Oneida 2

Crew Profile

Dimitris Bokolas - Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.

Zoi Chatzeathanasiou - Chef
My name is Zoe. I am a professional chef with 7 years of experience. During these years I have worked in different kind of restaurants, gaining skills and experience next to award winning Greek chefs. Although my culinary expertise is mainly based on Mediterranean cuisine, I really like experimenting with different tastes and variety of cuisines as well. I am passionate not only about cooking but also about nature, so my free time I enjoy exploring and hiking.


Petros Filos - Deckhand
Petros was born in 2002 in Athens and holds a speed boat license and a sailing license. Over the past season, he has gained significant experience, strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills and team spirit he is dedicated to ensuring the safety and satisfaction of both crew and guests. His dedication and expertise to the team, makes him a valuable asset. Beyond sailing, he has a strong passion for sports. He speaks Greek and English.

Sample Menu

BREAKFAST

• Eggs: boiled, omelet, poached and scrambled
• Yogurt with granola, honey and berries
• Sandwich with salmon, cream cheese, avocado, spinach and olive oil
• Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
• Cheesecake pancake
• French toast
• Greek kagiana with feta cheese and marjoram
• Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

DAY 1

LUNCH

• Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
• Lamb lemonade with celery

DINNER

• Beetroot with xynomyzithra and balsamic vinegar
• Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

DAY 2

LUNCH

• Greek salad
• Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

• Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
• Ossobuco with mashed potatoes and gremolata

DAY 3

LUNCH

• Manouri breaded with almond fillet and tomato jam
• Greek moussaka

DINNER

• Seasonal greens with tomato pulp and fresh oregano
• Grilled shrimp with parsley and butter sauce

DAY 4

LUNCH

• Gorgonzola salad
• Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

• Dakos salad
• Shrimp pasta

DAY 5

LUNCH

• Fava with octopus
• “Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

• Fresh fish ceviche with cucumber, coriander, and citrus
• “Giouvetsi” octopus

DAY 6

LUNCH

• Bruschetta with whipped cream, dates and Lefka’s salami
• Greek pastitsio

DINNER

• Mix salad with pickled Beetroot, carob and balsamic vinaigrette
• Fried squid

DAY 7

LUNCH

• Mousse tarama with dill oil and black caviar
• Codfish skordalia

DINNER

• Tzatziki with xynomyzithra and fennel
• Fresh tomato with oregano, caper, thyme and coarse salt
• Stake with potatoes baby (dip chimichurri)

DESSERTS

• Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
• Blueberry cheesecake
• Orange pie with ice cream
• Mousse chocolate with bourbon
• Mousse yogurt with kumquat marmalade
• Ekmek

More Locations Details

Summer Operations
Greece

Winter Operations
Greece