Overview

⮞ Guests (10)

⮞ Length (64.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ Queen Beds (5)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (on deck)

⮞ Generator (2)

⮞ Year Buillt (2020)

Accomodations

⮞ One Master Cabin with queen size bed (size between queen and king bed), 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Red Sea

⮞ Preffered Pickup : ATHENS

Specification

Price Details

⮞ Period A (July-August) EURO 48000/week Period B (June - Sept) EURO 43000/week Period C (October - May) EURO 34000/week Plus 6,5% VAT + APA 25% WINTER 2026/7 RED SEA - Based in El Gouna WINTER SEASON (October to March) Weekly rate EURO 34000 + APA 25% + VAT 14% Charters less than a week upon request. Weekly rate is divided by 6. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption + 6,5% VAT. Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.

Crew Profile

Captain: George Bastis

George Bastis is a highly experienced Greek Captain with more than a decade of professional involvement in private yachting and charter operations. He holds an MCA Master 200 GT Certificate of Competence and RYA Yachtmaster Offshore, with extensive command experience on sailing and motor yachts up to 80 feet. Throughout his career, he has served as Captain in premium charter environments, overseeing all navigational, operational, and technical aspects of vessel management while ensuring full compliance with international safety standards. George combines strong seamanship with a hands-on, detail-oriented approach to yacht maintenance and crew coordination. His background also includes project and yard management roles, giving him a comprehensive understanding of vessel upkeep, refits, and operational efficiency. Recognized for his professionalism, clear communication, and guest-focused mindset, he is committed to delivering safe, smooth, and memorable yachting experiences. He is currently appointed as Captain of the Catamaran Christal Mio 67.

Chef: Nikolaos Maniatakos

Nikolaos serves as the onboard Chef of catamaran Christal Mio, offering a refined culinary experience rooted in both creativity and scientific precision. He holds formal culinary training alongside an MSc in Applied Biomolecular Technology, which allows him to approach cuisine with a deep understanding of ingredients, techniques, and quality control. With proven experience in yachting and high-demand service environments, Chef Nikolaos specializes in Mediterranean, Italian, and international cuisine, including vegan and dietary-specific menus. He is highly skilled in menu planning, provisioning, and efficient galley management, ensuring consistency, safety, and excellent presentation throughout each charter. Detail-oriented, adaptable, and guest-focused, Chef Nikolaos works closely with the crew to deliver a seamless onboard dining experience that enhances every voyage aboard Christal Mio.

Steward: TBA

Deckhand: Angelos Ninos

Angelos, born in 1994, is gearing up for his first season aboard the Christal Mio as a deckhand. While this will be his debut on the yacht, he’s no stranger to life on the water, having worked as a deckhand since 2023. With a degree in Mechanotronics, Angelos brings a unique technical edge to the team, ensuring everything runs smoothly from onboard systems to machinery. He’s also a licensed diver and holds both a Sailing Vessel Operator's License and a Speed Boat Operator's License, adding versatility to his skill set. Known for his attention to detail and his calm, confident demeanor, Angelos is ready to tackle any challenge with professionalism and a positive attitude. His combination of technical know-how and hands-on experience makes him an exciting addition to the Christal Mio crew, and he’s looking forward to making the upcoming season one to remember.

Sample Menu

Breakfast

Selection among:

Fruit Salad Composed of Greek seasonal and tropical fruits
Egg preparations: Variety of omelets, scrambled, fried, boiled, and poached.
Kayanas (eggs in fresh tomato sauce with feta cheese)
Toasties/Artisanal Sourdough bread 
Avocado Toast 
Variety of Crepes (sweet or savory)
Pancakes with maple syrup/praline/fresh fruit 
Croissants (butter/chocolate)
Puff pastry (cheese/spinach/sausage)
Cakes (vanilla/cocoa flavored, Banana bread with caramelized bananas)
Greek yogurt with fresh fruit, cereal, honey or marmalade 

 

Day 1

Lunch

Traditional Greek salad seasoned with oregano-scented olive oil
Fava bean cream with caramelized onions and capers
Creamy classic “Tzatziki” salad
Slowly roasted tender lamb leg, caramelized with garlic glaze and baby potatoes.

Dinner

Artichoke hearts filled with dill-scented fava cream, topped with bottarga
Burrata salad with wild rocket leaves, baked beetroot, orange fillets, balsamic cream, and basil gel
Sea bream fillet with sautéed Greek wild herbs 

Dessert of the day

Nut mix-filled Baklava with pistachio ice cream

Day 2

Lunch

“Agioreitiki” Smoked Eggplant salad (Monastery recipe from Holy Mountain Athos)
“Politiki” salad, with red and white cabbage, carrot, raisins, and pomegranate kenels
“Travichtes” (pulled dough pies), topped with tomato jam scented with thyme and grated feta cheese
“Lachanodolmades” (Cabbage leaves stuffed with beef mince, rice, and herbs) in a creamy egg-lemon sauce

Dinner

“Mediterranean” salad with mixed Lola lettuce, iceberg, cherry tomatoes, and pita croutons, dressed in a green herb vinaigrette, and grilled manouri cheese.
Sea bass ceviche with mango, chili peppers, and red radish 
Lobster linguine with bisque sauce 

Dessert of the day

Key lime pie

Day 3

Lunch

“Dakos” salad with barley and carob rusk, tomato, feta, and black olives
Eggplant croquettes with “katiki” cream cheese sauce
Traditional “Moussaka” in a pot

Dinner

Beetroot salad with mango, cream cheese, walnuts and Valeriana leaves dressed in balsamic vinegar sauce
Grilled Calamari stuffed with lemon and dill flavored rice
Salmon fillet grilled, with poached fennel, orange and grilled asparagus 

Dessert of the day

Chocolate tart, topped with butterscotch cream and forest fruit

Day 4

Lunch

Rich Potato salad with eggs, carrots, pickled cornichons, and mustard mayo sauce
“Arancini” with wild mushrooms on beetroot sauce, topped with black garlic yogurt 
Free-range chicken cooked “sous vide” with mixed salad, dressed in a honey mustard vinaigrette

Dinner

Watermelon salad with feta cheese, spearmint, and lime-marinated sweet onions 
Sourdough bread bruschetta with tarama cream and bottarga
Grouper fillet marinated in citrus zest, with celeriac purée and lemon mayonnaise 

Dessert of the day

Masticha scented panna cotta, topped with sour cherry coulis or 
Rose geranium (Pelargonium graveolens) scented panna cotta, topped with quince conserve

Day 5

Lunch 

Creamy “Trachanas” with feta cheese, tomato, and spearmint
Fried feta cheese wrapped in “fillo” pastry, with honey and sesame 
Strawberry Salad with iceberg, Lola lettuce, mozzarella and walnuts dressed in strawberry vinaigrette
“Soutzoukakia” Meatballs with mixed pork and beef mince scented with cumin in a rich tomato sauce with jasmine rice 

Dinner 

“Green Goddess” salad with Chinese cabbage, cucumber and Smith apple, dressed in a sour avocado sauce
Octopus tentacles, slowly glazed in a balsamic vinegar sauce scented with thyme and bay leaves 
Squid ink shrimp risotto with fennel and bottarga powder

Dessert of the day

Basque cheesecake

Day 6 

Lunch

Beef tartare with Dijon mustard, pickled cucumber, and Parmesan biscuit
Raw young zucchini salad, with carrots, spearmint, and lemon sauce 
Grilled “Pleurotus” mushrooms with balsamic vinegar cream 
Ribeye or Beef Fillet steak with potato terrine and fried leek sticks 

Dinner 

Wakame salad with ponzu sauce and sesame seeds 
Quinoa salad with cashew nuts, cranberries, goji berries, raisins, and rocket in a yuzu-citrus ponzu sauce
“Gyoza Shrimp” (pan-cooked dumplings), filled with shrimp and scallops, Chinese cabbage, and spring onion with roasted sesame oil and soya-yuzu sauce
Variety of sushi rolls

Dessert of the day

Semifreddo yuzu with pistachio crumble and lemon curd 

Day 7

Lunch 

Grilled vegetables terrine with eggplant, zucchini, carrots, red and green peppers, and raisins
“Tzatziki” avocado, scented with mint and cilantro 
Slowly cooked Pork neck, scented with black garlic and rosemary,  creamy potato mash

Dinner

Black-eyed beans “Piage” salad, with vegetables and herbs 
Sautéed Scallops over grilled Pineapple slices, with vanilla-scented olive oil and mango chutney 
Tuna fillet with lemon sauce, dill, and spring onion white rice 

Dessert of the day

Pavlova with forest fruit coulis, filled with white chocolate namelaka cream 

 

Alternative Desserts

Chocolate cheese cake, topped with caramelized nuts.
Walnut pie with “Kaimaki” ice cream

 

**This is a sample menu, subject to changes based on guests' preferences, seasonal availability, and/or dietary restrictions.