	Day 1	Day 2	Day 3	Day 4	Day 5	Day 6
Breakfast	Greek yogurt, Ionian honey, walnuts, fresh figs or dried apricots	Toasted bread, olive oil, ripe tomato rubbed on top (Catalan-style — works at sea), coffee	Oat porridge, honey, cinnamon, a handful of pistachios	Granola, oat milk, fresh melon	Scrambled eggs with cherry tomatoes, feta crumbled on top, toast	Yogurt, honey, fresh seasonal fruit from the last market stop
Lunch	Classic Greek salad — tomato, cucumber, red onion, Kalamata olives, feta, oregano, olive oil	Spanakopita bought from a local bakery, or spinach and feta omelette if baked goods unavailable	Meze spread: hummus, tzatziki, olives, pita bread, raw vegetables — no cooking	Lentil and vegetable soup (prepared the night before in a thermos), bread	Quinoa tabbouleh — flat-leaf parsley, mint, tomato, lemon, olive oil	Leftovers or cheese and olive mezze — Graviera, Kefalograviera, Kalamata olives, bread
Dinner	Imam bayildi — slow-cooked aubergine with tomato, garlic, onion and olive oil, crusty bread This dish improves with resting time — make it early in the day and reheat at anchor.	Gemista — stuffed peppers and tomatoes with rice and herbs, baked-style in a covered pan	Pasta with a rich tomato and lentil ragu, pecorino or Graviera cheese	Grilled halloumi, roasted courgettes and peppers, bulgur wheat with herbs and lemon	Black-eyed bean stew with spinach, garlic, lemon (Mavromatika) — a Ionian classic	Vegetable frittata (eggs, courgette, peppers, feta), green salad, bread
Other

Provisioning

Greek yogurt (full fat)

400 g / person

Feta PDO

200 g / person

Halloumi

150 g / person

Kalamata olives

100 g / person

Pita bread

6 units / person

Eggs

8 units / person

Tomatoes

600 g / person

Aubergines

300 g / person

Courgettes

300 g / person

Peppers (mixed colours)

250 g / person

Spinach (fresh or frozen)

200 g / person

Green lentils (dry)

120 g / person

Black-eyed beans (canned)

200 g / person

Rice (long grain)

200 g / person

Bulgur wheat

100 g / person

Quinoa

80 g / person

Pasta (short)

100 g / person

Extra-virgin olive oil

80 ml / person

Canned whole tomatoes

200 g / person

Hummus (jar or fresh)

120 g / person

Lemons

4 units / person

Garlic

6 cloves / person

Honey (local preferred)

50 g / person

Dried herbs (oregano, thyme)

10 g / person

Notes

Ionian markets — Corfu town, Lefkada town, Argostoli — have excellent fresh tomatoes, courgettes, and local cheeses. Plan shopping stops alongside navigation.

Meltemi winds are rare in the Ionian; afternoon sea breezes are lighter, making this a good cruising ground for galley cooking on the hook.

The no-oven constraint is easily managed here: most Ionian dishes are stovetop or pressure cooker — imam bayildi and gemista both work in a covered heavy pan.

Graviera and Kefalograviera are excellent local hard cheeses — available in most villages and durable in a cool box for 4–5 days.

Ionian Islands · Greece

Provisioning

Notes