Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €23,940/week |
| June & September | Plus Expenses | €21,630/week |
| October through May | Plus Expenses | €16,730/week |
Additional Rate Information
July/August : 23.940 EUR per week plus expenses
June/September: 21.630 EUR per week plus expenses
Low Season: 16.730 EUR per week plus expenses
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
She operates on a Saturday to Saturday basis. Embarkation at 17:00pm, disembarkation at 09:00 am
Location Details
Summer Area: Greece
Winter Area: Greece
Captain Thanasis Damalidis
Thanasis was born in Athens in 1990.At the age of 11 he had his first experience in sailing as his family used to charter yachts for holidays. Sailing was his true passion so he decided to expertize it and start working in the sea. He started gaining experience by assisting the delivery of newly launched mono hulls and catamarans from the shipyards abroad as well as everywhere in Greece. His charter experience started from smaller size yachts, going to bigger and bigger year after year. Especially last year with 21 weeks of non stop charters and many many happy customers! Thanasis holds an offshore sailing license by HORC club and a powerboat license from Greek authorities. He also holds a first aid license from Greek Red Cross and in his free time he is a volunteer in Red Cross Samaritans, Rescuers and Lifeguards. Skipper Thanasis is always ready to welcome his guests, aiming to ensure a hospitable experience on board and show them the most beautiful hotspots of the Greek islands. He speaks English fluently. His hobbies are diving, training and shooting club.
Chef Lefteris Mihail
Lefteris was born in Greece in 1991. He grew up in Trikala, Thessaly, where he came into contact with cooking for the first time, as he had the opportunity to watch closely his beloved grandmother to cook traditional exquisite recipes and dishes in the restaurant she owned! As a result, he also loved cooking, later going to the city of Athens to study and graduate from Institute Le Monde! In his spare time he likes to listen to music, read books about cooking but also travel His love for travel led him to combine his profession with his hobby and so he decided to join yachting in 2020 working in various catamarans in Santorini. He is a cheerful, social and communicative person who loves to offer joy and pleasure with his food to his guests! He has attended a large number of Cook seminars. Lefteris speaks English and Greek.
Stewardess Marianna Armaou
Marianna was born in 1989 in Greece. The love that she has for the sea and her willingness to learn more about sailing made her to take her decision to move to the yachting industry. Her positive attitude along with her polite personality will make all of her guests feel like home. Marianna speaks Greek and English.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Thanasis Damalidis | Greek | 1990 | Greek, English |
| Crew | Lefteris Mihail | Greek |
Captain
Thanasis Damalidis
Chef
Lefteris Michail
Stewardess
Elena Nabilshkagia
Accomodation
Amenities
General
Leisure
Other Specs
Water Skis
Wakeboard,
Tubes,
Kayak,
SUP,
Fishing gear
Snorkelling
2 x Sea Scooter
39.37 ft inflatable platform
Extra Towables
Accommodates 10 guests in 4 Queen(s), 1 Twin(s)cabins
Breakfast
Coffee – Tea – Fresh Orange Juice
Seasonal Fresh Fruit Platter
Cereals – Yogurt with Honey
Bacon and Eggs (Scrambled/Cooked/Fried) – Greek Omelet
Croissant – Toast – Fresh traditional homemade Pies
Pancakes- “Kalitsounia” (small cheese pastry from Crete)
Preserves and Spreads
Assorted Cheeses and Cold Cuts Platter
Appetizers
Chilled leek and avocado soup
Fish pie a la grecque
“Souvlaki” with fig gorgonzola and prosciutto
“Mastelo saganaki” cheese from Chios with mastic liqueur and
lime
Stuffed wontons with goat cheese red pepper, rosemary and honey
Lunch
Stuffed vegetables, variety of vegetables stuffed with a
special mix of rice/spices & herbs
Jewfish marinated with beetroot served on sauté spinach
Suckling lamb with plums (traditional recipe from Epirus)
Baked Sea Bass with lemon couscous
Stuffed squid with Cypriot halloumi cheese served on mashed
jerusalem artichoke
Chicken filet in Vinsanto wine sauce and tangerine,
served on aromatic rice with dry nuts
Dinner
Baked lamb shank served on mashed eggplant
with sesame paste sauce
Greek Mousaka with Greek salad
Grilled filet with tomato tartar served with French fries
Fresh lobster/prawns spaghetti on fresh tomato sauce garlic
and wine
Grilled chicken marinated with whisky and honey in Hellenic
yogurt
sauce, served with sautéed baby potatoes
Dessert
Mascarpone and verbena semifreddo
Poached apricots with crème anglaise/ Chocolate soufflé
Crunchy strawberries crumble / Ginger chocolate cheese cake
Yoghurt with Honey and walnuts
Fresh Fruit Cobbler
Chocolate Pie
Coffee – Tea
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