Tihomir is a gentle captain - his calm personality and winning smile make everyone feel at home from the first second you meet him. Tihomir has been sailing all his life on charter and private yachts. He has worked in Greece for the bast 6 seasons and knows his way around. His background also includes electrician and yacht maintenance. He has a Yacht Master diploma for up to 24m (80 Ft). Tihomir's experience on the sea is outstanding and his knowledge of every little secluded bay, marina, harbor, and island will make your trip even more delightful. The Captain's friendly character allows a harmonious understanding, which is the basis of a comfortable and successful vacation on board a yacht. Most of all though he is wonderful with children.
Chef Pavlov Ghani
Gani was born in Bulgaria in 1974. His love of good food started at a very young age. He graduated from a high school for cooks, and then specialized in various places in Bulgaria and Italy.
He likes to wrap himself in the kitchen to charm his guests.
He is a cook in one of the biggest restaurants in Bulgaria. In 2019, the wind will take him to the sea.
This year, Alteya’s guests will be able to tempt their senses with the delicious food that Gani prepares.
Gani specializes in Mediterranean, Italian, greek and Bulgarian cuisine.
Deckhand/Steward TBA 2021
Baby octopus with guacamole • Cherry tomatoes with baby mozzarella • Blue cheese with grapes Emmental cheese with strawberries • Smoked salmon mini bites with Philadelphia cream cheese Mix of (Charcuterie board with) cheese, salami and prosciutto • Fresh fruits
Fresh ruccola with tuna tartar, quail eggs and capers, two kinds of sesame and orange reduction Asparagus with eggs and parmesan cheese • Seabass ﬁllet with tomatoes, olives and capers Homemade proﬁteroles with crème brûlée, fresh fruits and white/dark chocolate
Scrambled eggs with smoked salmon • Cheese, bacon and ham platter • Fresh vegetables Omelette • Pancakes • Fresh fruits • Assorted croissants
Classic Caprese salad with homemade pesto • Linguine with Shrimp and zucchini
Beef Rossini (Beef steak with goose liver and black truﬄe/ Filet mignon, foie gras, black truﬄe) Triple chocolate
Shrimp salad with asparagus • Vitello tonnato • Chicken ﬁllet with porcini and rosemary roasted potatoes Chocolate Flan with vanilla ice cream and orange peel marmalade
Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables Ham and mushroom omelette • Pancakes • Fresh fruits • Assorted croissants
Mix of fresh salads with red quinoa • Zucchini and shrimp cream soup • Lamb chops with herbs and pecorino Deconstructed tiramisu
Burrata cheese with cherry tomatoes, olives and capers with fresh basil • Zucchini carpaccio with ricotta cheese Sesame crusted Red Tuna Fillet with ruccola and fennel
Kiwi Lime Mojito Cheesecake
Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bacon omelette Apple Pancakes • Fresh fruits • Assorted croissants
Peeled tomatoes with ruccola, olives, honey dressing and ﬂaky parmesan cheese
Sesame Crust Salmon Tartare with avocado-tapenade • Beef pepper steak with roasted rosemary potatoes Strawberry Terrine with cream sauce and caramelized walnuts (candied walnuts)
Avocado with star anise poached pears, ruccola and Mirabeau cheese
Beef carpaccio with green beans and parmesan cheese • Aromatic crust skeletons Fillet with cherry tomatoes Panna Cotta with fresh fruits
Boiled eggs • Traditional Bulgarian Mekici/Banica • Cheese, bacon and ham platter Fresh vegetables • Bacon omelette
Apple Pancakes • Fresh fruits • Assorted croissants
Leaf lettuce with pine nuts, cherry tomatoes and roasted (baked) goat cheese Kachuko Fish soup • Porcini Risotto with parmesan cheese
Fresh Cucumber Radish salad with parsley and cherry tomatoes
Octopus Carpaccio with red onion jam and lime • Red Thai curry and Polenta Duck ﬁllet with sheep cheese Red fruit raw vegan dessert
Boiled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bean toast • Eggs Benedict Apple Pancakes • Fresh fruits • Assorted croissants
Minestrone soup • Chicken ﬁllet with bread sauce and black truﬄe Forest fruits with crème brûlée emulsion and crispy caramel
Zucchini Salad with spinach, sun-dried tomatoes and ratatouille vinaigrette Prosciutto-Wrapped Asparagus with Hollandaise • Saltimbocca alla Romana White Chocolate Yogurt Mousse With Red Fruits