Introduction & Philosophy

At Serenissima, food is not just part of the experience — it defines it.
Our cuisine is based on authentic Greek tradition, expressed with precision, creativity, and
emotional depth. What makes this menu truly unique is not only the recipes, but the care behind
every ingredient:
We use free-range, organic meats exclusively from small Greek farms.
All cheeses and charcuterie are sourced from local producers across Greece — from the Cyclades and Crete to Epirus and the Peloponnese.
Vegetables, herbs, olive oil, and legumes are hand-selected through personal contact with sustainable producers, and discovered through food fairs and regional networks.
We do not rely on mass suppliers. We rely on people. Each ingredient tells a story — of terroir, of heritage, and of a shared philosophy.

Breakfast—The Greek Start
Offered daily as a generous buffet with rotating options.
Always fresh, always handmade.

One handmade pie of the day (e.g. spinach, cheese, leek)
Organic eggs: boiled, fried, scrambled, omelettes, or “kagianas” with tomato & feta
Cold cuts: apaki, sygklino, village sausages, bacon
Local cheeses (feta, graviera, anthotyro, sfela, xinotyro)
Organic sautéed vegetables (mushrooms, zucchini, peppers)
Sourdough bread, rusks, croissants, cakes
Organic Greek yogurt with fruits, nuts & honey
Fresh seasonal fruit salad with citrus zest
Homemade jams (quince, fig, bergamot)
Butter, tahini, honeycomb
Fresh seasonal juices (e.g. watermelon, lemon, citrus blends)
Coffee (espresso, filter), herbal teas

Light Lunch & Starters to Share
Fresh, seasonal, easy to enjoy under the sun. Sharing style, generous, and vibrant.
Salads & Bowls:

Greek village salad with tomato, cucumber, capers & feta
Cycladic greens with grilled manouri or talagani, dried figs & pine nuts
Zucchini ribbon salad with mint & goat cheese
Bulgur bowl with roasted vegetables & yogurt sauce
Chickpea salad with sun-dried tomatoes & pickled onions
Watermelon & feta salad with oregano oil
Green salad with pistachio dressing
Traditional dakos with barley rusk, cherry tomato, xinotyro & olive oil
Legume salad with lentils, chickpeas, fresh onion & chili peppers
Wild greens (horta) with lemon & olive oil

Our salads evolve throughout the season, using fresh vegetables, herbs, citrus-based dressings, and
garnishes such as grilled Greek cheeses.

Appetizers & Light Plates:
Santorini fava with caramelized onion & olive oil
Black taramosalata with citrus & smoked olive oil
Fried zucchini fritters with mint and yogurt
Grilled calamari with lemon-thyme vinaigrette
Marinated anchovies with chili & fennel
Stuffed vine leaves with herbs & rice
Mini pies with spinach, wild greens, or cheese
Traditional meatballs in tomato sauce
Spetsofai (sausage & peppers in tomato sauce)
Bakaliaros with traditional skordalia (salt cod & garlic dip)
Vegetarian gemista (stuffed seasonal vegetables)
Fish tartare with herbs, lime & olive oil
Ceviche with daily catch, mango or watermelon, chili & citrus
Young veal carpaccio marinated in orange juice, soy, chili flakes, homemade mayo &
smoked fleur de sel.

Between Meals – Island Platters of Greece
Served during the day between meals, these highlight our regional producers.

Artisan cheeses from Cyclades, Crete, Epirus & beyond, including Volaki Androu,
Lazareto from Ithaca, and a curated selection of Greece’s finest gravieras
Charcuterie such as apaki, sygklino, air-dried beef, and smoked sausages
Homemade dips, homemade spreads, traditional spreads
Crackers, rusks, seasonal fruit
Always changing — based on what we find, what inspires us

Dinner – The Greek Soul in Three Acts
Dinner is our most structured meal – a celebration of tradition and transformation.
Main Courses (Rotating):
Signature Dishes

Deconstructed Moussaka with roasted eggplant, beef ragù & Naxos graviera espuma
Deconstructed Pastitsio with beef cheeks, cinnamon glaze & PDO Metsovone béchamel (1st Prize, EMMYS 2024)
Kleftiko – Cycladic lamb slow-cooked in parchment with lemon, oregano & potatoes Roasted Lamb with garlic, herbs & oven-baked potatoes
Chios-style kid goat (“katsiki”) braised in red wine with cinnamon, allspice & grated dry myzithra
Rooster “krassatos” in red wine with handmade hilopites
Pork shank with celery root purée and roasted onion glaze

Seafood Night – Dedicated to the Sea:

Prawns saganaki with tomato, feta & ouzo
Steamed mussels with garlic, wine & thyme
Salt-crusted whole fish with rosemary, lemon oil & herbs
Sea bass (sfyrida) fricassee with wild greens, lemon & dill
Fish of the day baked in phyllo crust with fresh rosemary & citrus
Grilled octopus with fava & smoked olive oil
Fisherman’s risotto with saffron & cuttlefish ink

Desserts
Cheesecake with PDO Sfela cream, bergamot jam & pistachio
Chocolate soufflé with bitter chocolate ganache
Pistachio baklava with thyme honey
Tiramisu with tentura liqueur & Greek coffee mousse
Ravani with mastiha & yogurt ice cream
Lemon custard with black sesame
Walnut pie with brandy syrup
Soft almond cake with citrus zest
Traditional syrup-soaked Greek desserts and seasonal sweets

Fusion Night – Greek × Mexican: Taco Concept Night

Gournopoula Taco (Awarded 3rd Prize, Chef Competition 2023)
Slow-cooked Messinian-style pulled pork with crispy skin
Beetroot tzatziki with garlic & dill
Pickled onions, fresh mint & lemon zest
Served in a warm handmade pita-style tortilla

For Our Young Guests
We offer a special section designed for our younger friends — comforting, simple, and delicious.

Handmade fried chicken burger with Caesar dressing & Parmesan flakes
Fresh chicken club sandwich with crisp vegetables and light mustard mayo
Homemade chicken nuggets with dipping sauce
Pasta with tomato sauce or butter & cheese
Crispy fried fish fillet with homemade potato wedges
Mini pies with cheese or spinach

Additional child-friendly dishes can be prepared upon request. All ingredients are of the same high
quality and care as the main menu.

Behind the Menu – Our Producers & Philosophy
We work exclusively with small-scale farmers, cheesemakers, fishermen, and artisans across the Greek islands and mainland.
Every ingredient is ethically sourced – with full transparency and traceability.
Cheeses come from family-run dairies using raw milk and traditional methods.
Meats are from certified organic, free-range farms — mostly in the Peloponnese, Epirus, and Cyclades.
Seafood is wild-caught and supplied daily by local fishermen from the islands we visit.
We regularly attend specialized food fairs and regional exhibitions to discover producers who share our values.
Our olive oil is cold-pressed, organic, and single-origin from Laconia.
The wine list (not included here) follows the same philosophy: small, natural, Greek.

Serenissima is more than a yacht. It’s a vessel for authentic hospitality — and the cuisine we
serve is our most powerful message.