Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €21,000/week |
| June & September | Plus Expenses | €19,000/week |
| October to May | Plus Expenses | €17,500/week |
Additional Rate Information
Charter rate for season 2023
High Season (July – August): euro 21.000 per week + 12% VAT + 20% APA
Mid-season (June – September):euro 19.000 per week+ 12% VAT + 20% APA
Low season(Rest Months): euro 17.500 per week + 12% VAT + 20% APA
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: She is based in Athens (Marina Ag. Kosmas), Greece
Captain – Narayan Protin
Narayan was lucky to grow up next to the water in rural Greece and from a young age grew to love the sea and its secrets. As a young adult he started sailing and grew fond of the sport taking place in regattas and cruises at every possible occasion. As a result in 2012 he began working as a skipper sailing all types of boats and gaining great experience both in Aegean and Ionian seas. Narayan with his friendly attitude, his energetic character, his humor and resourcefulness can provide for you and your group a Life Time experience.
Cook/hostess – Nina Dania
Nina was born in 1998, in Patras, Greece. She grew up in a suburb, by the sea, and she has been by the sea since. At the age of seven, she started taking sailing courses, and soon enough, sailing had won her heart. After ten years of racing sailing, the time came to put the sea aside for a while, and study to enter university.
In 2017, she entered the “Special Needs Education” in the Department of Educational and Social Policy, in Pa.Mak. University, Greece, but not much time passed, and the sea started calling her back. When she realized that living on the sea is possible, she decided to pause her studies and return to her natural environment, and since then, she has been spending most of her time on boats.
Working as a hostess on sailing yachts is something that came natural. Her passion for cooking, but also for hosting people, combined with her nautical knowledge gave her the ability to evolve quickly in the profession. By now, having already four years of experience, many nautical miles, both inshore and offshore, and with a cooking passion that constantly grows, she knows where her place- to be is, and she is giving the best of herself in all aspects of her job and life onboard.
*All of the crew members are fully vaccinated against Covid-19.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Narayan Protin | 0 | Greek & English & Spanish | |
| Crew | Konstantina Dania | Greek |
Cook/Hostess
Nina Dania
Accomodation
Ammenities
General
Leisure
Other Specs
She can accommodate up to 8 in 3 double cabins, 1 twin cabin all air-conditioned
Breakfast Buffet
Savory
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter
Sweet
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Croissants
Starters
Feta cheese fried in phyllo crust, with honey and sesame
Spicy baked Feta cheese in tomato sauce
Smoked eggplant salad
Grilled peppers with burrata and chimichurri sauce
Fried Talagani cheese with orange jam
Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese
Vine leaves stuffed with rice and herbs
Fish starters
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche with Leche de Tigre
Spicy shrimp Ceviche with cocktail sauce
Steamed Mussels
Salads
Greek Salad
Cucumber, tomato, peppers, pickled onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Crushed cucumber
Strawberries, spring onion, mint, lime
Ampelofasoula
Green beans, almond flakes, lemon, zucchini
Baked beetroot
Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese
Green salad with grapes
Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Quinoa Salad
Peach, peppers, spring onion, mint, ginger
Risotto/Pasta
Mushroom risotto
Wild mushrooms, truffle essence
Zucchini flowers risotto
Baby zucchinis, dill, lime
Beetroot risotto
Goat’s cheese, walnuts
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs
Spaghetti with basil pesto
Pine nuts, parmesan, cherry tomato confit
Carbonara Italiana Egg yolks, pecorino, guanciale
Meat Courses
Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta
Steak au poivre Beef steak, peppercorns, cream, served with potatoes
Osso buco alla Milanese
Slow cooked veal, gremolata, served with pearl cous cous Milanese
Crusted Roast Rack of lamb
Pistachio and herbs crust, served with glazed vegetables
Grilled Pork tenderloin
Greek wine gravy, dried sour cherries, served with celery root purée
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew
Seafood Courses
Shrimp Orzo
Pasta, tomato sauce, star anise
Octopus Calamarata
Pasta, capers, dill
Grilled Sea bream fillet
Served with wild greens, “avgolemono” greek lemony fish sauce
Pan-fried Cod fillet
Served with pea velouté, spring onion, caramelised carrots
Seared Tuna Tataki
Served with mango and pepper salsa, sesame seeds, soy sauce
Grilled Swordfish ‘Souvlakia’
Swordfish skewers, served with grilled vegetables and fresh greens
Sweet n’ sour Octopus stew
Served with fava beans and saffron puree, caramelised pearl onions
Salmon fillet sautéed
Served with potato puree and sautéed spinach
Greek Tradition’s Finest Courses
Slow Cooked Lamb in a pouch
Roasted vegetables, lemon, rosemary
Braised Veal with eggplants
Eggplants, baby carrots, tomato sauce, spices
Greek Moussaka
Eggplants, potatoes, minced beef, béchamel sauce
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Pasticcio
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Ratatouille
Baked seasonal vegetables, virgin olive oil, herbs
Turkish Hunkar Begendi
Veal Stew, tomato sauce, cinnamon, smoked eggplant puree
Desserts
Lavender Crème brûlée
Chocolate moelleux with espresso and vanilla ice cream
Sparkling wine jelly with raspberries and blueberries
Panna cotta with mastiha essence and salted caramel syrup
Grilled Peaches with cream cheese mousse and hazelnuts
Poached Pears in wine and spices, dark chocolate sorbet
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.