TAMIRO

• Type : Cat
• Beam : 28.8 Feet
• Draft : 5.1 Feet
• Pax : 8
• Refit : 2025
• YearBuilt : 2019
• Builder : Lagoon
• CruiseSpeed : 9 knots
• Engines : Main Engines: 2x80HP Yanmar Generators: ONAN 17.5KW
• KidsSkis : Yes
• ScubaOnboard : Yacht offers Rendezvous Diving only
• CaptainName : Giannis Lamprou
• Flag : Greece

Breakfast
Greek Yogurt Parfait Bar Creamy traditional Greek yogurt paired with wild honey, toasted walnuts, figs, seasonal berries, and crunchy house-made granola.
Italian Frittata al Forno A light, oven-baked Italian frittata folded with sweet cherry tomatoes, fragrant basil, and creamy mozzarella.
Spanakopita Rolls Crisp, golden phyllo pastry wrapped around a traditional blend of spinach, creamy feta, and aromatic herbs.
Avocado Toast with Prosciutto Crunchy sourdough layered with creamy smashed avocado and delicate prosciutto, finished with fresh lemon zest and cold-pressed olive oil.
Ricotta Hotcakes Fluffy ricotta hotcakes with fragrant lemon zest, complemented by a silky, house-made blueberry compote.
Olive Oil Scrambled Eggs Delicate, soft-scrambled eggs enriched with extra virgin olive oil and topped with aged pecorino and finely snipped chives.
Smoked Salmon & Herbed Labneh Bagels Toasted bagels spread with creamy herbed labneh and topped with premium smoked salmon, fresh dill, lemon, and briny capers — a Mediterranean take on a timeless favourite.
Banana Bread Freshly baked banana bread, warm and fragrant, paired with a vibrant, house-made berry sorbet — a simple, elegant lunch/dessert.
Crumble apple pie A warm, cinnamon-spiced apple filling baked under a golden buttery crumble — comforting and classic.

Lunch
Sourdough bread and spreading’s Freshly baked sourdough paired with a curated selection of house-made Greek spreads — spicy tirokafteri, smoked aubergine melitzanosalata, vibrant avocado–lime–parsley cream, and silky tarama.
Bruschetta with tomato, sundry olives and anchovies Grilled rustic bread layered with marinated tomatoes, hand-cut sundried olives, and premium anchovies, drizzled with herb-infused olive oil.
Burrata peach salad
A delicate mix of fresh greens topped with caramelised roasted peaches, artisan burrata, and toasted Aegina pistachios, drizzled with a balsamic–honey reduction.
Dakos salad A traditional Cretan salad made with ripe tomatoes, paximadia (barley rusks), caper leaves, and crumbled feta cheese, drizzled with extra virgin olive oil and oregano.
Quinoa salad Fluffy quinoa tossed with creamy avocado, shaved fennel, juicy orange, crisp cucumber, and a bouquet of fresh herbs, topped with roasted pumpkin seeds and a vibrant citrus vinaigrette.
Tomato Confit with Local Greens & Aged Cheese Delicate tomato confit paired with tender boiled wild greens and topped with finely aged local cheese, drizzled with extra virgin olive oil.
Wheat Salad with Herbs & Smoked Mackerel Tender boiled wheat tossed with crisp seasonal vegetables and garden herbs, complemented by richly flavoured smoked mackerel.
Tuna Tartare Finely diced fresh tuna dressed with chili, toasted sesame, and young spring onion, accompanied by delicate vegetable crackers.
Chicken Souvlaki Succulent marinated local chicken grilled on skewers, paired with traditional pasta coated in aromatic basil pesto and finished with roasted nuts.
Zucchini Pie with Tzatziki Crisp phyllo pie filled with tender zucchini, aromatic fresh herbs, and creamy feta, accompanied by refreshing homemade tzatziki.
Sweet Chili Halloumi Wraps Warm wraps filled with roasted halloumi in sweet chili sauce, crisp bell peppers, fresh cucumber, and peppery arugula, brightened with a fresh lime juice dressing.

Dinner – Starters
Beetroot Nigiri Sushi rice topped with caramelised beetroot glazed in aged balsamic vinegar, served with delicate smoked eel.
Gazpacho Soup Refreshing cold soup of ripe tomatoes, crisp cucumber, and green pepper, blended with extra virgin olive oil for a smooth, vibrant finish.
Marinated Fresh Local Fish Delicately marinated local fish finished with a bright ladolemono herb sauce and topped with finely grated bottarga.
Ouzo Shrimp Flambé Tender shrimp flambéed in ouzo and tossed with fresh parsley, lime, and chili, paired with a spicy sriracha mayo.
Grilled Lettuce with Chicken & Caesar Sauce Char-grilled romaine hearts topped with sliced chicken breast, roasted nuts, crisp croutons, and sweet corn, dressed in a rich Caesar sauce.
Caramelized Carrots with Pistachio Pesto Sweet, caramelized carrots paired with vibrant pistachio pesto and an airy feta mousse for a refined Mediterranean bite.
Stuffed Zucchini Flowers with Avgolemono Tender zucchini flowers filled with aromatic herb-infused rice, complemented by a silky lemon–egg (avgolemono) sauce.
Melanzane alla Parmigiana Tender eggplant layered with sweet cherry tomatoes, fresh basil, and aged Parmesan, baked to a rich, comforting finish.


Dinner – Main Courses
Steamed Cod with Nori & Butter Sauce Delicately steamed cod finished with a silky butter sauce, briny capers, and umami-rich nori paste, accompanied by seasonal almira greens.
Grilled Seabass with Lemon–Saffron Dressing Perfectly grilled seabass accompanied by a tender bean and vegetable salad, enhanced with a bright lemon and aromatic saffron dressing.
Octopus Stifado with Pasta Tender octopus braised in a deep tomato and caramelised onion sauce, finished with aromatic spices and served over warm pasta.
Spaghetti alle Vongole Tender spaghetti tossed with fresh clams, white wine, lime zest, herbs, and a hint of chili, finished with a crunchy garlic-bread crumble.
Grilled Squid with Wild Greens Perfectly grilled squid paired with sautéed wild greens and a smooth celery root purée for a refined Mediterranean plate.
Risotto ai Funghi A rich, earthy mushroom risotto enriched with aged graviera and brightened with fresh parsley.
Hünkâr Beğendi Tender, slow-braised beef in aromatic tomato sauce, presented atop a creamy, fire-roasted eggplant purée — a refined version of the Ottoman classic.
Chicken Involtini Tender chicken filled with sautéed mushrooms and smoked cheese, accompanied by creamy smashed potatoes and fresh chives.


Deserts
White-Chocolate Panna Cotta A smooth white-chocolate panna cotta subtly enriched with olive oil, served with a vibrant seasonal fruit compote.
Myzithra Baked Cheesecake A light baked cheesecake crafted from fresh myzithra and finished with cherries flambéed in aged tsipouro for a refined Greek twist.
Tiramisu Layers of espresso-soaked ladyfingers and silky mascarpone cream, finished with a touch of Amaretto.
Chocolate Cake A decadent chocolate cake paired with lightly whipped cream and juicy fresh strawberries.