Dinner
Starters
Dolmadakia (stuffed wine leaves with rice and herbs)
Shrimps Saganaki (shrimps in tomato sauce with herbs and Parian feta cheese)
Kolokythokeftedes (zucchini balls with spring onion, herbs, and Parian feta cheese)
Salads
Antiparos String Bean Salad (steam string beans, xynomizithra, and lemon oil)
Fattush Salad with Chickpeas (tomato, cucumber, onions, peppers, and chickpeas)
Salicornia Salad (steamed salicornia, marinated anchovies, tomato vinaigrette)
Main Course
Red Porgy(grilled red porgy with steamed Greek greens)
Papoutsakia (mousaka in another way)
Hunkar Begendi (Veal in tomato sauce with aubergine puree)
Lamp in the Clay Pot (slow-cooked lamb in the oven with rosemary, marjoram, and roasted baby potatoes)
Desserts
Baklava (crust sheet with walnuts and syrup)
Orange Pie (shredded phyllo dough, orange juice, and aromatic syrup)
Lemon Mousse (yogurt, fresh cream, lemon juice, and lemon zest)