Sailing Chef

Some people scroll through booking sites.
I walk the docks after each charter.

That’s how I stumbled across this beauty: a brand-new Hanse 460, still in assembly mode, not even chartered yet. Smells like fiberglass and possibility.

It’s moments like these that remind me why I do what I do – I sail, I explore, I spot opportunities before they hit the market.
And sometimes… I get lucky.

More to come soon - waiting for the offer from the owner.

Tuna Tartare from Today’s Catch

The sea was kind this morning — handed us a beauty of a tuna just off the coast. When fish is this fresh, you don’t cook it. You honor it.

Here’s how I turned it into a quick tartare that sails right onto your taste buds:

1. Dice the tuna — sharp knife, chilled fish. Keep it clean and precise.
2. Add chopped capers, a dash of lemon zest, olive oil, flaky salt, and cracked pepper. Mix gently — don’t mash it, treat it like poetry.
3. Smear a slice of crusty white bread with cold butter (yes, butter — it’s the magic you didn’t know you needed).
4. Spoon the tartare right on top, garnish with a few extra capers or herbs if you’re feeling fancy.

Eat it standing barefoot on deck. No forks. Just sea air, salt on your lips, and a cold white wine in hand. This is how we do lunch at anchor.

Meet Kristos — Poros’ legendary butcher and unofficial rock DJ. His family shop, Ολυμπιακός Κρεοπωλείο, has been serving locals and sailors for over 149 years. Walk in, and you’re just as likely to hear Metallica or Frank Zappa as you are to walk out with the best cut of lamb on the island.

But today, the music was off. The knives paused. The shop stood still in quiet remembrance of Kristos’ mother, who passed exactly one year ago — the soul of the family and this butcher shop.

Sailing through Poros? Drop by Kristos for meats that carry stories — and heart. You’ll find fresh fish just across the way, but the real flavor starts here.

🧭 Meat, Music & Memory 🥩🎸🕊️