Ed Hamilton & Co.

DANIELA II

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2016

Rates Per Week

Crew Profiles

Specifications

Accommodations

4 queen cabins. All with private facilities. Crew of two in separate cabin

Sample Menu

BREAKFAST

Coffee & Tea and Fresh juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts and cheese

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, egg muffins)

Honey, fresh fruits & local jams, and butter

Pancakes

DAY 1

Lunch

Olives, Olive oil and Bread and home-made Tzatziki

Greek Salad with Tomatoes, Cucumber, and Feta

Oven Chicken breast with Feta dried Tomatoes & Parsley Pasta

Dinner

Beetroot in Greek Joghurt with walnuts

Chickpeas Salad with dill, pepper, and tomatoes

Filled zucchini with minced beef, mushrooms, and cheese from the oven

DAY 2

Lunch

Variation of Filled Mushrooms

Spinach Salad with sweet potatoes, chicken, and apple vinegar

Codfish in Thyme-Parmesan with Sesame Potatoes from Oven

Dinner

Bruschetta Bread with Tomatoe, Onion & Basil

Salad with Parmesan, Croutons, Mushrooms & Joghurt Dressing

Warm Lemon feta with spiced chickpeas and Basil Orzo Pasta

DAY 3

Lunch

Goat cheese-stuffed dates with bacon and halloumi

Salad with walnuts, goat cheese, strawberries

Grilled Sea bass with Greek Horta (weed) and wild rice

Dinner

Potatoe Crispys with Feta-Tomatoes topping from Oven

Salad with dill, spring onions, and chicory

Lamb Frikassee with Pesto Basil-Pinenuts Gnocchis

DAY 4

Lunch

Warm tomatoes with goat cheese and thyme oil

Salad with onions, egg, tuna and yogurt dressing

Carbonara tagliatelle with bacon and broccoli

Dinner

Baked feta (Saganaki)

Salad with oranges and mushrooms, grapefruit

Creamy white wine chicken with mushrooms and mashed potatoes

DAY 5

Lunch

Tomatoes-Mozzarella-Basil

Roasted sweet potatoes salad with feta & pomegranate

Salmon with vegetables and baby potatoes

Dinner

Warm chickpeas with tomatoes, spinach in feta sauce

Salad with figs and warm talagani

Cream cheese-filled pork rolls with arakas

DAY 6

Lunch

Watermelon with Feta-Cheese and Mint

Salad with Raspberries, Sesame, and baked Halloumi

Honey butter Shrimps with Spaghetti

Dinner

Wild cheese herbs Soup with Beef

Lentils Salad

Gemista – stuffed tomatoes and peppers with rice and herbs

DAY 7

Lunch

Feta-Olive-Mix from the oven

Quinoa Salad

Meatballs with Tzaziki, Oven vegetables as broccoli and carrots and Oven Potatoes

Dinner

Sesame Bread Sticks with Olive-Cheesecreme Dip

Cold Potatoe-Salad

Seabream with oven vegetables

DESSERTS

Chocolate Pie

Fruits with Yoghurt, thyme honey, and cinnamon

Ravani

Greek Halva

Baklava

Ekmek Kadayifi

Loukoumia

Different Ice Cream & Ice Cream Corns

Lemon Cheesecake Cream with Vanilla and Chocolate Ice cream

Vanilla Muffin with Strawberrycream and Strawberrys

Greek Joghurt with Sweet Fruits & Nuts

Self-made Layer desert

Additional Rate Information

2022 Rates

HIGH SEASON (July – August): EURO 12000
MID SEASON (June & September): EURO 11000
LOW SEASON (October – May): EURO 9000
Plus Vat currently at 13% plus expenses APA 25%

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Additional Rate Information

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire

Based in Marina Alimos, Alimos

Additional Rate Information

2022 Rates

HIGH SEASON (July – August): EURO 12000
MID SEASON (June & September): EURO 11000
LOW SEASON (October – May): EURO 9000
Plus Vat currently at 13% plus expenses APA 25%

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: Alternative embarkation ports – please enquire

Based in Marina Alimos, Alimos

Captain: Thanasis Kotsilios
Thanasis was born in Volos in 1991. He is the captain of Daniela II since 2019. He has a very strong background in sailing and maintenance of boats as well. He is sailing since the age of 12 with traditional wooden sailing boats and on Tall Ships.
He holds the RYA/MCA Yachtmaster, GMDSS SRC, Power Boat Level 2, and first aid certificate from Hellenic Red Cross. He is also a PADI Advanced Open Water Diver.
He has accumulated the last years over 30.000 nautical miles as a skipper, sailing the Atlantic Ocean, Mediterranean Sea, Aegean Sea, and Black Sea. He has done many sailing boat deliveries and has worked as a freelance skipper for different sailing cruise companies. Thanasis is always ready and willing to take his guests to a different sailing experience level, providing full relaxing vacation and adventure trips. He is open-minded, adaptable and a calm person. He speaks Greek, English, basic Spanish, and German.
In his free time, he enjoys scuba diving, hiking, and snowboarding.

Hostess: Tina Heinzig
Tina was born in Germany and she is a sea – addict and in love with giving guests a lifetime experience in beautiful Greece. She studied Political science, Communication, and Media Science in Leipzig University of Germany. After a few years working in marketing and PR consulting she lost her heart to Greece. With experience of 6 years as a professional tour guide on different motor yachts with 20 guests in Aegean sea, Saronic Gulf, and the Ionian Islands makes the perfect crew member to have on board. What a perfect combination of a great cook and a tour guide! Tina will give you an unforgettable taste of Greece, authentic and adventurous. Her passion for storytelling and outdoor-sports can be the cherry on top of your sailing holidays.
Besides her mother tongue German, she speaks fluent English and basic French, Spanish, and Greek. In her free time, she enjoys biking, hiking, cross-fit, and skiing.

Title Name Nation Born Languages
Captain Thanasis Kotsilios Greek 1991 English, Spanish, French, German
Crew Tina Heinzig German

Captain

Thanasis Kotsilios

Hostess/ Cook

Tina Heinzig

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 45.11
Pax 8
Cabins 4
Year Built 2016
Cruise Speed 7
Guest Smoke deck areas only
Children Allowed Yes

Leisure

Dinghy 3.80
Dinghy Hp 40
Adult W Skis Yes
Jet Skis No
Gear Snorkel Yes
Tube Yes
Wake Board Yes
1 Man Kayak No
2 Man Kayak 2
Float Mats Yes
Fishing Gear Yes
Other Toys 1. Wakeboard

2. Water Ski adults/children

3. Kayak for 2 pax.

4. Fishing gear

5. Floating mat

6. Inflatable towables

8. Snorkeling equipment

4 queen cabins. All with private facilities. Crew of two in separate cabin

BREAKFAST

Coffee & Tea and Fresh juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts and cheese

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, egg muffins)

Honey, fresh fruits & local jams, and butter

Pancakes

DAY 1

Lunch

Olives, Olive oil and Bread and home-made Tzatziki

Greek Salad with Tomatoes, Cucumber, and Feta

Oven Chicken breast with Feta dried Tomatoes & Parsley Pasta

Dinner

Beetroot in Greek Joghurt with walnuts

Chickpeas Salad with dill, pepper, and tomatoes

Filled zucchini with minced beef, mushrooms, and cheese from the oven

DAY 2

Lunch

Variation of Filled Mushrooms

Spinach Salad with sweet potatoes, chicken, and apple vinegar

Codfish in Thyme-Parmesan with Sesame Potatoes from Oven

Dinner

Bruschetta Bread with Tomatoe, Onion & Basil

Salad with Parmesan, Croutons, Mushrooms & Joghurt Dressing

Warm Lemon feta with spiced chickpeas and Basil Orzo Pasta

DAY 3

Lunch

Goat cheese-stuffed dates with bacon and halloumi

Salad with walnuts, goat cheese, strawberries

Grilled Sea bass with Greek Horta (weed) and wild rice

Dinner

Potatoe Crispys with Feta-Tomatoes topping from Oven

Salad with dill, spring onions, and chicory

Lamb Frikassee with Pesto Basil-Pinenuts Gnocchis

DAY 4

Lunch

Warm tomatoes with goat cheese and thyme oil

Salad with onions, egg, tuna and yogurt dressing

Carbonara tagliatelle with bacon and broccoli

Dinner

Baked feta (Saganaki)

Salad with oranges and mushrooms, grapefruit

Creamy white wine chicken with mushrooms and mashed potatoes

DAY 5

Lunch

Tomatoes-Mozzarella-Basil

Roasted sweet potatoes salad with feta & pomegranate

Salmon with vegetables and baby potatoes

Dinner

Warm chickpeas with tomatoes, spinach in feta sauce

Salad with figs and warm talagani

Cream cheese-filled pork rolls with arakas

DAY 6

Lunch

Watermelon with Feta-Cheese and Mint

Salad with Raspberries, Sesame, and baked Halloumi

Honey butter Shrimps with Spaghetti

Dinner

Wild cheese herbs Soup with Beef

Lentils Salad

Gemista – stuffed tomatoes and peppers with rice and herbs

DAY 7

Lunch

Feta-Olive-Mix from the oven

Quinoa Salad

Meatballs with Tzaziki, Oven vegetables as broccoli and carrots and Oven Potatoes

Dinner

Sesame Bread Sticks with Olive-Cheesecreme Dip

Cold Potatoe-Salad

Seabream with oven vegetables

DESSERTS

Chocolate Pie

Fruits with Yoghurt, thyme honey, and cinnamon

Ravani

Greek Halva

Baklava

Ekmek Kadayifi

Loukoumia

Different Ice Cream & Ice Cream Corns

Lemon Cheesecake Cream with Vanilla and Chocolate Ice cream

Vanilla Muffin with Strawberrycream and Strawberrys

Greek Joghurt with Sweet Fruits & Nuts

Self-made Layer desert

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.