Overview

⮞ Guests (8)

⮞ Length (48.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Yes)

⮞ Year Buillt (2021)

Accomodations

⮞ She comprises of 4 cabins: 1 Master cabin with a walk-in closet, and 3 double cabins. All 4 cabins have en-suite facilities (WC & shower)

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Lefkas

Specification

Price Details

⮞ LOW SEASON: 13,000.00 € + VAT 13% + 30% APA HIGH SEASON: 19,000.00 € + VAT 13% + 30% APA

Crew Profile

Captain
Konstantinos Pitouras

Place of birth: Patras, Greece, Age: 48

Kostas has been sailing since a very young age and has started to sail as a professional captain since 2016. Ever since he has gained lots of experience and is very well familiar with all regions in Ionian Sea. He fuently speaks English and his main studies are in computer science. On his free time, his hobbies are windsurfing, surfing and stand up paddling.


Hostess
Konstantina Myller

Place of birth: Athens, Greece

Meet Konstantina. She has 5 years of experience in the yachting industry and loves to travel. She is social, highly organized, punctual and a team player. She will go above and beyond to ensure that her guests have an amazing and memorable experience on board. Konstantina is friendly, discreet and helpful.

Sample Menu

Breakfast

• All kinds of eggs (scrambled, boiled, sunny side, omelet, poached)
• Kagianas (eggs in tomato sauce with feta cheese)
• Greek yogurt with walnuts and honey or granola
• Toasted bread with butter, jams, honey
• Cake
• Biscuits
• Cereals with milk
• Fresh juice
• Plater of fresh fruits
• Pancakes with different toppings
• Crepes with ganache or apricot jam
• Plater with mixed meats and cheese selection
• Coffee, milk, tea, chocolate beverage
• Budha ball

Soups

• Cold carrot soup with honey and herbs
• Gazpacho
• Bourdeto (aka fish soup)

 

Salads

• Arugula, walnuts, figs, goat cheese, vinaigrette dressing
• Lentils, dice orange, casius, roasted red pepper, talagani cheese, citrus dressing
• Greek salad (tomatoes, cucumber, green pepper, onion, olives, capper and feta)
• Chickpeas with red peppers, onions, dried tomatoes, apaki (local cold cut), feta cheese, olive oil with herbs dressing
• Seasonal greens (vlita, almira, etc) and mixed vegetables (beetroots, cauliflower etc) steamed with lemon dressing
• Tabule salad (couscous, spring onions, diced tomatoes, red pepper, parsley, mint, olive oil and lemon)
• Mesclun salad with peer, grilled chicken parmesan cheese, pine nuts and mustard dressing
• Pasta salad (smoked mackerel, spring onion, zucchini, basil, olive oil dressing)

 

Meze (finger food)

• Tzatziki dip
• Tirokafteri dip (spice cheese dip)
• Melitzanosalata (smoked eggplant dip)
• Marinated anchovy
• Lakerda (marinated ocean fish)
• Zucchini balls fried served with yogurt dip
• French fries
• Boujourdi (grilled feta cheese with tomato and chili pepper)
• Fava with caramelized onions and pine nuts
• Grilled cheese with red pepper jam

Traditional savory pies

• Cheese pie
• Spinach pie
• Leek pie
• Zucchini pie
• Mushroom pie

 

Fish dishes

• Roasted Skipjack with gremolata
• Steamed or smoked Mussels
• Pasta with shrimps, tomato sauce and graviera cheese
• Octopus with fava
• Fried fish selection (calamari, red mullet, shrimps, anchovy)
• Fresh fish tartare
• Fresh fish ceviche
• Roast seasonal fish
• Fish burger
• Risotto with shrimp bisque
• Seafood pasta

Meat dishes

• Dry-aged beef cut grilled
• Sailor’s jerk (Marinated fried chicken with grilled pineapple)
• Souvlaki (chicken or pork)
• Beef or chicken burger
• Spechofai (sausages in tomato sauce, with peppers)
• Tigania (diced pork or chicken in the pan, with peppers, leeks, spices in wine sauce)
• Fried meatballs with tzatziki dip

 

Greek Traditional dishes

• Gemista (stuffed vegetables with rice and herbs)
• Spanakoriso (spinach greek risotto)
• Orzo pasta with vegetables
• Skioufihta (traditional greek pasta) with mizithra cheese and mushrooms
• Imam (slow cooked in the oven eggplants with tomato sauce, garlic, mixed peppers and onions)
• Mousaka (vegetarian option available with lentils instead of minced beef)
• Chicken with hilopites (traditional Greek pasta) with tomato-wine sauce
• Rabbit stew with onions and tomato sauce, served with rice
• Beef slow cooked with lemon and peper sauce, served with smashed potatoes
• Lamp, slow cooked in the oven, with peppers, chili, mustard and rosemary, served with orzo
• Briam (greek ratatouille)

 

 

Desserts

• Selection of baklavas
• Galaktobureko (cream pie in syrup)
• Portokalopita (orange pie in syrup)
• Chocolate salami
• Ice cream
• Cheese cake with greek marmalade
• Crème caramel with tsureki
• Fruit salad
• Yogurt with greek marmelade

 

Drinks and Cocktails

 

• Mimosa (prosecco with orange juice)
• Bellini (prosecco with apricot puree)
• Aperol Spritz (prosecco,Aperol,soda)
• Aperol Hype (Grapefruit soda, cucumber peel)
• Hugo Spritz (Prosecco, st germain,Soda)
• Negroni (Campariwith, vermouth,Gin)
• Negroni spagliato (Campariwith, vermouth,Prosecco)
• Gin and tonic
• Aegean Gin and tonic
• Moscow Mule (Vodka ,lime, ginger beer)
• Dark and stormy (Rum,lime ginger beer)
• Cox Daquiri (Rum,lime,vanilla,pineapple)