ARKTOS Yacht Charter Motor Sailer

€29,750 - €38,000 / Week Plus Expenses Learn more

ARKTOS Yacht Charter Motor Sailer

€29,750 - €38,000 / Week Plus Expenses Learn more

Basimakopoulos Shipyard, Koilada-Greece 113.0 Ft Sleeps 11 guests in 5 Cabins

Specifications

Type Motor Sailer

Builder Basimakopoulos Shipyard, Koilada-Greece

Year Built 2004

Refit 2017

Size 113.0 Ft

Beam 27.7 Feet

Draft 13.9 Feet

Max Guests 11

Number of Crew: 6

5 Cabins 1 King(s), 2 Queen(s), 4 Single(s), 2 Twin(s), 1 Pullman(s)

Speed Cruise Speed 11, Max Speed 12

Winter Area Greece

Summer Area Greece

Accommodations

Crew Profile

Entertainment

Accommodations

1 King Cabin en suite
1 Twin Cabin en suite
1 Twin Cabin en suite with extra pullman berth
2 Double Cabins en suite

Cabins :

King(s) :

Queen(s) :

Single(s) :

Twin(s) :

Pullman(s) :

Showers :

Wash Basins :

Heads :

Electric Heads :

Layout

Ammenities

Helipad :

Jacuzzi :

A/C :

Full

Sun Awning :

Yes

Deck Shower :

Yes

Hair Dryer :

Yes

Technical Details

Cruise Speed :

Max Speed :

Generator :

2 X ONAN (75 KW EACH)

Inverter :

Yes

Voltages :

220 V

Water Maker :

2 x 250 L

Water Capacity :

3500 ltr

Communicate :

-SATELLITE COMMUNICATION (PHONE/FAX/E-MAIL/INTERNET)
-DIRECT DIALING & INTERNAL COMMUNICATION THROUGHOUT

Charter Types

Special Diets :

Yes

Kosher Diets :

Bbq :

Yes

Gay Charters :

Yes

Nude Charters :

Yes

Guest Smoke :

outer deck only

Crew Smoke :

Inq

Crew Pets :

Children Allowed :

Yes

Green Initiatives

Other:

-AIR CONDITIONING / SMOKE / FIRE DETECTION SYSTEM THROUGHOUT -SEWAGE TREATMENT PLANT

Video

Click to see video

Crew Profile

Captain Name :

Andreas Fevgas

Captain License:

RYA

Number of Crew:

Nationality/ies:

GREEK

Language/s:

FLUENTLY: GREEK, ENGLISH, SPANISH

CHEF Athanasios Ntavelos

Athanasios also known as "Thanos" was born In Greece in 1987. He has diploma in electrical engineering but his passion for cooking made him graduate the culinary school in Greece. During the last five years he has worked to many restaurants and hotels in the United Kingdom and enhance his skills in several cuisines.
He started as commis chef in Italian and Mediterranean kitchen and then he broadened his horizons in Japanese, Peruvian, Brazilian, Middle- Eastern, and Greek cuisine of course. All this experience makes him the perfect chef to be on board and to satisfy everyone’s taste buds.

ENGINEER Giannis Sarantou
Giannis was born in 1979 in Athens, Greece and has studied Marine engineering in Greece and has served for 12 years on board sea going vessels. Giannis joined the "Arktos" in May 2013, when he took charge of the engine room. His mother tongue is Greek, he also speaks English and some Italian.

STEWARD TBA

DECK HAND - KONSTANTINOS KAPPOS
Konstantinos was born in 19BB in Athens, Greece and graduated from Special Forces in 2008. He starLed his career in 2009, in public ships as a steward and in 2011 he joined the yachting industry as a sailor. Konstantinos is a skipper, professional dive master with a big background and knowledge in engineering issues and trouble shooting . His drive and passion for travelling in different places and cultures, makes him an expert in Greek destinations, hidden magnificent bays and nice places to eat or have a drink. Konstantinos is fluent in English and speaks also Spanish.

Water Entertainment

Dinghy :

T/T OCEANIC 5.60 & T/T VALIANT 3.40 FRO PROVISIONING AND MOORING

Dinghy Hp :

Adult Wskis :

Yes

Kids Skis :

Yes

Knee Board :

Yes

Gear Snorkel :

Yes

Tube :

Yes

Two Man Kayak :

Boarding Ladder :

Inox-Hydraulic

Fishing Gear :

Yes

StandUp Paddle:

Yes

Scuba Diving

Scuba :

Yacht offers Rendezvous Diving only

License Info :

Compressor :

Not Onboard

Onboard Entertainment

Vcr Dvd :

Yes

Salon Stereo :

Yes

Board Games :

Yes

Num Dine In :

Yes

Sat TV:

Yes

Other Entertain :

-DIGITAL SATELLITE TV IN MAIN SALOON & IN EACH GUEST CABIN INDEPENDENTLY
-PLASMA TV 42" IN MAIN SALOON
-AUDIO SYSTEM IN SALOON, DINING ROOM & ON DECK
-LIBRARY WITH CD'S, DVD'S & BOOKS
-PORTABLE COMPUTER WITH PRINTER
-WIRELESS CONNECTION FOR MUSIC PLAYLISTS,AUXILIARY INPUT,CD PLAYER, HARD DISK WITH 1000 MOVIES FOR ALL CABINS

LUNCH
â? Spanakopitakia (hand made spinach pies with feta cheese) and
â? Melitzanosalata (traditional Greek aubergine spread)
â? Greek salad (tomato, cucumber, feta cheese, fresh onions, Kalamata olives,
capers, small Cretan rusks and Greek virgin olive oil)
â? Gemista, stuffed tomatoes and aubergines
â? Fresh seasonal fruit

DINNER
â? Tyropita (hand made cheese pie with feta cheese)
â? Grilled octopus
â? Green salad with lettuce and rocket topped with dryâ?cured Prosciutto and
parmesan flakes
â? Sautéed filet of pork, cooked and marinated in Samos sweet wine, with
mushrooms and potato purée
â? Lemon yogurt mousse with Greek yogurt and fresh lemon

DAY TWO

LUNCH
â? Octopus Stifado, in spicy red wine sauce and onions
â? Taramosalata (Cod egg roe spread)
â? Greek Moussaka, layers of aubergine slices, cheese, minced meat, topped
with a thick béchamel sauce
â? Fresh seasonal fruit

DINNER
â? Grilled fresh vegetables with Cypriot Haloumi cheese, topped with Balsamic
cream dressing
â? Northern Greece salad with cabbage, carrots, celery and virgin olive oil
dressing
â? Fresh grilled sea bream with sauce topped with finely topped parsley
â? Chocolate mousse and fresh seasonal fruit

DAY THREE

LUNCH
â? Fava (Fava been purée) topped with fresh onion and virgin olive oil, fried feta
cheese coated with sesame seeds, beaten with fresh tomato sauce and basil
â? Lebanese Tabbouleh salad, ripe finely chopped parsley, mint, bulgur and
onion, seasoned with olive oil and lemon juice
â? Courgette risotto
â? Fresh seasonal fruit

DINNER
â? Arktos salad, rocket, baby spinach leaves, feta cheese, sweet peas and
flavored fresh lemon dressing
â? Shrimp Kritharoto (orzo pasta rice) orzo, shrimps, cooked with ouzo
â? Pork steaks with white wine and lemon sauce with Rissolees potatoes
â? Ice cream and fresh seasonal fruit

DAY FOUR

LUNCH
â? Freshly baked pitta bread with a Greek creamy cheese (Anthotiro) freshly
chopped tomatoes, rocket, balsamic vinegar and truffle oil
â? Briam, baked seasonal vegetables, with fresh tomatoes and virgin olive oil
â? Fresh seasonal fruit

DINNER
â? Cold cucumber soup, grated cucumber with yogurt, lemon juice, dill, parsley
and virgin olive oil
â? Seasonal vegetable risotto
â? Oven roasted leg of lamb cooked with wild Greek herbs and lemon roasted
Oreganata potatoes
â? Ice cream and fresh seasonal fruit

DAY FIVE

LUNCH
â? Fried calamari and feta Saganaki (baked feta cheese with pepers)
â? Waldorf salad, lettuce, celery, apples, wallnuts and a vinaigrette dressing
with a touch of mayonnaise
â? Papoutsakia, oven baked aubergine stuffed with minced meat and topped
with a thick béchamel sauce
â? Fresh seasonal fruit

DINNER
â? Feta Tempura and tomato, basil and buffalo mozzarella cheese crostini
â? Caesar salad with iceberg, lettuce, grilled pancetta and anchovy vinaigrette
â? Astakomakaronada, Aegean Sea lobsters, chopped onions and parsley
sautéed in virgin olive oil, ouzo, fresh tomato sauce served with spaghetti
(subject to availability)
â? Milleâ?Feuille and fresh seasonal fruit

DAY SIX

LUNCH
â? Htapodi Xidato, octopus marinated in virgin olive oil and vinegar cooked in
white wine sauce
â? Ampelofasoula, string beans lightly boiled, white balsamic vinegar, virgin
olive oil and topped with oregano
â? Oven roasted chicken with lemon, rosemary and served with Oreganata
potatoes
â? Ice cream and fresh seasonal fruit

DINNER
â? Caprese salad, sliced fresh tomatoes with buffalo mozzarella cheese, basil
leaves, pesto and virgin olive oil
â? Linguine Napolitana, linguine with on board prepared tomato sauce, basil
and parmesan cheese
â? Kakavia (Bouillabaisse), slow boiled sea bass, rock fish and prawns, cooked
with tomatoes, onions, olive oil, lemon juice and garnished with parsley
â? Cheesecake and fresh seasonal fruit

DAY SEVEN

LUNCH
â? Courgette and aubergine Tempura
â? Fresh green salad with lettuce and rocket, cherry tomatoes topped with
Italian dryâ?cured Prosciutto and parmesan flakes
â? Soutzoukakia Smirneika, grilled minced beef short rib, cooked in fresh tomato
sauce and served tomato puree

DINNER
â? Seasonal Crudites with Tzatziki (Greek yogurt spread with dill and cucumber)
and Melitzanosalata (traditional Greek aubergine spread)
â? Keftedakia, deep fried meetballs, minced beef and pork, with onions, virgin
olive oil, eggs, parsley and cumin
â? Romaine lettuce, spring onion and dill, served with a citrus dressing
â? Roast swordfish served with Ratatouille seasonal fresh vegetables
â? Ekmek Katifi and fresh seasonal fruit