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Winners

Emerald Category 

3rd Place 
S/CAT VALIUM 55 - Rafail Arapakis
Contemporary lionfish fricassée with silky mussel sauce and dill oil, followed by handcrafted ravioli filled with lionfish and prawns, served with shellfish bisque and graviera cheese foam.
Emerald Category 

2nd Place 
M/Y MAMMA'S - Giannis Skarlatos
Shrimp and mussel whipped feta cream with saffron tapioca cracker and basil oil, followed by charred lionfish fillet served with blue crab arancini, butter baby carrots, asparagus, and beurre blanc with herb oil.
Emerald Category 

1st Place 
S/CAT BLUE ONE - Andreas Tsitsilianis
Blue crab with lime curry and fennel purée, followed by a delicate seafood fricassée featuring fresh fish, rainbow trout, aromatic herbs, fennel, and chard leaves.
Diamond Category 

3rd Place 
P/CAT SAMARA - Triantafillos Pnevmatikos
Seafood tartare in a citrus dressing with shaved fennel and herbs, followed by delicate seafood dumplings served in a rich shellfish bisque, finished with caviar and crab.
Diamond Category 

2nd Place 
S/Y APHAEA - Dionisis Mihailovits
Shrimp with tomatoes, almyria wild greens and feta, followed by red mullet served with chickpeas, spinach and capers.
Diamond Category 

1st Place 
M/Y ALENA - Everest Brachimi
Blue crab with tomato bavaroise, followed by lionfish served with cauliflower, green apple, and fresh herbs.
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