Private Chef in Kalamaria

Santorini fava beans with capers

Florina red peppers in the oven with grapes sauce

Tzatziki with dill, greek yoghurt and garlic

Taramosalata (greek fish egg salad)

Greek salad with caper leaves

Stuffed mushrooms with greek feta , ios island goat cheese & sundried tomatoes

Grilled octopus with grape sauce

Keftedakia (fried traditional meat balls with mint)

Home made spanakopita

Mediterranean fritters veggies with tomato cherries ,caper & sesame

Fried feta with beetroot, sesame & thyme honey

Sea bass carpaccio with lemon, mint,rucola and cherry tomatoes

Pastichio (the greek lasagna)

Soutzoukakia (greek meat balls with tomato & cumin sauce) with smashed potatoes

Salt-crusted sea bass with lemon extra virgin olive oil and herbs served with florina red peppers in grape sauce

Goat with tomato sauce, spices and home made chip

Orzo or rissoto with shrips tomato and ouzo

Mousaka probably the best you will ever try !

Stuffed tomatoes and green peppers with raisins, veggies,herbs and pinuts

Baklava with pistachios from aigina island and nuts

Greek pavlova with masticha cream

Cheesecake with lime & greek yoghurt

Loukoumades with honey and cinnamon (the greek donuts)

Galaktoboureko creamy fyllo syrop

Baked feta with sesame & honey

Supergreen soup with yogurt & pine nuts

Beetroot carpaccio in a tangy dressing with cheese, walnuts and rocket as a garnish

Roast aubergines with yogurt & harissa

Vegetable samosas

Quinoa salad with avocado mayo

Onion porridge with roasted onions and thyme

Classic italian potato gnocci with a drizzle of good-quality extra-virgin olive oil, a sprinkling of parm, a pinch of sea salt, and fresh basil, or dress with a sauce, such as creamy mushroom sauce, or pesto

Parmesan arancini

Grilled courgette salad with feta and pomegranate

Vegetarian mushroom risotto

Mushroom wellington (puff pastry surrounds a hearty mixture of butternut squash, sweet potato, portobello mushrooms, kale, and faro, and then the bundle is baked until golden brown. serve with a light tarragon cream sauce for drizzling.)

Vegetarian sun-dried tomato risotto

Vegan ratatouille and pesto sauce

Hasselback butternut squash, whole butternut squash, butter, brown sugar, and toasted walnuts

Stuffed vegetables tomatoes and peppers with rice, greek herbs and potatoes

Chickpeas and kale in spicy pomodoro sauce

Mushroom bolognese. the "meat" is made from a finely chopped medley of king oyster and porcini mushrooms, onion, carrot, celery, parsnip, and turnip

Ultimate veggie burgers

Carnitas jackfruit tacos with avocados sauce

Vegetarian lasagna "bolognese"

Mixed vegetable paella

Mango sticky rice, warm coconut milk with mango pieces flavoured with toasted sesame seeds served on a banana leaves

Vegan cookies and bars

Vegan raspberry cheesecake

Tart cherry & mint sorbet

Vegan chocolate mousse

Vegan apple crumble

Vegan chocolate cheesecake

Arabic small pies melitzanosalata traditional greek eggplant dip

Greek salad with feta cheece tomato cucumbers peppers onion olives oregano and extra virgin olive oil

Pastitsada veal (slow cooked traditional corfiot dish with pasta red sauce and veal)

Cheese cake with strawberry sauce and grated butter biscuit

Bruschetta with tomato and basil

Carpatsio sea bass,

,,greek salad

Creen salad

Greek mousaka

Beef pastitsada

Kleftiko lamb

Baked fish with vegetables

Baklava

Ice cream

Chocolate souffle

Fruit salad (vegetarian)

Fresh orange juice

Fresh grapefruit juice

Apple, pineapple or tomato juice

Wild forest - strawberry, blueberry, redcurrant, raspberry, blackcurrants, black cherry pink paradise - strawberry, peach, mango green freak - spinach, carrot, orange, pineapple yellow sunrise - mango, peach, pineapple red passion - strawberry, mango, pineapple tropical mix - papaya, pineapple, mango

Grilled fruit kebabs with honey and blueberries

Fresh fruit platter with greek yoghurt

Continental, cheese, meats, smoked salmon, tomato, cucumber, avocado and olives

Bacon, sausage, mushrooms, tomatoes, baked beans, hash brown, poached, scrambled or fried egg

Omelette selection - cheese, smoked salmon, tomato, mushrooms, herbs, ham or bacon

Kedgeree

Pancakes, blueberry, honey, lemon and sugar, maple syrup, nutella

Smoked salmon and scrambled eggs

Breakfast enchiladas with rich tomato sauce

Fresh sardine brushetta

Eggs benedict, royals or portobello

Smashed avocado on toast with bacon and a poached egg

Shakshuka

Any kind of egg on toast

Croissants

Sweet or savoury pastries

Toast, jam, marmalade, honey

Tea, coffee, hot chocolate, chai

Grilled halloumi & tomato skewers

Bourata ntakos

Bbq caesar salad

Fresh green salad with grilled corn, crispy bacon, and smoky caesar dressing

#mousaka

Beef pastitsada pasta

Kleftiko lamb

Baklava ice creme

Chocolate pie

Chocolate mousse

Arancini with mixed mushrooms, truffle aioli, grated cheese & chives

Beef fillet tartare, classic

Beetroot carpaccio,herby cheese mousse, “ladoxido” sauce, walnuts, orange fillets

Crispy fried feta bites with homemade cherry tomato jam

Mini crispy tartlets with tuna crudo, olive oil & zest

Octopus,slowly braised&sliced, rocket, olive oil & sweet cherry tomatoes

Potato croquettes with truffle aioli

Prosciutto & bresaola mini roses with olives

Mini chicken satay skewers

Pork dolma with lettuce leaves, aromatic yogurt base, dill & chili oil

Scallop & steak tartare

Risotto with zucchini,lime,mint & parmesan

Beef cheeks cooked for 10 hours,truffle potato mash, jus

Beetroot risotto,goat cheese,hazelnuts, leek “hair”

Crispy skin sea bass fillet, celeriac cream, celeriac in different textures, lemon thyme sauce

Lamb fricassee style with celeriac cream & local greens

Pork fillet prasoselino with avgolemono sauce(seasonal greens, herbs)

Chocolate fondant, caramel sauce,biscuit soil and vanilla ice cream

Classic chocolate mousse, cooked strawberries or mango coulis

Panna cotta with strawberry coulis, mint & lime zest

"tsoureki", vanilla ice cream, orange & lime cream, mint gel

Soupe de poissons (provençal fish soup): a velvety, deeply savory coastal broth made from rockfish and saffron, served traditionally with crunchy croutons, fiery garlic rouille, and grated gruyère cheese

Tarte tropézienne de tomates: a flaky, buttery pastry crust layered with dijon mustard, caramelized onions, and heirloom tomatoes, baked with fresh thyme and a drizzle of local honey

Daube de poulpe: tender octopus slow-braised for hours in a rich, velvety red wine broth with black olives, garlic, and orange peel, served over buttery pommes écrasées (crushed potatoes)

Tarte tatin aux figues: a mediterranean twist on the classic, featuring caramelized fresh figs inverted on puff pastry, served warm with a dollop of crème fraîche