Overview

⮞ Guests (10)

⮞ Length (78.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ Queen Beds (3)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Generators Onan 27KW & 19KW)

⮞ Year Buillt (2019)

Accomodations

⮞ 3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities. Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers

2 x (200x170 cm)
1 x (200 x 160 cm)
1 x (200 x 85/170 cm - convertible)
1 x (200 x 85)

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens Nea Peramos

Specification

Price Details

⮞ High Season (15 June - 15 September): EURO 69,000/week Mid Season (1 May - 14 June & 16 September - 31 October): EURO 65,000/week Low Season (rest months): EURO 50,000/week + Plus expenses VAT 5,2% & APA 30% Charters for less than a week are only available upon request and the 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: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 5,2% VAT. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 5,2% VAT.

Crew Profile

Captain: Ioannis Vorgias

Captain Ioannis Vorgias brings a well-rounded blend of seamanship, leadership, and technical expertise to Crazy Horse, underpinned by years of hands-on experience in both sailing and motor yachts throughout the Greek islands. Holding a Yachtmaster Offshore certificate, Speedboat Operator License, GMDSS qualification, and full STCW training, Ioannis has progressed through roles including sailor, steward, cook, first mate, and skipper, giving him a deep, practical understanding of every aspect of yacht operations and guest service. His time captaining and crewing on Lagoon and Fountaine Pajot yachts in Santorini has refined his navigational skills, safety awareness, and ability to deliver smooth, memorable charter experiences in busy cruising grounds. Beyond his maritime background, Ioannis holds a Master’s degree in Urbanism and a Bachelor’s degree in Civil Engineering, contributing strong analytical thinking, organisation, and problem-solving skills on board. Calm, adaptable, and guest-focused, he is known for his collaborative leadership style and attention to detail, ensuring both crew harmony and high operational standards. With a genuine passion for the sea and a professional yet approachable manner, Captain Ioannis is committed to providing safe, seamless, and enjoyable voyages for all guests aboard Crazy Horse.

Chef: Konstantinos Tsakiridis

Konstantinos is a Greek chef with over eight years of professional culinary experience, including more than four years in the yachting industry, where precision, adaptability, and consistency are essential. Fluent in Greek and English, he communicates easily with guests and crew alike, contributing to smooth operations onboard. Trained in Mediterranean, Greek, Middle Eastern, and Asian cuisines, he brings a versatile and refined approach to onboard dining, equally confident delivering elegant fine-dining menus or elevated comfort food rooted in culinary tradition. In 2024, Konstantinos earned 3rd place in the Emerald category at the EMMYS Chef Competition, recognizing his creativity, technical skill, and commitment to excellence. Life at sea has shaped him into a calm, flexible professional who thrives under pressure and adapts seamlessly to guest preferences, provisioning challenges, and the dynamic pace of yacht operations. Known for his strong communication and reliable work ethic, he integrates naturally into crew life and contributes positively beyond the galley. Highly experienced in accommodating diverse dietary requirements (including gluten-free, vegan, vegetarian, lactose-free, and low-calorie menus) he maintains creativity, freshness, and visual refinement at all times, with the goal of exceeding guest expectations and creating memorable culinary experiences aboard Crazy Horse.


Chief Stewardess: Emilia Kontochristou

Emmy, born in the picturesque city of Volos in 1977, brings a rich culinary knowledge to the maritime realm. Since 2022, she has served as a freelance cook/hostess on numerous yachts, showcasing her versatile skills and passion for hospitality. Amalia specializes in Mediterranean and Vegan cuisines, crafting delectable dishes that cater to diverse tastes. Additionally, she has completed Silver Service training, ensuring her ability to deliver a refined and professional dining experience. Beyond the galley, Amalia loves to travel, enjoys cycling through scenic landscapes, engaging in tennis matches, embracing the discipline of pilates, and conquering snowy slopes through skiing adventures. Her multifaceted interests add a vibrant touch to the onboard atmosphere, creating an unforgettable experience for guests. Fluent in both Greek and English, Amalia effortlessly bridges cultural gaps, ensuring a seamless and enjoyable sailing journey for all aboard.

Deckhand/Steward: Nickos Spyronikos

Nikos is a highly motivated and dedicated deckhand currently serving aboard M/Y CRAZY HORSE, with a strong maritime background and a lifelong passion for the sea, nurtured from an early age in Lavrio. With over eight years of professional experience in sales, he has honed exceptional interpersonal, communication, and negotiation skills.
Holding certifications as a Lifeguard, Divemaster, and a Skipper’s and Powerboat Diploma, he brings a well-rounded and versatile skill set to any maritime operation. Fluent in Greek and English, with basic proficiency in French and Spanish, he is adept at engaging with international clientele.
Recognized for his dynamic personality and strong networking abilities, he consistently serves as a trusted and approachable first point of contact. Highly adaptable and a strong team player, he excels in collaborative environments while effectively managing individual responsibilities.
Nickos deep enthusiasm for sailing is evident through extensive hands-on experience aboard semi-private catamarans in Santorini and charter yachts. Committed to maintaining the highest standards of safety, comfort, and guest satisfaction, he strives for excellence in all professional endeavors.


Deckhand/Stew : Stefanos Drampoukakis

Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.

Ex-yacht: Allure 59

Sample Menu

Starters

Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s
Tomato mille Feuillet & “mastelo Chios white cheese,"  fresh mint, olive oil, & Greek pittas.
Santorini traditional tomato balls with fresh herbs & yogurt dip.
Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers.
Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma.
Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche.
Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil.
Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.

Salads

Classic Greek salad
Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette.
Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette.
Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.

Pasta, risotto, & more

Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce.
Barley Risotto with fresh seafood & tomato herbed sauce.
Risotto Negro with fried calamari & lemon dill sauce.
Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce.
Tagliatele with sauté chicken, spring onion, garlic, & creamed soya.
Lobster linguine cooked in lobster juice & fresh tomatoe with herbs.
Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.

Meat & Poultry

Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges.
Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side.
Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary.
Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato.
Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad.
Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.

Fish & Seafood

Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce.
Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions.
Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad.
Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce).
Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip.
Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.

Desserts

Lemon mille feuille with buttered filo crust & trimmed chilled chocolate.
Classic Tiramisu creamed.
Belgian chocolate tart with white chocolate mousse & fresh strawberries.
Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream.
Old but gold chocolate soufflé with pistachio ice cream.
Greek cheesecake with rusk biscuits & figs marmalade