Overview

⮞ Guests (9)

⮞ Length (78.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (2)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2004)

Accomodations

⮞ 1 x Master cabin
1 x VIP cabin
1 x Twin cabin with two single beds
1 x Twin cabin with two single beds and one pullman

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Price Details

⮞ Season: 2024 High season (July - August): 31.000€ per week + VAT 6.5% + APA 35% Low season (All other months): 26.000€ per week + VAT 6.5% + APA 35%

Crew Profile

CAPTAIN - Vaios Zikos (Greek)
Captain Vaios was born in Piraeus in 1969 and is married. He counts over 10 years of experience in the yachting industry. He is a graduate of the merchant navy and among other diplomas, he holds the Certification and Watch keeping for Seafarers (STCW) and speed boat license. Captain Vaios is a very cooperative and patient person, always driven by the intention to enhance his skills. In his free time, he likes water sports and spending time with his family. He speaks Greek and English.

CHEF - Georgiana Stanciu (Romanian)
Georgiana was born in 1974 in Bucharest. She holds a MSc in Food Chemistry of the University of Bucharest. She has more than 15 years of experience as a stewardess at five-star hotels and cruise ships and more than five years in the yachting industry. Also, she is a great and passionate cooker specialized in Mediterranean cuisine. Georgiana displays a high level of attention to detail and organization which are essential attributes for her role. Guests will enjoy her hospitality skills, her delicious dishes, and her kind personality. She speaks Greek, Romanian, English fluently, French and German.

STEWARDESS - Lucia Iurcu (Moldovan)
Lucia is 45 years old and has excellent service skills having worked many years in Grande Bretagne Hotel. This is her second year in the yachting industry, and she really loves her job. Her expert knowledge in housekeeping, attention to detail and willingness to help, make her a valuable member of SOFIA D team. She speaks Greek and English.

DECKHAND/SAILOR - Nikos Peripoulidis (Greek)
Nikos is 55 years old and has over 17 years of experience in the yachting. He enjoys being part of a team and has a pleasant and kind personality. Nikos will ensure the guests' safety and comfort onboard SOFIA D. He speaks Greek and English.

Sample Menu

BREAKFAST

-Bread variety
-Scrambled eggs
-Omelette with vegetables/Bacon/Sausages
-Homemade Greek pies
-French toast
-Jams
-Pancakes
-Greek yogurt with honey & fresh fruits
-Fresh juices/Milk
-Tea of herbs & coffee

1st Day:

LUNCH

-Zucchini balls with feta
-Dakos salad
-Octopus(with vinegar)
-Fish soup
-Shrimp saganaki
-Fish with vegetables
-Fruit and orange pie with ice cream

Snacks

-Bread sticks/ vegetable/mozzarella sticks
-Olive dip/hummus
-Spring rolls
-Meatballs

DINNER

-Caesar salad
-Ravioli with spinach and ricotta
-Bruschetta with mozzarella
-Risotto al fungi
-Lava cake

2nd Day:

LUNCH

-Cobb salad
-Hamburger
-French fries
-Onion rings
-Cheese balls
-Buffalo wings
-Brownie

DINNER

-Barbecue mix grill
-Feta fritters with honey and sesame
-French fries
-Green salad
-Cheese cake

3rd Day:

-Fried squid/Octopus
grilled/Barbecue fish
-Tzatziki
-Greek salad
-Pita bread
-Chocolate pie with ice cream

DINNER

-Mozzarella sticks/grilled mushrooms
-Green salad with Parmesan
-Pasta cacio e Pepe/al
fredo/primavera/Pizza margaritas
-Tiramisu

4th Day:

LUNCH

-Nacho with guacamole
-Green salad (baby spinach rocket and
lettuce) strawberries, almonds and
balsamic vinaigrette dressing
-Chicken fajita/chili con carne
-Chocolate cake with spicy chocolate sauce
and vanilla ice cream

DINNER

-Wellington with sweet potato salad
-Cheese platter with bread sticks/dry
fruits
-Salad
-Apple crumble

5th Day:

LUNCH

-Greek meze
-Salad
-Moussaka
-Tzatziki/spicy cream cheese
-Baklava

DINNER

-Souvlakia/doner kebabs
-Fried pitta bread
-Tzatziki
-Pavlova

6th Day:

LUNCH

-Onion soup
-Mini tart with cheese and chutney onions
-Shrimp skewers with mango
-Ceviche sea bass
-Salmon in parchment paper with
asparagus
-Profiteroles

DINNER

-Fondue
-Mini tart with chopped meat
-Shrimp Bloody Mary
-Fish fillet with aromatic butter and baby vegetables
-Jelly fruit

7th Day:

LUNCH

-Shrimp salad with mayonnaise
beetroot
-Quiche Lauren with mushrooms and
bechamel
-Bruschetta with smoked salmon and
poached eggs
-Steak flambe with butter caffes de
Paris
-Ice cream

DINNER

-Tabbouleh salad
-Pork cutlets with pure eggplant and apple
spring rolls
-Mini muffins with cheese and peppers
-Cheese platter and cream brulee