MADININA

1 MASTER SUITE, 1 VIP CABIN, 2 QUEEN BED GUEST CABINS, ALL WITH PRIVATE BATHROOMS.
ALL CABINS ARE AIR – CONDITIONED
CREW IN SEPERATE CABINS

A LA CARTE MENU

BREAKFAST BUFFET

Savory

Wheat and White bread

Toasted bread with avocado and katiki cheese

Scrambled Eggs, Boiled eggs, omelet Cheese platter

graviera – kefalotiri    kasseri – feta – anthotyro – manouri

Meat platter

prosciutto – salami – apaki – syncline – loutza Croissants

 Sweet

Fruit platter

melon – watermelon – peaches – apples – cherries etc.

Yogurt

fresh fruit – sour cherry jam – honey and nuts – granola

Croissants

hazelnut praline  – jam

STARTERS

Cold tomato soup

Cold almond soup

Green gazpacho

Fish roe salad with saffron and Chios mastic

Spicy cheese dip

Grilled talagani cheese with orange jam

Baked feta with spicy tomato sauce

Grilled peppers stuffed with cheese

Phyllo rolls with katiki, sun-dried tomatoes, and basil

Savory  panna cotta with smoked salmon and herbs

with tomato, basil pesto / xinomizithra, zucchini

Figs with prosciutto in kadaifi

Pleurotus with mustard and rosemary

Eggplant salad from Mount Athos Cucumbers stuffed with tzatziki Parsley sauce with bread

Fava with caramelized onions and capers

LUNCH

Greek ratatouille

seasonal vegetables – herbs – feta

Risotto with spinach and fennel spinach – fennel – dill – leek

stuffed vegetables

tomatoes – peppers – potatoes – rice – feta cheese

Zucchini and potatoes with mizithra cheese zucchini slices – potato slices – mizithra from Crete – mint

Green beans with rosemary and katiki sauce green beans – potatoes – tomato – katiki

Baked okra

okra – sun-dried tomatoes – onion – feta

Sardines stuffed and wrapped in vine leaves sardines – tomato – garlic – vine leaves

Tamarix with marinated anchovies and tomato vinaigrette tamarix greens – anchovies – tomato – garlic

Anchovies in the oven with fennel, olives, and capers anchovies – fennel – tomato-onion – olives – capers

DINNER

Dolmades

vine leaves – rice – greek herbs

Artichokes with peas

artichokes- peas- vegetable mirepoix- herbs

Pasticcio

ground beef and pork – pasta – tomato – bechamel

Mousaka

ground beef – eggplants – zucchini – besamel

Veal with lemon sauce and zucchini veal – lemon – zucchini – mint – parsley

Braised veal with eggplants

veal – eggplant – tomato sauce – basil – spices

Sea bass with olives and tomatoes

sea bass – tomato – sun-dried tomato – spinach – olives

Octopus stew

octopus – pearl onions – red wine – thyme

Fish soup

scorpion – camper – weever – white wine – celery – tomato

DESSERTS

chocolate granita

mastic – lemon cream with roasted almonds kataifi with ice cream and sour cherry jam Chocolate salami with biscuits and nuts Pineapple mousse with mint

Rates 2023
High Season: Euro 21000 per week (July – August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
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

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

Relocation Fees:
Yachts up to 52 ft: Cyclades (1000 EUR) *
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

Summer Area: Greece

Winter Area: Greece

Location Details: Based in Olympic Marine in Lavrion.

Relocation Fees:
Yachts up to 52 ft: Cyclades (1000 EUR) *
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.