Overview

⮞ Guests (6)

⮞ Length (57.00 Ft)

⮞ Type (Power)

⮞ Cabins (3)

⮞ Showers (2)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Inquire)

⮞ Year Buillt (2000)

Accomodations

⮞ Ferretti 57 totally modernized interior has been designed to accommodate up to 6 guests overnight in 3 comfortable cabins, comprising of a full beam Master Suite with en-Suite bathroom and two twin cabins sharing a bathroom.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : 4th Marina Glyfadas

Specification

Price Details

⮞ NOTES: -For low season discounts available on request -For guests up to 4, an addition of Chef or Cook can be arranged at extra cost. DAILY CHARTERS FROM ATHENS: M/Y SUMMER CAMP is available for daily charters accommodating up to 8guests. Spacious deck sitting area and sunbeds -Charter Price per day in High Season: Euro 3.000 -Charter Price per day in Low Season: Euro 2.700 -Extras: VAT 24% and APA according to requested destination -Included in the price: snacks and refreshments, towels TAX STATUS: -VAT 12% for charters over 2days -VAT 24% for charters up to 2days VAT rate mentioned is the one applicable by current tax legislation valid to this date and subject to change without prior notice or responsibility on the Broker, Stakeholder or the Owner. Should any changes in applicable tax legislation take place resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer. APA 30-50% on the charter price: For the operational expenses clients should pay, prior to embarkation the amount of the A.P.A. (Advance Provisioning Allowance) (fuel for the engine and gasoline for the use of the tender & water toys, food, drinks, delivery, redelivery fees, Corinth Canal Fees if crossed etc). The amount will be handed over to the Captain in order to supply the yacht with provisions, prior to clients' arrival and cover expenses, which will be paid by the Captain during the charter. Final calculations will be made at the end of the charter, with as many supporting receipts and invoices as possible. In case the already given amount appears to be insufficient, the Captain or Broker will advise the client accordingly in order to settle the balance of the expenses. In the contrary case, client will be refunded with any remaining balance.

Crew Profile

Giannis Katsikas (Captain)
Captain Giannis has notable yachting experience and precise knowledge of Greek destinations. With more than 15 years of experience in the marine industry, his skills guarantee safety, high standard services and memorable holidays for his guests. He speaks English fluently and has a genuine passion for sailing and exploring new destinations. Captain Ioannis enjoys motivating the crew and creating a welcoming atmosphere on board. He is also a certified watersports instructor and enjoys engaging in activities with guests. His personality along with his calm and reassuring temper create a great atmosphere on board.

Sanada Lee Gaddaoan (Sailor / Steward / Cook)
Lee’s excellent sailing experience and multi tasking capacity ensure high standard services on board. With a keen eye for detail and dedication to perfection, he offers his guests the most memorable holiday. He is a reliable, pleasant personality with a strong sense of responsibility. In Lee’s dishes is reflected his generous hospitality and his strong desire to satisfy each guest. Lee is frendly, open and always available to his guests for any requests or suggestions about the menu. He loves to create new dishes and his only goal is to have happy and and satisfied clients. He also does watersports and he is passionately in love with the sea.

Sample Menu

BREAKFAST

• Bread, Baked goods / Pastries
• Fruits
• Yoghurt / Milk
• Jams and Spreads 
• Cereals, Porridge or Oatmeal
• Eggs (scrambled, boiled)
• Charcuterie & Cheese platter
• Selection of coffees / Tea
• Orange juice

 

LUNCH or DINNER

SALADS:

• Green salad varieties (with lettuce, rocket, avocado, cucumber, croutons, parmesan cheese, prosciutto & mixed dressings)
• Greek salad (with tomato, cucumber, red onion, olives, feta cheese, olive oil vinaigrette)
• Dakos (chopped tomato, cretan rusks, capers, white mizithra cheese)
• Gabbage - carrot & dressing
• Potato salad (with onion, vinegar, parsley)
• Pasta salad (with small tomatoes, green pepper, olives)
• Green beans salad (with small tomatoes, white manouri cheese)

PASTA:

• Variety of pasta (spaghetti, penne, linguine, etc) with napoletana, arrabiatta, basilico, pesto, bolognese or carbonara sauces.
• Noodles (chicken, beef or shrimps)

GRILL:

• Beef Stake
• Beef burger
• Fish (all kinds)
• Chicken
• Shrimps

Side dishes:  boiled / roasted vegetables, rice, quinoa, mashed potatoes, salads