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
Amenities
Onboard Entertainment
1 hairdryer
Iron
Tv 1
Fans for each cabin
Pillows for each bed 4
Water Entertainment
Water Skis adult/ children
Wakeboard (1)
tube (1)
SUP (2)
Snorkelling equipment
Yamaha Sea Wing II (1)
inflatable donut (1)
Scuba Diving
Technical Details
Laptop
printer
Charter Types
Rates
| Minimum | Maximum |
| €12,900 | €16,800 |
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 - Popi Tomazou
Popi was born in 1981 in Johannesburg, South Africa, and is of Greek descent. With years of experience as a deckhand and stewardess, she is now a fully licensed captain in her own right having recently earned her RYA/MCA Yacht Master Offshore. She brings to Kalimar additional knowledge of the sea and safety on yachts along with a love of chartering in Greece.
She has spent years sailing throughout the Mediterranean with the Aegean and Ionian seas being her home. She is quick to help guests and ensure that have a spectacular charter!
Popi welcomes guests with a bright smile - you will easily relax and enjoy the finest of holidays.
Along with sailing and traveling, she loves SCUBA and underwater exploring, hiking, walking, cooking, reading, and adventurous life!
Languages: English, Greek, and Africaans
Cook/ Hostes - Tzanidis Emmanouil
Emmanouil, born in 1994, is Greek and combines his sailing knowledge with his culinary arts degree in joining KaLiMar. He started his career in restaurants in 2010; from there, Emmanouil attended Le Monde Culinary School and graduated in 2014. He continued in restaurants throughout Greece and has participated in additional seminars -such as Italian Cuisine, Sous Vide, Greek PDO (protected designation of origin) Products, and Diet Menus- Smart Energy. With his diverse background, he is looking forward to offering exceptional service to guests and showing them the beauty of the Greek islands.
With a longtime love of sailing, Emmanouil holds his skipper and speedboat diplomas. He loves racing and has competed in open sea and buoy races. In 2011, he volunteered in organizing the sailing events for the Special Olympics held in Greece. In his free time, Emmanouil enjoys Alpine skiing, windsurfing, sailing for fun, SCUBA diving, and repairing cars.
Languages: Greek (native); English (fluent)
Menu
Breakfast
All types of coffees, teas and Fresh juices
Selection of breads and pastries.
Condiments - peanut butter, honey, marmalades, tahini, praline,
Fresh local fruits, dried fruits and Nuts
Butter Pancakes, crepes or |French Toast
Cold cuts, Cheese and spreads
Greek Yoghurt
Sausages, bacon or smoked salmon
Eggs all types – (fried, scrabbled, boiled, poached)
Day 1
Lunch
Lentil salad with roasted vegetables, sprinkled with onion, parsley and orange dressing
Crispy pita bread, with cod roe dip
Cous Cous with caper leaves and slow cooked octopus with local rose wine and fennel
Dinner
Crostini with spicy tapenade cherry tomatoes and marinated anchovies
Fresh green salad with grilled manouri cheese peach and almond fillets and honey dressing
Flank steak tagliata with chimichuri sauce
Day2
Lunch
Brucshetta with onion marinated tomatoes and spicy sardine fillets
Feta cheese with extra virgin olive oil and oregano
Briam the Greek version of Ratatouille
Dinner
Tabbouleh salad
Smoked eggplant and pepper salad smashed with garlic, parsley, extra virgin olive oil and white balsamic vinegar
Giovetsi - Slow cooked beef with tomatoes and orzo
Day 3
Lunch
Zucchini rolls with ricotta cheese olives and herbs
Grapes salad with rocket wheat goat cheese and balsamic dressing
Gazpacho soup with garlic croutons fresh herbs and yogurt
Dinner
Cherry tomatoes salad with onion, carob rusk, katiki cheese, thyme extra virgin olive oil and white vinegar
Shrimps cheviche with yuzu, mango, chilly and chives
Pastitsio (Oven baked pasta with minced beef and béchamel sauce)
Day 4
Lunch
Greek salad
Souvlaki (small pieces of pork or chicken grilled on a skewer) with tomatoes, onion, tzatziki and pita bread
Dinner
Brucshetta with shrimps saganaki
Beetroot salad with orange, gorgonzola and hazelnuts
Risotto with zucchini, goat cheese, lemon zest and Robola wine
Day 5
Lunch
Mini skewer with olives, salami Lefkada and grilled haloumi
Dakos salad with Cretan rusk freshly ground tomato, feta mouse, olives, and extra virgin olive oil
Pasta alla Ragu
Dinner
Meze night
Smoked eggplant salad
Boiled bean salad with smoked mackerel
Slow cooked octopus with extra virgin olive oil and vinegar
Fava with caper and onion
Dolmadakia - Grape leaf rolls with rice and herbs
Saganaki shrimps with tomato sauce and feta
Day 6
Lunch
Marinated gavros
Quinoa salad with watermelon, katiki cheese and basil
Orzo with shrimps dried tomatoes, pesto and ouzo
Dinner
Garlic bread with yogurt sauce
Cabbage salad politiki with fennel, carrot, red sweet pepper, garlic and vinaigrette
Lamb with rosemary and garlic pockets, served with baby potatoes
Day 7
Lunch
Oven roasted Greek style potatoes
Baked feta with chili
Gemista (Tomatoes stuffed with rice and flavors of Greek herbs)
Dinner
Mussel’s sauté with garlic butter, dill and white wine
Steamed vegetables with lemon juice and extra virgin olive oil
Grilled Catch of the day
Desserts
Orange pie with mastic ice cream
Tiramisu
Cheesecake with handmade wild berries sauce
Traditional semolina halva
Yoghurt with traditional sweets
Banoffee
Fruit salad
Guests
10Cabins
6Crew
2Size / Year Built / Builder
50.0 Ft / 2019 / Lagoon
Catamaran specifications
Beam
26.7 FeetDraft
4.7 FeetType
CatamaranSpeed
Cruising Speed 8, 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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