ACHILLEAS

• Breakfast

Variety of coffees and teas, smoothies, freshly squeezed and various other juices.

Daily selection:  cereal and granola, seasonal fruits, cheeses, cold meats, Greek yogurt, fresh eggs, bacon, breads, sweet and savory crepes jams, cakes, honey, peanut butter and tahini.

• Snacks offered throughout the day

Chips & dips, olives, break sticks, dry and fresh nuts and fruits, cheeses, cold cuts, smoked salmon, tuna, traditional cheese and spinach pies.    

• Day 1




• Lunch




• Handmade tyropita (traditional cheese pie) with feta & graviera


• Homemade hummus made with extra virgin olive oil, served with pita chips


• Greek salad (tomatoes, cucumber, green peppers, onions, olives, capers, feta, oregano, and extra virgin olive oil)


• Yemista, a traditional Greek dish of tomatoes and green peppers stuffed with rice and fresh herbs


• Fresh seasonal fruits




• Dinner




• Mixed greens and baby arugula salad with halloumi cheese, dried figs and walnuts


• Lemon and basil marinated pork chops with oven baked baby potatoes


• Yogurt mousse with Greek yogurt


• Fresh seasonal fruits

• Day 2




• Lunch




• Bruschetta with smoked salmon, cucumbers, and Katiki Domokou cream cheese, drizzled extra virgin olive oil


• Black-eyed peas salad with celery roots, carrots, leeks, fresh onions and herbs


• Baby tomato salad with xynomyzithra cheese, fresh basil and balsamic vinaigrette


• Tagliatelle pasta with freshly prepared chopped tomato sauce, fresh basil, capers and olives


• Ice cream with baklava


• Fresh seasonal fruits




• Dinner




• Giant bean (gigandes) hummus with Florina pepper paste


• Freshly chopped mixed greens salad, with fresh onions, vinaigrette à l’estragon, fresh herbs and extra virgin olive oil


• Broiled Greek sea bass (branzino) with spinach and orange


• Seasonal fruit salad

• Day 3




• Lunch




• Traditional Cretan ntakos - soaked dried barley rusk (paximadi) topped with chopped tomatoes, crumbled feta, dried oregano and other Greek herbs, olives, fresh onion, and extra virgin Greek olive oil


• Greek cheese platter


• Traditional Greek moussaka


• Fruit salad herb flavored




• Dinner




• Handmade spanakopita (traditional spinach pie with feta cheese)


• Fresh greens mixed salad  with prosciutto and parmesan slices


• Risotto with fried fresh shrimp and Greek saffron (Krokos Kozanis)


• Ice cream


• Fresh seasonal fruit

• Day 4




• Lunch




• Tomato salad with cucumber, spearmint, olives, anchovies and extra virgin olive oil


• Feta cheese baked with baby tomatoes, olives, onions and herbs


• Kolokithokeftedes (fried patties of fresh zucchini and traditional kasseri cheese with fresh herbs)


• Baked traditional beef patties (bifteki) with mushrooms


• Oven-roasted potatoes flavored with lemon and rosemary


• Cheesecake




• Dinner




• Greek beet salad (patzarosalata)


• Tomatoes with pickled bonito (lakerda) and salted and cured fish roe (tarama)


• Traditional octopus stifado dish (onion stew) with beet puree


• Traditional tahini-based halva with nuts and chocolate

• Day 5




• Lunch




• Greek salad (tomatoes, cucumber, green peppers, onions, olives, capers, feta, oregano, and extra virgin olive oil)


• Lentil salad with baby arugula, onions, eggs, baby tomatoes and balsamic vinaigrette


• Traditional tomato-braised green beans (fasolakia) and zucchini (kolokythakia) with Greek saffron (Krokos Kozanis)


• Baked chicken with fresh herbs


• Fresh seasoned fruits




• Dinner




• Coleslaw salad with apples and herbs


• Traditional oven-baked goat meat (katsiki ofto) marinated with Greek red wine, garlic and rosemary


• Rice pilaf flavored with rosemary


• Greek custard pie (galaktoboureko)


• Seasonal fruit salad

• Day 6




• Lunch




• Mixed greens salad with blue cheese


• Bruschetta with baby tomatoes, mozzarella and basil pesto


• Pappardelle pasta with whiskey sauce and bottarga (salted, cured fish roe) from the Messolonghi region


• Choco-banana cake with praline ice cream




• Dinner




• Feta tempura and tomato, basil and buffalo mozzarella crostini


• Caesar salad with grilled pancetta and anchovy vinaigrette


• Greek lobster spaghetti (astakomakaronada) with Aegean Sea lobsters, fresh tomato sauce, chopped onions and parsley, and ouzo


• Mille‐Feuillet


• Fresh seasonal fruit

• Day 7




• Lunch




• Courgette and aubergine tempura


• Fresh mixed greens salad with lettuce, baby arugula, and cherry tomatoes, topped with prosciutto and parmesan flakes


• Traditional Greek meatballs (Soutzoukakia Smyrneika), cooked in fresh tomatoes


• Ice cream with crumbled cookies


• Seasonal fruit salad




• Dinner




• Seasonal crudités platter with tzatziki and eggplant salad spread (melitzanosalata)


• Marinated anchovies


• Romaine lettuce salad with spring onion and dill, citrus dressing


• Roasted swordfish served with summer vegetable ratatouille


• Traditional Greek bread pudding dessert (ekmek kataifi)


• Fresh seasonal fruit