KIMATA

Guests 8
Cabins 4
Model Cat
Year Built 2021

Rate Period	Terms	Term Information	2 Guests
July & August	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€40,500/week
June & September	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€38,000/week
October to May	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€30,500/week

Title	Name	Nation	Born	Licenses	Languages
Captain	Stavros Dritsas	Greek	0		Greek, English & French (basic)
Crew	Themis Tzounakos	Greek

Captain: Stavros Dritsas

Captain Stavros, born on November 27, 1978, embarked on his sailing journey at the young age of 7, and since then, sailing has become an integral part of his life. This early initiation has provided him with extensive experience, allowing him to actively participate in numerous sailboat racing events and regattas.

With a solid foundation as a sailing instructor, Captain Dritsas prioritizes the safety of Guests, Crew, and the vessel above all else. His exceptional engineering skills, coupled with a background as a mechanic-electrician, provide him with the expertise to address and assist in mechanical operations on board. Known for his high adaptability to various situations and demands, he maintains excellent communication with both guests and his crew.

Chef: Themis Tzounakos

Themis, born in 1991 and a graduate of Le Monde Athens Institute, is a passionate and hardworking individual with more than 12 years of experience in the hospitality and restaurant sector. With a solid foundation of three years in the yachting industry, he has honed his skills as a sous and head chef in various establishments across Athens, Santorini, and Rhodes. Themis eagerly anticipates welcoming guests on board Kimata and sharing his culinary expertise, particularly in Greek and Mediterranean cuisine. Fluent in English and unfailingly polite, Themis possesses a lovable personality, ensuring that he will go above and beyond to create unforgettable vacation experiences for all.

Deckhand: Nikos Nikolaou

Nikos was born in 1974 in Athens, Greece where he lives today with his wife and family. For 9 years, he owned a restaurant in Athens and has also worked as a Sous Chef. His sailing experience began in 1993- he holds both his sailing and motorboat licenses. With his passion for the sea, he joined the yachting world a few seasons ago as a deckhand and this year is his second season on board Kimata. In his free time, he loves to spend time with his family, cook, play basketball, and head off sailing with friends.
Languages: Greek and English (fluent)

Captain

Stavros Dritsas

Chef

Themis Tzounakos

Deckhand/Steward

Nikos Nikolaou

BREAKFAST

Fresh juices, smoothies and healthy drinks
Eggs (boiled, fried, poached, scrambled, shakshuka, kayanas)
Jams (strawberry, pear, apricot, fig, vanilla honey)
Homemade cakes (chocolate, vanilla, orange, lemon)
Croissants (butter, chocolate)
Puff pastry traditional Greek pies: milk pie, leek pie, spinach pie, cheese pie
Breads: white, black, gluten-free
Pancakes-crepes with: chocolate sauce, tahini, peanut butter, maple syrup
Smoked salmon and smoked eel
Cheese: gruyere, manouri, emmental, gouda, mascarpone with herbs
Cold cuts: turkey, ham, prosciutto, bresaola, mortadella with peanuts
All kinds of meats
Variety of fresh fruits
Bacon, boiled sausages
Variety of dried fruits and nuts
Cereals: honey, oats, chocolate
Traditional Greek yogurt

SALADS

Greek salad with pickled onions, pappardelle cucumber, fried capers, feta cheese snow, and oregano olive oil
Quinoa with diced smoked eggplant and zucchini, roasted nuts, lemon dressing, and spearmint oil
Green salad with raw red Valley shrimp and ginger garlic dressing
Politiki salad with red cabbage, green apple, and raisins
Burrata salad with a trio of cherry tomatoes and basil oil
Grilled watermelon with feta mousse and rucola pesto
Lentil salad with smoked eel, cauliflower lemon sauce, and fresh herbs
Fennel salad with nuts, parmigiano reggiano, and extra virgin olive oil
Potato salad with soil from olives, oregano oil, confit tomato, and dehydrated capers

APPETIZERS

King Alaskan crab with beluga caviar and lemon gel
Greek crab salad with wasabi, avocado, carrot spaghetti and chive oil
Lobster ballotine with yuzu gel, zucchini, and chive soil
Tuna tartar with tomato water, cherry tomatoes, basil leaves and vanilla honey
Musaka croquets with feta mousse, hairs of eggplants, and paprika oil
Smoked eggplant with metsovone cream, parsley oil, and pomegranate
Vegetable ratatouille with tomato basil sauce
Beef tartar with egg yolk flakes, pickles and caviar
Beef carpaccio with parmigiano Reggiano flakes, shaved truffles, rucola and extra virgin olive oil
Scallops marinated with curry and Beurre Blanc sauce

MAIN DISHES

Lemon orzo with raw crayfish and microgreens
Mushroom risotto with fresh truffles, crispy chicken skin and goat cheese
Pomodoro spaghettoni with fior di latte mozzarella and caviar
Lobster with potato gnocchi and bisque
Rib eye with sweet potato puree, sweet potato chips, and red wine reduction sauce
Double-fried chicken chili glazed with rice noodles
Pork tenderloin with potato ecrase and red wine rosemary honey sauce
Cauliflower in three textures (steak, puree, and fried) and tahini sauce
Eggplant fried steak, goat cheese drums, parsley oil, garlic puree and cherry confit tomatoes
Seabass fillet with celery root puree, pickled fennel, baby carrots and parsley oil
Grouper with boiled vegetables, fried capers, and lemon olive oil dressing
Cod with fennel cream, roasted fennel, and parsley powder
Crayfish stifado with asparagus and sautéed chorizo
Amvrakikos shrimp with white wine tarragon sauce and couscous
Lamb chops with crusted peanuts, carrot puree, cauliflower puree, pea puree and red wine sauce

DESSERTS

Pannaccota with strawberry sauce, mint water, and fresh berries
Orange pie with crispy caramel and whipped cream
White chocolate mousse with red pepper and caramelized hazelnuts
Crème Brulee with an essence of sage and fresh berries
Chocolate brownies with orange gel and orange whipped cream
Pavlova, strawberries, whipped cream/ strawberry sauce
Lemon tart with blueberries and lemon meringue

Charter Rates Per Week

Rate Period	Terms	2 Guests
July & August	Plus Expenses	€40,500/week
June & September	Plus Expenses	€38,000/week
October to May	Plus Expenses	€30,500/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

RATES 2024 (Summer/Greece)
Period A (July-August) EURO 40500/week
Period B (June – Sept) EURO 38000/week
Period C (October – May) EURO 30500/week
+ 13% VAT + APA 20%
VAT 6,5% till end of 2024

If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: SUMMER (Greece)
Yacht is based in Marina Zea, Athens. (Summer)

Captain: Stavros Dritsas

Chef: Themis Tzounakos

Deckhand: Nikos Nikolaou

Title	Name	Nation	Born	Languages
Captain	Stavros Dritsas	Greek	0	Greek, English & French (basic)
Crew	Themis Tzounakos	Greek