Spring

• Special Diets Accommodated
• Kosher Diets Accommodated

Chef Savvas's Sample Menu

 

 BREAKFAST

• Served daily: Coffee, tea, milk, fresh juice and fresh fruit platter
• Greek yoghurt, honey, nuts, homemade granola
• Overnight oats, cereals and peanut butter 
• Vanilla and chocolate cake
• Sweet and salty crepes(strawberry jam, nutella, honey, blueberries, maple sypur, cheese, bacon)
• Eggs (boiled eggs / fried / omelette / scrambled)
• Smoked salmon, bacon, sausages and more...
• Fresh toast with tsoureki (tsoureki is traditional sweet bread) with cream patisserie
• Avocado toast (toasted bred, eggs, avocado)
• Croissant with fillings
• Greek pie with spinach and feta cheese
• Kagianas (Greek scrambled eggs with tomato, feta and fresh herbs)
• Plate of different cheeses and cold cuts

                                                         

STARTERS

• Tzatziki (greek yoghurt with cucumber and garlic 
• Tirokauteri (feta cheese with spiccy pepper
• Fava (bean pure with caramelised onions)
• Feta with honey and sesame
• Kolokithokefteres (zucchini fritters with yohurt sauce / feta)
• Greek Ntolmadakia (stuffed vine leafs with rice and hearbs)
• Fish tartar with stawberry ★
• Beef tartar with herbs and aromatics
• Shrimp saganaki with feta cheese & tomato sauce with basil or Shrimp tacos
• Scallops with kefir and parsley oil ★
• Handmade Croissant Tart with truffle, strawberry jam, prosciutto and parmesan ★

 

SALADS

• Traditional greek salad! 
• Greek Ntakos (Barley rusk, fresh tomato, feta, oregano, and 100% greek olive oil.) The classic taste of Crete!
• Greek Patatosalata (potato salad)
• Beetroot salad (Electric pink beetroot, yogurt and caramelised nuts)
• Mediterranean pasta (cherry tomatoes, mini mozzarells, toasted pine nuts and pesto sauce)
• Burrata with cherry tomatoes and burnt bacon ★
• Politiki salad from Constantinoupoli (Crisp cabbage, carrots, extra virgin olive oil, lemon, and aromatic garlic)
• Quinoa salad (shrimps and Japanese dressing)      

 

 MAIN COURSES

• Traditional Moussakas
• Traditional Pastitsio
• Traditional Gemista (Stuffed vegetables with rice and tomato sauce in the oven)
• Velouté soups 
• Pork knuckle with sweet potato purée ★
• BBQ pork belly with sweet potato purée
• Traditional Giouvetsi (Beef cheeks with tomato sauce and parley)
• Ribeye with herbs sauce
• Rissoto with wild mushrooms and truffle
• Pasta with shrimps
• Rogatoni with basil sauce, cherry tomatoes and feta
• Pasta aglio e olio
• Salmon with boiled vegetables and black garlic mayonnaise
• Fish in the oven with vegetables and avgolemono (lemon-egg sauce)
• Duck breast with carrot purée and red sauce ★

 

DESSERTS

• Rice pudding créme crème brûlée with strawberry and fruits ★
• Traditional Balkava
• Lemon tart
• Tiramisu
• Lotus cheesecake
• Cheesecake with strawberry jam and mint
• Brownie with ice cream
  
  

★: Chef's recommendation 

* Happy to discuss any food allergies or special dietary needs.
* All traditional Greek dishes can be prepared.
* Athlete diet available: high protein, low fats & carbs.
* Fresh fish from local fishermen depends on the weather and catch.

 

Captain: Spyros Koloutsos


Spyros, is a Greek captain with a calm presence, strong seamanship, and a genuinely welcoming character that guests immediately appreciate on board.
Born in 1992 in Halkida, a coastal town on the island of Evia, just an hour from Athens, Spyros grew up closely connected to the sea and the outdoor lifestyle that still defines him today.

Spyros began his career in Santorini, progressing from deckhand to skipper through real on-the-water experience, and has since worked extensively in the area in the middle of Cyclades and the Saronic area as well. He is confident in yacht handling, guest care, and the day-to-day management of life on board, always keeping comfort, safety, and a relaxed atmosphere as his top priorities. His background includes experience on well-known catamaran models ranging from 40-52 feet.

What makes Spyros stand out is not only his nautical ability, but also his personality. He is approachable, reliable, and naturally guest-oriented, with a style that helps everyone feel at ease from the very first day. Fluent in both Greek and English, he communicates clearly and warmly, whether assisting first-time charter guests or working closely with experienced clients that are looking for the hidden gems or the local tastes of Greece.

Spyros proudly continues his father’s tradition through the family’s olive oil mill in his hometown of Halkida, where he spends most of his winters when he is not at sea.

Spyros is easygoing, approachable, and naturally guest-oriented, with a style that helps everyone relax and enjoy their time on the water.
He is grateful and passionate about the sea, enjoys meeting people from different parts of the world, and takes pride in offering memorable moments on board.

Favorite food: Fresh fish and seafood!
Favorite islands: Aegina (pistachio island) from the Saronic gulf and Kimolos (calm, quiet and beautiful waters) from the Cyclades!
Favorite series: Breaking bad!
Favorite time of the day: The Sunset at sea!
Area he wants to sail: The Carribean islands!
Hobbies: Fishing, Spearfishing, wake surf, basketball, and snowboard!
Fun fact: He can often predict the weather simply by watching the sea and the wind!



Hostess/Chef: Savvas Demirtzoglou

Savvas is a professional restaurant chef with over six years of experience in luxury hospitality and high-end restaurant environments. Born in Thessaloniki in 1999, he holds a Culinary Arts degree and has developed his skills through structured kitchen operations in both five-star resorts and restaurants in areas of Athens, Thessaloniki and the Corfu town. He has also spend season working in the Club Med Alpe d’Huez – All-Inclusive Ski Resort in the French Alps.

He previously worked as Sous Chef at the award-winning Caban Restaurant at Sani Resort (5*), contributing to a fine dining concept recognized within the FNL awards. His culinary style is rooted in authentic Greek cuisine, highlighting fresh, seasonal ingredients and balanced flavors, while maintaining clean presentation and attention to detail. Ηe also has experience with Mediterranean and French cuisine.

Currently working at Exadas Yachts, Savvas adapts confidently to the demands of yacht galley operations, ensuring smooth service and consistent quality. Organized and disciplined, he maintains high hygiene standards and professional kitchen procedures at all times.

Polite, professional, and team-oriented, he brings personality and passion into his cooking while prioritizing guest satisfaction. Fluent in English, he is comfortable serving international clientele and delivering a relaxed yet refined dining experience on board.

In his free time, he enjoys traveling, music, and cinema.

His favorite food: Duck breast with purée and red sauce
His favorite island: Kerkira
His favorite series: The Blacklist!
His favorite time of the day: The Sunset!
His hobbies: Football, bowling and tennis!
Place he wants to visit: New York City!