Delicious Mediterranean cuisine


During your cruise you will enjoy the beauty of the Greek Islands, but you will also taste some of the nicest homemade dishes of the Mediterranean cuisine. When we started our cruises in 2004, Thanos’ idea was that a breakfast and a basic lunch will be included. However Alicia took this a step further with her love for cooking, so now many of our guests call our crewed yacht charters ‘gourmet cruises’!!!

The secret? Alicia’s cuisine is a fusion of dishes from the Mediterranean countries, always using fresh organic products and of course our homemade extra virgin olive oil. Breakfast every morning is buffet style and the lunch is served al fresco every afternoon, while we are anchored in a secluded bay for swimming and snorkeling. It is served tapas style with a variety of appetizers, salads and main dishes in the middle of the table, so everyone can help themselves to whatever they like. Lunch is accompanied by a carefully chosen local wine or a cold beer.

Below you will get an idea of Alicia’s recipes, but please keep in mind that there is not a set menu and the dishes you will have on a specific cruise depend on the month of the year and the sailing area, as they are made with local seasonal products. From the nice aromas coming out of the galley in the afternoon everyone onboard is trying to guess what the meal will be, but it’s not until lunchtime that we find out!

Alicia's recipe bookAlicia has been the full time chef/hostess onboard our first yacht Alexandros from 2005 until 2009 and on our bigger yacht Velos from 2010 until 2017. However from 2018 she will be onboard Velos only a few weeks per season as we now have a little baby, but Alicia's recipes are prepared by the chefs/hostesses on both our yachts as they have been trained by her.

In 2016 she published her 85 page recipe book which contains all her recipes accompanied by many photos and if you like the cuisine onboard you can take a book back home with you, as there are plenty of copies on both our yachts.

If you have any food allergies or intolerances it is not a problem, but it will be great if you could let us know in advance so we can accommodate for that. Our Greek Island cruises are half-board and if you decide to spend one or more nights in a secluded bay, you can also have your dinner onboard for a cost of 30 Euro per person, minimum 4 people (sundowner cocktail, appetizers, main dishes, wine or beer and desert).



Here are some of the products we use:

  • vegetables and fruit: most are grown at Thanos father's garden who sends them to us every Saturday!
  • extra virgin olive oil: Alicia hand picks the olives from our trees every November and we make our olive oil with the method of 'cold press'
  • olives: Alicia hand picks them from our olive trees every year in November and cures them during the winter
  • jams and preserves: they are all made by Alicia, using the fruits from our garden
  • honey: we get it from a friend who has his own bee hives, high on the mountains of the Peloponnese
  • liqueurs: orange liqueur and limoncello made by Alicia from our own fruit and tentoura (a cinnamon liqueur made in our hometown)


(all the items below are served every morning buffet style)


  • freshly baked bread
  • homemade jams and preserves (apricot, orange, fig, plum – all based on our own home-grown fruit)
  • local honey
  • Greek yoghurt
  • variety of cereal
  • milk
  • cheese
  • butter
  • variety of fresh fruit (depends on the season: oranges, peaches, apricots, nectarines, plums, apples, kiwi, figs, grapes, honey melon, etc.)
  • coffee
  • variety of teas and herbal infusions
  • fruit juices (orange, peach)


(a variety of appetizers, mains and salads)



  • Tzatziki – yogurt dip with cucumber and garlic
  • Olives (homemade)
  • Feta grilled with tomato, oregano and olive oil
  • Saganaki - grilled haloumi cheese
  • Melitzanosalata - aubergine (eggplant) dip
  • Tirokafteri - spicy cheese dip
  • Hummus – chick pea puree with tahini, lemon juice, coriander, garlic and olive oil
  • Yogurt and carrot dip with walnuts
  • Octopus with herbs, olive oil and vinegar
  • Bruschetta topped with tomato and feta cheese sprinkled with basil and olive oil
  • Bruschetta with figs, feta and balsamic vinegar
  • Spinach roll with cream cheese and smoked salmon
  • Grilled courgette (zucchini) and bacon rolls stuffed with feta cheese
  • Freshly caught tuna sashimi with lemon juice, soy sauce and olive oil




  • Greek salad
  • Green lentil and parsley salad dressed in vinaigrette
  • Caprese salad (tomato, mozzarella, basil, olive oil)
  • Black-eyed bean salad with parsley, lemon juice and olive oil
  • Green bean salad with feta and mint
  • Tabouleh - parsley salad with tomatoes and cucumbers dressed in lemon vinaigrette
  • Mixed green salad with parmesan, raisins and walnuts


Main dishes


  • Moussakas - layered dish similar to lasagna, with baked aubergines, mincemeat and tomatoes topped with béchamel sauce
  • Moroccan chicken with vegetables and orzo
  • Frittata with zucchini (courgette), cherry tomatoes and feta cheese
  • Spanish tortilla with potatoes end red onions
  • Grilled chicken with mushrooms and cream
  • Chicken fillet marinated in honey, soy sauce and garlic with basmati rice
  • Pork or chicken with prunes and almonds served with lemon rice

Fish and seafood

  • Anchovies baked in tomato sauce with garlic and parsley
  • Barracuda baked with tomatoes and herbs
  • Octopus stifado - baked with tomato sauce and red onion
  • Mussels saganaki - baked with tomatoes and feta cheese
  • Shrimp saganaki- baked with tomatoes and feta cheese
  • Seafood risotto
  • Steamed mussels with white wine, garlic and parsley


  • Kolokithokeftedes - courgette (zucchini) fritters
  • Grilled peppers stuffed with feta cheese
  • Green beans with tomatoes
  • Courgette (zucchini) soup veloutee
  • Courgette (zucchini) pie
  • Ratatouille - a casserole of summer vegetables
  • Spinach risotto


  • Pasticcio - penne and bolognaise sauce baked under a layer of béchamel/cheese sauce)
  • Baked carbonara
  • Tagliatelle with meatballs in spicy tomato sauce
  • Smoked salmon and pasta salad
  • Pasta with walnut pesto



  • Fresh fruit - variety depends on the season: figs, grapes, honey melon, watermelon, peaches, apricots, nectarines, plums etc.
  • Yoghurt with honey
  • Yoghurt with grated fresh lemon zest and lemon juice
  • Panna cotta
  • Brownies with ice-cream
  • Plum/fig crumble pie
  • 'Spoon sweets' - homemade candied fruit


Contact us
Contact info
ANKO YACHTING Ltd. ZAIMI 52, RIO 26 504, GREECE Thanos & Alicia Christopoulos
(0030) 6936 797 680