Overview

⮞ Guests (9)

⮞ Length (78.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (2)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2004)

Accomodations

⮞ 1 x Master cabin
1 x VIP cabin
1 x Twin cabin with two single beds
1 x Twin cabin with two single beds and one pullman

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Price Details

⮞ Season: 2024 High season (July - August): 31.000€ per week + VAT 12% + APA 35% Low season (All other months): 26.000€ per week + VAT 12% + APA 35%

Crew Profile

CAPTAIN - Papaspyropoulos Andreas s (Greek)
Experienced and dedicated yacht captain with over a decade of maritime service, specializing in the operation and management of commercial and pleasure vessels across Greek and European waters. Proven track record of safe navigation, vessel maintenance, and team leadership, with extensive experience commanding yachts up to 90 feet. Holder of a Master’s Degree in Commercial and Pleasure Vessels and STCW certification. Skilled in boat delivery throughout Europe, diving, and onboard mechanical operations. Fluent in English and German, with strong organizational, technical, and interpersonal abilities.

CHEF - George Manousou (Greek)
George Manousou is an experienced yacht chef with over 20 years of service on both private and charter yachts, combining culinary expertise with seamanship duties. He has worked aboard vessels such as M/Y Kambos Blue, Atalanti, Knotty, and Celeste, taking on roles as Chef, Boatswain, and Steward. Certified as a Skipper Class A, with licenses in speedboats, sailing, fire safety, and passenger handling, George is highly skilled, safety-conscious, and adaptable. He communicates confidently in English in all professional settings and is passionate about delivering high-quality service in demanding onboard environments

STEWARDESS - Iuliia Kozlova (Russian)
Iuliia Kozlova is an experienced hospitality and yachting professional, specializing in stewardess roles. With over 6 years of service aboard luxury yachts (up to 45m), she has held positions from Solo to First and Second Stewardess. She holds diplomas in hospitality and tourism management from Swiss and UK institutions, and has also worked in high-end resorts such as Costa Navarino and Daios Cove. Iuliia is service-oriented, detail-driven, and well-versed in wine service, cocktail preparation, and guest relations. She speaks Russian (native), English (upper-intermediate), and basic Greek.

DECKHAND/SAILOR - Nikos Peripoulidis (Greek)
Nikos was born in 1973 and has over 17 years of experience in the yachting industry. He enjoys being part of the team and has a pleasant and kind personality. Nikos will ensure the guests' safety and comfort onboard SOFIA D. In his free time, he enjoys playing football, fishing and water sports. He speaks Greek and English.

Sample Menu

BREAKFAST

-Bread variety
-Scrambled eggs
-Omelette with vegetables/Bacon/Sausages
-Homemade Greek pies
-French toast
-Jams
-Pancakes
-Greek yogurt with honey & fresh fruits
-Fresh juices/Milk
-Tea of herbs & coffee

1st Day:

LUNCH

-Zucchini balls with feta
-Dakos salad
-Octopus(with vinegar)
-Fish soup
-Shrimp saganaki
-Fish with vegetables
-Fruit and orange pie with ice cream

Snacks

-Bread sticks/ vegetable/mozzarella sticks
-Olive dip/hummus
-Spring rolls
-Meatballs

DINNER

-Caesar salad
-Ravioli with spinach and ricotta
-Bruschetta with mozzarella
-Risotto al fungi
-Lava cake

2nd Day:

LUNCH

-Cobb salad
-Hamburger
-French fries
-Onion rings
-Cheese balls
-Buffalo wings
-Brownie

DINNER

-Barbecue mix grill
-Feta fritters with honey and sesame
-French fries
-Green salad
-Cheese cake

3rd Day:

-Fried squid/Octopus
grilled/Barbecue fish
-Tzatziki
-Greek salad
-Pita bread
-Chocolate pie with ice cream

DINNER

-Mozzarella sticks/grilled mushrooms
-Green salad with Parmesan
-Pasta cacio e Pepe/al
fredo/primavera/Pizza margaritas
-Tiramisu

4th Day:

LUNCH

-Nacho with guacamole
-Green salad (baby spinach rocket and
lettuce) strawberries, almonds and
balsamic vinaigrette dressing
-Chicken fajita/chili con carne
-Chocolate cake with spicy chocolate sauce
and vanilla ice cream

DINNER

-Wellington with sweet potato salad
-Cheese platter with bread sticks/dry
fruits
-Salad
-Apple crumble

5th Day:

LUNCH

-Greek meze
-Salad
-Moussaka
-Tzatziki/spicy cream cheese
-Baklava

DINNER

-Souvlakia/doner kebabs
-Fried pitta bread
-Tzatziki
-Pavlova

6th Day:

LUNCH

-Onion soup
-Mini tart with cheese and chutney onions
-Shrimp skewers with mango
-Ceviche sea bass
-Salmon in parchment paper with
asparagus
-Profiteroles

DINNER

-Fondue
-Mini tart with chopped meat
-Shrimp Bloody Mary
-Fish fillet with aromatic butter and baby vegetables
-Jelly fruit

7th Day:

LUNCH

-Shrimp salad with mayonnaise
beetroot
-Quiche Lauren with mushrooms and
bechamel
-Bruschetta with smoked salmon and
poached eggs
-Steak flambe with butter caffes de
Paris
-Ice cream

DINNER

-Tabbouleh salad
-Pork cutlets with pure eggplant and apple
spring rolls
-Mini muffins with cheese and peppers
-Cheese platter and cream brulee