ARKTOS Yacht Charter Motor Sailer

Crew Profile

CHEF Athanasios Ntavelos

Athanasios also known as "Thanos" was born In Greece in 1987. He has diploma in electrical engineering but his passion for cooking made him graduate the culinary school in Greece. During the last five years he has worked to many restaurants and hotels in the United Kingdom and enhance his skills in several cuisines.
He started as commis chef in Italian and Mediterranean kitchen and then he broadened his horizons in Japanese, Peruvian, Brazilian, Middle- Eastern, and Greek cuisine of course. All this experience makes him the perfect chef to be on board and to satisfy everyone’s taste buds.


ENGINEER Giannis Sarantou
Giannis was born in 1979 in Athens, Greece and has studied Marine engineering in Greece and has served for 12 years on board sea going vessels. Giannis joined the "Arktos" in May 2013, when he took charge of the engine room. His mother tongue is Greek, he also speaks English and some Italian.

STEWARD TBA

DECK HAND - KONSTANTINOS KAPPOS
Konstantinos was born in 19BB in Athens, Greece and graduated from Special Forces in 2008. He starLed his career in 2009, in public ships as a steward and in 2011 he joined the yachting industry as a sailor. Konstantinos is a skipper, professional dive master with a big background and knowledge in engineering issues and trouble shooting . His drive and passion for travelling in different places and cultures, makes him an expert in Greek destinations, hidden magnificent bays and nice places to eat or have a drink. Konstantinos is fluent in English and speaks also Spanish.

Menu

BREAKFAST 
Fruit juices, coffee, tea, cereals, fresh seasonal fruit, variety of Greek cheeses, Greek yogurt, hen eggs/ omelette/ poached/ scrambled/ fried, bread/ selection of rusks, butter, variety of jams, Greek honey 

DAY ONE

LUNCH 
â? Spanakopitakia (hand made spinach pies with feta cheese) and  
â? Melitzanosalata (traditional Greek aubergine spread) 
â? Greek salad (tomato, cucumber, feta cheese, fresh onions, Kalamata olives, 
capers, small Cretan rusks and Greek virgin olive oil)  
â? Gemista, stuffed tomatoes and aubergines  
â? Fresh seasonal fruit

 
DINNER 
â? Tyropita (hand made cheese pie with feta cheese) 
â? Grilled octopus 
â? Green salad with lettuce and rocket topped with dryâ?cured Prosciutto and 
parmesan flakes 
â? Sautéed filet of pork, cooked and marinated in Samos sweet wine, with 
mushrooms and potato purée 
â? Lemon yogurt mousse with Greek yogurt and fresh lemon 
   

DAY TWO 

LUNCH 
â? Octopus Stifado, in spicy red wine sauce and onions 
â? Taramosalata (Cod egg roe spread) 
â? Greek Moussaka, layers of aubergine slices, cheese, minced meat, topped 
with a thick béchamel sauce
â? Fresh seasonal fruit 

DINNER 
â? Grilled fresh vegetables with Cypriot Haloumi cheese, topped with Balsamic 
cream dressing 
â? Northern Greece salad with cabbage, carrots, celery and virgin olive oil 
dressing 
â? Fresh grilled sea bream with sauce topped with finely topped parsley  
â? Chocolate mousse and fresh seasonal fruit 

DAY THREE 

LUNCH 
â? Fava (Fava been purée) topped with fresh onion and virgin olive oil, fried feta 
cheese coated with sesame seeds, beaten with fresh tomato sauce and basil 
â? Lebanese Tabbouleh salad, ripe finely chopped parsley, mint, bulgur and 
onion, seasoned with olive oil and lemon juice 
â? Courgette risotto  
â? Fresh seasonal fruit 

DINNER 
â? Arktos salad, rocket, baby spinach leaves, feta cheese, sweet peas and 
flavored fresh lemon dressing 
â? Shrimp Kritharoto (orzo pasta rice) orzo, shrimps, cooked with ouzo 
â? Pork steaks with white wine and lemon sauce with Rissolees potatoes 
â? Ice cream and fresh seasonal fruit 
   

DAY FOUR

 
LUNCH 
â? Freshly baked pitta bread with a Greek creamy cheese (Anthotiro) freshly 
chopped tomatoes, rocket, balsamic vinegar and truffle oil 
â? Briam, baked seasonal vegetables, with fresh tomatoes and virgin olive oil 
â? Fresh seasonal fruit 

DINNER 
â? Cold cucumber soup, grated cucumber with yogurt, lemon juice, dill, parsley 
and virgin olive oil 
â? Seasonal vegetable risotto  
â? Oven roasted leg of lamb cooked with wild Greek herbs and lemon roasted 
Oreganata potatoes 
â? Ice cream and fresh seasonal fruit 

DAY FIVE

 
LUNCH 
â? Fried calamari and feta Saganaki (baked feta cheese with pepers) 
â? Waldorf salad, lettuce, celery, apples, wallnuts and a vinaigrette dressing 
with a touch of mayonnaise 
â? Papoutsakia, oven baked aubergine stuffed with minced meat and topped 
with a thick béchamel sauce
â? Fresh seasonal fruit

DINNER 
â? Feta Tempura and tomato, basil and buffalo mozzarella cheese crostini 
â? Caesar salad with iceberg, lettuce, grilled pancetta and anchovy vinaigrette  
â? Astakomakaronada, Aegean Sea lobsters, chopped onions and parsley 
sautéed in virgin olive oil, ouzo, fresh tomato sauce served with spaghetti 
(subject to availability)  
â? Milleâ?Feuille and fresh seasonal fruit  
   

DAY SIX 

LUNCH 
â? Htapodi Xidato, octopus marinated in virgin olive oil and vinegar cooked in 
white wine sauce 
â? Ampelofasoula, string beans lightly boiled, white balsamic vinegar, virgin 
olive oil and topped with oregano 
â? Oven roasted chicken with lemon, rosemary and served with Oreganata 
potatoes 
â? Ice cream and fresh seasonal fruit 

DINNER 
â? Caprese salad, sliced fresh tomatoes with buffalo mozzarella cheese, basil 
leaves, pesto and virgin olive oil 
â? Linguine Napolitana, linguine with on board prepared tomato sauce, basil 
and parmesan cheese 
â? Kakavia (Bouillabaisse), slow boiled sea bass, rock fish and prawns, cooked 
with tomatoes, onions, olive oil, lemon juice and garnished with parsley 
â? Cheesecake and fresh seasonal fruit 

DAY SEVEN 

LUNCH 
â? Courgette and aubergine Tempura 
â? Fresh green salad with lettuce and rocket, cherry tomatoes topped with 
Italian dryâ?cured Prosciutto and parmesan flakes 
â? Soutzoukakia Smirneika, grilled minced beef short rib, cooked in fresh tomato 
sauce and served tomato puree  

DINNER 
â? Seasonal Crudites with Tzatziki (Greek yogurt spread with dill and cucumber) 
and Melitzanosalata (traditional Greek aubergine spread) 
â? Keftedakia, deep fried meetballs, minced beef and pork, with onions, virgin 
olive oil, eggs, parsley and cumin 
â? Romaine lettuce, spring onion and dill, served with a citrus dressing 
â? Roast swordfish served with Ratatouille seasonal fresh vegetables  
â? Ekmek Katifi and fresh seasonal fruit