Accomodations:

Crew Profile

Captain: Dimitris Bokolas (Greek)
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his guests and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel. Captain Dimitris is onboard ONEIDA 2 since day one!

Chef: Markos Gkolemis (Greek)

For me, cooking is not simply a profession, but a way of life—one I have devoted myself to since the age of 19.
Over the years, I have developed strong expertise in Mediterranean and Italian cuisine, alongside a deep passion for traditional Greek gastronomy, which reflects my roots and upbringing.
My culinary philosophy is centered on the freshness and quality of ingredients, the balance of flavors, and the creation of memorable dining experiences that make every guest feel welcome and at ease.
I take great pride in caring for others, ensuring that each moment at the table is both enjoyable and meaningful.
The sea and nature play an essential role in my life, providing inspiration, clarity, and a sense of balance that naturally influence my work.
In my free time, I enjoy staying active through workouts, walks, and five-a-side football, as well as spending quality time with friends—valuing genuine connections and shared experiences above all.


Deckhand/Steward: Nikolas Gardelis (Greek)

Hello everyone, I’m Nickolas, your steward on board Oneida 2.
For me, the sea is not just a destination—it’s a way of life. I approach my role with the discipline of a sailor and the sensitivity of a poet, ensuring that every detail on board flows seamlessly, while never losing sight of the beauty that surrounds us.
When I’m not at sea, I enjoy exploring the world on two wheels, writing poetry, and playing music.
I value meaningful conversations—whether about hidden coastal gems or the rhythm of a song—and I believe these shared moments are what make every journey truly special.
My goal is to turn your time on board into more than just a trip, creating an experience filled with comfort, elegance, and unforgettable memories.
I look forward to sailing with you.

Sample Menu

BREAKFAST

• Eggs: boiled, omelet, poached and scrambled
• Yogurt with granola, honey and berries
• Sandwich with salmon, cream cheese, avocado, spinach and olive oil
• Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
• Cheesecake pancake
• French toast
• Greek kagiana with feta cheese and marjoram
• Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

DAY 1

LUNCH

• Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
• Lamb lemonade with celery

DINNER

• Beetroot with xynomyzithra and balsamic vinegar
• Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

DAY 2

LUNCH

• Greek salad
• Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

• Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
• Ossobuco with mashed potatoes and gremolata

DAY 3

LUNCH

• Manouri breaded with almond fillet and tomato jam
• Greek moussaka

DINNER

• Seasonal greens with tomato pulp and fresh oregano
• Grilled shrimp with parsley and butter sauce

DAY 4

LUNCH

• Gorgonzola salad
• Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

• Dakos salad
• Shrimp pasta

DAY 5

LUNCH

• Fava with octopus
• “Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

• Fresh fish ceviche with cucumber, coriander, and citrus
• “Giouvetsi” octopus

DAY 6

LUNCH

• Bruschetta with whipped cream, dates and Lefka’s salami
• Greek pastitsio

DINNER

• Mix salad with pickled Beetroot, carob and balsamic vinaigrette
• Fried squid

DAY 7

LUNCH

• Mousse tarama with dill oil and black caviar
• Codfish skordalia

DINNER

• Tzatziki with xynomyzithra and fennel
• Fresh tomato with oregano, caper, thyme and coarse salt
• Stake with potatoes baby (dip chimichurri)

DESSERTS

• Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
• Blueberry cheesecake
• Orange pie with ice cream
• Mousse chocolate with bourbon
• Mousse yogurt with kumquat marmalade
• Ekmek