Breakfast, lunch and dinner are included in your voyage. All drinks on board (alcoholic and non-alcoholic drinks) are subject to extra charges.
Peloponnese have an abundance of regional dishes that primarily focus on the freshness of ingredients and simple yet delicious food.
Olive oil, a key ingredient in all parts of Greece, it is especially important in the Peloponnese. In Nafplio, the southern tip of the peninsula, pork is the meat of choice it is also preserved in olive oil.
An interesting yet succulent dish is Lagotó. It is is made of pieces of pork which are cooked in a very garlicky sauce that is thickened with bread crumbs and spiked with vinegar.
In addition to the renowned olive oil and table olives, the southern Peloponnese have extended citrus groves that produce juicy and fragrant lemons and oranges. Lemon is ubiquitous in Greek cooking, as it beautifully complements the flavor of olive oil, but in the Peloponnese, oranges also find their way into the pork and vegetable stews. Oddly, there are very few typical Peloponnesian dishes, except for seasonal vegetables stews, made with vegetables, including zucchini, eggplant, green beans, leafy greens, and artichokes. The stews sometimes contain meat or poultry and are flavored with lemon in the winter and tomatoes in the summer.
The Greek Ouzo is considered the national drink of Greece. Ouzo is either produced by partial distillation or the admixture of plain alcohol with aromatic herbs. Traditional Raki and Tsipouro.
Apart from ouzo, Greece is known for these considerably stronger distilled local drinks that are homemade with the harvest of grapes from autumn.