ONEIDA 2 Yacht Description
Advertised by DMA Yachting, the breathtaking charter yacht ONEIDA 2 is a 50 ft sailing catamaran. The most valuable elements of ONEIDA 2 are her well-chosen interiors and fantastic layout. ONEIDA 2 spends the season in Antarctica. She was delivered by the famous yacht builder Lagoon in 2022. The well-planned yacht layout features 4 cozy cabins and easily accommodates a maximum of 8 guests.
ONEIDA 2 is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and usually it where you, as a charter guest, spend most of your time. The tastefully decorated cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes connect you with the outside world.
The sailboat features 2x YANMAR 57hp engines .
Accommodation
Accommodates up to 10 guests in 4 double cabins en-siute and 1 middle cabin ( only for one adult in the or 2 kids).What is the cabin arrangement of ONEIDA 2?
- 5 Double cabins
ONEIDA 2 Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 30,000$ to 39,000$ | 6,000$ to 11,700$ | 36,000$ to 50,700$ | Discounts outside the main season are common. | |
7 day charter | 15,000$ to 19,500$ | 3,000$ to 5,850$ | 18,000$ to 25,350$ | Standard charter rate, base for all calculations. | |
3 day charter | 7,500$ to 9,750$ | 1,500$ to 2,925$ | 9,000$ to 12,675$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 15,000$ / 6 * 3 days = 7,500$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $15,000
High season rate: $19,500
Summer 2023 weekly rates:
Period A (July/August)Euro 19500+ 12% VAT + 25% APA
Period B (June and September) Euro 17500 + 12% VAT + 25% APA
Period C (rest months) Euros 15000 + 12% VAT + 25% APA
Oneida 2 will be available and in Athens for September 2022Summer 2023 weekly rates:
Period A (July/August)Euro 19500+ 12% VAT + 25% APA
Period B (June and September) Euro 17500 + 12% VAT + 25% APA
Period C (rest months) Euros 15000 + 12% VAT + 25% APA
Oneida 2 will be available and in Athens for September 2022
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Dimitris Bokolas
Dimitris Bokolas - Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.
Elena Bizani - Chef
Her name is Elena. She is 25 years old, a passionate foodie, a curious traveler. She has as career by working near great chefs in award winning restaurants (Michelin star, trip advisors’ excellence, xrysoiskoufoi etc.). She loves cooking Mediterranean cuisine, seafood and bring back in life old Greek traditional recipes and she attended several courses at Le Monde Institute.
In her free time she studies Greek traditional dances and take long walks with her dog. She has a passion for visit new restaurants and try new dishes. The summer months she enjoys the sea, surf with a S.U.P, snorkeling, gather sea urchins or even octopuses.
Panayiotis Chourdakis- Deckhand
Panayiotis was born in a small fishing village in north Crete, because of that he can not remember a single day that the sea was not a part of his life. Swimming, snorkeling and fishing on small traditional wooden boats was the environment he was born and raised in. Starting from the age of 17 ,Panayiotis has worked at a selection of the best cafes and restaurants in Crete and Athens. Working on a boat was a lifelong dream that came true. His career in yachting started in 2021 in the beautiful island of Mykonos. He is fluent in English.
*All of the crew members are fully vaccinated against Covid-19.
Menu
Sample menu Oneida
by chef Elena Mpizani Tsiliggiri
Day 1st;
Lunch:
“Greek salad.
“Pastitsio” (baked pasta with ground meat and béchamel sauce).
Dinner:
Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.
Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.
Day 2nd;
Lunch:
Smoked salmon carpaccio.
“Gemista” (seasonal vegetables stuffed with rise and herbs).
Dinner:
Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.
Lamp, “Graviera” cheese from Crete Island and potatoes papillote.
Day 3rd;
Lunch:
Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.
“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)
Dinner:
Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
Cuttlefish fricassee with fennel.
Day 4th;
Lunch:
“Ntako” salad.
“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).
Dinner:
Seasonal fish tartar.
Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).
Day 5th;
Lunch:
Lamp carpaccio.
Cherry tomatoes salad with “katiki Domokou” cheese.
Wild mushrooms orzo.
Dinner:
Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette
Fish cooked in salt.
Day 6th;
Lunch:
Steamed mussels
Vine beans salad
Fried squid
“Tarama” (preserved fish roe sauce)
Dinner:
Seasonal fish ceviche
Lobster spaghetti
Day 7th:
Lunch:
“Ntolmadakia” (vine leaves stuffed with herbs and rice).
Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.
Dinner:
Bruschetta with smoked eel
“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)
Desserts
Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
“Ravani” pie with mastixa ice-cream and caramelized rose petals
Orange pudding pie with vanilla ice-cream and pistachios
Chocolate moelleux with matcha ice-cream
“Risogalo” with cinnamon (a milk and rise cream)
“Kantaifi” phillo with salep cream and toasted pine nuts
Cheesecake with sheep yoghurt, pistachios, and tomato jam
Chocolate mousse
Breakfast
Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”
Homemade cakes and pancakes
Crepes and French toast
Cookies
Traditional Greek pies
Cold cuts variety from local Deli
Seasonal fruits and smoothies
Milk and cereals
Greek yoghurt
Honey and homemade marmalades
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- wpcf_price_details: Summer 2023 weekly rates: Period A (July/August)Euro 19500+ 12% VAT + 25% APA Period B (June and September) Euro 17500 + 12% VAT + 25% APA Period C (rest months) Euros 15000 + 12% VAT + 25% APA Oneida 2 will be available and in Athens for September 2022
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- wpcf_menu: <p style="text-align: center;"><strong>Sample menu Oneida</strong></p> <p style="text-align: center;">by chef Elena Mpizani Tsiliggiri</p> <p style="text-align: center;"><strong>Day 1<sup>st</sup>;<br /></strong><strong>Lunch:</strong></p> <p style="text-align: center;">“Greek salad.<br />“Pastitsio” (baked pasta with ground meat and béchamel sauce).<br /><br /><strong>Dinner:<br /></strong>Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.<br />Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.</p> <p style="text-align: center;"><strong>Day 2<sup>nd</sup>;<br /></strong><strong>Lunch:<br /></strong>Smoked salmon carpaccio.<br />“Gemista” (seasonal vegetables stuffed with rise and herbs).</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.<br />Lamp, “Graviera” cheese from Crete Island and potatoes papillote.</p> <p style="text-align: center;"><strong>Day 3<sup>rd</sup>;<br /></strong><strong>Lunch:<br /></strong>Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.<br />“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Potato salad with olives from Kalamata, sun-dried tomatoes and capers.<br />Cuttlefish fricassee with fennel.</p> <p style="text-align: center;"><strong>Day 4<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>“Ntako” salad.<br />“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish tartar.<br />Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).</p> <p style="text-align: center;"><strong>Day 5<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Lamp carpaccio.<br />Cherry tomatoes salad with “katiki Domokou” cheese.<br />Wild mushrooms orzo.</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette<br />Fish cooked in salt.</p> <p style="text-align: center;"><strong>Day 6<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Steamed mussels<br />Vine beans salad<br />Fried squid<br />“Tarama” (preserved fish roe sauce)</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish ceviche<br />Lobster spaghetti</p> <p style="text-align: center;"><strong>Day 7<sup>th</sup>:<br /></strong><strong>Lunch:<br /></strong>“Ntolmadakia” (vine leaves stuffed with herbs and rice).<br />Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Bruschetta with smoked eel<br />“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)</p> <p style="text-align: center;"><strong>Desserts<br /></strong>Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream<br />“Ravani” pie with mastixa ice-cream and caramelized rose petals<br />Orange pudding pie with vanilla ice-cream and pistachios<br />Chocolate moelleux with matcha ice-cream<br />“Risogalo” with cinnamon (a milk and rise cream)<br />“Kantaifi” phillo with salep cream and toasted pine nuts<br />Cheesecake with sheep yoghurt, pistachios, and tomato jam<br />Chocolate mousse</p> <p style="text-align: center;"><strong>Breakfast<br /></strong>Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”<br />Homemade cakes and pancakes<br />Crepes and French toast<br />Cookies<br />Traditional Greek pies<br />Cold cuts variety from local Deli<br />Seasonal fruits and smoothies<br />Milk and cereals<br />Greek yoghurt<br />Honey and homemade marmalades</p>
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onions.</p> <p style="text-align: center;"><strong>Day 2<sup>nd</sup>;<br /></strong><strong>Lunch:<br /></strong>Smoked salmon carpaccio.<br />“Gemista” (seasonal vegetables stuffed with rise and herbs).</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.<br />Lamp, “Graviera” cheese from Crete Island and potatoes papillote.</p> <p style="text-align: center;"><strong>Day 3<sup>rd</sup>;<br /></strong><strong>Lunch:<br /></strong>Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.<br />“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Potato salad with olives from Kalamata, sun-dried tomatoes and capers.<br />Cuttlefish fricassee with fennel.</p> <p style="text-align: center;"><strong>Day 4<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>“Ntako” salad.<br />“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish tartar.<br />Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).</p> <p style="text-align: center;"><strong>Day 5<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Lamp carpaccio.<br />Cherry tomatoes salad with “katiki Domokou” cheese.<br />Wild mushrooms orzo.</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette<br />Fish cooked in salt.</p> <p style="text-align: center;"><strong>Day 6<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Steamed mussels<br />Vine beans salad<br />Fried squid<br />“Tarama” (preserved fish roe sauce)</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish ceviche<br />Lobster spaghetti</p> <p style="text-align: center;"><strong>Day 7<sup>th</sup>:<br /></strong><strong>Lunch:<br /></strong>“Ntolmadakia” (vine leaves stuffed with herbs and rice).<br />Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.</p> <p style="text-align: center;"><strong>Dinner:<br /></strong>Bruschetta with smoked eel<br />“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)</p> <p style="text-align: center;"><strong>Desserts<br /></strong>Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream<br />“Ravani” pie with mastixa ice-cream and caramelized rose petals<br />Orange pudding pie with vanilla ice-cream and pistachios<br />Chocolate moelleux with matcha ice-cream<br />“Risogalo” with cinnamon (a milk and rise cream)<br />“Kantaifi” phillo with salep cream and toasted pine nuts<br />Cheesecake with sheep yoghurt, pistachios, and tomato jam<br />Chocolate mousse</p> <p style="text-align: center;"><strong>Breakfast<br 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Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with<br /> the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.<br /> <br /> Elena Bizani - Chef<br /> Her name is Elena. She is 25 years old, a passionate foodie, a curious traveler. She has as career by working near great chefs in award winning restaurants (Michelin star, trip advisors’ excellence, xrysoiskoufoi etc.). 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- flag: Italian
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- cya_content: a:2:{s:4:"time";i:1664440034;s:3:"cya";s:1162:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> ONEIDA 2 Yacht Description</h2></div><p>Advertised by DMA Yachting, the breathtaking charter yacht ONEIDA 2 is a 50 ft sailing catamaran. The most valuable elements of ONEIDA 2 are her well-chosen interiors and fantastic layout. ONEIDA 2 spends the season in Antarctica. She was delivered by the famous yacht builder Lagoon in 2022. The well-planned yacht layout features 4 cozy cabins and easily accommodates a maximum of 8 guests. </p><p>ONEIDA 2 is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and usually it where you, as a charter guest, spend most of your time. The tastefully decorated cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes connect you with the outside world.</p><p>The sailboat features 2x YANMAR 57hp engines .</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht7556/7556brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of ONEIDA 2"> <img height="259" width="442" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of ONEIDA 2" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht7556/7556brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/oneida-2/oneida-2-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of ONEIDA 2|Captain" data-src='/wp-content/uploads/yacht/c/oneida-2/oneida-2-crew-small-1.jpg' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7556/7556crew2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of ONEIDA 2|Chef" data-src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7556/7556crew2.jpg?resize=470,470' /> </a> Chef </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/oneida-2/oneida-2-crew-large-3.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of ONEIDA 2|Chourdakis" data-src='/wp-content/uploads/yacht/c/oneida-2/oneida-2-crew-small-3.jpg' /> </a> Chourdakis </p> </div> </div> <div class="col-md-12"><h4>Captain: Dimitris Bokolas </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Dimitris Bokolas - Captain<br /> “Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with<br /> the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.<br /> <br /> Elena Bizani - Chef<br /> Her name is Elena. She is 25 years old, a passionate foodie, a curious traveler. She has as career by working near great chefs in award winning restaurants (Michelin star, trip advisors’ excellence, xrysoiskoufoi etc.). She loves cooking Mediterranean cuisine, seafood and bring back in life old Greek traditional recipes and she attended several courses at Le Monde Institute.<br /> In her free time she studies Greek traditional dances and take long walks with her dog. She has a passion for visit new restaurants and try new dishes. The summer months she enjoys the sea, surf with a S.U.P, snorkeling, gather sea urchins or even octopuses.<br /> <br /> Panayiotis Chourdakis- Deckhand<br /> Panayiotis was born in a small fishing village in north Crete, because of that he can not remember a single day that the sea was not a part of his life. Swimming, snorkeling and fishing on small traditional wooden boats was the environment he was born and raised in. Starting from the age of 17 ,Panayiotis has worked at a selection of the best cafes and restaurants in Crete and Athens. Working on a boat was a lifelong dream that came true. His career in yachting started in 2021 in the beautiful island of Mykonos. He is fluent in English.<br /> <br /> *All of the crew members are fully vaccinated against Covid-19.<br /> </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p style="text-align: center;"><strong>Sample menu Oneida</strong></p><br /> <p style="text-align: center;">by chef Elena Mpizani Tsiliggiri</p><br /> <p style="text-align: center;"><strong>Day 1<sup>st</sup>;<br /></strong><strong>Lunch:</strong></p><br /> <p style="text-align: center;">“Greek salad.<br />“Pastitsio” (baked pasta with ground meat and béchamel sauce).<br /><br /><strong>Dinner:<br /></strong>Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.<br />Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.</p><br /> <p style="text-align: center;"><strong>Day 2<sup>nd</sup>;<br /></strong><strong>Lunch:<br /></strong>Smoked salmon carpaccio.<br />“Gemista” (seasonal vegetables stuffed with rise and herbs).</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.<br />Lamp, “Graviera” cheese from Crete Island and potatoes papillote.</p><br /> <p style="text-align: center;"><strong>Day 3<sup>rd</sup>;<br /></strong><strong>Lunch:<br /></strong>Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.<br />“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Potato salad with olives from Kalamata, sun-dried tomatoes and capers.<br />Cuttlefish fricassee with fennel.</p><br /> <p style="text-align: center;"><strong>Day 4<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>“Ntako” salad.<br />“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish tartar.<br />Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).</p><br /> <p style="text-align: center;"><strong>Day 5<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Lamp carpaccio.<br />Cherry tomatoes salad with “katiki Domokou” cheese.<br />Wild mushrooms orzo.</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette<br />Fish cooked in salt.</p><br /> <p style="text-align: center;"><strong>Day 6<sup>th</sup>;<br /></strong><strong>Lunch:<br /></strong>Steamed mussels<br />Vine beans salad<br />Fried squid<br />“Tarama” (preserved fish roe sauce)</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Seasonal fish ceviche<br />Lobster spaghetti</p><br /> <p style="text-align: center;"><strong>Day 7<sup>th</sup>:<br /></strong><strong>Lunch:<br /></strong>“Ntolmadakia” (vine leaves stuffed with herbs and rice).<br />Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.</p><br /> <p style="text-align: center;"><strong>Dinner:<br /></strong>Bruschetta with smoked eel<br />“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)</p><br /> <p style="text-align: center;"><strong>Desserts<br /></strong>Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream<br />“Ravani” pie with mastixa ice-cream and caramelized rose petals<br />Orange pudding pie with vanilla ice-cream and pistachios<br />Chocolate moelleux with matcha ice-cream<br />“Risogalo” with cinnamon (a milk and rise cream)<br />“Kantaifi” phillo with salep cream and toasted pine nuts<br />Cheesecake with sheep yoghurt, pistachios, and tomato jam<br />Chocolate mousse</p><br /> <p style="text-align: center;"><strong>Breakfast<br /></strong>Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”<br />Homemade cakes and pancakes<br />Crepes and French toast<br />Cookies<br />Traditional Greek pies<br />Cold cuts variety from local Deli<br />Seasonal fruits and smoothies<br />Milk and cereals<br />Greek yoghurt<br />Honey and homemade marmalades</p> </div> </div> </div> </div> </div>
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