Captain Michalis & Chef TBA

Crew Profiles: 

Michalis Alektoridis was born in Thessaloniki and raised in the Aegean island of Kos spending his childhood in the sea. He became active with offshore sailing and racing sailing during his student years of Audio Visual arts in Corfu getting his national offshore sailing degree. Participating and winning in countless regional and international regattas, In 2012 he decided to follow his passion for the sea, and after
getting his RYA Yachtmaster Offshore sailing and motor certificate of competence along with First Aid, VHF and Sea Survival certificates, he became a Professional captain in Yachting. He has worked since as a skipper and captain in many different sailing and motor yachts doing charters and dailies in Ionian and Aegean sea. The last couple of years upgraded his knowledge acquiring RYA Yachtmaster Ocean and HELM certifications and he has been a Skipper of an ORMA 60 racing trimaran based in Santorini with which he has travelled all around Europe, from Baltic sea to Atlantic ocean and Mediterranean sea. Always smiling, kind, willing to satisfy any customers
wishes and share his love and knowledge of the Greek seas. Usually described as the
best host and a true professional. 



All type of Coffee-Variety of teas-Fresh Orange Juice
Seasonal fresh fruit platter
Milk-Greek Yogurt
Cereals and Oat meal
Variety of dry fruits and nuts
Fresh baked bread and croissants
Pancakes and Crepes
Greek “Bougatsa” Pie
Homemade Sweet cinnamon bread and Cakes
Greek thyme honey and a variety of homemade jams
Bacon and Eggs
(boiled, poached, sunny side up, scrambled, omelet)
Greek cheese and cold cut platter

A variety of Greek homemade dips : Tzatziki, Tarama mouse, Tirokafteri ,Skordalia and Eggplant mouse served with the famous Greek pita bread and special crisps
Gouacamole and Salsa with crispy paprika tortillas
Traditional homemade pies with spinach , cheese or zucchini
Pastrami and Kasseri cheese pie
Rolls of vine leaves stuffed with rice and herbs
Octopus in the oven with cherry tomatoes, thyme and balsamic cream
Shrimps in crispy kataifi with rucola and grilled halloumi cheese
Crispy Fried Calamari with dill sauce
Homemade marinade anchovies
Sea urchin salad
Mussels steamed with white wine, garlic and parsley
Fresh fish ceviche with lime, chives and fresh coriander
Veal fillet carpaccio with pomegranate and mustard seeds
Fava beans purée from Santorini island with safran,  caramelized onions and capers
Revithada a traditional plate in Sifnos island from chickpeas with beetroot pesto and manoura cheese
Stuffed portobello mushrooms with spicy orange sausages and creamy cheese
Feta saganaki wrapped in phyllo dough with sesame and honey
Quiche Lorraine with asparagus and Cretan Graviera cheese

Traditional  Greek  salad with tomatoes,cucumber,
Onions,olives,capers and feta cheese
Cretan Ntakos salad with round barley rasks,chopped tomatoes,xinomizithra cheese, capers and extra virgin olive oil
Boiled green salad (Cretan stamnagathi) on manouri cheese with lime vinaigrette
Spiralized beetroot noodles with sugared cumin walnuts and Katiki cheese
Caprese salad with greek Prosciutto
Rucola and baby spinach salad with dry figs, pine nuts,pomegranate and orange vinaigrette
Quinoa salad with freshly chopped vegetable, lime and fennel
Englouvi’s lentils salad with Apaki (smoked ham from Creta ) sun dried tomatoes and yogurt peach dressing

Fish soup veloute
Lobster soup
Tomato watermelon gazpacho
Broccoli and Gorgonzola walnuts soup
Cold Avocado and yogurt soup
Melon and cucumber soup

Fresh fish in a variety of salt and Greek herbs in the oven with sautéed vegetables
Grilled tuna fillet flambé with ouzo and fennel vinaigrette with wild rice
Swordfish with cherry tomatoes and capers in the oven
Stuffed Calamari with aubergine and a mix of cheese
Greek Rock Lobster spaghetti in fresh tomatoes sauce
Cuttlefish black risotto with spinach
Greek Octopus and shallots with plums and orzo in red wine
Vitello tonnato made with Alonissos island tuna
Veal Sofritto with french fries from Corfu island
Lamp slow cooked in the oven with potatoes and artichokes
Rooster Pastitsada with thick spaghetti from Corfu island
 Wagyu rib eye  barbecued with asparagus and baby potatoes
Veal stewed in tomato sauce in a bed of smoked eggplant creamy purée
Zeta’s new style greek moussaka
Chicken curry with basmati rice
Greek stuffed vegetables with rice, pine nuts and raisins
Special Cretan Carbonara

Greek cheesecake with Anthotiro and Cretan Almonds biscuits
Strawberry Millefeulle
Orange Pie
 Mastic flavor Panacotta
Ekmek Kataifi
Brownies with walnuts and  cranberries
Greek Yogurt mouse with lime and Spoon sweet
White chocolate mouse
Coconut Rice Pudding with Mango
Greek Karamelized Galatopita
Creme brûlée
Soufflé au chocolat
Variety of homemade ice cream

Vegan , Gluten free and Special kids menu are available.
All the ingredients are the best quality in the local  market and Delicatessen shops carefully choosen by the chef