Overview

⮞ Guests (10)

⮞ Length (67.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ Queen Beds (5)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (on deck)

⮞ Generator (2)

⮞ Year Buillt (2020)

Accomodations

⮞ One Master Cabin with queen size bed (size between queen and king bed), 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : ATHENS

Specification

Price Details

⮞ 2025 Rates High Season (July - August): EURO 47,000/week Mid Season (June & September): EURO 43,000/week Low Season (October - May): EURO 34,000/week + Plus expenses 6,5% VAT & APA 25% If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

Crew Profile

Captain: Theo Maniatakos

Theo initiated his journey into Offshore Racing School in 1992 and steadily advanced, culminating in his role as an Offshore Sailing Instructor from 2003 to 2008. Immersed in competitive racing in Greece from 2007 to 2014, Theo eventually redirected his sailing enthusiasm toward yacht charters.
Possessing certifications such as Yacht Master Ocean (sailing + motorboat) commercial + STCW endorsed, STCW GMDSS G.O., ENAK First Aid, and STCW advance Fire Fighting (5years), STCW advance Rescue Boats (5years), STCW medical first aid. (Non expired), Theo is well-equipped for maritime endeavors. Beyond sailing, he actively engages in scuba diving (PADI Advance Diver, PADI EFR (certificate first aid + AED, PADI Rescue Driver), spearfishing, cycling, Shotokan Karate, and photography. In his previous professional capacity, Theo served as an Architectural Engineer.
With a blend of professionalism, a calm demeanor, and unwavering reliability, Captain Theo stands as the ideal captain to lead your clients on an unforgettable voyage. Fluent in both Greek and English, he brings a wealth of experience and expertise to ensure a memorable sailing experience.

Chef: Eva Papadimitriou

Chef Eva is an exceptionally talented and versatile culinary professional, currently showcasing her skills aboard the catamaran Christal Mio. With a rich background in the culinary world, Eva has built an impressive career, marked by a wealth of experience and diverse achievements.
She has served as the sole operator of the kitchen in a renowned 5-star hotel, demonstrating leadership and the ability to manage high-end culinary operations independently. Her passion for the craft also led her to intern alongside a Michelin-star chef, gaining invaluable experience and refining her technique. Eva's expertise extends to plant-based cuisine, having worked as a vegan chef at a luxury retreat, where she demonstrated her ability to cater to unique dietary needs with creativity and flair.
As a freelance chef, Eva has managed numerous large-scale events, bringing diverse kitchen styles to life and delivering exceptional results across a range of occasions. She has also curated the entire menu for a burger cantine that was recognized as one of the "23 Locations in Athens with Unbeatable Street Food," further solidifying her culinary reputation.
Outside of her culinary achievements, Eva holds a Certified PADI Divemaster certification and is an avid adventurer. She enjoys snowboarding, surfing, stand-up paddleboarding (SUP), tennis, and mountaineering, making her not only a passionate chef but also a determined and well-rounded individual who thrives on new challenges.
Eva’s adventurous spirit, combined with her culinary expertise, makes her a dynamic force in the kitchen and beyond.

Steward: George Karanicolas

George, born in Greece in 1995, brings seven years of invaluable experience to the yachting industry. Renowned for his exceptional guest service, he possesses a keen eye for detail, ensuring every aspect of your experience on Christal Mio is nothing short of perfection.
Known for his strong work ethic, George consistently goes above and beyond to create unforgettable moments for guests. His dedication and commitment contribute to the seamless operation of the yacht, making him an integral part of the team.
Fluent in both his native Greek and English, George's language proficiency enhances communication and ensures a smooth and enjoyable interaction with guests on board. With his warm hospitality and unwavering dedication, he is committed to making your time on Christal Mio truly exceptional.

Deckhand: Angelos Ninos

Angelos, born in 1994, is gearing up for his first season aboard the Christal Mio as a deckhand. While this will be his debut on the yacht, he’s no stranger to life on the water, having worked as a deckhand since 2023. With a degree in Mechanotronics, Angelos brings a unique technical edge to the team, ensuring everything runs smoothly from onboard systems to machinery. He’s also a licensed diver and holds both a Sailing Vessel Operator's License and a Speed Boat Operator's License, adding versatility to his skill set. Known for his attention to detail and his calm, confident demeanor, Angelos is ready to tackle any challenge with professionalism and a positive attitude. His combination of technical know-how and hands-on experience makes him an exciting addition to the Christal Mio crew, and he’s looking forward to making the upcoming season one to remember.

Sample Menu

Breakfast - Daily Choices

Variety of Juices ( Fresh Orange juice, Mixed, Peach, Apple )

Smoothie Choice (Different each day)

Variety of Milks (Regular, almond, coconut, soy, oat)

Variety of Coffee and Tea Selection

Fresh seasonal fruits

Variety of dried fruits and nuts

Variety of breakfast cereals

Selection of fresh breads

Selection of cheeses and cold cuts

Selection of freshly baked pastries

Selection of spreads ( honey, jams, tahini, hazelnut praline, peanut butter, almond butter )

Greek yogurt (full fat, 2%, no-fat) , vegan coconut yogurt

Homemade granola

Selection of cakes ( lemon, chocolate, vanilla, banana) or muffins (Large variety)

Different choice of egg dishes everyday ( poached, omelette, frittata, boiled, traditional 'Strapatsada' eggs, scrambled)

Daily Surprise Dish!

 

DAY 1

LUNCH

Selection of Greek Dips served with Warm Pita Bread

Greek Salad with Feta and Oregano

Fried Calamri with Lime Aioli

Chicken Pie in a butter Crust with Parsley and Red Pepper

Greek Ratatouille

*

Fruit Platter with Honey and Cinnamon

 

DINNER

Beef Carpaccio with Truffle Cream, Caper Chips and Beetroot Slices 

Green Salad with Avocado and a Pine Nut Dressing

Couscous with Cranberry, Hazelnuts and Parsley 

Fish of the Day served with Grilled Summer Vegetables and a Lemon-Olive oil Cream

*

Baklava with Kaimaki Ice Cream

 

DAY 2

LUNCH 

Aubergine Slices, Cherry Tomato, Fresh Basil and Grated Pecorino 

Fried Halloumi with Sweet Chili Chutney

Summer Tortellini with Tuna and Olive Paste

Selection of Open Sandwitches (Beef, Chicken, Smoked Salmon, Avocado)

Slow-roasted Beef with Dijon Mustard, Lemon and Oregano

*

Halva with Semolina and Orange Slices

 

DINNER

Green Mixed Salad with Caramelized Walnuts, Apple and Grilled Goat's Cheese

Quinoa with Colourful Bell Peppers, Mint and a Yuzu-Agave Dressing

Spicy Prawns with Artichoke Flowers and Lime Mayonnaise

Swordfish Steaks with Olivada and Rouille

*

Burnt Basque Cheesecake with Raspberry Coulis

 

DAY 3

LUNCH

Caprese Salad with Pistachio Pesto

Crispy Falafel with Hummus and Pita Bread

Hamachi Carpaccio with Honeydew and Labneh Dip

Scallops with Pastinaki Puree and Coriander Salsa

*

Ice Cream Sundae with Variety of Toppings

 

DINNER

Purple Endive Salad with Cashews and a GInger Dressing 

Beetroot Salad with Greek Yogurt and Dill

Wild Asparagus, Greens Beans, Potato and Toasted Hazelnuts 

Marbella Chicken with Prunes and Green Olives served with Aromatic Basmati Rice

*

Triple Chocolate Dessert with Banana Custard

 

DAY 4 

LUNCH

'Dakos' Salad with Caper Leaves and Kalamata Olive Crumble

Beluga Lentils with Golden Beetroot and Arugula

Fava Dip with Caramelized Onions

Crispy Octopus with Tomato and Chili Pepper Salsa

*

Halva with Tahini and Almonds

 

DINNER

Greek Salad 

Zucchini Fritters with Yogurt Sauce

Baked Feta inside 'Filo' with Honey and Black Sesame seeds

Grilled Sardines with Lemon and Dill

Traditional Mousaka

*

Galaktoboureko Dessert

 

DAY 5 

LUNCH 

Rocket, Pear and Pecorino Salad 

Traditional Spinach Pie with 'Filo' Pastry

Orzo with Shrimp, Mussels and Crumbled Feta

Fish of the day Prepared in the Oven, served with Lemon-steamed Greens

*

Seasonal Fruit Salad

 

DINNER

Tomato Fritters with Parsley Dip

Onion Tart

Warm Cheese Pie inside 'Filo' Pastry

Slow-roast Lamb with Smoked Aubergine and Tomato served with Orange Glazed Baby Potatoes

*

Chocolate Mousse with Almond Flakes

 

DAY 6 

LUNCH

Watermelon Salad with Feta and Fresh Mint

Crispy Potato Salad 

Fish Tacos with Avocado, Cherry Tomato Salsa and Homemade Sour Cream

Honey - glazed Salmon with Grilled Vegetables and Coconut Basmatic Rice

*

Sorbet Ice Cream Selection

 

DINNER

Burrata Salad with Colourful Cherry Tomato, Basil and Grated Peach

Ialian Puttanesca Salad

Sweet Brussels Sprouts with Parmesan and Fresh Parsley

Slipper Lobster in a Garlic Butter Sauce served with Cauliflower Puree and Baked Spicy Mushrooms

*

Tiramisu with Salted Caramel and Amaretto Liquor

 

DAY 7 

LUNCH 

Toasted Broccoli, Almond and Dried Cranberry Salad

Mediterranean Chickpea Salad with Medjool Dates and Goat's Cheese

Beetroot Tartar with Horseradish Cream and an Orange Vinaigrette 

Sea Bass Ceviche with Avocado, Mango and Crispy Rice Chips

*

Peach Crumble with Vanilla Ice Cream

 

DINNER

Freshly Baked Focaccia with Kalamata Olives and Balsamic Vinegar Glaze

Melon and Prosciutto Crostinis 

Pinsa with Oyster Mushrooms, Truffle Oil and Aged Gruyere 

Cherry Tomato Paccheri with Red Chili and Crumbled Anthotiro Cheese

Slow-roast Fillet with Crispy Baby Potatoes and Hollandaise Sauce

*

Profiterole with Pistachio Crumble