There is a particular hour, on a long sea day around Kastellorizo, when the boat finally finds the bay it was looking for.
The engine falls quiet. The anchor settles into sand. The light softens into the slow gold of late morning. People who swam at the first stop and drank coffee somewhere between islands are suddenly, quietly hungry.
This is usually when we lay the table.
Sometimes that means a simple Greek picnic prepared onboard. Other times, it means a full meal ordered from one of the island's restaurants or cafés before departure — either from places we recommend, or somewhere you already know and prefer.
The point is not formality.
The point is eating well, properly, at anchor.
The onboard picnic
Our picnic setup changes with the season and with whatever arrived fresh that morning in the harbour shops, delicatessens and bakery.
Usually:
- Tomatoes with olive oil and salt.
- Fresh bread from the bakery.
- Feta and olives.
- Seasonal fruit.
- Cold water and chilled refreshments prepared for the day.
Simple food, chosen carefully.
We carry a blue-and-white striped tablecloth on every boat and lay it across the bow cushions before serving anything. Partly practical, partly tradition.
Eat where the only sound is the water against the hull.
A full meal onboard
Some guests prefer something more substantial than a picnic, especially on longer journeys toward Ro, Strongyli.
For those trips, we can arrange full meals ordered in advance from selected local restaurants, bakeries, or cafés around the harbour. Fresh seafood, grilled dishes, pasta, salads, sandwiches, pastries — whatever suits the day.
You are welcome to choose yourselves, or ask us what works best depending on the route, timing, and weather conditions.
Everything is prepared before departure and served onboard once we anchor in a quiet bay.
Where we stop
We do not eat just anywhere. The wind matters. The swell matters. Some bays work beautifully in the morning; others only later in the day.
On a typical island route, we may anchor at Návlakas beneath the cliffs, or inside Frangolimiónas Cove on Ro, where the water is clear enough to see the anchor resting on the seabed.
On sunset routes, we usually stop on the western side of the island, where the light stays longer on the cliffs and the sea becomes completely calm.
When the food is laid out, the schedule disappears. You eat slowly, swim if you want, sit in the shade if you prefer.
We leave when you are ready.
A small last thing
Please leave nothing behind — not on the rocks, not in the water, not on the boat.
We pack everything out ourselves at the end of every trip. The coastline around Kastellorizo still feels untouched because the people who work on it try to keep it that way.
Eat slowly.
This boat is not in a hurry.
