KEPI Yacht Charter Catamaran
KEPI Yacht Charter - Ritzy Charters 
KEPI Yacht Charter - From the Mast 
KEPI Yacht Charter - At the Flybridge 
KEPI Yacht Charter - Cosy Aft cockpit area 
KEPI Yacht Charter - Master Stateroom Bathroom 
KEPI Yacht Charter - Guest Cabin 
KEPI Yacht Charter - Guest Cabin Bathroom 
KEPI Yacht Charter - Lots of Lounge Space! 
KEPI Yacht Charter - Flybridge 
KEPI Yacht Charter - Paddle Boarding on calm waters 
KEPI Yacht Charter - Playing at Sunset 
KEPI Yacht Charter - View from the mast 
KEPI Yacht Charter - Going in! 
KEPI Yacht Charter - Lots of toys to enjoy 
KEPI Yacht Charter - Kepi at Anchor 
KEPI Yacht Charter - Aerial view KEPI Yacht Charter Catamaran
Accommodations
Measurements:
Headroom:
Salon - 7ft
Cabins - 6ft.8in
Beds:
3 Cabins length & width - 6ft.8in x 5ft.3in
(Starboard fwd, Portside fwd, and Portside aft)
1 Cabin length & width - 6ft.8in x 5ft
(Starboard aft)
1 Twin Cabin length & width - 6ft.8in x 3ft (Midship portside)
NOTE - Bunk-Bed cabin with ensuite facilities available for 10 pax charters. Crew sleeps in forepeak cabins.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Video
Crew Profile
Irene Epenetou Cook/Stewardess
CAPTAIN JASON HIMONAS
Jason is a Greek-German national, born and raised in Greece, in the city of Volos. As a result, he speaks Greek and German fluently. From a very early age he was familiar with the sea, sailing on the family yacht. When he was 8 years old he started his official training with optimists, continued with lasers and finally received his offshore sailing license, while recently he has acquired his Yacht Master license.
He started his own daily sailing business at age 21, at the island of Skiathos and continued every season for the next 4 years. Since then, he has been sailing throughout Greece, exploring every corner and bay.
He is a true professional, with an easy-going personality, very sociable, with a lot of patience. Most importantly, he has a natural disposition to communicate and connect with new people, making them feel at home. He will be running KEPI along with Irene, making sure their guests will relax and enjoy a truly unique sailing vacation.
COOK/STEWARDESS IRENE EPENETOU
Irene has studied International and European Macroeconomics at Panteion University Athens and obtained a Masters Degree in European Law and Finance. Despite her "land-based" studies, she was drawn to the sea. Her passion for sailing was decisive and her hobby became a profession. Irene has been sailing in the Mediterranean, Atlantic and Pacific oceans, creating a logbook with over 100000 sea miles and has logged experience from many race participations.
She has extensive experience as a deck hand and yacht chef and has completed many training courses in seamanship, safety and customer care. Irene is very responsible and hardworking, flexible, well organized and highly motivated. Her training, navigational experience, background in demanding posts, in addition to her high professionalism guarantee an excellent vacation experience for her guests.
Water Entertainment
2 Deck showers Hot/cold
4 Hairdryers
Top quality inflatable kayaks for 2 pax
Waterski
iPhone, iPad, and Android sound-docking stations in all cabins
Gangway upgraded to carbon
Scuba Diving
Onboard Entertainment
Ask us to prepare a route that fits your wishes. Feel free to taste our gourmet dishes and cocktails. Or just ask your captain to organize a watersports activity, anything from SUP to wakeboard. We promise your stay on Kepi will be like nothing you've ever experienced.
Menu
Cleo’s Mediterranean Menu 2014
Breakfast
- Coffee, tea, fresh fruit juice
- Greek yoghurt with cereals and honey
- Fresh fruit platter
- Croissant, pain chocolate, cakes
- Baguette, French toast, wholegrain bread
- Assortment of cheese
- Eggs prepared to your likings
- Home-made frittata
Tapas & Starters
- Avocado crayfish cocktail
- Broccoli shot
- Carpaccio of figs with feta cheese, pine nuts and basil
- Cretan rusk with juicy tomatoes, feta, onion rings and olive oil
- Dip of tomato & goat cheese
- Duo of guacamole and tomato dip with crispy pita bread
- Eggplant grilled, filled with feta and chili peppers
- Fresh tuna tartar
- Garlic bread with tomato salsa
- Grilled Haloumi drizzled with lemon juice
- Grilled shrimp with tarragon & lime dip
- Grilled zucchini sticks wrapped in prosciutto
- Hummus dip
- Melted Camembert dip with oregano bread
- Mini melon-Serrano bites
- Mini tortilla-pizza
- Mushrooms in the oven filled with prosciutto-cheese mix
- Original yellow split pea puree (fava) with red onion and lemon
- Red peppers filled with feta in the oven
- Saganaki (grilled cheese)
- Salmon mousse
- Small toast with salmon and goat cheese
- Shots of gazpacho soup on ice
- Spanakopita (spinach pie)
- Taramosalata home made
- Zucchini keftedes with traditional soft cheese and mint sauce
- Bouillabaisse with rouille and ciabatta
- Caesar salad with chicken, crispy bacon, parmesan and garlic bread
- Calamari salad on a bed of lettuce
- Chicken gyros with cucumber salsa and tzatziki
- Club Sandwiches and wraps “terre et mer” with green salad
- Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream
- Fish burgers with salsa Verde and a summer salad
- Greek salad with caper leaves and pita bread
- Lamb souvlaki wraps with lettuce and tzatziki
- Linguine “frutti di mare”
- Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce
- Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce
- Salad Niçoise with fresh tuna on the grill
- Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing
- Shrimps in spicy green curry with jasmine rice
- Spaghetti Carbonara with Parmesan
- Tagliatelle with smoked salmon, white wine sauce topped with fresh dill
- Thai beef salad with mint, cilantro, lime & brown sugar dressing
- Beetroot tartare with smoked cod and apple
Dinner
- Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes
- Cleo’s favorite Lasagna with 5 vegetables
- Codfish with mustard-soy sauce and grilled tomatoes
- Codfish with white wine sauce, fresh spinach, baked potatoes
- Daurade in the oven with fresh ratatouille and basmati rice
- Escalope Milanese with pasta
- Fresh catch of the day on the grill with rocket, tomato and green asparagus
- Grilled local fish with fresh horta
- Lamb chops on BBQ with tomato salad and grilled vegetables
- Mixed grill with salad of lentils, feta, olive oil and fresh herbs
- Steak on BBQ with potato-chorizo cupcakes and grilled vegetables
- Ossobuco with linguine and gremolata
- Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella
- Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes
- Red mullet with mashed pesto-potatoes and zucchini spaghetti
- Rooster in the oven with tomatoes, olives, lemon and soy sauce
Dessert
- Apple cinnamon pie with grilled almonds
- Apple crumble with Metaxa and speculoos
- Baklava muffins
- Café Glacé
- Carpaccio of pineapple with Cointreau and fresh mint
- Champagne mousse with fresh strawberries
- Cheese platter with fig chutney, dried fruits and assortment of bread
- Crème Brûlée
- Dark chocolate mousse topped with white chocolate flakes
- Flan caramel
- Mascarpone with strawberries marinated in balsamic & vanilla
- Millefeuil
Rates
| Minimun | Maximun |
| €12.300 | €18.500 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest categories among other charter related expenses.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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SIMILAR YACHTS TO KEPI
LE PANTO
Size: 51.0 Ft
Builder: Lagoon
Year: 2006
Number of Crew: 2
$12,900 - $17,500 / Week Plus ExpensesLearn more
SERENITY
Size: 51.0 Ft
Builder: Lagoon
Year: 2015
Number of Crew: 3
€12,600 - €17,150 / Week Plus ExpensesLearn more
SUMMER STAR
Size: 52.0 Ft
Builder: Lagoon
Year: 2019
Number of Crew: 2
€12,900 - €18,000 / Week Learn more
VALIUM52
Size: 52.0 Ft
Builder: Lagoon
Year: 2019
Number of Crew: 2
€14,500 - €18,500 / Week Plus ExpensesLearn more
