Overview

⮞ Guests (10)

⮞ Length (67.00 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 : Greece

⮞ Preffered Pickup : ATHENS

Specification

Price Details

⮞ 2025 Rates High Season (July - August): EURO 47,000/week Mid Season (June & September): EURO 43,000/week Low Season (October - May): EURO 34,000/week + Plus expenses 6,5% VAT & APA 25% 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 * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

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.


Chef: Georgios Kolettis

Chef George, born in 1995 and hailing from Athens, embarked on his culinary journey within the realm of 5-star hotels across Greece. With over 8 years of experience in dynamic, bustling, and high-pressure culinary environments, he is a young and ambitious chef with a rich background.
Having served as a private chef for families and at the helm of luxury motor yachts, George's culinary inspiration is deeply rooted in the sea and the abundance of local Greek produce. His passion lies in crafting flavorful dishes infused with a modern Greek flair.
George's dedication to culinary excellence is reflected in his participation in various cooking seminars, including Chocolate and Art Craft, Superfoods, and Sous Vide Cooking. Anticipating an incredible summer aboard Christal Mio, he eagerly awaits the opportunity to welcome guests and curate an unforgettable holiday experience amidst the enchanting Greek Islands.
Fluent in both Greek and English, Chef George brings a diverse skill set and a commitment to culinary innovation to ensure a delightful and memorable dining experience on board.

Steward: Karanicolas George

George, born in Greece in 1995, brings seven years of invaluable experience to the yachting industry. Renowned for his exceptional guest service, he possesses a keen eye for detail, ensuring every aspect of your experience on Christal Mio is nothing short of perfection.
Known for his strong work ethic, George consistently goes above and beyond to create unforgettable moments for guests. His dedication and commitment contribute to the seamless operation of the yacht, making him an integral part of the team.
Fluent in both his native Greek and English, George's language proficiency enhances communication and ensures a smooth and enjoyable interaction with guests on board. With his warm hospitality and unwavering dedication, he is committed to making your time on Christal Mio truly exceptional.

Deckhand: Panagiotis Kapetanidis

Hailing from Greece, Panagiotis Kapetanidis is a dedicated sailor and team player with a deep passion for the sea. In 2012, he graduated in Civil Engineering from the University of West Attica, and it was during this time that he discovered his love for sailing as a hobby. Despite pursuing a career as a Civil Engineer, Panagiotis actively participated in numerous regattas and sailing races, honing his skills and fueling his aspiration to become a captain.
Driven by his genuine love for sailing, Panagiotis initially delved into yacht maintenance and base operations. Now, with his eyes set on a future captaincy and certification of Yacht-Master costal and RYA VHF Sort Range, he brings his wealth of experience to Christal Mio as their dedicated deckhand. Panagiotis's prior experiences make him the ideal assistant for the yacht's operations, showcasing his readiness to contribute to the crew's seamless coordination.
Always eager to lend a helping hand, Panagiotis looks forward to extending a warm welcome to guests and ensuring an exceptional charter experience amidst the breathtaking Greek islands. Fluent in Greek as his native language and English, he adds a valuable layer of communication to the crew's dynamic.


** All the crew has PADI Open water diver / Hellenic Red Cross First Aid certificate / fast motor boat license

Sample Menu

Breakfast Buffet

Tea/ All types of Coffee
Fresh juices
Milk: Almond, Coconut, Milk full/low fat
Greek yogurt
Honey seasonal flavors
Jams: Strawberry, Apricot, Fig, Berries
Bread: White/black Toast, Sourdough
Croissants: Chocolate, Butter
Cheeses Plateau
Cold Cuts: Greek Salami, Turkey, Ham, Mortadella, Prosciutto
Nuts: Walnuts, Almonds, Hazelnuts 

Daily Breakfast plates

“Strapatsada” fresh tomato with eggs and feta cheese
“Tiganites” Greek pancakes with feta cheese and organic fir honey
Omelet with beef sausage and baby potato
Shakshuka eggs
Croque Madame
Eggs: scrambled, boiled, omelet, fried eggs of your choice
Greek yogurt with organic thyme honey and walnuts
Pancakes with maple/chocolate/honey and berries
Acai berries bowl
Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

Day 1

Lunch
Salad
“Almyra” greens boiled with lemon
Starters
Fresh-Fried Squid with Tartar Sauce
“Ntolmadakia”: vine leaf with herbs and rice
Main Course
Sea Bream with Lemon and Olive oil sauce side of greens
Desert
Seasonal fruit

Dinner
Salad
Greek Salad
Starter
Aubergine with tomato sauce and feta cheese on top
Main Course
Stuffed chicken roll with chestnut, mushroom side of baby potatoes
Desert
Baklava with pistachio mousse

Day 2

Lunch
Salad
“NtakoSalad” with pickle crithmum
Starter
“Spetsofai”: sausages with slow-cooked peppers
Main Course
Chicken fillet sauté with mustard sauce side of rice
Dessert
Ice cream

Dinner
Salad
Mix green salad, Pomegranate vinaigrette, Cherry tomatoes, Pine nuts
Starter
Ceviche Sea bass, Citrus fruits, Chilly peppers, Basil oil
Main Course
Orzo with Shrimps
Desert
Mille-feuille 

Day 3

Lunch
Salad
Black-eyed beans salad
Starter
Fried eggplant with hummus
Main Course
Stuffed zucchini with egg lemon sauce
Dessert
Seasonal fruit

Dinner
Salad
“Caprese” colorful cherry tomatoes with mozzarella and fresh basil leaves
Starters
Charcuterie
Bruschetta with sweet and sour onions
Main Course
Mushroom risotto with truffle oil
Dessert
Tiramisu

Day 4

Lunch
Salad
“Politiki” - Red and white cabbage, carrot, vinegar sauce
Starters
Zucchini balls& Tzatziki
Main Course
Greek traditional “Mousaka”

Dinner
Salad
Potato salad
Starter
Stuffed portobello mushrooms with “apaki” and greens
Main Course
“Giaourtlou” - pita bread with kebab and tomato sauce
Dessert
“Ravani” with Mastic ice cream

Day 5

Lunch
Salad
Quinoa salad with Lemon vinaigrette
Starter
Shrimps “Saganaki”
Main Course
Stuffed tomato and pepper with rice
Dessert
“Galaktompoureko”

Dinner
Salad
Beetroot salad with “anthotiro” (white cheese)
Starters
Pita bread, Potato wedges, Mixed vegetables
Grilled haloumi cheese with fig marmalade
Main Course
Barbecue night - Mixed grill meat
Dessert
Yogurt with three kinds of sweet preserves

Day 6

Lunch
Salad
Fusilli salad with caper and sun-dried tomatoes
Starter
Fried Feta with thyme honey and sesame
Main Course
Slow-cooked octopus with fava beans salad and lemon butter sauce

Dinner
Salad
Tuna niçoise salad
Starter
Cheese balls with beetroot sauce
Main Course
Grilled salmon with black wild rice and saffron sauce
Dessert
Valrhona chocolate souffle with Madagascar vanilla ice cream

Day 7

Lunch
Salad
Greek salad with caper leaves
“Tirokafteri”: Cheese mix
Starter
“Talagani” cheese with tomato marmalade
Main Course
Slow-cooked lamb leg in the oven with aubergine puree and demi-glace sauce
Dessert
Pavlova ice cream

Dinner
Salad
Burrata salad
Starter
Cod fish Croquette with garlic mayo
Main Course
Lobster with lemon, olive oil sauce and spinach rice
Dessert
Berry cream tart with strawberry sauce