Guests
10Cabins
5Crew
3Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
Accommodations
four queen bed cabins all with private bathrooms plus an additional twin cabin with up and down bunks
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €14,000 | €18,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Captain
Crew
Brief
Captain: Christos Spanos
Christos was born in 1990 and is a father of 2 from Thessaloniki in the north of Greece. After spending 8 years working as an engineer, his love of the islands and sea, led him into hospitality and the yachting world.
Starting in 2015, Christos began increasing his sailing knowledge and experience by joining GLM Santorini Sailing company as a crew member on daily charters, also worked on a trimaran Orma 60 as deckhand, where he gained most of his experience in sailing. After a few seasons, he began as a skipper for weekly monohull charters in Naxos. In 2019, he was back in Santorini working as a skipper for catamaran day charters.
He’s excited to be joining Flo and showing guests the gorgeous islands and hidden gems of Greece!
Chef Dimitris Tzinakis
Dimitris was born in 1991 and is from Alimos, Greece just along the coast in Athens. Passionate about food, he immediately pursued his culinary degree at Etoile by Les Chefs. While working, he has continued to study earning certificates through various seminars. He holds a certificate in meat handling and has attended seminars in the essence of Japanese and Nikkei cuisine, a Sommelier Sake seminar, technics on modern creative cuisine, and a pasta and pizza seminar.
After 10 years as a dedicated and professional chef in fine restaurants and bistros, he has combined his love of food with his adventurous side. With his interest in traveling and water sports, joining the crew of Flo was the perfect fit. Back on land, Dimitris also enjoys motocross and video editing along with many other interesting endeavors. He is eager to welcome you onboard and create exciting dishes that will top off a fantastic charter experience.
Languages: Greek and English (fluent)
Deckhand/ Stew: Alexandros Vacratsas
Alexandros is from the beautiful island of Aegina, Greece. He loves the world of music and graduated in Audio Engineering from the SAE Institute in Athens. He continues his studies toward a Bachelor's Degree in Recording Arts at Middlesex University in London. While he loves music, he is also very passionate about the sea and holds many sailing certifications: RYA Competent Crew; RYA Essential Navigation and Seamanship; RYA Day Skipper (None-Tidal); Sailing Certificate Offshore; and Short Range Certificate for GMDSS NON-SOLAS Vessels.
With 5 years of experience as a deckhand and stew, he joins Flo and is excited to share his passion for travel and sailing with guests. He loves adventure and trying new things- whether it’s heading off for courses in Germany or Spain, or hopping on stage to play the bass- he embraces life. He brings to Flo great enthusiasm and a desire to show guests the very best of Greece.
Languages: Greek and English (fluent)
Menu
Breakfast
Coffee & Tea and Fresh juices
Bread & toasts and croissants
milk and yogurt
Cereals
Cold cuts
Cheese and spreads
Vegetables
Sausages, bacon
Eggs all types – (fried, scrabbled, boiled, poached)
Honey, fresh fruits & local jams and butter
Pancakes
Day 1
Lunch
Beef tataki
ponzu, chili peppers
Caprese salad
sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil
Risotto with wild mushrooms and truffle
Dinner
Talagani
grilled cheese with grape sauce
Greek salad
tomatoes, cucumbers, onion, feta cheese, olives, peppers, oregano, and olive oil
Gemista
stuffed tomatoes and peppers with rice and herbs
Day 2
Lunch
Causa
potato croquet with smoked chicken, spicy mayo and parmesan cheese
Corn salad
cherry tomato, avocado, mango, fresh fined chopped coriander, lime juice
Chicken seasoned with sesame and rice with herbs
Dinner
Ceviche
Seabass and leche de Tigre
Quinoa salad
peppers from Florina, coriander, corn, mango, and lime
Rib eye with potato crème and vegetables
Day 3
Lunch
Stuffed Kantaifi rolls
shrimps, prosciutto, tomato chutney, and spearmint
Mesclun salad
pomegranate, goji berries smoked Greek cheese, cherry tomatoes, pistachio Aiginis and citrus dressing
Grilled Fillet fish with carrot puree and fresh herbs
Dinner
Feta in phyllo with honey and sesame
Dakos salad
rusks, olive oil, tomato, and crumbled cheese, traditionally this cheese is Cretan mitzithra (or feta)
Sioufixta (Cretan pasta) with chοpped beef and gravy sauce (thickened beef sauce)
Day 4
Lunch
Bao buns
smoked chicken, kimchi mayo, pickled cucumber, and parmesan cheese
Beetroot salad
orange fillets, pickled onions, radish, fresh onion, sevre cheese, pistachio powder, and citrus dressing
Ramen Soup
pork, noodles, fresh onion, mushrooms, and boiled egg
Dinner
Greek appetizers platter
fava, ntolma, grilled vegetables, various Greek cheese, and olives
Lentil salad
herbs, cherry tomatoes, carrots, fennel, manouri cheese, and fresh oregano
Pastitsio
baked pasta with ground meat and béchamel sauce
Day 5
Lunch
Steamed mussels
with Greek traditional sauce based on Ouzo
Shrimp salad
baby spinach, baby rocket, fennel, radish, roasted pine nuts, fresh onion, and balsamic dressing
Seabream with celery root puree
Dinner
Stuffed Ravioli
prosciutto with aromatic cream cheese, fresh herbs and balsamic dressing
Mediterranean salad
lettuce, tomato, cucumber, olives, feta cheese, and basil oil
Lobster pasta
Day 6
Lunch
Onion soup
button truffle mayo on breadsticks
Mixed greens
smoked goat cheese, caramelized walnuts, cherry tomato, and pomegranate dressing
Beef tagliata with vegetables
Dinner
Shrimp Saganaki
Greek appetizer with tomato sauce Ouzo and feta
Mesclun salad
blueberries, apple, orange fillet, caramelized onions, fresh onion, and citrus dressing
Grilled marinated salmon with yogurt cream and grilled vegetables
Day 7
Lunch
Tiraditos
sashimi, infused soy sauce and herbs
Potato salad
mayo, dried and fresh onions, capers, and radish
Poached fish fillet with steamed vegetables, and light lemon sauce
Dinner
Greek platter
tzatziki, French fries, pita bread, etc.
Greek horta (weed)
Traditional salad with lemon and extra virgin olive oil
Mousaka
minced beef meat, eggplants, potato, bechamel, and tomato sauce
Desserts
Chocolate pie
Orange pie
Fruits with Yoghurt, thyme honey, and cinnamon
Ravani
Chocolate salami
Spicy chocolate soufflé
Greek Halva
Baklava
Kantaifi
Guests
10Cabins
5Crew
3Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
Catamaran specifications
Beam
28.2 FeetDraft
4.9 FeetType
CatamaranSpeed
Cruising Speed 9, Max Speed 10Cabin beds
4 Double(s), 1 Twin(s)Layout
Select currency
- USD
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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