Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Dimtirios Zirinoglou | Greek | 1988 | Offshore Sailing, Speed boat | Fluent in English and Greek |
| Crew | Kleopatra Efstathiou Kika | Greek |
Captain: Dimitrios Zirinoglou
Our Dedicated Captain
Dimitris is an active, enthusiastic sailor born in 1988. He has been working in the yachting industry since 2019, sailing monohulls and catamarans charter vessels in different areas of Greece. As he participated in sailboat deliveries from the Atlantic to the Mediterranean, he also sailed Amante from La Rochelle in France to Greece and has been on board since then. Dimitris is a prudent captain who always puts safety first, so you can relax and enjoy any time on the yacht.
Before his passion for sailing turned into his profession, he has worked as a maintenance and renovation manager as well as a snack bar manager. His unique skill set in many different fields of work made him the adaptable, hard-working professional he is today. In the wintertime he can make use of his expertise and deals with yacht maintenance.
His experience in customer service gives him an immediate understanding of customer needs. He has great communication skills, can work under pressure, is a great team player and is always looking forward to the next adventure with his guests.
Dimitris holds Offshore sailing license, speedboat license, first aid diploma, rescue, and firefighting equipment diploma.
He speaks English and Greek.
Hostess/Cook: Kleopatra Efstathiou Kika
Kleopatra was born 1992 in Thessaloniki and felt the love for the sea from a very young age, love that she used to share with her father, a dedicated fisherman, whom she accompanied to his sailing trips.
Her goal in life was to combine this love, with her other big passion, the culinary art, which with great dedication and hard work she achieved.
Armed with a Culinary Art Certification the last 10 years she worked in various restaurants all over Greece, specializing in Mediterranean cuisine, always cultivating her culinary knowledge even with family recipes from Izmir.
The last 2 years she worked in the yachting industry in the area of Khalkidhiki and last year she obtained her license as a skipper.
Her energetic and very hospitable personality makes you enjoy the time you spend on board, since she is always ready to accommodate .
She can come through challenging situations with a smile on her face, always willing to please the clients.
Kleopatra speaks Greek and English, and sees people beyond culture, offering exceptional services, trying always to help the clients relaxing and unwinding on board.
Captain
Dimitrios Zirinoglou
Hostess/Cook
Kleopatra
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €20,000/week |
| June & September | Plus Expenses | €18,500/week |
| October to May | Plus Expenses | €16,000/week |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.
2024 Rates
High Season: Euro 20000 per week (July and August)
Mid Season: Euro 18500 per week (June & September)
Low Season: EURO 16000 per week (rest months)
Plus all expenses (V.A.T. 12% & APA 25%)
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: The yacht is based in Rhodes in the Dodecanese but alternative pick ups are possible upon request.
Captain: Dimitrios Zirinoglou
Our Dedicated Captain
Dimitris is an active, enthusiastic sailor born in 1988. He has been working in the yachting industry since 2019, sailing monohulls and catamarans charter vessels in different areas of Greece. As he participated in sailboat deliveries from the Atlantic to the Mediterranean, he also sailed Amante from La Rochelle in France to Greece and has been on board since then. Dimitris is a prudent captain who always puts safety first, so you can relax and enjoy any time on the yacht.
Before his passion for sailing turned into his profession, he has worked as a maintenance and renovation manager as well as a snack bar manager. His unique skill set in many different fields of work made him the adaptable, hard-working professional he is today. In the wintertime he can make use of his expertise and deals with yacht maintenance.
His experience in customer service gives him an immediate understanding of customer needs. He has great communication skills, can work under pressure, is a great team player and is always looking forward to the next adventure with his guests.
Dimitris holds Offshore sailing license, speedboat license, first aid diploma, rescue, and firefighting equipment diploma.
He speaks English and Greek.
Hostess/Cook: Kleopatra Efstathiou Kika
Kleopatra was born 1992 in Thessaloniki and felt the love for the sea from a very young age, love that she used to share with her father, a dedicated fisherman, whom she accompanied to his sailing trips.
Her goal in life was to combine this love, with her other big passion, the culinary art, which with great dedication and hard work she achieved.
Armed with a Culinary Art Certification the last 10 years she worked in various restaurants all over Greece, specializing in Mediterranean cuisine, always cultivating her culinary knowledge even with family recipes from Izmir.
The last 2 years she worked in the yachting industry in the area of Khalkidhiki and last year she obtained her license as a skipper.
Her energetic and very hospitable personality makes you enjoy the time you spend on board, since she is always ready to accommodate .
She can come through challenging situations with a smile on her face, always willing to please the clients.
Kleopatra speaks Greek and English, and sees people beyond culture, offering exceptional services, trying always to help the clients relaxing and unwinding on board.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Dimtirios Zirinoglou | Greek | 1988 | Fluent in English and Greek |
| Crew | Kleopatra Efstathiou Kika | Greek |
Captain
Dimitrios Zirinoglou
Hostess/Cook
Kleopatra
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Bose audio systems
TV screen 32'' multimedia
Nespresso machine
Ice maker
Wine Cooler
Hairdryer (4)
Shampoo, Conditioner, Shower Gel, Body Lotion (Molton Brown)
Pillows per cabin (4)
Exterior Comfort:
Flybridge & foredeck sun lounger
Hydraulic tender platform
Large cockpit table
Gas plancha
Underwater lighting
Solar panel 2000W
Hot deck shower
Printer
Laptop
Seabob F5S (1)
Scuba jet pro (1)
SUP (2)
Fishing gear
Inflatable towable water toys
Snorkeling gear
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
All Cabins have freshwater electric large WC
Maestro cabin with queen-size bed (160 x 200), TV screen 32” multimedia, separate shower & WC.
A/C, Cabin fans,
USB charges in each cabin
Breakfast
Juices: Orange juice, pomegrane juice, mango smoothie, redfruit smoothie
Milk : Regular, Low Fat, Oat milk, Soy Milk, Coconut milk.
Cereals: normal, chocolate, oats.
Spreads and jams: homemade peach by grandma Tsambika, apricot, strawberry, chocolate, nutella, maple syrop
and tahini.
Fresh fruits: oranges, red grapefruits, grapes, mango, pineapple, melon, watermelon, passion fruit.
Dried fruits: dried apricots, dried plums, dried red berries, goji berries.
Dried nuts: walnuts, nuts, hazelnuts
Assortment of cheeses: Gouda, Emmental, Parmesan, Edam, graviera from Naxos, feta, xynotyri ( soft cheese from Creta )
Assortment of dried meat: smoked hum, salami, italian mortadella, prosciutto crudo,
Assortment of eggs: sunny side up, boiled, fried, poached, omelets, scramble and kayiana ( Greek traditional
recepie).
From the pan: Sausages, bacon, mushrooms
Fruit salad
Pancakes/Crepes/ French Toast/ Croissants
DAY 01
Lunch
Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.
Octapus carpaccio
Shrimps sauteed in garlic, kritamo, lemon and white wine, served on top of fish roe.
Dinner
Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.
Potato blinis with aromatized cream cheese and smoked salmon
Roasted or grilled fresh fish with quinoa and vegetables.
DAY 02
Lunch
Green salad with melon, prosciutto, and avocado sauce.
Spring rolls with chicken and vegetables served with a sweet and sour sauce.
Creamy rigatoni with smoked salmon, butter, dill, lime juice and vodka.
Dinner
Green salad with beetroots, caramelized nuts, and Roquefort stuffed figs.
Stuffed mushrooms in the oven with feta cheese.
Beef tagliata with marinated asparagus and baby carrots.
DAY 03
Lunch
Greek salad.
Zucchini balls with yogurt sauce.
Gemista: traditional recipe served with homemade tzatziki sauce.
Dinner
Mesclun and iceberg salad with marinated shrimps, smoked salmon, vinaigrette sauce and black sesame seeds.
Fish tartar with mixed fruits and vegetables.
Shrimps in the pan with chickpeas, garlic, and fish roe.
DAY 04
Lunch
Beetroot salad with yogurt, green apple, garlic, and caramelized nuts.
Fava with caramelized onions and caper
Tenderloin with onions and pomegranate sauce served with wild rice.
Dinner
Traditional Aubergine salad.
Homemade tzatziki served with pita bread.
Stuffed zucchini with minced meat and rice in egg and lemon sauce.
DAY 05
Lunch
Beluga lentil salad with a mix of vegetables and smoked mackerel.
Aegean seafood pan with steamed mussels, clams, scallops, prawns, and octopus Risotto with a variety of seafood and saffron.
Dinner
Mesclan salad with strawberries, volaki cheese from Andros, caramelized nuts, and strawberry sauce.
Sauté mushrooms in garlic and rosemary.
Stuffed meatballs with feta cheese in the oven with baked potatoes.
DAY 06
Lunch
Fresh salad with arugula, fried fruits, nuts and balsamic cream.
Traditional recipe of Mussels saganaki.
Linguini with shrimp and fresh tomato sauce.
Dinner
Valeriana salad with feta cream, cherry tomatoes, basil, olive oil and white balsamic.
Bruschetta with marinated anchovies and fish roe.
Croaker fillet in meuniere sauce with aromatized Greek white tarhana.
DAY 07
Lunch
Potato salad with mushroom sauce and prosciutto.
Hummus served with pita bread.
Risotto with a variety of mushrooms, parmesan cheese and truffle oil.
Dinner
Tabbouleh salad with thinly sliced vegetables, feta cheese, spearmint, and vinaigrette sauce.
Fried feta cheese with honey and sesame seeds.
Lamb with garlic in the oven served with lemonated potatoes.
DESSERTS
Cheesecake with handmade strawberry marmalade.
Tiramisu.
Traditional loukoumades with honey and nuts, or with praline.
Pavlova with whipped cream, strawberry sauce, and fresh fruits.
Banana cake with Toblerone.
Pana cotta with handmade marmalade.
Variety of Greek syropy sweets served with ice cream.
Chocolate cake with ice cream.
Apple crumple.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.