Adara

Crew Profile

Captain: Dimitris Papadopoulos
Dimitris, born in Karditsa in 1967, brings a wealth of experience and expertise to the maritime industry. With a distinguished career as a captain on both commercial and private vessels during the past years, he has also demonstrated his proficiency as a RIB cruise captain, conducting daily charters from 2016 to 2022. During this time, he worked at MOTOCRAFT S.A., a leading dealership for marine engines and nautical equipment. Dimitris has therefore extensive knowledge in yacht maintenance as well as in organizing boat events. His background includes military service in special forces, further highlighting his disciplined and rigorous training and nature. He holds several certifications, including a speedboat operator license, sailing license from the Hellenic Sailing School, a PADI open water diver certification, basic safety training, and a CPR and first aid diploma. He is a great team player, is safety oriented, and is determined to provide wonderful sailing experiences for his guests on board. Fluent in Greek and English, Dimitris is also passionate about free diving, swimming, spearfishing, and music.

Chef: Pinelopi Papadopoulou
Chef Pinelopi’s culinary journey has flourished through her diverse roles in numerous restaurants and luxury resorts. She has honed a versatile skill set that merges her culinary proficiency with a steadfast dedication to providing outstanding dining experiences. Her extensive exploration of various cultures and cuisines has endowed her with strong organizational skills and the ability to excel in fast-paced environments, making her particularly adept at meeting the unique challenges of working on yachts. She thrives in collaborative settings, where she has effectively led and mentored teams. Her strengths lie in fostering a positive and cohesive work culture, promoting open communication, and motivating team members to perform at their best. She is adept at adhering to strict safety regulations and maintaining impeccable hygiene standards. Fluent in both Greek and English, with a basic knowledge of Italian, she ensures seamless communication with both the crew and guests, enhancing their overall stay and sailing experience onboard Adara.

Deck/Stew: Filippas Psarrakos
Phil is a dynamic and versatile professional sailor with a solid background in yacht operations. He has experience as operations Manager since 2016 and was previously the yacht operations manager and charter base manager assistant as well in the past two years. His professional journey includes a role as Customer Manager in Greece and the UK, and a Commercial Operations Manager accentuating his customer service abilities and communication skills. His passion for sailing is evident from his offshore sailing experience with H.O.R.C. since 2016 and he has certifications in CPR, AED, and First Aid from Emergency First Response. Phil’s academic background in communication further helps his relations with crew and guests alike. Known for his adaptability, hard work, excellent sailing skills and eagerness to learn, he is a great personality to have on board. He also holds a Skydiving B License from USPA obtained in 2023 and he is fluent in English and Greek, with basic proficiency in Italian and Spanish.

Sample Menu

Breakfast

Daily
Variety of fruits, variety of bread (black, multigrain, white, toast), variety of jam,
honey, peanut butter, butter, granola, mix oats with nuts, yogurt,
eggs according to preference (sun-eyes, boiled, omelette, scrambled, poached)
variety of cheeses and cold cuts, avocado, bacon, sausages, pies different every day
(spinach pie, cheese pie, bougatsa, etc.)
Chocolate croissants, butter croissants.
Orange or mixed juice, Coffee of your choice.

Day 1
Lunch
Salad:
Greek Salad (Horiatiki):
Tomatoes, cucumbers, red onion, Kalamata olives, green bell pepper, and
feta cheese, dressed with olive oil, oregano, and a splash of red wine vinegar.
Appetizer:
 Tzatziki with Pita:
Greek yogurt mixed with grated cucumber, garlic, olive oil, dill, and a
squeeze of lemon, served with warm pita bread.
 Main Dish:
 Chicken Souvlaki:
Marinated grilled chicken skewers served with lemon rice and a side of grilled
vegetables.
Dessert:
Greek Yogurt with Honey and Walnuts:
Thick Greek yogurt topped with a drizzle of honey and a sprinkle of chopped
walnuts.

Dinner
Salad:
Orange and Olive Salad:
Fresh orange slices with Kalamata olives, thinly sliced red onion, and a
sprinkle of mint, dressed with olive oil and a splash of orange juice.
Appetizer:
 Kolokithokeftedes:
Zucchini fritters with feta and herbs, served with a side of tzatziki.
Main Dish:
 Grilled Lamb Chops:
Marinated in olive oil, lemon, garlic, and oregano, served with a side of
roasted vegetables.
Dessert:
 Bougatsa:
Creamy custard-filled phyllo pastry dusted with powdered sugar and
cinnamon.

Day 2 

Lunch
Salad:
 Marouli Salad:
Shredded Romaine lettuce, scallions, dill, and a simple olive oil and lemon
dressing.
Appetizer:
 Spanakopita:
Spinach and feta cheese filling wrapped in crispy phyllo pastry.
Main Dish:
 Moussaka:
Layers of eggplant, ground meat (beef or lamb), and béchamel sauce, baked
until golden.
Dessert:
 Baklava:
Layers of phyllo dough filled with chopped nuts and sweetened with honey
syrup

Dinner
Salad:
 Cretan Salad:
Mixed greens with cherry tomatoes, cucumber, red onion, olives, and
crumbled Cretan mizithra cheese, dressed with olive oil and red wine
vinegar.
Appetizer:
 Melitzanosalata:
Smoky eggplant dip with garlic, olive oil, lemon juice, and parsley, served
with pita bread.
Main Dish:
 Shrimp Saganaki:
Shrimp cooked in a tomato sauce with feta cheese, garlic, and oregano,
served with orzo.
Dessert:
 Revani:
Semolina cake soaked in a light lemon syrup.

Day 3

Lunch
Salad:
 Dakos Salad:
Barley rusks topped with chopped tomatoes, feta cheese, olives, capers, and
a drizzle of olive oil.
Appetizer:
 Gigantes Plaki:
Giant beans baked in a tomato and herb sauce.
Main Dish:
 Gemista:
Tomatoes and bell peppers stuffed with a mixture of rice, herbs, and
sometimes ground meat, baked in the oven.
Dessert:
 Loukoumades:
Small Greek doughnuts drizzled with honey and sprinkled with cinnamon
and chopped nuts.

Dinner
Salad:
 Spinach and Pomegranate Salad:
Fresh spinach leaves with pomegranate seeds, walnuts, and feta cheese,
dressed with a balsamic vinaigrette.
Appetizer:
 Tiropitakia:
Small cheese pies made with phyllo dough and a mixture of feta and ricotta.
Main Dish:
 Plaki:
Baked fish with tomatoes, onions, garlic, and herbs, served with a side of
lemon potatoes.
Dessert:
 Halva:
A semolina-based dessert flavored with cinnamon and nuts.

Day 4

Lunch
Salad:
 Fennel and Orange Salad:
Sliced fennel, orange segments, red onion, and olives, dressed with olive oil
and lemon juice.
Appetizer:
 Gigantes Plaki:
Giant beans baked in a tomato and herb sauce.
Main Dish:
 Pastitsio:
A layered pasta dish with ground meat and béchamel sauce, similar to
lasagna.
Dessert:
Galaktoboureko:
A custard-filled phyllo pastry soaked in citrus syrup.

Dinner
Salad:
 Rocket and Pear Salad:
Arugula with thinly sliced pears, walnuts, and shaved Parmesan, dressed with
a honey-mustard vinaigrette.
Appetizer:
 Keftedes:
Greek meatballs made with ground beef, herbs, and spices, served with a side
of tomato sauce.
Main Dish:
 Fasolada:
Traditional Greek bean soup made with white beans, tomatoes, carrots, celery,
and olive oil.
Dessert:
 Amigdalota:
Almond cookies flavored with rose water.

Day 5

Lunch
Salad:
Cabbage and Carrot Salad:
Shredded cabbage and carrots with a light olive oil and vinegar dressing.
Appetizer:
 Saganaki:
Pan-fried cheese (usually Kefalotyri or Halloumi) served with a squeeze of
lemon.
Main Dish:
 Baked Sea Bass:
Fresh sea bass baked with olive oil, lemon, garlic, and herbs, served with a
side of roasted potatoes.
Dessert:
 Kataifi:
Shredded phyllo dough pastry filled with nuts and soaked in syrup.

Dinner
Salad:
 Chickpea Salad:
Chickpeas with cherry tomatoes, red onion, parsley, and feta cheese, dressed
with lemon juice and olive oil.
Appetizer:
 Briam:
Mixed roasted vegetables (eggplant, zucchini, potatoes, and tomatoes) with
olive oil and herbs.
Main Dish:
 Youvetsi:
Beef or lamb stew with orzo pasta in a rich tomato sauce, topped with grated
cheese.
Dessert:
 Portokalopita:
Orange phyllo cake soaked in an orange syrup.

Day 6

Lunch
Salad:
 Beet Salad:
Cooked beets with garlic, olive oil, vinegar, and a sprinkle of fresh parsley.
Appetizer:
 Tzatziki with Pita:
Greek yogurt mixed with grated cucumber, garlic, olive oil, dill, and a
squeeze of lemon, served with warm pita bread.
Main Dish:
 Lamb Kleftiko:
Slow-cooked lamb with vegetables, herbs, and feta cheese, wrapped in
parchment paper and baked until tender.
Dessert:
 Rizogalo:
Creamy Greek rice pudding flavored with cinnamon and vanilla.

Dinner
Salad:
 Lentil Salad:
Cooked lentils with chopped vegetables, fresh herbs, and crumbled feta,
dressed with a lemon vinaigrette.
Appetizer:
 Dolmadakia:
Stuffed grape leaves with rice, pine nuts, and herbs.
Main Dish:
 Kotosoupa Avgolemono:
Chicken soup with rice and a lemon-egg sauce.
Dessert:
 Kourabiedes:
Almond shortbread cookies dusted with powdered sugar.

Day 7 

Lunch
Salad:
Tomato and Cucumber Salad:
Simple salad with chopped tomatoes, cucumbers, red onion, and olives,
dressed with olive oil and oregano.
Appetizer:
 Skordalia:
A garlic and potato dip served with crusty bread or vegetables.
Main Dish:
 Stifado:
Beef stew cooked with pearl onions, tomatoes, red wine, and aromatic
spices.
Dessert:
 Karidopita:
Walnut cake soaked in a light honey syrup

Dinner
Salad:
Watermelon and Feta Salad:
Cubes of watermelon with crumbled feta, mint leaves, and a drizzle of
balsamic reduction.
Appetizer:
 Fried Calamari:
Lightly breaded and fried squid rings, served with a wedge of lemon.
Main Dish:
 Arni Fricassee:
Lamb stew with greens (like lettuce or endive) and an egg-lemon sauce.
Dessert:
 Loukoumi:
Greek delight sweets flavored with rose, mastic, or citrus.

More Locations Details

Summer Operations
Greece

Winter Operations
Greece