Overview

⮞ Guests (10)

⮞ Length (67.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ King Beds (1)

⮞ Queen Beds (4)

⮞ 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: Nikos Lagoudis

Chef Nikoss, born in 1988, is a Greek culinary maestro who proudly identifies as a world-traveling chef. His culinary journey began with training at one of Greece's premier culinary schools, where he graduated with the highest honors. Since the inception of his career in 2015, Chef Nikolaos has rapidly ascended the ranks, assuming leadership roles in distinguished establishments such as Sketch (3 Michelin Stars) and Connought Hotel (1 Michelin Star) in London.
A passionate traveler and gourmet artist, Chef Nikos has explored the diverse culinary landscapes of Europe, Jordan, Africa, and Thailand. This global exposure informs his cooking style, harmoniously blending international flavors with the finest Greek local ingredients. His creations reflect a synthesis of cultures, a culinary journey that he brings on board to tantalize the taste buds of his guests.
Known for his warm smile and unwavering dedication, Chef Nikolaos ensures a delightful culinary experience for everyone on board. He takes pride in creating dishes that not only showcase his mastery of the craft but also embody the essence of the regions he has explored.
Fluent in both English and Greek, Chef Nikos effortlessly communicates with guests, making them feel at home and enhancing their overall enjoyment during their time on board. With Chef Nikolaos at the helm of the kitchen, every meal promises to be a delectable journey, bringing together the best of global flavors and Greek hospitality.

Previous Yacht: Dolly

Stewardess: Diana Iaccarino

Meet Diana Iaccarino, Stewardess aboard Christal Mio. Originally from Naples, Italy, and now residing in Tarifa, Spain, Diana brings a natural blend of Italian warmth and Spanish flair to her role on board. With a background as an officer cadet, she offers strong maritime knowledge, professionalism, and a genuine passion for life at sea. Her multicultural experience, attention to detail, and positive, hardworking attitude allow her to deliver attentive, high-standard service while enhancing the overall guest experience. Fluent in Italian, Spanish, and English, Diana communicates effortlessly with international guests, ensuring a welcoming, seamless, and memorable sailing experience aboard Christal Mio.

Deckhand: Francesco Damasco

Francesco is a highly dedicated and experienced maritime professional with a strong background in yacht operations, navigation, and deck management. With over four years of industry experience, he brings a proactive and detail-oriented approach to maintaining the highest safety and operational standards on board. Known for his strong work ethic and calm, professional demeanor, Francesco supports all deck operations with efficiency and precision while contributing to a positive and productive team environment. His experience working with high-profile guests has refined his service skills, ensuring discretion and exceptional guest care at all times. Fluent in English, Italian, and Spanish, he communicates confidently with both crew and guests from diverse backgrounds, making him a valuable asset to M/Y Christal Mio.

Sample Menu

Breakfast buffet

Tea

Coffee

Milk: coconut, almond, soya, cow, goat

Variety of Breads

Variety of Croissants

Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline

Variety of Cereal Juices

Cold Meat platter, Cold Cheese platter, Eggs

Greek. Yogurt, Nuts

 

Day 1

 

Lunch

Green salad/seeds/orange balsamic vinaigrette

Shrimp saganaki with cherry tomatoes and

Greek local feta

Steamed mussels with white wine sauce, Ice Cream

 

Dinner

Beetroot salad/Greek yogurt/caper leaves/nuts/herbs

Salmon tartare with basil and citrus dressing

Sea Bass with black, white, and red quinoa, herbs, and lemon dressing

Panna cotta/coconut/wild berries syrup

 

 

Day 2

 

Lunch Artichoke/Greek Taramas/Anchovy Greek Fava with caramelized onion

Octopus confit Orange Liqueur

 

Dinner

Bean salad with blue cheese, pepper mix, and tomato

T-bone steak with thyme butter

sauce

Green salad/Italian dressing, Chocolate fondue

 

 

 

Day 3

 

Lunch

Beef tartare with quail egg and basil chiffonade

Chicken ballotine with Peruvian potato puree and Chili oil

Green salad/peach vinaigrette/nuts

Sorbet

 

Dinner

Bruschetta with anchovy butter and rock salt flakes

Tuna tataki with soya sauce, sesame and mango dressing

Salmon with roasted vegetable salad with sun-dried tomatoes and walnuts

Lemon Pie

 

Day 4

 

Lunch

Bruschetta with avocado and chimichurri

Caprese salad/Burrata/green tomato Mushrooms Truffle Risotto

Ice cream

 

Dinner

Ceviche local fish

Roasted cauliflower with garlic powder

and mayonnaise dip

Marinated Grouper skewers Blue Cheesecake

 

 

 

Day 5

 

Lunch

Lobster, Ginger, Lime, Greek salad, Tabbouleh

Liqueur

 

Dinner

Mushroom/spinach/garlic

Green salad with parmesan sauce, prosciutto, figs, and walnuts

Beef Bourguignon with mushrooms, bacon, and celeriac puree

Orange Pie

 

Day 6

 

Lunch

Scallops on shell with hibiscus and vanilla

Arugula salad with smoked trout, orange filet, seeds, and dressing

Black cod with black rice and miso sauce

Sorbet

 

Dinner

Greek Tzatziki/dill/pita bread

Zucchini, cucumber, and tahini

dressing