Captain Andreas and Cook/Hostess Popi

Crew Profiles: 
Captain Andreas Kalogeropoulos

The first thing you will notice, when you meet Captain Andreas for the first time, is his bright and heart warming smile. His welcoming and gentle character will make you feel right at home and looking forward to the vacation ahead. He is a lot of fun, but also very conscious about his work. His ability to handle any conditions and unexpected matters with serenity and composure is one of his finest qualities, along with his passion for history, enabling him to visualize for you tales and events of places you will visit.


Born in 1982 and coming from the island of Spetses, he was drawn to the sea from his childhood. Due to his family owning a hotel together with several sailing boats adapted to it, he started sailing almost before he could walk. Captain Andreas knowledge of every little bay and marina of the Greek seas, provides you with a promising and adaptable voyage on your journey through the magical Greek islands.


Cook/Hostess Popi Tomazou

Bio Pending

DANIELA II SAMPLE MENU

BREAKFAST

Seasonal Fresh Fruit Skewers

Assorted Pastries

Freshly baked bread

Variety of cereals

Freshly Baked Muffins / Cakes

Variety of Jams and Greek Honey

A Selection of Cold meats and Cheese’s

Eggs – Poached, Fried, Scrambled or Boiled

Coffee – Tea – Fresh Fruit Juice

MAIN COURSES

Oven Roasted Lamb with Lemon potatoes and green beans with toasted almonds

“Gemista” - Stuffed tomatoes, Green Peppers with rice and minced meat

Linguini pasta with Prawns and cherry tomatoes

Grilled Lemon Chicken with baby potatoes and zucchini

Drunken Octopus and Savory Rice

Beef Stir-fry with a medley of vegetables and noodles

Chicken Green Thai Curry with Coconut and cashews and coconut milk Rice

Sautéed Mussels with Ouzo and Spring Onions and crusty bread

Grilled Beef fillet steaks served with Béarnaise and Potato Dauphin Oise

Grilled Salmon fillets with Asparagus served with a beurre blanc and Parmesan roasted cauliflower

SALADS

Greek salad with tomatoes, cucumber, red onion, caper and feta cheese drizzled in Olive oil

Caesar Salad – Grilled chicken breast, Cos lettuce, Croutons, Parmesan Cheese, Anchovies and Caesar Dressing

Couscous with finely diced tomatoes, cucumber, red onion and parsley

Watermelon, Feta and fresh Mint Salad

Nicoise – Tuna, Lettuce, Capers, Red Onion, Boiled Egg, green Beans, Cucumber and new Potatoes drizzled with vinaigrette

Green beans, Chick Pea and red onion salad

APPETIZERS

Stuffed Cucumber with tomatoes and Feta

Smoked Salmon Blinis with Horseradish cream cheese

Feta wrapped in filo pastry with sesame and honey

Chacuterrie Board – Selection of Cold meats, Cheese, Olives, Caper, Grissini, Breads and Anchovy Butter

Tyrokafteri, Melizanosalata, Taramosalata, Humus

Prawn and feta Spring rolls

Vegetable rice paper rolls

DESSERT

Chocolate Brownies with hazelnuts drizzled with balsamic glaze

Homemade ice cream with peaches, almond and chocolate

Lemon, Yoghurt and Pecan Crumble Trifle

Eton Mess, with Almonds and fresh Berries

Apple Tarte Tatin

Chocolate Mousse

Galaktobouriko

Baklava Parcels

Salted Caramel Cheesecake