Overview

⮞ Guests (8)

⮞ Length (54.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2022)

Accomodations

⮞ 1 full-beam master w/king bed
3 VIP cabins with queen beds
(Bed sizes: 1 Master cabin 1,90 m × 2,00 m, 1 Vip cabin 1,62 m × 2,00 m, 2 Double cabin 1,60 m × 1,90 m)
All cabins equipped with full amenities (shampoo, conditioner, body lotion, body wash)

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Lavrion

Specification

Price Details

⮞ Rates High Season (July - August): EURO 28,000/week Mid Season (June & September): EURO 24,000/week Low Season (October - May): EURO 19,900/week + Plus expenses VAT 13% & APA 30% VAT 6,5% till end of 2024 Charters for less than a week are only available upon request and the weekly rate is divided by 6. 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: Helene Dritsa

Helene, born in Greece in 1981, boasts an extensive 17-year career in the yachting industry. Her experience spans both sailing and motor yachts, ranging from 28 to 60 feet in length, accumulating an impressive 100,000 nautical miles (60,000 NM in cruising and 40,000 NM in completed races).
During the summer, Helene serves as a skilled Skipper on various charter vessels, ensuring a seamless and enjoyable experience for guests. Transitioning to the winter months, she dedicates herself to overseeing yacht maintenance and repair schedules for both private and charter yachts. Helene's work ethic is characterized by ambition, diligence, and a strong sense of responsibility, with a particular focus on elevating safety standards on board.
Known for her open smile and positive attitude, Helene excels as a team player, creating an environment where everyone feels safe and comfortable. Her passion for interacting with guests allows her to showcase the beauty of the Greek islands, a task she undertakes with enthusiasm.
Fluent in both Greek and English, Helene is well-equipped to communicate effectively and cater to the diverse needs of those on board.

Chef: Iliana Driva

Iliana, born in Athens in 1989, has immersed herself in the yachting industry for the past four years, serving as a cook-stewardess on charter yachts. Inspired by her father's seafaring legacy, Iliana's love for nature and sailing prompted her to pursue a career on the open waters. Prior to her maritime journey, she honed her culinary skills by working as a cook and chef assistant in various restaurants.
Iliana's true passion lies in crafting delectable dishes while navigating the enchanting Greek islands. She finds joy in exploring local markets, selecting fresh ingredients that capture the authentic flavors of each destination. Specializing in Greek-Mediterranean and international cuisine, Iliana brings a diverse culinary palette to the table.
Beyond her culinary expertise, Iliana is a seasoned barista and bartender, adding a delightful touch to the onboard experience. Fluent in English, she ensures seamless communication with guests from different backgrounds.
Outside the galley, Iliana has pursued studies in cinematography, reflecting her artistic side. When not crafting culinary delights, she actively participates in theatre plays, emphasizing that art is an integral and cherished part of her life

Stewardess/Deckhand: Spyronikos Nikolaos

Nikolaos, the energetic deckhand/stew on M/Y Tiamo brings a rich background and an undeniable passion for the sea, cultivated from his upbringing in Lavrio. With a robust career spanning eight years in sales, telecommunications, and insurance companies, Nikolaos has honed his interpersonal, communication, and negotiation skills. His dynamic nature and ability to network effectively make him a trusted first point of contact. He thrives in team environments, skillfully balancing individual and collaborative tasks, and is adept at problem-solving and prioritizing responsibilities. His profound enthusiasm for sailing is evident through his hands-on experience with semi-private catamarans in Santorini and his speedboat diploma. Nikolaos is dedicated to ensuring passenger safety and comfort, delivering unforgettable experiences with a high standard of professionalism and hospitality. His extensive sales and customer management experience, including leading a sales team of six, equips him to harmonize guest interactions seamlessly with the Tiamo crew. Fluent in Greek, English, and conversant in French, Nikolaos is also an avid marathon runner, scuba diver, and traveler, embodying a spirit of adventure and exploration.

Sample Menu

Breakfast

Plate with cheese variety, eggs (fried, boiled, poached, scrabbled, omelet), cold cuts, bacon, sausages, cherry tomatoes, and avocado salad, smoked salmon with caper, tuna salad with burned onion

Croissants, pancakes, crepes, platter with summer fruits, Greek yogurt, thyme honey, marmalades, whole grain tahini, praline spread, dried fruits, granola, oats, cereals

All types of coffee - tea, smoothies, fresh orange juice, infused water

Day 1

Lunch

Black garlic crostini with sea bass tartar

Escarole – Radicchio - Valerian salad with citrus fruits and almond fillets

Monkfish skewers with zucchini and red peppers served with celery root purée

Dinner

Grilled mastelo and halloumi cheese with fresh thyme and lime

Spinach – rocket salad with caramelized peach, walnuts, and goat cheese

Lamb with rosemary and garlic pockets, served with baby potatoes

Day 2

Lunch

Tomatoes mariné with basil pesto and spring onion Feta cheese with extra virgin olive oil and fresh oregano Greek ratatouille

Dinner

Black olive pâté crostini with filleted anchovies and cherry tomatoes Caprese salad

Salmon sauté with black linguine and truffle oil

Day 3

Lunch

Greek creation with cherry tomatoes, cucumber, spring and dried onion, kritamo herb, and grilled manouri cheese Kodosuvli (big skewers of marinated pork or chicken) with tzatziki and pita bread

Dinner

Tuna carpaccio with capers and rosé wine Baby potatoes salad with shrimps and truffle Seabass fricassee with tarragon and artichoke

Day 4

Lunch

Cretan rusks with chopped tomatoes and feta cheese

French fries

Stuffed vegetables with summer flavorings

Dinner

Chèvre cheese bruschetta with crunchy muesli and blueberry marmalade

Coleslaw salad with celery, walnuts, and pomegranate pearls

Coq au vin (Greek style) with Limniona wine and traditional pasta

Day 5

Lunch

Gazpacho soup with spring mint and mozzarella Tabbouleh salad with quinoa

Lemon hummus with crispy pitas

Shrimps sautéed with lime, garlic, and chives

Dinner

Pumpkin soup with orange and cardamom

Raw beetroot salad with carrot, green apple, and aioli sauce

Beef steak tagliata with potato purée

Day 6

Lunch

Salad with tomato, boiled egg, and avocado

Grilled corn

Chicken ballotine stuffed with dried tomato and peppers served with baby potatoes and chimichurri sauce

Dinner

(Greek meze night)

Variety of boiled beans with smoked trout Taramas salad

Octopus braised in vinegar Grilled squid with fresh herbs

Shrimps saganaki with ouzo, tomato sauce, and feta cheese

Day 7

Lunch

Eggplant rolls with feta

Rocket salad with fig, prosciutto, and vinaigrette

Coquille big pasta stuffed with Bolognese sauce in the oven with parmesan mozzarella and basil

Dinner

Steamed mussels sauté in Robola wine with fresh herbs and lime breeze

Vegetable banquet with parmesan flakes and balsamic vinegar

Fish of the day en papillote with fava beans