Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €21,000/week |
| June & September | Plus Expenses | €19,000/week |
| October to May | Plus Expenses | €16,000/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Based in Mykonos
I
Captain: Christos Spanos
Christos was born in 1990 and is a father of 2 from Thessaloniki in the north of Greece. After spending 8 years working as an engineer, his love of the islands and sea, led him into hospitality and the yachting world.
Starting in 2015, Christos began increasing his sailing knowledge and experience by joining GLM Santorini Sailing company as a crew member on daily charters, also worked on a trimaran Orma 60 as deckhand, where he gained most of his experience in sailing. After a few seasons, he began as a skipper for weekly monohull charters in Naxos. In 2019, he was back in Santorini working as a skipper for catamaran day charters.
He’s excited to be on Flo and showing guests the gorgeous islands and hidden gems of Greece!
Chef: Ioanna Kalafati
Deckhand: Eleftherios Mojsja
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Christos Spanos | Greek | 1990 | |
| Crew | Ioanna Kalafati | Greek |
Captain
Christos Spanos
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Toiletries : shower gel,shampoo,body milk,hand soap
hairdryers (3)
Iron (1)
TV 1 x saloon
Fans in each cabin
4 pillows per bed
Water ski x 2
2 x SUP
2 x Tubes
Wakeboard
Snorkelling equipment (10)
inflatable donuts(2)
monoskis(1)
four queen bed cabins all with private bathrooms
Day 1
Breakfast
Continental, American, Mediterranean, and English breakfast.
Launch
Fried squids, fava beans with caramelized onions, handmade pita bread
Caesar’s salad, potatoes salad with crispy bacon and mayonnaise
Shrimp pasta with mint oil
Dinner Appetizer
Fried talagani cheese, cheese souffle
Greek ntakos salad, beetroot salad with garlic and yogurt sauce
Grilled chicken fillet with potatoes dauphinoise and citrus sauce
Dessert
Red velvet cake with beetroot
—
Day 2
Breakfast
Continental, American, Mediterranean, and English breakfast.
Launch
Houmous, handmade bread with sesame seeds, vegetable spring rolls with sweet and sour sauce
Greek salad with goat cheese, Athenian salad
Lobster pasta with parsley oil
Dinner
Sushi maki rolls with shrimp fresh onions and cream cheese, sushi maki rolls with salmon marinated with soy sauce cucumber and avocado sticks
Baby spinach and rocket salad with dry cranberries and balsamic cream, bean salad with vegetables sauteed
Grilled grouper with egg-lemon sauce and potato chips
Dessert
Chocolate souffle with vanilla ice cream
—
Day 3
Breakfast
Continental, American, Mediterranean, and English breakfast.
Launch
Spinach pie &cheese pie
Santorinian salad with fig dressing, grilled sweet potato with vegetables sauteed and avocado sauce Stuffed vegetables with baby potatoes baked
Dinner
Porcini mushrooms a la crème, fried chicken bites with white wine sauce
Coleslaw & Waldorf salad
Picanha black Angus sauteed with rosemary and chimichurri sauce
Dessert
Greek traditional baklava
—
Day 4
Breakfast
Continental, American, Mediterranean, and English breakfast.
Launch
Sea bass ceviche with lime and pineapple juice, crab balls fried
Couscous salad with vegetables grilled and avocado cream, broccoli salad with lemon dressing
Lasagna with minced meat and bechamel baked
Dinner
Potatoes souffle a la crème, manouri cheese with forest fruit jam
Mushroom risotto with parmesan flakes and truffle oil
Dessert
Greek donuts ( loukoumades) with honey and walnuts
—
Day 5
Breakfast
Continental, American, Mediterranean, and English breakfast
Launch
Deep fried cheese balls with tomato jam, tzatziki
Greek salad with feta cheese, eggplant salad
Traditional greek souvlaki with gyro pork and lamb, rolled with pita bread and stuffed with fresh tomato, onion, and Mediterranean sauce
Dinner
Eggplant rolls stuffed with chicken and mozzarella cheese, bouyurdi in clay
Noodle salad with vegetable julienne and soy sauce, tabbouleh salad
Bolognese pasta
Dessert
Blueberry Cheesecake
—
Day 6
Breakfast
Continental, American, Mediterranean, and English breakfast
Launch
Tomato fried balls & pumpkin fried balls with yogurt sauce
Russian salad, lettuce salad with dry figs, parmesan cheese and honey vinegar dressing
Ham and cheese burgers with Jack Daniel’s sauce and French fries
Dinner
Cream pumpkin soup, handmade bread, seafood fried balls with potatoes, and garlic cream.
Asparagus salad with white sour cheese, artichoke salad with egg and lemon dressing
Greater amberjack grilled with peas puree and white wine sauce
Dessert
Orange pie with bitter chocolate ice cream
—
Day 7
Breakfast
Continental, American, Mediterranean, and English breakfast.
Launch
Fried squids, fava beans with caramelized onions, handmade pita bread
Greek salad with goat cheese, potatoes salad with crispy bacon and mayonnaise
Pasta Bolognese
Dinner
Porcini mushrooms a la crème, fried chicken bites with white wine sauce
Coleslaw & Waldorf salad
Grilled grouper with egg-lemon sauce and potato chips
Dessert
Blueberry Cheesecake
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