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
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
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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Available
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Captain
Crew
Brief
Captain Ilias Stamatelos
Ilias is a relatively low profile but efficient and decisive person, capable of keeping his composure in difficult situations. He has good communication skills, able to get on with a wide range of personalities, but also able to be quietly assertive when the situation demands. His acquaintance with the sea started when he was young and he acquired his first sailing certificate at the age of 24; but once introduced, he was quickly hooked. Since then he has been looking for opportunities to get more skill and experience as a professional skipper. He has been skippering sailing boats, including monohull and catamarans, around the Aegean and the Ionian Sea during the last 5 years and has also participated in sailing races. Ηe has mostly worked with motor yachts of various types and sizes. He is currently holding an RYA/MCA Yachtmaster Offshore, sail and motor, both commercially. Ilias is a well organized and easy going person with a meticulous eye for safety. His hobbies are travelling, water sports and apiculture. He speaks Greek and English
Cook/Hostess Lilly Sakellaraki
Lilly was born in 1970 in Athens. She was Owner of a sailing boat and her love for the sea made her change her plans and join Yachting! She has gained great experience working also in various hotels. She is an experienced cooker specialized in Mediterranean cuisine and loves to use fresh and traditional products from each island making homemade dishes with authentic flavors! She always welcomes guests with a warm smile providing an unforgettable experience and service to her guests! She speaks Greek and English.
Menu
1st day
BREAKFAST
Coffee, fresh orange juice.
Omelette with smoked local ham and cheese.
Dessert with yogurt.
LUNCH
Salad with groats, fresh onion and peppers from Florina.
Meat reddish with pumpkins.
APPETIZERS
Eggplants in the oven, stuffed with cheese and ham or bacon.
Sticks of carrots, cucumber, olives.
DINNER
Pasta with tuna fish, olives and peppers.
2nd day
BREAKFAST
Coffee, fresh orange juice.
Colored peppers stuffed with egg, ham and cheese.
Milk pie.
LUNCH
Stuffed sguid with onions and garlic.
Salad with spinach, beetroot , grilled manouri and balsamic.
APPETIZERS
Salmon tartar.
DINNER
Pasturma pie with pine nuts and sesame seeds.
Mixed salad with carrot, lettuce, cabbage, locust bean, nut and vinegar and honey sauce.
3rd day
BREAKFAST
Coffee, fresh orange juice.
Yogurt with honey, fruit and nuts.
Toast.
Semolina halva.
LUNCH
Pastitsio with meat ossobuco and lasagna.
Greek salad.
APPETIZERS
Ribbed mushrooms with balsamic.
DINNER
Chicken fillets with sour cream, curry and rice.
Greek salad with peppers.
4rd day
BREAKFAST
Coffee, fresh orange juice.
Croc madam, (round bread brioche, toasted with tomato, eye egg and fresh onion).
Trunk with cookies and chocolate.
LUNCH
Tomatoes, zucchini, eggplants, peppers stuffed with rice.
Salad with arugula, prosciutto and mozzarella.
APPETIZERS
Feta cheese wrapped in crust sheet with honey and sesame.
DINNER
Penne with tuna fish and vegetables (olives, tomatoes, onions, capers, parsley, peppers).
5th day
BREAKFAST
Coffee, fresh orange juice.
Eggs with bacon.
Greens pie.
Apple pie.
LUNCH
Spaghetti with minced meat.
Salad with lentils beluga, avocado, thyme, mint, oregano, garlic, spinach, tomato.
APPETIZERS
Marinated anchovy.
DINNER
Scalloped potatoes and green salad with beetroot, cream cheese and nuts.
6th day
BREAKFAST
Coffee, fresh orange juice.
Baked round sliced potatoes with eye eggs.
Cheese cake with forest fruits.
LUNCH
Octopus with fava beans and caramelized onions.
Greek salad.
APPETIZERS
Toasted breads with caper cheese Philadelphia, dill, cucumber, spring onions and smoked salmon.
DINNER
Chicken ala cream in the oven with rice or grilled vegetables.
7th day
BREAKFAST
Coffee, fresh orange juice.
Bougatsa (local pie with cream and cinnamon).
Mammy sweet with cream, jelly and toast.
LUNCH
Moussaka.
Salad with carrot, cabbage and sauce of lemon, garlic and vinegar.
APPETIZERS
Florin peppers with trout smoked, yogurt, dill and fresh onions.
DINNER
Pasta penne with salmon and sour cream and lime lemon.
8th day
BREAKFAST
Coffee, fresh orange juice.
Cake
Eggs stuffed with baked bacon, spinach and mayonnaise.
LUNCH
Traditional kid baked in the oven, folded in paper with cheeses (a local from Metsovo and gruyere) and peppers, served with baby potatoes.
DINNER
Briam (pumpkins, eggplants, carrots, potatoes, onions, bake in the oven with tomato).
Greek salad with feta cheese or feta cheese with tomato, bake in the oven.
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
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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