KaLiMar Yacht Charter Catamaran
Guests
10Cabins
6Crew
2Size / Year Built / Builder
50.0 Ft / 2019 / Lagoon
Accommodations
four double cabins and two semi double cabins (which can accommodate one adult or two children) with four bathrooms
Dimensions
2 χ 230 χ 210
2 χ 240 χ 210
2 χ 160 χ 220
Amenities
Onboard Entertainment
1 hairdryer
Iron
Tv 1
Fans for each cabin
Pillows for each bed 4
Water Entertainment
Water Skis adults/ children
Wakeboard (1)
Τube (1)
SUP (2)
Snorkeling gear
Yamaha Sea Wing II (1)
Ιnflatable donut (1)
Scuba Diving
Technical Details
Laptop
printer
Charter Types
Rates
| Minimum | Maximum |
| €14,500 | €18,500 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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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Hold
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Captain
Crew
Brief
Captain: Michail Chatzikonstantinou
Michalis has served in the Navy for 26 years were he spent his time aboard ships such as destroyers, navy vessels, minesweepers, and frigates as an electrician, diver, and EOD. Throughout these years, he has acquired extensive knowledge and experience in areas requiring self-discipline, initiative, obedience, and determination while making crucial decisions. Since 2011, he has sailed as a delivery captain and a charter captain for many different companies sailing monohulls, catamarans, and motor yachts of up to 75 ft!
In addition, he has worked as a diving and first aid instructor at various diving centers/schools from 2014 to 2016.
He is enthusiastic and excited to be working on Kalimar, bringing his experience to new levels and providing a wonderful sailing experience to his guests! He is kind, hard working and professional.
Languages: Italian (native), English, Greek
Cook/ Host : Evangelos Chatzikonstantinou
Evangelos was born in a village outside of Korinthos. At the young age of 17, he decided to pursue a career in cooking and has never looked back since! At the beginning of his career, he met and trained under the famous Greek chef Ilias Kokkoris. After working for 8 years both in Greece and abroad, his passion for Italian cuisine prevailed. Evangelos has a strong affinity for the sea and sailing. His goal is to convey his love for cooking through his dishes and to transport his guests to different flavorful worlds. Evangelos is fluent in both Greek and English.
Menu
Breakfast
Cereal Station
Juice Station
Chilled Orange and Apple juice
Coffee Station - selection of Teas
Fresh Seasonal Fruits with Yogurt & Honey
Toast Station
English Muffins with assorted Condiments-Croissant-Cake
Scrambled Eggs and Boiled eggs
Link sausage
Choice of Smoked bacon - Pork sausage.
Cold meat Platter
Cheese Platter
Pancakes - Maple syrup – praline- marmelades.
Day 1
Lunch
Burrata Salad with cherry tomatoes and virgin olive oil
Portobello mushrooms with cream cheese and apaki
Bruschetta with mozzarella red sauce basil pesto
Tagliata with rocket parmesan and virgin olive oil
White Chocolate cremeux with cashews crumble and traditional grape preserve
Dinner
Kritamo salad
Sauté mushrooms with garlic butter
Oven Baked Aubergine with tahini sauce
Beef in red sauce
Tarta Lion
Day 2
Lunch
Greek Salad
Bouyiourdi with anthotiro
Zucchini balls with yogurt herb dip
Moussaka
Souffle Chocolate
Dinner
Quinoa salad with avocado
Grilled octopus with Greek fava
Steamed mussels
Semolina Halva
Day 3
Lunch
Ntakos
Aubergine rolls with feta cheese and tomato sauce
Greek Saganaki
Mixed Grill
Orange Pie
Dinner
Caprese
Halloumi with honey syrup
Chicken Tandoori
Millefeuille
Day 4
Lunch
Mixed Salad maple syrup vinaigrette, caramelized walnuts, and orange
Tuna slice with caramelized onion
Sea bass filet with seasonal greens
Apple Pie
Dinner
Seasonal leafy greens
Crispy baby squid
Mushroom Risotto
Baklava
Day 5
Lunch
Red and White cabbage with ravigote sauce
Prawn saganaki
Chivas Carpaccio
Shrimp Pasta with avocado, cream, and paprika
Ice cream
Dinner
Grilled Vegetables with lemon oil
Chicken bites a la creme
Feta with black and white sesame and maple syrup
Asparagus risotto with strawberry aroma
Brownies
Day 6
Lunch
Caesar Salad
Mozzarella Sticks & Onion Rings
Chicken bites
American Style 100% beef burger with cheddar, caramelized onion, lettuce, tomato, and egg
Cheesecake
Dinner
Shrimp Salad
Spring rolls with sweet chili mayo
Sauté salmon with grilled vegetables
Apple Pie
Day 7
Lunch
Chickpeas salad with paprika sauce, sundried tomato, avocado and caramelized onion
Sea bream ceviche with citrus truffle dressing and basil oil drops
Greek Risotto
Walnut Pie
Dinner
Black-eyed bean salad
Feta cheese with tomato, peppers, and village sausage
Pork Tenderloin with demi-glace sauce, eschalots, mushrooms and oven-baked potatoes
Baked cheesecake
Guests
10Cabins
6Crew
2Size / Year Built / Builder
50.0 Ft / 2019 / Lagoon
Catamaran specifications
Beam
26.7 FeetDraft
4.7 FeetType
CatamaranSpeed
Cruising Speed 7, Max Speed 9Cabin beds
4 Queen(s), 2 Single(s), 4 Double(s)Layout
Select currency
- USD
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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