Overview

⮞ Guests (10)

⮞ Length (80.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (2)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2003)

Accomodations

⮞ 10 guests in one Master, one VIP, and two Twin cabins both convertible to double, all with en-suite facilities. Separate crew quarters.
Master & VIP Cabin - King bed 180 x 200
Twin cabins - Single beds 90 x 200

Locations

⮞ Summer Port : Greece

⮞ Preffered Pickup : Athens, Greece

Specification

Price Details

⮞ 2023 High season (July & August): Euro 32.500 per week plus VAT Low season (rest months): Euro 28.500 per week plus VAT Plus : VAT 6,5% and expenses VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Crew Profile

Captain Lambros Kefalas

Born in 1978 in Athens , captain Lambros holds a Yacht Master License as well as many of relative seaman’s certificates ( Personal survival Techniques, Proficiency in Survival craft and rescue boats, lifesaving and firefighting, First Aid and many others. He started his career in 1994 in various motor yachts such as M/y Zeus 45m, M/y Oceanos 50m, M/Y Jaan 42m, My/y Oneiro 53m etc. Lambros goal is to ensure a memorable experience for his guests while prioritizing safety, he firmly believes that a yacht should be a sanctuary of luxury, adventure, and relaxation, where every guest feels welcomed. Under his leadership, you can trust that your journey will be smooth, enjoyable, and truly exceptional. He speaks Greek, English and Czech

Deckhand Andreas Tsonis

Andreas embarked on his yachting journey in 2021 as sailing boats technician and winter maintenance for numerous yachts. With a childhood spent between city beaches, and sea life, Andreas developed a love for adventure and an appreciation for hard work. He holds a sailing diploma and along with his positivity and high energy he is an asset to the team of Pareaki! Andreas is also helpful with the watersports where he will happily keep you motivated.

CHEF ANGELOS PANTOS
Αngelos is born in 1975 in Athens. As a young child growing up in Greece, he took interest in the local food sowing a seed that would later become his career. He graduated from CHEF D’OEUVRE chef school and is an expertise in a Healthy way of cooking. He has worked in numerous restaurants from 1992 and recently joined yachting industry with a great success! He is an ingredient led chef with enthusiasm and passion transmitting it to his collaborators with a smile! He has a family and speaks Greek & English.

STEWARDESS EUTHYMIA MYFTARI
Euthymia is a proactive and self-motivated hostess with a strong background in luxury yacht hospitality. Known for her excellent interpersonal skills, she effectively manages time, prioritizes tasks, and ensures guest satisfaction by anticipating their needs. Her experience includes professional communication, multitasking in fast-paced environments, and a solid understanding of safety protocols. She speaks Greek, English and Russian.

Sample Menu

BREAKFAST

 

Milk - Variety of teas - Coffees

Fresh orange juice - Fresh fruit juice

 

Fresh fruits

Greek yogurt

Cereals

Bread - Butter Croissant - Chocolate Croissant – Biscuits – Traditional crackers

Fried eggs - Scrambled or Poached - Omelet

Variety of sausages – Bacon – Ham and Turkey – Greek cheeses

 

Homemade marmalades – thyme, pine, fir honey

 

 

 

LUNCH /DINNER

 

Tomato balls with sundried tomatoes

Beef carpaccio with capers and olives

Youvetsi(Greek stew made with beef or lamb and orzo cooked in a tasty tomato-based sauce)

Banoffee

 

Cycladic fava with caramelized onions (yellow split pea puree)

Dakos(Cretan salad)

Salmon fillet sauté with Asian dressing

Chocolate mousse

 

Prawns in kataifi pastry with homemade mayonnaise

Octopus salad

Lobster pasta

Profiterole

 

Beetroot carpaccio with caramelized walnuts and mint

Cherry tomatoes with mozzarella di bufala and basil

Rib-eye with baby potatoes and grilled vegetables

Halva with tangerine and chocolate (Greek traditional semolina pudding)

 

Fresh mussels steamed with wine

Horiatiki salad (traditional Greek salad)

Scallops with spinach and parmesan sauce

Lemon mousse

 

Salmon tartare

Baby tomatoes with mizithra (Greek white cheese), baby spinach and apricots

Sole fish rolls with salmon

Cheesecake with white chocolate and Savoyard

 

Gazpacho soup in a shot

Fish roe salad with cuttlefish ink

Prawn salad with baby spinach and orange

Sea bream fillet stuffed with fennel and wine sauce

Tiramisu

 

Prawn mille feuille, mushrooms and white wine

Tuna tartare with mango and truffle sauce

Langoustines with black tagliatelle and bisque sauce