Overview

⮞ Guests (12)

⮞ Length (78.00 Ft)

⮞ Type (Cat)

⮞ Cabins (6)

⮞ King Beds (1)

⮞ Queen Beds (5)

⮞ Showers (6)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (NO)

⮞ Generator (Yes )

⮞ Year Buillt (2026)

Accomodations

⮞ One master cabin (Bed size 1,80 x 2,00 m) and five queen bed guest cabins (bed sizes 1,60 m x 2,00 m) all with private facilities

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Red Sea

⮞ Preffered Pickup : Athens, Greece

Specification

Price Details

⮞ Rates 2026 High Season (15 June - 15 September) EURO 90000/week + all exp Mid Season (1 May - 14 June & 16 September - 31 October) EURO 80000/week + all exp Low Season (1 November - 30 April) EURO 70000 + all exp + APA 25% + VAT 6,5% Summer Base Port: Athens, Greece Summer Operating Area: Greece WINTER 2026/7 RED SEA - Based in El Gouna WINTER SEASON (October to March) Weekly rate EURO 70000 + APA 25% + VAT 14% Charters for less than a week are upon request and the weekly rate will be divided by 6. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT. Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.

Crew Profile

Captain: Theo Maniatakos

Theo initiated his journey into Offshore Racing School in 1992 and steadily advanced, culminating in his role as an Offshore Sailing Instructor from 2003 to 2008. Immersed in competitive racing in Greece from 2007 to 2014, Theo eventually redirected his sailing enthusiasm toward yacht charters. Possessing certifications such as Yacht Master Ocean (sailing + motorboat) commercial + STCW endorsed, STCW GMDSS G.O., ENAK First Aid, and STCW advance Fire Fighting (5years), STCW advance Rescue Boats (5years), STCW medical first aid. (Non expired), Theo is well-equipped for maritime endeavors. Beyond sailing, he actively engages in scuba diving (PADI Advance Diver, PADI EFR (certificate first aid + AED, PADI Rescue Driver), spearfishing, cycling, Shotokan Karate, and photography. In his previous professional capacity, Theo served as an Architectural Engineer. With a blend of professionalism, a calm demeanor, and unwavering reliability, Captain Theo stands as the ideal captain to lead your clients on an unforgettable voyage. Fluent in both Greek and English, he brings a wealth of experience and expertise to ensure a memorable sailing experience.

Previous Yacht: Christal Mio

Chef: Magda Gkogkoura

Magda brings a wealth of culinary experience to Christal Mio 80, combining her professional restaurant background with years of work on motor yachts and catamarans. Since 2018, she has delighted guests aboard various vessels with her creative menus and meticulous attention to detail, ensuring every meal is both delicious and beautifully presented. Prior to her yachting career, Magda honed her skills in several renowned restaurants in Athens, mastering Mediterranean flavors and contemporary techniques. Fluent in both English and Greek, she communicates effortlessly with guests and crew alike, contributing to a warm and professional onboard atmosphere. Her passion for fresh ingredients, innovative dishes, and personalized service makes her an invaluable member of the team, dedicated to creating memorable dining experiences at sea.

Previous Yacht: Christal Mio

Chief Stewardess: Nikoleta Roupaka

Nikoleta, born in 1993, has been appointed Chief Stewardess onboard Catamaran Christal Mio 80, bringing over seven years of experience in luxury yachting. She has held senior interior roles on motor yachts up to 46 meters, with proven responsibility in leading interior operations, delivering high-standard service, and maintaining impeccable housekeeping standards. Her background reflects strong organizational skills, consistency under pressure, and a clear understanding of guest-focused service. Professional, reliable, and detail-oriented, Nikoleta ensures smooth interior management while upholding the highest standards expected onboard a premium charter vessel.

Stewardess: Katerina Karamani

Katerina Karamani, born in 2001, brings a solid foundation in both luxury yachting and high-end resort hospitality. Her experience includes multiple seasons on charter yachts as well as established five-star resorts, giving her a well-rounded understanding of guest expectations and service consistency. She is highly focused on interior upkeep, guest comfort, and attentive service delivery, with a strong eye for detail and cleanliness. Organized, adaptable, and dependable, Katerina supports the interior team efficiently while maintaining a professional and service-driven approach throughout charter operations, contributing to a polished and welcoming onboard environment.

Deckhand/Steward: Fotis Kouvelis

Fotis, is a Deckhand onboard Catamaran Christal Mio 80, with practical experience gained across ferry vessels, sailing yachts, and private motor yachts. His responsibilities include all essential deck operations such as mooring assistance, anchoring support, exterior maintenance, and cleanliness of the vessel. With formal training in marine engineering and experience assisting in basic engine-room duties, he brings a well-rounded, safety-oriented approach to his role. Dependable and disciplined, Fotis works effectively within the deck team, adapting efficiently to varying conditions while supporting smooth and safe daily operations onboard.

Deckhand: Francesca Rosato

Francesca is a multilingual and adaptable maritime professional with solid hands-on experience as a Deckhand and Stewardess in the Mediterranean, with a strong focus on advancing her deck skills and seamanship. Comfortable with mooring operations, tender driving, general deck maintenance, and guest support, she thrives in active, team-oriented environments. Her background in guest-facing roles ensures a polished, service-minded approach, while her previous career as a Project Manager adds exceptional organization, reliability, and problem-solving ability to her onboard performance. Motivated, hardworking, and quick to adapt, Francesca is committed to growing within deck operations and contributing positively to any vessel’s crew dynamic.

Previous Yacht: Genny

Sample Menu

Breakfast  

 

Freshly Brewed Coffee & Tea
Selection of Fresh Orange Juice and Detox Smoothies  
Handmade Breadbasket with Honey, Marmalade & Butter
Greek Yoghurt & Fresh Seasonal Fruits
Eggs of the Day ~ Chef’s choice
Handmade Sweet & Savoury Greek Pies  
Chocolate Cookies, Muffins, Pancakes & Crepes
International Cheese Platter and Cold Cuts
Multigrain Healthy Porridge  

Day 1

Lunch

Salad: Black-eyed peas, Paksoi, Sage,  Mandarin juice
First Course:  Shell Ceviche, Pomelo, Spring Onion, Coriander  
Main Course:  Bonito Savoro, Charred Okra, Tomato Relish, Parsley Chips
Dessert: Mastic Churros, Lemon  Cremeaux, Elderflower Syrup  

Dinner

Salad: Charcoal-Grilled Endive, Mastelo Cheese, Green Beans, Dates, Hazelnut
First Course: Eggplant Caponata, Roasted Pines, Basil  
Main Course:  Presa Iberico, Pomegranate Tabbouleh, Lemon-mint juice

Day 2

Lunch

Salad: Sesame Bagel, Cherry Tomatoes, Feta Cream Cheese, Balsamic Glaze
First Course: Involtini di Bresaola, Briam Veggies, Rucola
Main Course: Rooster Pastitsada, Orriecchete, Lazareto Cheese  
Dessert: Loukoumades soaked in Rakomelo & Cinnamon gelato  

Dinner

Salad:  Sea Urchin, Cucumber Ring, Salmorejo, Lemon Spray
First Course: Salmon Tiradito, Passion Fruit Tiger’s Milk, Coriander gel
Main Course: John Dory Roulade, Courgette Flower, Tarragon Bisque
Dessert: Peach Melba, Blackberries, Lime Curd

Day 3

Lunch

Salad: Grilled Peaches, Ricotta, Meslun Salad, Honey-Basil dressing
First Course: Sage Arancini, Comte Cheese, Prosciutto Dust
Main Course: Lamb Fricasse, Fennel, Greens, Dill Juice
Dessert: Karydopita, Caramel Fudge, Five Spice Namelaka  

Dinner

Salad: Beluga Lentils, Bottarga, Lollo Rosso, Alfalfa Sprouts, Fingerlime
First Course: Baby Potato, Smoked Trout, Lotus Fruit, Lemon Segments  
Main Course: Steamed Cod, Broccoletti, Red Quinoa, Saffron Verjus
Dessert: Almond Florentine, Nectarines, Mirin Catalana

Day 4

Lunch

Salad: Grapes, Hallumi Cheese, Mint, Valeriana Salad
First Course: Boboloni Scamorza, San Marzano Jam, Parsley Pistou
Main Course: Soutzoukakia, Cinnamon Tomato Sauce, Mashed  Potato
Dessert: Galaktoboureko, Golden Crispy Phyllo, Vanilla Custard

Dinner

Salad: Soft Shell Crab, Passion Fruit, Baby Jem Lettuce, White Truffle, Cashew
First Course: Sashimi Amberjack, Charcoal-Grilled Watermelon, Tsipouro  
Main Course: Orzo Langustine, Pomodori Confit, Vanilla-Lemon Bisque  
Dessert: Maple Tiramisu, White Chocolate, Cocoa Nibs

 

Day 5

Lunch

Salad: Sfolia di Mozzarella, Watermelon, Paksoi, Mojito dressing  
First Course: Squid & Chips, Old Bay Seasoning  
Main Course: Slow-Cooked Salmon, Golden Beets, Caper Branch, Labneh  
Dessert: Strawberry Pavlova, Açai Berries, Mint-Vanilla Curd

Dinner

Salad: Artichoke Panzanella, Sundried Tomato, Pita Bread, Spring Onion Dressing  
First Course: Vitello Tonnato, Fried Caper, Radish, Lemon Oil
Main Course: Free Range Chicken Involtini with Spinach, Baby Potatoes & Black Truffle Demi
Dessert: Gianduja Cheesecake, Myrtille Consommé, Carob Sable

Day 6

Lunch

Salad: Baby Spinach, Courgettes, Syglino Ribbons, Greek Yoghurt  
First Course: Beef Meatballs, Creole Fattoush, Cherry Tomatoes, Quinoa Pop
Main Course: Gemista, Marjoram, Labneh, Lingue di Alfieri
Dessert: Milk Chocolate Brownies, Candied Walnuts, Stracciatella Gelato  

Dinner

Salad: Blue Crab, Mango, Brown Rice, Tobiko, Sambal Oelek Mayo
First Course: Prawn Dolma, Savoy Cabbage, Dashi Egg-Lemon Sauce
Main Course: Pan-Seared Sea Bream, Baby Greens, Grapefruit Beurre Blanc
Dessert: Yoghurt Panna Cotta, Saffron & Melon Macedonian

Day 7

Lunch

Salad: Salmon Crudo, Baby Lettuce, Avocado & Clementines  
First Course: Greek Salad, Tuna Poke, Coriander, Black Olive, Tapioca Cracker
Main Course: Lobster Saganaki Pasta, Feta Cheese, Pomodori, Star Anise  
Dessert: Baileys Catalana, Coconut, Bitter Chocolate Cremeux

Dinner

Salad: Slow-Cooked Turkey, Carrot Tagliatelle, Valeriana Salad, Chilly-Tahini Sauce
First Course: Beef Tartare, Caviar, Ponzu, Crispy Rice Paper
Main Course: Angus Ribeye, Eggplant purée, Potato Bar, Petimezi Drops
Dessert: White Chocolate Namelaka, Bitter Ganache & Honeycomb  

 

** Please note that the above concept menu can and will be adjusted to suit your individual preferences and dietary requirements. We are happy to accommodate any allergies, special requests, or personal tastes to ensure a memorable and enjoyable culinary experience.

Chef Magda