Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €23,500/week |
| June & September | Plus Expenses | €20,900/week |
| October to May | Plus Expenses | €16,500/week |
Additional Rate Information
July/August: 23.500 EUR per week
June/September: 20.900 EUR per week
Low Season: 16.500 EUR per week
Babalu operates on a Saturday to Saturday basis. Embarkation at 17:00pm, disembarkation at 09:00 am
Location Details
Summer Area: Greece
Winter Area: Greece
Captain Lefteris Fanioudakis
Lefteris was born in 1989 in Crete island. Among other certificates he holds the MCA/RYA certificate of Competence Yacht master Ocean for Power & Sailing vessels, Captain’s Medical Care and PADI Dive Master certificate. Lefteris could not think of a life away from the sea, so he was always seeking to combine his job with it. When he was younger he started working as a windsurfing instructor in Crete, then he continued as a skipper on various commercial sailing vessels and since then he has worked both on sailing yachts/catamarans and motor yachts in Greece. During his spare time, if he is not sailing, she likes cycling, travelling, windsurfing, taking photographs and paragliding. Also, he is a volunteer fireman. Apart from Greek he also speaks English. He is always ready to welcome his guests on board to ensure an unforgettable experience and show the most beautiful hotspots of Greek islands!
Chef George Dimopoulos
George was born in Athens in 1992 and he is a highly skilled Chef who is passionate about discovering new tastes and creating delicious food. He always looks for top quality products that Mediterranean climate can offer and combines his knowledge of modern cooking techniques in order to present the best of the Greek cuisine to his guests. Apart from his degree as a Chef from a Culinary Institute he also has studied accounting. His enthusiasm for culinary has led him to explore various cuisines by working in restaurants in Austria and then in Greece. He speaks English and Greek. George believes that food is a key part of a good charter and loves working to conceive and present a bespoke menu for charter guests to enjoy!
Hostess Emilia Tarasca
Emilia is half Greek half Italian. She is a young professional who has studied in the Technical Institute for Hotel Hospitality in Bari and also got a Diploma in Economy & Administration in Tourism. Emilia started her career in the Tourism industry as breakfast hostess, then she worked in Guests relations for daily cruises. Being enthusiast about the sea she decided that life on board is what will allow her combine her passion with her job, so in 2022 she joined the industry. Now, Emilia is on board BABALU completing her amazing team of three! She is adaptable, dedicated to what she’s doing and has outstanding communicative skills. Emilia speaks English, Italian and Greek.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Lefteris Fanioudakis | Greek | 1989 | English, Greek, Italian |
| Crew | George Dimopoulos | Greek |
Accomodation
Amenities
General
Leisure
Other Specs
10 Guests in 5 Double all air-conditioned with en-suite facilities
SIZE OF BEDS:
All 2 x 1.5 m
HEIGHT OF CABINS: 2.00m
BREAKFAST
Bakery basket (variety of fresh-baked
bread )
Chocolate Brownies
Homemade marmalades
Local Honey-Butters
Eggs (boiled, scrabble eggs, omelet, fried
eggs)
Local bread eggshells with feta cheese,
honey, and cinnamon
Crepe with Nutella
French toast
Selection of cheeses and cold cuts
Local yogurt with fresh fruits
Tea, coffee, milk, fresh orange juice
SALADS
Greek salad with tomatoes, feta,
cucumber, olives, onion and oregano
Fresh leaves of spinach, arugula, green
apple, goat cheese, raisins blod, walnuts,
and citrus dressing
Green salad with dried figs, fried
halloumi, sesame, and balsamic
dressing
Lettuce mix, radicchio, cherry tomato,
pistachio, small shrimps and dressing
with basil flavor
APPETIZERS
Watermelon with feta cheese
Salmon Carpaccio with fresh salad leaves
and lemon gel with tarragon aroma.
Beetroot mousse and fresh sea fruits with
rocket leaves
Homemade salty tart with smoked
salmon on a cheese mousse with orange
flavor
Octopus wine on a yellow fava with
capers, dried tomatoes, and Parsley oil
Chios master cheese with handmade
vanilla red jam
MAIN COURSES
Chicken fillet stuffed with goat cheese,
prosciutto, spinach leaves, capers,
thyme, and orange sauce. Is
accompanied by fresh rochet leaves and
goji berries
Roast Beef fillet of your choice over
fresh mashed potatoes and pepper
sauce
Sea Bream fillet on celery puree and
tarragon sauce
Traditional Greek Shrimp Pasta with
Ouzo
Seafood Risotto with saffron Kozani
Yolk, raw onion, and pink pepper
DESSERTS
Banoffee
Cheesecake with homemade marmalade
Chocolate Dream serve with vanilla ice
cream
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.