LULU | 2025

Lulu’s Menu

 

BREAKFAST EXPERIENCE

 

Fresh Juices & Signature Beverages

Freshly Squeezed Orange Juice

Detox Juices

 

Bakery & Morning Bakes

Handcrafted Focaccia

Butter Croissants

Homemade Cookies

Daily Cakes

Greek Pies (Spanakopita, “Tyropita”, Zucchini Pie)

Koulouri Thessaloniki’s

Pancakes | Maple Syrup

Savory

Smoked Salmon | Baby Gem | Lemon

Avocado Toast | Sourdough | Cherry Tomatoes | Spinach

Greek Cheese Selection

Premium Cold Cuts

 

 

Eggs – Organic & Free Range

Boiled Eggs | Focaccia | Avocado | Spinach

Fried Eggs | Truffle Flakes

Scrambled Eggs | Katiki Domokos | Prosciutto

Omelet | Naxos Gruyère | Cretan “Apaki”

“Kagianas” (Tomato | Feta | Sausage)

Poached Eggs | Spinach | Hollandaise

Huevos Rancheros

Potato Frittata

 

∙ DAY 1 ∙

 

LUNCH

Whole fresh sea bass, grilled shrimp, steamed mussels, smoked mackerel, tzatziki, beetroot salad, “bouyiourdi” baked feta with tomatoes and peppers, stuffed vine leaves “dolmadakia”, grilled octopus, and traditional Greek village salad.

 

DINNER

Red mullet fillet sautéed with fresh herbs, celeriac purée, grilled asparagus, lemon sauce gel, and a green salad with citrus dressing

 

 

∙ DAY 2 ∙

 

LUNCH

Beef fillet cooked to your preference, baby potatoes with fresh Greek herbs, demi-glace sauce, and Dakos salad.

 

DINNER

Fresh salmon fillet with grilled vegetables and orange sauce.

Salad with dried fruits and balsamic dressing.

 

 

∙ DAY 3 ∙

 

LUNCH

Pastitsio

Greek salad, and grilled mushrooms with halloumi cheese.

DINNER

Sea bream fillet, sweet potato, baby carrots, tarragon sauce, scallop ceviche with grapes and soy sauce, and Caprese salad.

 

 

∙ DAY 4 ∙

 

LUNCH

Lobster pasta, arugula salad with forest berries, grilled “Mastelo” cheese from Chios, and fig jam dressing.

 

DINNER

Sea bass fillet with sautéed peas and asparagus, caramelized peach, sea bass carpaccio, and Mediterranean salad.

 

 

∙ DAY 5 ∙

 

LUNCH

Greek moussaka, feta cheese with sesame and honey, and Greek salad.

 

 

DINNER

Grilled lamb chops, eggplant purée, grape molasses sauce, and green salad with caramelized figs and nuts.

 

 

 

∙ DAY 6 ∙

 

LUNCH

Beef orzotto with ginger and lime, beef carpaccio, and arugula salad.

 

DINNER

Rib-eye steak with compound butter, sautéed asparagus and baby carrots, served with coleslaw.

 

 

 

∙ DAY 7 ∙

 

LUNCH

Sea bream fillet with baby vegetables, spicy orange sauce, feta mousse, fresh salad with arugula and spinach, caramelized whiskey figs and hazelnuts, and tuna sashimi.

DINNER

Tuna fillet with fresh sautéed fruits and seasonal vegetables, refreshing red lentil salad, and tuna ceviche.

 

 

DESSERTS

Cheesecake Dream Caramel Mille-feuille Tiramisu

Thessaloniki Panorama Triangles (traditional custard pastries) Lemon Mousse

Banoffee Pie

 

 

 

**Menus are fully customized based on guest preferences and seasonal ingredients.