Overview

⮞ Guests (9)

⮞ Length (78.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (1)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2003)

Accomodations

⮞ One Master Cabin, one VIP cabin, two Twin Cabins of which one has a pullman bed. All cabins have ensuite facilities. Crew accommodation in separate quarters

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Marina Agios Kosmas

Price Details

⮞ WEEKLY RATES - HIGH SEASON: € 35.000* - MID SEASON: € 32.000* - LOW SEASON: € 30.000* __________________ *Plus expenses: VAT 12 % + APA 40% High season: July & August Mid-season: June & September Low season: rest period ____________________

Crew Profile

Position: Captain
Name: Nikos Kamitsis
Nationality: Greek
Born: 1971

About Nikos:
Hailing from the idyllic island of Lipsi in the heart of the Dodecanese, Captain Nikos Kamitsis has spent a lifetime immersed in the beauty and traditions of the sea. Growing up surrounded by crystal-clear waters and Greece’s legendary maritime heritage, Nikos discovered his calling early in life and has been navigating the seas for over 30 years with unmatched skill and dedication.
Nikos’ expertise spans an impressive array of vessels, making him a versatile and experienced leader on the water. From steering through challenging conditions to delivering seamless luxury experiences, his precision and professionalism are second to none. His approach goes beyond navigation—he takes pride in managing every aspect of the yacht with care, ensuring both safety and comfort for all on board.
With an intimate understanding of the Mediterranean’s coastline and an eye for uncovering hidden treasures, Nikos creates bespoke voyages that perfectly blend relaxation, adventure, and discovery. His ability to tailor every journey to the preferences of his guests makes each experience unique and memorable.
He speaks English.

Position: Chef
Name: Sheila Rona Dapon
Nationality: Filipino
Born: 1969
About Sheila:
Sheila is very passionate about her cuisine, eager to tailor make her guests’ menus and keen to present them with gastronomic extravagances or simple tastes. She specializes in both Mediterranean & International cuisine. She is capable, creative and amazing. She cooks deliciously and decorates beautifully her dishes. She speaks English.

Position: Steward/Deckhand
Name: Fragoulis Agouridis
Nationality: Greek
Born: 1976

About Fragoulis:
Fragoulis is not only experienced in his role on board but also passionate about training the next generation of yachting professionals. As a seminar instructor, he leads host training courses to share his expertise with aspiring crew members. His qualifications also extend to sailing and scuba diving, adding a versatile edge to his abilities and ensuring an unforgettable experience for guests.
With a strong work ethic, a deep knowledge of the sea, and a commitment to providing exceptional service, Fragoulis is an integral part of the team, always striving to create memorable moments on the water.
He speaks English and Spanish.

Sample Menu

7-Days Charter Menu plan

Day 1

Breakfast:
Scrambled eggs with brown or white bread on the side, baked tomatoes with
mozzarella, drizzled with balsamic glaze
Cold cuts, small amount of leafy salad
A choice of Coffee, Tea & fresh Orange juice

Lunch:
Garden salad (lettuce, cherry tomatoes, pomegranate, corn & prunes vinaigrette)
Beetroot salad with yogurt dressing 
Mussel in white wine
Shrimp linguine pasta
Galaktoboureko dessert

Dinner:
Crispy bread with eggplant dip
Rocca salad with sun-dried tomatoes, parmesan flakes & balsamic dressing
Beef bourbon with roasted baby potatoes in rosemary

Day 2

Breakfast:
Pancakes with maple syrup & fresh fruits on the side
Yogurt, honey, cereal & nuts
A choice of Coffee, Tea & fresh Orange juice

Lunch:
Quiche spinach or onion
Lettuce, green onion, dill with lemon & olive oil dressing
Ossobuco mashed creamy potato with truffle oil
Tiramisu dessert

Dinner:
Beet root salad in garlic vinaigrette 
Greek salad  
Shrimp paste with white & brown bread
Seabass ala provincial

Day 3

Breakfast:
Avocado toast with smoked salmon & tomato caprese on the side or small amount of salad
A choice of Coffee, Tea & fresh Orange juice

Lunch:
Shrimps’ tempura 
Tri-color salad 
Cucumber salad
Seafoods paella
Cheesecake dessert

Dinner:
Traditional greek salad
“Greek night Souvlaki”: a platter of sausages, chicken, pork, kebab & lamb chops with pita bread & tzatziki

Day 4

Breakfast:
Traditional assorted greek pies, fresh from the island (where we are)
Famous greek yogurt, honey & assorted nuts
A choice of Coffee, Tea, & fresh Orange juice

Lunch:
Hummus-Aubergine dip along with white & brown bread
Ceasar salad with grilled chicken
Penne with green pesto sauce
Crème Brûlée dessert

Dinner:
Moussaka
Garden salad with chopped nuts, prosciutto & lemon-mustard dressing
Pan seared sirloin & fried potatoes

Day 5

Breakfast:
Strapatsada with white & brown bread on the side & green salad
A choice of Coffee, Tea & fresh Orange juice

Lunch:
Gambas al Ajillo (spanish-style garlic shrimp tapas)
Quinoa salad / Beet root salad
Grilled salmon in garlic
Chocolate cheesecake dessert

Dinner:
Crab balls
Traditional greek salad
Tri-color salad
Grilled octopus with dauphinoise

Day 6

Breakfast:
Sunny side up egg, bacon, buttered mushrooms & slice bread or mini-Croissant & white, brown bread
A choice of Coffee, Tea & fresh Orange juice

Lunch:
Stuffed mushrooms 
Roasted figs wrapped with prosciutto    
Garden fresh salad
Chicken with mushrooms in cream with baked paprika potato
Ice cream

Dinner:
Mussels in white wine
Cucumber salad
Steamed sea bass with white rice
Baklava dessert

Day 7

Breakfast:
Upon request from previous days

Lunch:
Baked red peppers with feta cheese
Green salad 
Chicken in honey lemon & French fries 
Panna cotta dessert

• Note: Assorted fresh fruits to be served in-between breakfast and lunch

By request: 
Toast
Club sandwich 
French toast

Cakes on board: (one at a time)
Banana carrot cake
Lemon drizzle cake
Yogurt cake

Cookies: (coffee area)
Butter
Cinnamon oats

• Charcutier board, White wine, Soda, Water, assorted Juices should be served every first day of the charter, as welcome.