Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €25,000/week |
| June & September | Plus Expenses | €23,000/week |
| October to May | Plus Expenses | €20,000/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Based in Marina Alimos, Alimos
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Captain – Nikos Stergiopoulos
Nikos was born in 1993 in the northern Greek town of Veria. He is a business-minded individual who has acquired a unique set of skills and abilities throughout the years from his education and professional experience. He possesses excellent interpersonal and communication skills, as well as sailing and leadership abilities. In 2017, Nikos began his career in the yachting industry working as a captain on different type of yachts for private and charter use. For the last 2 years he was the base manager at the 5-star Sani Resort in Mykonos, doing day trips and being responsible for the yacht maintenance, storage supplies and crew management and organization. He is a very active person who enjoys tennis, football, hiking, and climbing. Nikos is adaptable, responsible and an excellent team player. He speaks Greek and English and has the talent of making everyone feel safe and comfortable on board immediately!
Chef: TBA
Stewardess: Sofia Zygopoulou
Sofia is 23 years old and was born and raised in Piraeus, the largest port in Greece, so her relationship with the sea began at an early age. Despite having studied Industrial Design and Production Engineering, her love for the sea and hospitality won her over! Sofia has worked in the hospitality industry since 2018 and most recently as a yacht hostess in Mykonos. With a big smile and friendly attitude, she is always happy to assist her guests and to make their stay on board as comfortable and enjoyable as possible. She is hard-working and a great team player! She is a native speaker of Russian and Greek and is also proficient in English.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Nikos Stergiopoulos | Greek | 1993 | Greek, English |
Captain
Michalis Kassaris
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
1 x iron
Washing machine (light laundry)
1 x TV
Baby life vests
Shower gel, shampoo, conditioner, body milk, handsoap
3 pillows for each bed
Paddleboard (1)
Monoskis X 2
Kayak 2 seated (1)
Inflatable tube (1)
Fishing gear (1)
Snorkeling gear (sizes 37 - 46) (10)
Wakeboard (1)
Noodles (10)
Baby life jackets
10 guests in 5 Queen size cabins.
Breakfast
Varieties of Greek pies and other pastry creations, sweet or sour
Eggs cooked in all forms
Fresh bread, toasted croissants, Greek local jams tahini, local honey, yogurt
Fresh fruits,
All types of coffees, juices, smoothies, and tea’s
DAY 1
Lunch
Lentils salad with avocado, ginger and lime
Beetroot mousse with carob rusk
Sea bream with boiled veggies and lemon sauce
Dinner
Green salad with shrimps, mango, basil, and vinegret
Fried graviera cheese with apricot chutney
Stuffed squid with leek and rice
DAY 2
Lunch
Lettuce salad with fresh onions and dill
“Biougournti” spicy feta and tomato appetizer
Roasted baby lamb with potatoes and rosemary
Dinner
Arugula salad with sun-dried tomatoes, walnuts, parmesan, and balsamic vinegar
Mushroom risotto with parmesan, white truffle, and thyme
DAY 3
Lunch
Mixed greens with grilled manouri cheese roasted sesame and grape syrup
Tzatziki
Chicken legs with okra, potatoes, and wine sauce
Dinner
Quinoa salad with cucumber, pepper, and sweet chili
Lasagna with spinach and feta cheese
DAY 4
Lunch
Potato salad with mayo-yogurt and crispy bacon
Smoked eggplant mousse
Slow-cooked pork belly with black beer and celery root puree
Dinner
Beetroot and arugula salad with carob sauce
Feta warped in fyllo pastry with sesame and honey
“Briam” traditional dish with roasted veggies
DAY 5
Lunch
“Dakos” barley rusk with tomato and feta
Meats balls with coriander flavored yogurt
Stuffed vegetables with rice veggies and herbs
Dinner
Coleslaw salad with red peppers and Greek yogurt
“Giouvetsi” gratin slow-cooked beef in tomato sauce with orzo
DAY 6
Lunch
Boiled greens and baby zucchini
Traditional spinach rice
White grouper oven cooked with baby potatoes, garlic and oregano, and “tarama” mousse
Dinner
Finocchio and orange salad with fried capers
Tuna tartare with pickled cucumber, chili flakes, and avocado
Octopus with fava bean puree and caramelized onions
DAY 7
Lunch
Garlic bread
Eggplant rolls in sweet and sour balsamic glaze
Pasta with zucchini flowers, feta, spearmint, and basil
Dinner
Greek salad
Santorini’s fried tomato balls
“Mousaka” roasted eggplants and potatoes with minced meat and bechamel sauce
DESSERTS
“Halva” semolina dessert with honey cinnamon and orange zest,
Lemon tart,
“Ekmek kantaifi” with cream and whipped cream,
Black and white chocolate tart with hazelnut praline,
Apple crumble with sweet yogurt cream,
Cheesecake,
Millefeuille with caramelized fyllo pastry, patisserie cream and vanilla ice cream,
Rice pudding with vanilla and Chios mastiha,
Brownies with caramelized almonds.
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.