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
Captain: Vangelis Mesitidis
Vangelis was born in 1971 in the city of Kastoria, Greece. His relationship with the sea started at the age of 14 when he became part of the Greek National Rowing team racing for many years. In 1996, he received his degree in physical education and since 2012 he is working as a professional captain on all kind of yachts. Vangelis is quiet, hard-working, talented, and very responsible in his job. He knows how to navigate in difficult conditions and makes everyone feel immediately safe and welcome on board! He speaks Greek and English and is excited to be the new captain on Highjinks for this coming summer season!
Languages: Greek and English (fluent)
Chef: TBA
Deckhand: Bozhibar Aleksov
Bozi was born in 1974 on the northern shores of the Black Sea so his relationship with the sea was formed on the day he was born! He has worked professionally in different cruise ships and has gained extensive knowledge as part of the technical support team in different shipyards.
Bozi is a pleasant and fun person who loves to entertain and surprise his guests with his cocktails and snacks at Happy Hour. He also has wine knowledge. He understands different cultures and characters, is very adaptable, and will ensure his guests an unforgettable sailing trip! They will always want to come back to this home! He speaks Bulgarian, English, Russian, and Greek.
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Vangelis Mesitidis | Greek | 1971 | Greek, Bulgarian, English |


Captain
Vangelis Mesitidis
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Paddle board
Water Ski (adults & kids)
Kayak
Inflatable tube for 2 pax
Wakeboard
Snorkeling gear
Fishing gear
Inflatable donut
kneeboard
She has one owners suite, 3 queen size double cabins – all with private facilities. Each cabin is equipped with TV, DVD and stereo system.
MENU
Breakfast:
Fresh Juice
Whole or light milk
Cereals of your choice
Greek yogurt
Fruit salad or compote
Greek spoon desserts
Nuts or raisins
Butter
Thyme honey
Marmalade
Choice Between: Boiled Eggs| Poached| Fried| Scrambled| Omelet
English Bread or Greek rustic bread or croissant
Cake or local sweets
Selection of local cheeses with tomatoes, cucumber and olives
Selection of bacon, ham, boiled sausages and roasted mushrooms
Filter coffee or espresso
Tea
MENU
Meal
Appetizers:
Bruschetta with fresh tomato, Feta cheese, basil and olive oil
Steamed mussels with white wine and fresh dill
Trilogy of roasted eggplant and fresh garden herbs
Fried gruyere with cherry tomatoes, ouzo and fresh basil
Vegetables with balsamic sauce
Salads:
Greek Salad with cherry tomatoes, cucumber, Feta cheese, capers, and peppers
Rucola with spinach, roasted Manouri cheese, walnuts, raisins, and honey sauce
Salad bouquet with smoked salmon, avocado, and orange
Salad bouquet with smoked salmon, tomatoes, cucumber, mustard, and spearmint
Salad of boiled vegetables
Couscous salad
Pasta-Risotto:
Skioufikta (traditional Greek pasta) or hilopitaki (Greek style noodles) with Feta cheese, cherry tomatoes, rucola, and white wine
Risotto with chicken, ricotta cheese, and mushroom sauce
Spaghetti with rucola leaves, parmesan, and sundried tomatoes
Fish:
Octopus with fava beans, caramelized onions, and olive oil
Grilled shrimps with lentils, cooked in seafood broth
Meat:
Chicken breast fillet with mashed eggplant puree and olive oil
Or with Roasted Haloumi cheese and a small salad
Calf tagliata with ruckola and gruyere
Lamp ragout with zucchinis
Italian sandwich with patatas bravas
MENU
Dinner
Appetizers:
Greek pie with wild greens
Fava beans puree with onions, sprinkled with olive oil
Small zucchini pancakes with Feta cheese and spearmint
Fried shrimps with tomato sauce and ouzo
Variety of mushrooms with Mizithra cheese and sweet mustard sauce
Salads:
Nicoise salad with tuna from Alonissos
Rucola with apple, celery, louza (Greek Salami), gruyere from Naxos, and yogurt sauce
Mista with anthotyro cheese, seasonal fruits, and spearmint
Cretan Salad with rusk, tomato, cucumber, and feta cheese
Pasta-Risotto:
Matsata with shrimps, mussels, and seashell sauce
Seafood risotto with Greek Saffron
Beef Giouvetsi baked in stoneware with trimmed Mizithra cheese
Fish:
Grilled calamari with sauteed greens and oil vinaigrette sauce
Fish fillet (of the day) wrapped in dough with asparagus and sauce
Hollandaise
Meat:
Beef fillet with dauphinoise potatoes and red wine sauce
Lamp cooked in the casserole with mashed potato, olive oil and garden
herbs
Burger with beef and coleslaw sauce
Chicken breast fillet grilled with baked tomatoes, tzatziki (Greek dip), and small pita breads
or Souvlaki of pork with caramelized onions with Greek pita breads
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.