Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €47,000/week |
| June & September | Plus Expenses | €43,000/week |
| October to May | Plus Expenses | €34,000/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Based in Marina Alimou, Alimos
Captain: Theo Maniatakos
Theo began Offshore Racing School in 1992 and progressed over the years to become an Offshore Sailing Instructor from 2003-2008. He raced intensively in Greece from 2007-2014 before taking his passion for sailing to yacht charters.
He holds an RYA Yacht Master Offshore, RYA Marine Radio Short Range, ENAK First Aid, and STCW Basic Safety Training. Along with sailing, he is active in scuba diving, spearfishing, cycling, Shotokan Karate, and photography. In his previous professional life, Theo was an Architectural Engineer. His professionalism, calm character, and reliability make him the perfect captain to take your clients on the trip of a lifetime! He speaks Greek and English fluently.
Chef: Georgios Kolettis
Chef George was born in 1995 and is originally from Athens. He began his culinary career in 5-star hotels throughout Greece. He is a young and ambitious chef with over 8 years in dynamic, busy and demanding cooking enviroments. He has been a private chef for families and was the chef on several luxury motor yachts. George draws his inspiration from the sea and the local Greek produce and products. He is passionate about creating tasteful dishes with a modern Greek flare. He has completed several additional cooking seminars which include Chocolate and art craft, superfoods and sous vide cooking. he looks forward to an incredible summer onboard Christal Mio welcoming guests and creating an unforgettable holiday in the gorgeous Greek Islands.
Languages: Greek and English (fluent)
Deckhand – Panagiotis Kapetanidis
Panagiotis is from Greece and he’s a passionate sailor and team member. After graduating in Civil Engineering in 2012 from the University of West Attica, he began sailing as a hobby. Over the years, while he was working as a Civil Engineer, he competed in many regattas and various sailing races. During this time, he decided to follow his love of sailing and initially began work in yacht maintenance and base operations. With his goal of becoming a captain in the future, he joins Christal Mio as their deckhand. With his previous experiences, he is perfect to assist the crew in the operations of the yacht. Always ready to help, Panagiotis is excited to welcome guests and offer an exceptional charter in the gorgeous Greek islands.
Languages: Greek (native); English (fluent)
Steward: Karanicolas George
George was born is Greece in 1995 and has been working in the yachting industry for the past seven years. He is wonderful with guests always paying attention to detail. He is hard working and goes above and beyond to make your experience on Christal Mio unforgettable.
Languages: Greek (native); English (fluent)
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Theo Maniatakos | Greek | 1973 | Greek, English, |
| Crew | Georgios Kolettis | Greek |
Captain
Theo Maniatakos
Stewardess/Deckhand
George Karanikolas
Deckhand
Panayiotis Kapetanidis
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Hairdryers 5
Iron (1)
Washing machine for light laundry
Bathrobes for each guest
Slippers
6 TV's onboard (5 in the cabins and 1 in the saloon)
Pillows per person (2)
SUP (2)
Kayak 2 seated (2)
Wakeboard (1)
Water ski adults (1)
Water ski kids (1)
Water carpet (1)
SeaBob (1)
Sea wing (3)
Inflatable donuts (2)
Fishing gear (1)
Snorkeling gear (10)
Baby life jacket (2)
One Master Cabin with queen size bed (size between queen and king bed), 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video.
Breakfast
Tea, infusions, all types of coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts, eggs all types, avocados, pancakes, crepes, croissant, pancakes, porridge, cakes.
Day 1
Lunch
Shrimps ceviche flavored with fresh mango
Nicoise salad with the famous tuna from Alonissos island.
Whole Grouper baked in sea salt crust.
Dinner
Grilled talagani cheese with homemade tomato chutney.
Rocket salad with cherry tomatoes, parmesan flakes and thyme honey vinaigrette sauce.
Goat mastelo from Sifnos island with potato puree.
Day 2
Lunch
Bugiourdi (Grilled feta cheese with spices and tomato)
Green salad with gorgonzola, fruits, walnuts Kleftiko (Lamb with vegetables en papillote)
Dinner
Athenian salad with grouper Steamed mussels with ouzo and Greek herbs
Salmon sauté with spinach and cherry tomatoes
Day 3
Lunch
Cucumber soup
Yoghurt mint sauce with pitas
Greek salad with fresh oregano and caper leaves Moussaka the traditional way
Dinner
Feta cheese wrapped in filo with thyme honey and sesame Row beetroot salad from Pontos
Seabass with vegetables and herbs en papillote
Day 4
Lunch
Mykonian mostra (rusk with kopanisti cheese, tomato and caper)
Octopus braise in cabernet sauvignon with fava from Santorini on the side
Flambé shrimps saganaki with ouzo and feta Fried red mullets
Grilled Squid
Almyra boiled greens
Dinner
Orange fennel salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with darphin potatoes and béarnaise sauce
Day 5
Lunch
Tabbouleh salad with quinoa Fried joulienne zucchini with tzatziki
“Gemista” stuffed tomatoes and peppers
Dinner
Spinach rocket salad with dried fruits Grilled peppers
Haloumi cheese marinated with mango, spring onion and mint
Chicken fillet with rosemary and lemon, served with baby potatoes
Day 6
Lunch
Grilled vegetables with basil pesto
Cod doughnut with beetroot tartar and aioli sauce
Dinner
Smocked eggplant salad with crispy Arabic pies
Rocket salad with baby spinach, sundried tomatoes, sweet balsamic dressing and graviera flakes
Rooster pastitsada with traditional Greek pasta
Day 7
Lunch
Prosciutto melon salad
Gaspatzo soup
Tuna tagliata with sauce vierge Gremolata couscous
Dinner
Mesclun salad with red grapefruit fillets, avocado and goat cheese
Shrimps sauté flavored with mastic from Hios island , served with asparagus and peas
Lobster linguini with fresh tomato sauce
Desserts
Blueberry panacotta Tiramisu
Orange pie with mastic ice cream Mousse lemon, chocolate
Baklava
Traditional sweet with milk and filo Chocolate pie
Halvas (Semolina with Korinthous raisins and cinnamon )
Cheesecake
Lime tart with meringue Cretan traditional kaltsounia
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