Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Constantinos (Dinos) Antoniou | Greek | 1979 | English, Greek, German | |
| Crew | Josephine | Schmid |
Captain – Constantinos (Dinos) Antoniou
Dinos had always a strong passion for sailing and hospitality. Starting sailing on optimists from the age of 10 onto lasers and 420s till the age of 17. After finishing his studies to become a mechanical engineer he soon decided to turn his passion into a profession. Dinos completed all the necessary courses and successfully absolved the offshore sailing and power certificates to become a professional skipper. Since then he has worked on many privately owned as well as crewed sailing yachts and catamarans ranking from 65-80ft. His engineering background has always been a big advantage throughout his career as this has made him capable of dealing with all the technical issues independently. Apart from his proven typical skills, Dinos has a pleasant and enthusiastic personality, exceptional organizational skills and excellent service attitude. His deep knowledge of Greek Seas ensures that guests are going to see the most amazing spots of the islands! He speaks English, Greek and some basic Spanish.
Cook/Hostess – Josephine Schmid
Josephine was born in 1994 and is German. She holds a degree from German Institute as Hotel Assistant. Josephine gained valuable experience in customer service while working in hotels, restaurants and salesperson in concept stores. She has great organizational and managements skills so to arrange all the grocery shopping according to the preference list and avoiding wasting products. Spending most of her life close to water, Josephine has been always passionate about sailing and as an openminded and communicative individual she decided to combine it with her love for cooking and joined the yachting industry in 2021 as a Cook/Hostess on a 64ft sailing monohull, where she was responsible for keeping the boat’s interior clean and tidy, setting the table, cooking delicious meals and assisting with ropes and fenders. Josephine’s energetic personality, passion for cooking and going on and beyond for her guests ensures that guests on board ALIZEE will have the trip of their lifetime! She speaks English, German and some Greek.
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €22,000/week |
| June & September | Plus Expenses | €19,000/week |
| October through May | Plus Expenses | €18,000/week |
Additional Rate Information
July & August:22.000 euro+VAT+expenses
June & September: 19.000 euro+VAT+expenses
All other months: 18.000 euro+VAT+expenses
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice.
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Location Details
Summer Area: Greece
Winter Area: Greece
Captain – Constantinos (Dinos) Antoniou
Dinos had always a strong passion for sailing and hospitality. Starting sailing on optimists from the age of 10 onto lasers and 420s till the age of 17. After finishing his studies to become a mechanical engineer he soon decided to turn his passion into a profession. Dinos completed all the necessary courses and successfully absolved the offshore sailing and power certificates to become a professional skipper. Since then he has worked on many privately owned as well as crewed sailing yachts and catamarans ranking from 65-80ft. His engineering background has always been a big advantage throughout his career as this has made him capable of dealing with all the technical issues independently. Apart from his proven typical skills, Dinos has a pleasant and enthusiastic personality, exceptional organizational skills and excellent service attitude. His deep knowledge of Greek Seas ensures that guests are going to see the most amazing spots of the islands! He speaks English, Greek and some basic Spanish.
Cook/Hostess – Josephine Schmid
Josephine was born in 1994 and is German. She holds a degree from German Institute as Hotel Assistant. Josephine gained valuable experience in customer service while working in hotels, restaurants and salesperson in concept stores. She has great organizational and managements skills so to arrange all the grocery shopping according to the preference list and avoiding wasting products. Spending most of her life close to water, Josephine has been always passionate about sailing and as an openminded and communicative individual she decided to combine it with her love for cooking and joined the yachting industry in 2021 as a Cook/Hostess on a 64ft sailing monohull, where she was responsible for keeping the boat’s interior clean and tidy, setting the table, cooking delicious meals and assisting with ropes and fenders. Josephine’s energetic personality, passion for cooking and going on and beyond for her guests ensures that guests on board ALIZEE will have the trip of their lifetime! She speaks English, German and some Greek.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Constantinos (Dinos) Antoniou | Greek | 1979 | English, Greek, German |
| Crew | Josephine | Schmid |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
6 guests in 3 cabins: 1 master & 1 double & 1 single convertible to double, all air-conditioned with en suite facilities. Saloon table drops down & saloon sofa converts to a double bed.
Breakfast
• Scrambled eggs with avocado toast and tomato cherries
• Omelette with a filling of your choice (peppers, onion, mushrooms, cheese,
ham)
• Sunny side up with crispy bacon, toasted bread and small Greek salad
• Pancakes with banana and almond milk served with honey and cinnamon
• French toast with yogurt cream and fresh seasonal fruitsPorridge with
granola, dried fruits and maple syrup
• Greek yogurt with fresh fruits
• All type of coffees, tea and fresh fruit juices
Monday
Lunch
• Greek salad with feta cheese
• Grilled shrimps with lemon and garlic sauce
• Roasted cod fish with fresh vegetables and aromatic rice
• Fresh seasonal fruits
Dinner
• Beet and bulgur salad
• Bruschetta with smoked mackerel, humus chickpeas and red onion pickles
• Mushrooms risotto with wild rice
• Cheesecake in a glass with homemade strawberry jam
Tuesday
Lunch
• Tomato with buffalo mozzarella and pesto sauce
• Grilled octopus with lava
• Grilled sea bass fillet with poached vegetables
• Fresh seasonal fruits
Dinner
• Green salad with prosciutto and melon
• Smoked salmon rolls with ricotta, dill and lemon zest
• Orzo pasta with shrimp
• Lemon pie
Wednesday
Lunch
• Zucchini, cucumber and carrot salad with lemon-mint sauce
• Tzatziki and aubergine sauce with roasted pita
• Greek souvlaki
• Baklava
Dinner
• Salad with spinach, rocca, apple, pine nuts and blue cheese
• Grilled salmon with sautéed spinach and herbs
• Variety of cheese and fruits
Thursday
Lunch
• Green salad with orange and fennel
• Grilled feta cheese with honey and sesame
• Linguini pasta with mussels and fresh seafood
• Fresh seasonal fruits
Dinner
• Green leaf salad with tomato cherries, sunflower seeds and balsamic dressing
• Roasted chicken with baked potatoes
• Tiramisu
Friday
Lunch
• Lentil salad with dried tomato, capers, parsley and anhtotiro
• ‘Papoutsakia’, grilled aubergines stuffed with ground beef, vegetables topped
with béchamel sauce
• Fresh seasonal fruits
Dinner
• Caprese with grilled peppers and manure cheese
• ‘Horta’ with lemon, salt and olive oil
• Fresh fish with poached vegetables
• Fruit tarts with pastry cream
Saturday
Lunch
• Potato salad with mustard dressing
• Spinach and feta cheese traditional pie
• Homemade light burger
• Fresh seasonal fruits
Dinner
• Cous cous salad with citrus dressing
• ‘Pastitsio’ greek traditional dish
• Brownies with raspberries and roasted hazelnuts
Sunday
Lunch
• Cretan salad with rusk, tomato, olives and feta cheese
• Cheese traditional pie
• Pasta with tomato spicy sauce and smoked pork ‘apaki’
• Fresh seasonal fruits
Dinner
• Greek salad with locust bean rusk and feta mousse
• Steamed mussels with white wine, dill and garlic
• Grilled calamari with lemon dressing
• Pana cotta lime with pistachios and white chocolate
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.