Guests
10Cabins
5Crew
2Size / Year Built / Builder
49.0 Ft / 2009 / Lagoon
About
Sail Greece in style! 8-10 guests on a luxurious - brand new catamaran (2009). 4 double bed one twin bed cabins, all with en-suite facilities, air-conditioned through-out, large decks, fly bridge, water maker, speed boat, water ski, tubes, kayak, LCD TV, DVD, under water lights for night swimming and many toys. Crew of 2 at your service.
Accommodations
Up to 10 guests
Charter Types
Technical Details
Water Entertainment
Scuba Diving
Onboard Entertainment
Rates
| Minimum | Maximum |
| €10,900 | €14,900 |
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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Crew Profile
CAPTAIN: Spiros Tsapras
Spiros was born in 1975 in Greece. His experience in sailing along with his friendly and enthusiastic personality makes him an ideal Captain for Idea! Among, other Spiros has participated in various offshore racing, has done yachts' delivery across the Mediterranean Sea and has worked as an Assistant Instructor in the Hellenic Offshore Racing Club. He holds a RYA Yacht master Offshore Certificate of Competence, GMDSS. Along with his adaptability and great organizational skills captain is always ready to welcome his guests, aiming to ensure a hospitable ambiance onboard. He works closely with the Istion Yachting charter team to help create exceptional charter experiences, including a fully bespoke itinerary that makes the most of all the Mediterranean has to offer. He speaks Greek, English, Spanish and Thai and in his free time he loves sailing races, cooking, fitness and volunteering.
COOK/HOSTESS: Asimina Margelou
Asimina was born in 1971 in Nafplio, growing up near the sea which is her passion. She has gained great experience over the years, working for hotelier services. Guests used to say about her hospitality, cleanliness and willingness to make their vacation a special experience for them and tend their special needs and requests.
Also, she is a great and passionate cooker specialized in Mediterranean cuisine. She has professional experience in the production of fresh traditional Greek pasta. Guests will have the chance to taste delicious Greek homemade and unique dishes. She will provide superior hospitality service with friendliness and welcome you warmly with a genuine smile!
Menu
Breakfast
Milk, Tea, Chocolate, Fresh orange juice, coffee
Exotic Rice Pudding
Toasted bread, Fresh bread with butter, honey, marmalade, tahini
(sesame
seed sauce)
Pancakes with fruit sauce, pancakes with spinach
Omelette with fresh tomato ‘’kagiana’’ from Corfu Island
Appetizers
Assorted Chesses and cold cuts dish served with special handmade dips
from all over the world!!
Fried ‘’graviera’’ cheese (made from sheep’s milk and ripened for at least
five months) from Crete Island with honey and sesame
‘’Trahanas’’ (paste of cracked wheat and milk) from the Peloponnese with
a special cold meat called sigklino
Minced meat balls with yoghurt sauce
Traditional handmade onion pie from Mykonos Island and meat pie from
Epirus
Maria’s Pizza Bread, wait until you taste it!
Salads
Naturally Amazing Greek Salad with feta cheese and pure olive oil
‘’Tampoule’’ traditional salad with barley from the coast of Mikra
Asia(Asia Minor)
‘’Ntakos’’ traditional Salad with Cretan rusk, mizithra (fresh cheese made
with milk and whey from sheep and/or goats) and caper
Authentic Caesar’s Salad
Lentil Salad with tuna and rice
Coleslaw Salad
Traditional Greek Dishes
Octopus boiled in red wine with pasta cooked in fresh tomato sauce
Stuffed Vegetables (tomato, pepper etc.) with rice and a secret mix of
herds!
Musaka (potatoes, eggplant, minced meat and béchamel)
Stifado (beef, slowly cooked in tomato sauce with baby onions) served
with garlic sauce
Kleftiko (mix of small cut pieces of meat with spices and red wine slowly
cooked in a casserole for 3hrs!)
Dinner
‘’IDEA’’ Salmon. A unique recipe with fresh salmon with a mix of cheeses
wrapped in puffed pastry
Swordfish fillet finished with Famous Samos Sweet Wine served cherry
tomatoes roasted in the oven
Spaghetti with lobster from Skyros Island
Leg of lamb roasted on top of thyme twigs served with a special recipe for
rice
Chicken loaf with orange sauce served with potatoes a la Lorraine
Barbeque Day!! Prepare yourselves for homemade Greek Souvlaki served
with tzatziki
Desserts
Fruit salad with liqueur, nuts and cream
Amazing Yoghurt dessert
Chocolate cake
Iced chocolate roll
Cheese cake
‘Banoffee’ pie
Guests
10Cabins
5Crew
2Size / Year Built / Builder
49.0 Ft / 2009 / Lagoon
Catamaran specifications
Beam
8.51 MetresDraft
1.35 MetresType
CatamaranRefit
2018Speed
Cruising Speed 9, Max Speed 10Cabin beds
4 Queen(s), 1 Twin(s)Layout
Select currency
- USD
- EUR
- AUD
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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