NAMASTE (SAMANA) Yacht Charter Catamaran
About
A flybridge with breath taking dimensions... the largest in its category! Achieving the perfect blend of space and intimacy, S/Y NAMASTE will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments. S/Y NAMASTE has been carefully designed to create spaces that cater for the most lively social gathering to the most relaxing moments of solitude. Its expansive 27,5m2 cockpit, decadent foredeck with modular sunbathing stations, its 30m2 flybridge, and its generous cabins all provide opportunities to engage or reflect in dynamic or more peaceful settings. Inspiring social unity with its generous and refined living areas, with her galley down layout her large main saloon area with access both to the foredeck and aft deck is the perfect yacht. S/Y NAMASTE embodies the French way of life that celebrates the philosophy of carpe diem. She has a large master cabin, two queen bed cabins as well as a large twin cabin with bunk beds with direct access to the deck. Enjoy all the pleasures of sailing and have an amazing time on board S/Y NAMASTE.
Guests
8Cabins
4Crew
3Size / Year Built / Builder
61.0 Ft / 2021 / Fountaine Pajot
Accommodations
One master cabin (bed size 1,60m x 2,00m), 2 queen bed guest cabins (bed sizes 1,60m x 1,90m), one cabin with bunk beds (bed sizes: upper bed 0,80cm x 1,90m & lower bed 0,70cm x 1,87m) all with private bathrooms
Amenities
Onboard Entertainment
Hydraulic swimming platform
Hard top bimini
Full teak deck
Hardtop bimini
TV in main saloon and owners suite
BBQ on deck
Shower gel, shampoo, body milk, hand soap, vanity kit
Hairdryers (4)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes
Fans (each cabin)
Pillows (4 each bed)
Filtration System for Purified Water (mineral & sparkling water)
Water Entertainment
SUP (2)
Wakeboard (1)
Kayak 2 seated (1)
Sublue Navbow (1)
Sublue SWII (1)
SeaBob (1)
Water ski adults (1)
Water ski kids (1, size 46)
Monoski (1)
Kneeboard (1)
Subwing(2)
Stimmel multi-board (1)
Tube (1)
Fishing gear (5)
Snorkeling gear (10, sizes 36 to 46)
Baby life jackets (4)
Scuba Diving
Technical Details
Printer
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €24,900 | €35,000 |
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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Captain
Crew
Brief
Captain: Artemis Artemakis
The captain of NAMASTE is Artemios Artemakis, also known as Captain Artémis, a pleasant yet assertive character, with over 30 years of sailing experience as part of his pure love for sea activities. His high responsibility and natural talent to work under pressure are two powerful endorsements he gained from his successful career in Mechanical Engineering (University degree). For over the last 10 years, Artémis has been working as a professional skipper in both sailing and motor yachts in the East Mediterranean and the Caribbean (Dominican Republic), is a RYA/MCA Yachtmaster.
In addition, he has been a divemaster since 1998 holding a PADI & NAUI certificate, with diving experience both in the greek and the Dominican waters. Artémis is the kind of man who makes you feel assured and relaxed. He is an excellent trainer in both sailing and scuba diving, really dedicated to serving his co-sailors every single day.
Languages: Greek and English (fluent)
Chef Maria Kokkou
Chef Maria, born in 1988, is from Athens, Greece. After graduating in Psychology Counselling in 2012, she went on to study at Le Monde Culinary Institute. She graduated in 2016 and reached Professional Instruction level in Culinary Arts and in Dough Methodology and Technique. Specialized in Mediterranean cuisine, passionate about food, she has completed many seminars to enhance her career- Chef on a Cruise Ship; Sushi; Introduction to the Italian Pasta Culture; Mexican Flavours; Aroma, Taste, and Memories in Cooking and Wines - and many more!
In 2007, even before attending Le Monde, Maria began work as a Sous Chef and then a Chef on motor yachts. In time, she went on to spend years as a chef at resorts, event halls, and as a personal chef- re-joining the yachting world in 2019. Maria loves being back on the water and is excited to welcome guests onboard Namaste. With her creativity and love of food, she offers a delicious culinary experience for your charter holiday.
Languages: Greek (native); English and French (fluent)
Deckhand/ Stewardess: Meni Ralli
Meni was born and raised in Florina, Greece in 1980. Like her father, who was working as a chef on ships for many years, she learned to love the sea and traveling. Growing up, she started sailing. She travels a lot and she likes meeting new people and experiencing cultures from various countries, which has helped her to become easily adaptable to her job. The past few years she has worked as a hostess on sailing yachts. She loves theater, films, and sports. She speaks English and Greek.
Menu
Breakfast
Fresh juices with a fusion of fruits
Milk
Coffees
Teas - Local mountain teas from Greece
Chocolate – hot –cold
Smoothies from fresh fruits
Plate of cheese
Plate of ham, turkey
Fresh vegetables
Fresh fruits
Variety of marmalades
Greek honey
Variety of cereals
Variety of nuts
Variety of breads
Fresh Greek yogurts
Each day a different preparation like (crepes, pancakes-salty-sweet, sweet cake, salty cake, cheese pie, croissants, toast with eggs.
Also the chef offers hot preparations of your choice. Eggs omelets, boiled, scrambled, fried, poached, shirred, sandwich, bread, or toaster also bacon and sausages.
DAY 1
LUNCH
Tricolor salad with baby leaves and radish.
Sea dolma with batarde sauce and black caviar.
Sea bream with parsnip puree, hazelnut vinaigrette salami, and green asparagus.
DINNER
Guido salad with pear gorgonzola and nuts.
Caesar croquettes.
Tenderloin pork stuffed with zucchini, chickpea puree, and mint oil.
DAY 2
LUNCH
Greek salad.
Bruschetta with marinated anchovies, tomato jelly, and lemon oil foam.
Lobster pasta.
DINNER
Warm goat cheese salad with green apple and walnuts.
Handmade ravioli with fresh tomato sauce and basil oil.
Beef fillet with roasted shallots, sautéed potatoes, carrots chips, and green peppercorn sauce.
DAY 3
LUNCH
Salad with arugula, fillet beetroots, walnuts, and garlic.
Salted fish roe with crispy pie.
Couscous with smoked pepper, and shrimps stuffed into kataifi rolls
DINNER
Green mixed salad with caramelized pistachios, sweet and sour cream, and avocado mint dressing.
Salty tart with four kinds of cheeses.
Lamb fillet with caramelized carrots and baby potatoes.
DAY 4
LUNCH
Dakos salad with barley rusks tomatoes capers and cream cheese.
Squid with black mayonnaise and lemon oil sauce.
Red mullet fillet in asparagus velvet with caviar, artichoke, and onion pickle.
DINNER
Valerian rocket salad, radicchio, caramelized figs, and parmesan flakes.
Meatballs with yogurt sauce, smoked paprika, and pies.
Duck fillet with sweet potato puree, gastrique raspberry, and Romanesque broccoli.
DAY 5
LUNCH
Salad with roasted peppers eggplants and tomatoes
Greek sushi
Sauté sea bass with potato salad and lemon sauce
DINNER
Salad with avocado quinoa, microgreens, and ginger vinaigrette.
Strudel with minced meat.
Beef fillet with potatoes puree roasted fennel asparagus, and smoked garlic thyme butter.
DAY 6
LUNCH
Colorful salad with lentils, fresh herbs, orange fillet, and manouri cheese.
Kakavia soup (Greek fisherman’s soup).
DINNER
Green salad with figs.
Stuffed eggplants with cream cheese.
Tagliatelle with mushrooms and “apaki” (traditional smoked pork meat)
DAY 7
LUNCH
Salad with Kritamo tomato, cucumber, and grilled vegetables.
Fried feta cheese with crispy filo, sesame, and honey.
Octopus with pine nuts and caramelized onions.
DINNER
Spinach pie salad with crispy dough, fresh dill, onion, and feta cheese.
Smoked eel with beetroot mouse and citrus sauce.
Risotto with mussels and leek.
DESSERTS
Tart flan with namelaka and caramelized apple.
Panacotta vanilla in cherry soup and almond crumble.
Orange pie with ice cream.
Parfait chocolate with passion fruits.
Tiramisu.
Millefeuille.
Dark chocolate mousse with caramelized pineapple.
Fruit tart.
Profiterole with chocolate sauce.
Walnut pie with chocolate ice cream.
Kadaifi with lemon cream.
Embarkation
Athens
on 2023-06-25
Disembarkation
Athens
on 2023-07-02
Guests
8Cabins
4Crew
3Size / Year Built / Builder
61.0 Ft / 2021 / Fountaine Pajot
Catamaran specifications
Beam
31.04 FeetDraft
5.41 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 10Cabin beds
3 Queen(s), 1 Twin(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.
