Overview

⮞ Guests (8)

⮞ Length (78.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (1)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Generators: 1 x 27kw Onan & 1 )

⮞ Year Buillt (2000)

Accomodations

⮞ 1 Master Cabin with Queen size bed (170cm x 200cm).
1 VIP Cabin with double bed (150cm x 200cm).
2 Twin cabins with 2 twin beds each (70cm x 195cm).
All cabins with en-suite facilities.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Corfu, Greece.

Specification

Price Details

⮞ 2024 Charter Rates: High Season Rate (July & August): 31,500 EUR / Week + VAT + Expenses Mid Season Rate (June & September): 28,000 EUR / Week + VAT + Expenses Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses V.A.T 12% (subject to change without prior notice) & APA 40% of the charter fee not included in the rates.

Crew Profile

CAPTAIN - Nikolaos Grammenos
Nikos is a Greek national born on January 20, 1971 in Pelekas, Corfu. He completed his education at UK Upper High School, specializing in Technical School Mechanical Engineering. With a passion for the sea, Nikolaos has built a successful career in the maritime industry, serving as a captain on various luxury yachts including the Ferretti 65 Fly and Sun Lorenzo 88ft. His experience also includes captaining cruises in the Paxoi islands and leading sailing charters in Corfu. In his free time, Nikolaos enjoys swimming, football, basketball, and sailing.
He speaks: Greek (native), English (fluent), French (fluent), Italian (intermediate).

COOK - Samuel Tiemtore
Samuel Tiemtore is a talented culinary professional with a passion for cooking that dates back to his childhood. Born in Togo and currently residing in Greece, Sam possesses an extraordinary talent for cooking and has gained significant experience in the industry. He graduated with a high school diploma from the 41st General High School of Athens in 2017 and went on to pursue a Culinary Arts Degree from Le Monde Culinary School, which he completed in 2023. Sam is social, cooperative, and cheerful person with well-known professional consistency and dedication to his work, aiming for the perfect performance of his duties. Throughout his career, Sam has worked with several renowned organizations, including Coffee Island, Corfu Hellenic Yachts Charters, Aegean Ventures Mykonos, Mailo’s Nea Erithrea, La Diablita Mexican Restaurant Paros, Sazerac Athens, and Corfu Hellenic Yachts Charters, where he impressed his employers with his culinary skills and dedication. Sam has a good understanding of computer systems and has a passion for sports and music, helping him maintain a healthy work-life balance. He is proficient in English, French and he is basic in Greek.

STEWARDESS - IOANNA VANAKA
Ioanna is 37 years old from Greece and has a wide background in hospitality, retail, and cultural organizations, I have over 15 years of experience in numerous roles. As a Hostess-Steward aboard the Mare Di Lusso Yacht, she has developed her abilities in customer service, teamwork, and attention to detail. In her previous position as Assistant Manager/Head Cashier at Inditex - Massimo Dutti, she exhibited my ability to lead people, manage stores, and develop customer acquisition tactics. Prior to that, she has worked in retail sales, customer service, and product management for Inditex - Massimo Dutti, where she honed her communication and problem-solving abilities. Her museum and cultural sector expertise includes working as a Conservator of Antiquities & Works of Art, where she was in charge of preserving and presenting museum objects, and as a Teacher, where she taught laboratory procedures and oversaw exams. In addition, she has worked as a Call Center Agent and Front Office Head's Associate, where she gained valuable communication and administrative abilities. Throughout her career, she has proved my ability to adapt to new situations, gain new abilities, and deliver excellent customer service.

DECKHAND - Panagiotis Geroukakis
Panagiotis is Greek, born and raised in Athens has an extensive experience in yachting as he has worked as a deckhand on a variety of luxury yachts. His most recent responsibilities were aboard the 30m M/Y Blue Pearl Princess and the 28m M/Y Daylami Benneti, both of which operate in the Ionian Sea. Previously, has worked on many charter yachts, including the 88-foot M/Y Emeral Bay Princess and the 88-foot M/Y La Fenice Azimut. His previous experience includes working on private use yachts such as the 88ft M/Y Blue Pearl Princess in the Aegean Sea and the 85ft M/Y Monarch Bay Princess in Cyprus. In addition, he has worked on daily cruise ships such as the P/S Sfendoni Phoenix, P/S Vicky-f II, and P/S Gaios Cruises, which all operate in the Ionian Sea. Panagiotis is a musician and at his free time he enjoys windsurf.

Sample Menu

STARTERS

• Selection of Greek dips - Tzatziki, hummus, spicy cheese, taramasalata, olives and pita bread. 
• Bruschetta - Served with prosciutto and cream cheese or smoked salmon and cream cheese. 
• Cold cuts Platter - Served with local cheese with honey & marmalade /chutney and Bread Sticks.

SALADS

• Greek Salad - With feta cheese, cucumber, chopped onions, tomatoes and olive oil. 
• Mixed Salad - Lettuce, rocket, spring onions, dill, cottage cheese, smoked salmon, shrimps and caviar.
• Gardener's Salad - With fresh seasonal vegetables.
• Greek 'Dakos' - Speciality from the greek island of Crete. Served with fresh chopped tomatoes and feta, topped with cappers, oregano and basil. 
• Rocket Salad - Mixed with baby spinach, avocado ,nuts, Parmesan flakes, balsamic vinegar with honey sauce and olive oil.
• Grilled vegetables - Daily Fresh from the market.

MAIN

• Pastitsio - A deep layer of tubular pasta, a delicious, aromatic beef ragu and is topped off with a thick and velvety béchamel sauce.
• Gemista or ''yemista'' (which in Greek means ‘filled with’) - A a traditional recipe for Greek stuffed
  tomatoes and/or other vegetables that are baked, until soft and nicely browned.
• Lobster Spaghetti - An indulgent pasta dish made up of simple flavours. The luxurious lobster spaghetti recipe
  brings together garlic, chillies, parsley and a glug of olive oil.
• Garlic Shrimps Spaghetti - Garlic shrimp tossed in a delectable and light dressing, served with golden pasta.
• Giouvetsi - A traditional Greek meat and pasta casserole that you bake in the oven. It is traditionally made with
  veal, lamb or beef and the meat is cooked in a tomato broth with pasta.
  Traditionally, Orzo pasta is used, the one that looks a lot like rice.
• Mousaka - Traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce. 

DESSERTS

• Galaktomboureko (semolina custard baked in filo)
• Karidopita (Greek walnut cake)
• Mosaiko (Chocolate dessert)
• Yogourt (home made fruit compote or fresh fruits and honey)