- (Avgófeta) French toast with sautéed mushrooms, topped with fresh Greek goat cheese and sliced avocado(chili flakes).
- Freshly baked bread, plateau with fresh fruit, cheese, varieties of cured meat products, yoghurt, dry fruit and nuts.
- Mimosa (fresh orange juice with champagne).
- Roka salad with tsalafoutis cheese, fresh fig, pomegranate, pistachio and sour cherry dressing.
- Oven-cooked lamb on a buckwheat and raisins base, served with mint sauce and powdered sun-dried tomatoes.
- Fresh local fish, served with a millefeuille of grilled seasonal vegetables, a gel of white grapes and caramelized nuts.
- Slow cooked octopus in red wine and plum sauce with yellow fava and greens.
- Fruit Sorbet.
- Coconut chia pudding served with forest fruit and a zest of lime .
- Granola with fresh fruit and agave syrup.
- Chickpea Flour pancakes with spinach and roasted cherry tomatoes with capers and thyme.
- Corn Cakes with sliced marinated in lime avocado , paprika and sweet basil sauce.
- Penne pasta With Walnut and Mushroom bolognese sauce served with fresh rocket salad.
- Falafel on a base of hummus with tahini sauce and tortilla flat bread , served with salsa cucumber and fresh salad.
- Raw cheesecake ,Cocoa brownie.