Celestyal Cruises announces the introduction of a new, exclusive Greek menu and onboard dining experience, beginning in April. Celestyal has developed this culinary experience in collaboration with Diane Kochilas, one of the world’s leading experts on Greek and Mediterranean cuisine. She is the host, creator, and co-producer of My Greek Table, the nationally syndicated cooking and travel show on public television in the U.S. and Australia. Celestyal is a sponsor of the series, which will launch its fourth season this fall. Kochilas is also the author of more than 18 cookbooks on Greek-Mediterranean cuisine, a consulting chef, and the owner of a cooking school. A Greek-American, Kochilas grew up spending summers on her father’s home island of Ikaria.
The premium six-course tasting menu, My Greek Table, featuring local and regional ingredients from many of the islands Celestyal visits, will be offered for an additional charge to guests who choose to dine at Celestyal's specialty restaurant. In addition, a signature dish created by Kochilas will be featured daily as part of the offerings in the main dining room. All dishes focus on the healthy Mediterranean diet, and many are vegetarian, gluten-free, and/or vegan options available.
The tasting menu begins with homemade sauces (accompanied by freshly baked pita and sesame-crusted Simit bread) with Syros Maintanosalata (made with pesto, capers, and herbs), Kopanisti roasted tomato, and smoked eggplant caviar. This is followed by a first course of Cretan octopus carpaccio and a second course of Avgolemono soup with Aegean fisherman's saffron. The third course is a boiled or grilled Aegean lobster scallop served with ouzo-scented golden rice and a side of Kalamata olive mayonnaise with Greek yogurt. Next comes an intermezzo of zucchini pappardelle with marinated tomatoes, mint, and toasted pine nuts. The fourth main course features a Kalogeros terrine with beef tenderloin, sheep's cheese, and tomatoes served with Naxos oven-baked fries. Finally, a fifth course of arugula salad with grilled red onion manouri and pasteli crumble. The special tasting menu concludes with a choice of either a platter of Greek village cheese or a floating Greek island in a sea of dark wine, accompanied by a Greek digestif and sweets. All dishes on the tasting menu are paired with local Greek wines from destinations visited by Celestyal.
In the main dining room, guests can enjoy an Ikarian Longevity Greens Phyllo Pie filled with seasonal vegetables, summer squash, carrots, and herbs.
“We are thrilled to expand our partnership with Diane, which began in 2019 with our sponsorship of the third season of My Greek Table, into this dynamic culinary collaboration that further emphasizes Celestyal’s Greek roots through our dining experiences,” said Leslie Peden, Chief Commercial Officer of the company. “As more travelers around the world seek healthier dining options, we are delighted to have joined forces with such a beloved and admired Greek culinary icon as Diane to provide our guests with authentic onboard experiences that no other company in the world can offer in the Eastern Mediterranean.”.
“As the Mediterranean diet continues to gain popularity and more Americans are discovering the variety of Greek cuisine beyond classic street food, I’m thrilled to bring my love for Greek food, its produce, regional flavors, and healthy qualities on board. Greece is an incredible culinary destination, with delicious adventures at every port of call. Our shared interest in Greek culture and food made my partnership with Celestyal a no-brainer,” said Diane Kochilas.
