KaLiMar

four double cabins and two semi double cabins (which can accommodate one adult or two children) with four bathrooms

Dimensions
2 χ 230 χ 210
2 χ 240 χ 210
2 χ 160 χ 220

Breakfast

All types of coffees, teas and Fresh juices

Selection of breads and pastries.

Condiments – peanut butter, honey, marmalades, tahini, praline,

Fresh local fruits, dried fruits and Nuts

Butter Pancakes, crepes or |French Toast

Cold cuts, Cheese and spreads

Greek Yoghurt

Sausages, bacon or smoked salmon

Eggs all types – (fried, scrabbled, boiled, poached)

Day 1

Lunch

Lentil salad with roasted vegetables, sprinkled with onion, parsley and orange dressing

Crispy pita bread, with cod roe dip

Cous Cous with caper leaves and slow cooked octopus with local rose wine and fennel

Dinner

Crostini with spicy tapenade cherry tomatoes and marinated anchovies

Fresh green salad with grilled manouri cheese peach and almond fillets and honey dressing

Flank steak tagliata with chimichuri sauce

Day2

Lunch

Brucshetta with onion marinated tomatoes and spicy sardine fillets

Feta cheese with extra virgin olive oil and oregano

Briam the Greek version of Ratatouille

Dinner

Tabbouleh salad

Smoked eggplant and pepper salad smashed with garlic, parsley, extra virgin olive oil and white balsamic vinegar

Giovetsi – Slow cooked beef with tomatoes and orzo

Day 3

Lunch

Zucchini rolls with ricotta cheese olives and herbs

Grapes salad with rocket wheat goat cheese and balsamic dressing

Gazpacho soup with garlic croutons fresh herbs and yogurt

Dinner

Cherry tomatoes salad with onion, carob rusk, katiki cheese, thyme extra virgin olive oil and white vinegar

Shrimps cheviche with yuzu, mango, chilly and chives

Pastitsio (Oven baked pasta with minced beef and béchamel sauce)

Day 4

Lunch

Greek salad

Souvlaki (small pieces of pork or chicken grilled on a skewer) with tomatoes, onion, tzatziki and pita bread

Dinner

Brucshetta with shrimps saganaki

Beetroot salad with orange, gorgonzola and hazelnuts

Risotto with zucchini, goat cheese, lemon zest and Robola wine

Day 5

Lunch

Mini skewer with olives, salami Lefkada and grilled haloumi

Dakos salad with Cretan rusk freshly ground tomato, feta mouse, olives, and extra virgin olive oil

Pasta alla Ragu

Dinner

Meze night

Smoked eggplant salad

Boiled bean salad with smoked mackerel

Slow cooked octopus with extra virgin olive oil and vinegar

Fava with caper and onion

Dolmadakia – Grape leaf rolls with rice and herbs

Saganaki shrimps with tomato sauce and feta

Day 6

Lunch

Marinated gavros

Quinoa salad with watermelon, katiki cheese and basil

Orzo with shrimps dried tomatoes, pesto and ouzo

Dinner

Garlic bread with yogurt sauce

Cabbage salad politiki with fennel, carrot, red sweet pepper, garlic and vinaigrette

Lamb with rosemary and garlic pockets, served with baby potatoes

Day 7

Lunch

Oven roasted Greek style potatoes

Baked feta with chili

Gemista (Tomatoes stuffed with rice and flavors of Greek herbs)

Dinner

Mussel’s sauté with garlic butter, dill and white wine

Steamed vegetables with lemon juice and extra virgin olive oil

Grilled Catch of the day

Desserts

Orange pie with mastic ice cream

Tiramisu

Cheesecake with handmade wild berries sauce

Traditional semolina halva

Yoghurt with traditional sweets

Banoffee

Fruit salad

RATES 2023
High Season: Euro 18500 per week (July – August)
Mid Season: Euro 16500 per week (June and Sept)
Low Season: EURO 14500 (rest months)
Plus all expenses (V.A.T. 13% & APA 30%)

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Ionian for summer