, creativity, and the joy of sharing good food. He is always eager to create memorable dining experiences and ensure that everyone aboard feels welcome, comfortable, and well taken care of.