Ed Hamilton & Co.

FLO

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

four queen bed cabins all with private bathrooms

Sample Menu

  • Week’s menu
    • Breakfast:
    • Village style bread thyme honey local marmalades (vegan)
    • Assorted Cheese and cold cuts plater
    • Fresh fruits and Fruit salad and honey (vegan)
    • Eggs selection: Omelets, Scrambled eggs, fried, poached eggs (Upon request)
    • Traditional Cretan pancakes with anthotyro cheese
    honey walnuts and cinnamon. (upon request)
    • Crepes (fruits, honey, chocolate), (upon request)
    • Cereal with Greek yogurt granola and honey
    • Oats (vegan)
    • Coffee, Chocolate, (hot and cold)
    • Variety of tea, ice tea.
    • Fruit Smoothie with yogurt (vegan)
    • Banana smoothie with peanut butter
    • cocoa and almond milk (vegan)
     Chef’s note:
    Every day according to our guest’s schedule, will discuss our daily
    menu so I can accommodate your taste and preferences.
    Day 1
    Lunch
    (served)
    • Amuse-bouche: Shrimps in kantaifi with sweet-sour cream
    • Appetizer: Fava peas mousse with octopus red onion and beans sprouts and caper
    Vegan option: Fava peas mousse with fried leek and caper
    • Salad: Traditional Cretan Dakos with rusks drizzled in balsamic vinegar cherry tomatoes, caper leaves, garlic oil, and fresh oregano.
    • Main course: Traditional lobster Pasta with ouzo from Mitilini, tomato sauce, and fennel
    Vegan option: Traditional Vegetables Pasta with ouzo from Mitilini tomato sauce and fennel
    • Dessert: Sweet Dakos salad with rusks drizzled in sirup sweet cherry tomatoes and cream cheese or vegan cream.
    Dinner
    (family style)
    Appetizer: Homemade local Spinach Pie with herbs
    and leek (vegan)
    • Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts
    and Passion Fruit vinaigrette (vegan)
    Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans,
    guacamole sauce, pickled onions, and vegan cilantro cream (vegan)
    • Dessert: Panacota with Greek Mastic and strawberry couli (vegan)
    DAY 2
    Lunch
    (family style)
    • Appetizer: Trilogy of brusquest (classic, greek and with olive paste)
    (vegan)
    • Salad: Greek salad with tomatoes, cucumber, onion, olives, feta cheese, and oregano
    Vegan option: Soya cheese instead of feta cheese
    • Main course: Greek beef steak with baby potatoes, aromatic butter, Rosmarin and broccoli puree
    Vegan option: Traditional village pasta from legume flour with zucchini, eggplant,
    mushrooms, onion, tomato sauce, and vegan cheese
    Dinner
    (family style)
    • Appetizer: Greek Tarama with toasted bread
    • Salad: Beluga lentil salad with cherry tomatoes, garlic onion, parsley and balsamic vinegar cream
    • Main course: Fresh Kalamari stuffed with feta cheese and mustard sauce
    Vegan option: Crispy Quinoa cake topped with tomato Chickpea Relish and zucchini
    • Dessert: Pie with caramelized apples and vegan ice cream
    DAY 3
    Lunch
    (family style)
    • Appetizer: Traditional baked zucchini balls with Greek yogurt sauce or tahini sauce (vegan)
       Salad: Mesclun Salad mix with fig marinated in orange juice and nuts (vegan)
    • Main course: Giouvetsi (orzo pasta) with Shrimps, ouzo, onion, garlic, and Saffron from Kozani
    Vegan option: Instead of shrimps we can add some vegetables
    Dinner
    (family style)
    • Appetizer: Beetroot with vinegar, walnuts, and parsley (vegan)
    • Main course: Sea Bream with fresh boiled greens and traditional lemon sauce
    Vegan option: Falafel Souvlaki with baked potato chips
    • Dessert: Mango sorbet ice cream
    DAY 4
    Lunch
    (family style)
    • Appetizer: Village style oat bread and grilled Feta cheese with olive oil and oregano
    • Main course: Traditional Briam (vegetables in the oven with red sauce) served on a yogurt lake
    Vegan option: (instead of yogurt vegan cheese )
    Dinner
    (family style)
    • Salad: White cabbage salad with carrot, green apple, parsley, and honey mustard vinaigrette (vegan)
    • Main course: Souvlaki with Mushroom Gyros, onion, tomato, potato, chives, paprika and greek tzatziki or tahini sauce (vegan)
    • Dessert: Kaimaki ice cream with a traditional sour cherry spoon sweet
    DAY 5
    Lunch
    (family style)
    • Appetizer:
    • Grilled Chaloumi cheese with tomato marmalade
    • Roasted cauli dipped in vegan sour cream and onions (vegan)
    • Salad: Mesclun salad with spinach, rocket, and sweet sauce (vegan)
    • Main course: Pork tenderloin stuffed with dry tomato, smoked pecorino cheese and Vinsanto sauce
    Vegan option: Grilled eggplant with fresh thyme, onion, and tomato sauce
    Dinner
    (family style)
    • Appetizer: Traditional fried tomato rolls from Santorini with yogurt sauce or vegan cream sauce (vegan)
    • Main course: Buddha bowl Falafel with basmati rice, sweet potato, avocado, tofu cheese, radish, cucumber, carrot, and tahini sauce (vegan)
    • Dessert: Lemon mousse with homemade lemon curd
    DAY 6
    Lunch
    (family style)
    • Appetizer: Mushroom pie (vegan)
    • Salad: Red cabbage, fig, caramelized walnuts, carrot, green apple, and orange
    vinaigrette sauce (vegan)
    • Main course: Traditional stuffed vegetables (tomato, pepper, zucchini) with rice and herbs served with baked potatoes (vegan)
    Dinner
    (family style)
    • Appetizer: Baked Porto-bello mushrooms with balsamic cream and parsley
    • Salad: Almira from Kea with olive oil and lemon
    • Main: Fagri cooked in a traditional salted crust
    Vegan option: Roasted vegetables
    • Dessert: Traditional fig desert
    DAY 7
    Lunch
    (Served)
    • Amuse-bouche: Makaron beetroot (vegan)
    • Salad: Rocket, spinach, dried tomatoes, pine cone, and balsamic cream (vegan)
    • Appetizer: Tuna tartar, avocado, soya sauce, lime, and toasted sesame
    • Veggie Tartar with basil pesto, olive oil, and coriander (vegan)
    • Main course: Risotto seafood with wine and Rosmarin
    Vegan option: Risotto with vegetables, wine, and Rosmarin
    Dinner
    • Appetizer: Baked tortilla with guacamole sauce (vegan)
    • Main course: Veggie Burger with beetroot mousse, onion, tomato, and Valerian served with sweet potato chips
    • Dessert: Vegan Cheesecake
    CHEF’S NOTE:
    Some recipes may be different as I always shop local from the variety
    of traditional products that Greek islands Provide!
    Greece’s culture is so attached to the food tradition and I will make sure our guests
    experience this trip to our unique taste combination.
    Yours sincerely,
    Yiannis Tsiapas

Additional Rate Information

2022 Rates

High Season: Euro 18000 per week (July – August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (October – May)
Plus all expenses (V.A.T. 13% & APA 20%.)

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: Euro 18000 per week (July – August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (October – May)
Plus all expenses (V.A.T. 13% & APA 20%.)

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: 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 joining Flo and showing guests the gorgeous islands and hidden gems of Greece!

Chef Giannis Tsiapas
Yiannis is from Haidari in Athens and found a passion for cooking through his grandmother. She taught him at a young age to cook with love and that is what truly gives food an exceptional flavor. In 2017, he went on to study at IEK Akmi in Athens and has additional workshop studies in Greek Creative Cuisine.

He has spent a considerable amount of time in the islands working at various restaurants on Kea, Rhodes, Ios, and Santorini. After holidays in Poros on the Saronikos Bay, he decided to combine his professional life with his newfound love of sailing. In his free time, he enjoys the study of psychology, water polo, and martial arts… plus sailing for fun! He is excited for an incredible season onboard Selene and creating memorable dishes for his charter guests.

Languages: Greek and English (fluent)

Deckhand/ Stew:

Title Name Nation Born Languages
Captain Christos Spanos Greek 1990 English, Greek, French
Crew Giannis Tsiapas Greek

Captain

Alexis Yannakis

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 52
Pax 8
Cabins 4
Year Built 2018
Cruise Speed 9
Guest Smoke On deck
Guest Pet No
Children Allowed Yes

Leisure

Dinghy T/T Brig
Dinghy Hp 50
Adult W Skis Yes
Stand Up Paddle 2
Gear Snorkel Yes
Tube 2
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Games Beach No
Fishing Gear No

four queen bed cabins all with private bathrooms

  • Week’s menu
    • Breakfast:
    • Village style bread thyme honey local marmalades (vegan)
    • Assorted Cheese and cold cuts plater
    • Fresh fruits and Fruit salad and honey (vegan)
    • Eggs selection: Omelets, Scrambled eggs, fried, poached eggs (Upon request)
    • Traditional Cretan pancakes with anthotyro cheese
    honey walnuts and cinnamon. (upon request)
    • Crepes (fruits, honey, chocolate), (upon request)
    • Cereal with Greek yogurt granola and honey
    • Oats (vegan)
    • Coffee, Chocolate, (hot and cold)
    • Variety of tea, ice tea.
    • Fruit Smoothie with yogurt (vegan)
    • Banana smoothie with peanut butter
    • cocoa and almond milk (vegan)
     Chef’s note:
    Every day according to our guest’s schedule, will discuss our daily
    menu so I can accommodate your taste and preferences.
    Day 1
    Lunch
    (served)
    • Amuse-bouche: Shrimps in kantaifi with sweet-sour cream
    • Appetizer: Fava peas mousse with octopus red onion and beans sprouts and caper
    Vegan option: Fava peas mousse with fried leek and caper
    • Salad: Traditional Cretan Dakos with rusks drizzled in balsamic vinegar cherry tomatoes, caper leaves, garlic oil, and fresh oregano.
    • Main course: Traditional lobster Pasta with ouzo from Mitilini, tomato sauce, and fennel
    Vegan option: Traditional Vegetables Pasta with ouzo from Mitilini tomato sauce and fennel
    • Dessert: Sweet Dakos salad with rusks drizzled in sirup sweet cherry tomatoes and cream cheese or vegan cream.
    Dinner
    (family style)
    Appetizer: Homemade local Spinach Pie with herbs
    and leek (vegan)
    • Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts
    and Passion Fruit vinaigrette (vegan)
    Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans,
    guacamole sauce, pickled onions, and vegan cilantro cream (vegan)
    • Dessert: Panacota with Greek Mastic and strawberry couli (vegan)
    DAY 2
    Lunch
    (family style)
    • Appetizer: Trilogy of brusquest (classic, greek and with olive paste)
    (vegan)
    • Salad: Greek salad with tomatoes, cucumber, onion, olives, feta cheese, and oregano
    Vegan option: Soya cheese instead of feta cheese
    • Main course: Greek beef steak with baby potatoes, aromatic butter, Rosmarin and broccoli puree
    Vegan option: Traditional village pasta from legume flour with zucchini, eggplant,
    mushrooms, onion, tomato sauce, and vegan cheese
    Dinner
    (family style)
    • Appetizer: Greek Tarama with toasted bread
    • Salad: Beluga lentil salad with cherry tomatoes, garlic onion, parsley and balsamic vinegar cream
    • Main course: Fresh Kalamari stuffed with feta cheese and mustard sauce
    Vegan option: Crispy Quinoa cake topped with tomato Chickpea Relish and zucchini
    • Dessert: Pie with caramelized apples and vegan ice cream
    DAY 3
    Lunch
    (family style)
    • Appetizer: Traditional baked zucchini balls with Greek yogurt sauce or tahini sauce (vegan)
       Salad: Mesclun Salad mix with fig marinated in orange juice and nuts (vegan)
    • Main course: Giouvetsi (orzo pasta) with Shrimps, ouzo, onion, garlic, and Saffron from Kozani
    Vegan option: Instead of shrimps we can add some vegetables
    Dinner
    (family style)
    • Appetizer: Beetroot with vinegar, walnuts, and parsley (vegan)
    • Main course: Sea Bream with fresh boiled greens and traditional lemon sauce
    Vegan option: Falafel Souvlaki with baked potato chips
    • Dessert: Mango sorbet ice cream
    DAY 4
    Lunch
    (family style)
    • Appetizer: Village style oat bread and grilled Feta cheese with olive oil and oregano
    • Main course: Traditional Briam (vegetables in the oven with red sauce) served on a yogurt lake
    Vegan option: (instead of yogurt vegan cheese )
    Dinner
    (family style)
    • Salad: White cabbage salad with carrot, green apple, parsley, and honey mustard vinaigrette (vegan)
    • Main course: Souvlaki with Mushroom Gyros, onion, tomato, potato, chives, paprika and greek tzatziki or tahini sauce (vegan)
    • Dessert: Kaimaki ice cream with a traditional sour cherry spoon sweet
    DAY 5
    Lunch
    (family style)
    • Appetizer:
    • Grilled Chaloumi cheese with tomato marmalade
    • Roasted cauli dipped in vegan sour cream and onions (vegan)
    • Salad: Mesclun salad with spinach, rocket, and sweet sauce (vegan)
    • Main course: Pork tenderloin stuffed with dry tomato, smoked pecorino cheese and Vinsanto sauce
    Vegan option: Grilled eggplant with fresh thyme, onion, and tomato sauce
    Dinner
    (family style)
    • Appetizer: Traditional fried tomato rolls from Santorini with yogurt sauce or vegan cream sauce (vegan)
    • Main course: Buddha bowl Falafel with basmati rice, sweet potato, avocado, tofu cheese, radish, cucumber, carrot, and tahini sauce (vegan)
    • Dessert: Lemon mousse with homemade lemon curd
    DAY 6
    Lunch
    (family style)
    • Appetizer: Mushroom pie (vegan)
    • Salad: Red cabbage, fig, caramelized walnuts, carrot, green apple, and orange
    vinaigrette sauce (vegan)
    • Main course: Traditional stuffed vegetables (tomato, pepper, zucchini) with rice and herbs served with baked potatoes (vegan)
    Dinner
    (family style)
    • Appetizer: Baked Porto-bello mushrooms with balsamic cream and parsley
    • Salad: Almira from Kea with olive oil and lemon
    • Main: Fagri cooked in a traditional salted crust
    Vegan option: Roasted vegetables
    • Dessert: Traditional fig desert
    DAY 7
    Lunch
    (Served)
    • Amuse-bouche: Makaron beetroot (vegan)
    • Salad: Rocket, spinach, dried tomatoes, pine cone, and balsamic cream (vegan)
    • Appetizer: Tuna tartar, avocado, soya sauce, lime, and toasted sesame
    • Veggie Tartar with basil pesto, olive oil, and coriander (vegan)
    • Main course: Risotto seafood with wine and Rosmarin
    Vegan option: Risotto with vegetables, wine, and Rosmarin
    Dinner
    • Appetizer: Baked tortilla with guacamole sauce (vegan)
    • Main course: Veggie Burger with beetroot mousse, onion, tomato, and Valerian served with sweet potato chips
    • Dessert: Vegan Cheesecake
    CHEF’S NOTE:
    Some recipes may be different as I always shop local from the variety
    of traditional products that Greek islands Provide!
    Greece’s culture is so attached to the food tradition and I will make sure our guests
    experience this trip to our unique taste combination.
    Yours sincerely,
    Yiannis Tsiapas

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.