NAMASTE (SAMANA)

Guests 8
Cabins 4
Model Cat
Year Built 2021

		Term Information
July & August	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€35,000/week
June & September	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€30,000/week
October to May	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€24,900/week

Title	Name	Nation	Born	Licenses	Languages
Captain	Artemis Artemakis	Greek	1963	RYA/MCA Yachtmaster	Greek, English, French
Crew	Maria Kokkou	Greek

Captain: Artemis Artemakis
The captain of NAMASTE is Artemios Artemakis, also known as Captain Artémis, a pleasant yet assertive character, with over 30 years of sailing experience as part of his pure love for sea activities. His high responsibility and natural talent to work under pressure are two powerful endorsements he gained from his successful career in Mechanical Engineering (University degree). For over the last 10 years, Artémis has been working as a professional skipper in both sailing and motor yachts in the East Mediterranean and the Caribbean (Dominican Republic), is a RYA/MCA Yachtmaster.

In addition, he has been a divemaster since 1998 holding a PADI & NAUI certificate, with diving experience both in the greek and the Dominican waters. Artémis is the kind of man who makes you feel assured and relaxed. He is an excellent trainer in both sailing and scuba diving, really dedicated to serving his co-sailors every single day.
Languages: Greek and English (fluent)

Chef Maria Kokkou
Chef Maria, born in 1988, is from Athens, Greece. After graduating in Psychology Counselling in 2012, she went on to study at Le Monde Culinary Institute. She graduated in 2016 and reached Professional Instruction level in Culinary Arts and in Dough Methodology and Technique. Specialized in Mediterranean cuisine, passionate about food, she has completed many seminars to enhance her career- Chef on a Cruise Ship; Sushi; Introduction to the Italian Pasta Culture; Mexican Flavours; Aroma, Taste, and Memories in Cooking and Wines – and many more!

In 2007, even before attending Le Monde, Maria began work as a Sous Chef and then a Chef on motor yachts. In time, she went on to spend years as a chef at resorts, event halls, and as a personal chef- re-joining the yachting world in 2019. Maria loves being back on the water and is excited to welcome guests onboard Namaste. With her creativity and love of food, she offers a delicious culinary experience for your charter holiday.

Languages: Greek (native); English and French (fluent)

Deckhand/ Stewardess: Meni Ralli
Meni was born and raised in Florina, Greece in 1980. Like her father, who was working as a chef on ships for many years, she learned to love the sea and traveling. Growing up, she started sailing. She travels a lot and she likes meeting new people and experiencing cultures from various countries, which has helped her to become easily adaptable to her job. The past few years she has worked as a hostess on sailing yachts. She loves theater, films, and sports. She speaks English and Greek.

Captain

Artemis Artemakis

Hostess/Deckhand

Meni Ralli

Chef

Maria Kokkoy

Breakfast

Fresh juices with a fusion of fruits

Milk

Coffees

Teas – Local mountain teas from Greece

Chocolate – hot –cold

Smoothies from fresh fruits

Plate of cheese

Plate of ham, turkey

Fresh vegetables

Fresh fruits

Variety of marmalades

Greek honey

Variety of cereals

Variety of nuts

Variety of breads

Fresh Greek yogurts

Each day a different preparation like (crepes, pancakes-salty-sweet, sweet cake, salty cake, cheese pie, croissants, toast with eggs.

Also the chef offers hot preparations of your choice. Eggs omelets, boiled, scrambled, fried, poached, shirred, sandwich, bread, or toaster also bacon and sausages.

DAY 1

LUNCH

Tricolor salad with baby leaves and radish.

Sea dolma with batarde sauce and black caviar.

Sea bream with parsnip puree, hazelnut vinaigrette salami, and green asparagus.

DINNER

Guido salad with pear gorgonzola and nuts.

Caesar croquettes.

Tenderloin pork stuffed with zucchini, chickpea puree, and mint oil.

DAY 2

LUNCH

Greek salad.

Bruschetta with marinated anchovies, tomato jelly, and lemon oil foam.

Lobster pasta.

DINNER

Warm goat cheese salad with green apple and walnuts.

Handmade ravioli with fresh tomato sauce and basil oil.

Beef fillet with roasted shallots, sautéed potatoes, carrots chips, and green peppercorn sauce.

DAY 3

LUNCH

Salad with arugula, fillet beetroots, walnuts, and garlic.

Salted fish roe with crispy pie.

Couscous with smoked pepper, and shrimps stuffed into kataifi rolls

DINNER

Green mixed salad with caramelized pistachios, sweet and sour cream, and avocado mint dressing.

Salty tart with four kinds of cheeses.

Lamb fillet with caramelized carrots and baby potatoes.

DAY 4

LUNCH

Dakos salad with barley rusks tomatoes capers and cream cheese.

Squid with black mayonnaise and lemon oil sauce.

Red mullet fillet in asparagus velvet with caviar, artichoke, and onion pickle.

DINNER

Valerian rocket salad, radicchio, caramelized figs, and parmesan flakes.

Meatballs with yogurt sauce, smoked paprika, and pies.

Duck fillet with sweet potato puree, gastrique raspberry, and Romanesque broccoli.

DAY 5

LUNCH

Salad with roasted peppers eggplants and tomatoes

Greek sushi

Sauté sea bass with potato salad and lemon sauce

DINNER

Salad with avocado quinoa, microgreens, and ginger vinaigrette.

Strudel with minced meat.

Beef fillet with potatoes puree roasted fennel asparagus, and smoked garlic thyme butter.

DAY 6

LUNCH

Colorful salad with lentils, fresh herbs, orange fillet, and manouri cheese.

Kakavia soup (Greek fisherman’s soup).

DINNER

Green salad with figs.

Stuffed eggplants with cream cheese.

Tagliatelle with mushrooms and “apaki” (traditional smoked pork meat)

DAY 7

LUNCH

Salad with Kritamo tomato, cucumber, and grilled vegetables.

Fried feta cheese with crispy filo, sesame, and honey.

Octopus with pine nuts and caramelized onions.

DINNER

Spinach pie salad with crispy dough, fresh dill, onion, and feta cheese.

Smoked eel with beetroot mouse and citrus sauce.

Risotto with mussels and leek.

DESSERTS

Tart flan with namelaka and caramelized apple.

Panacotta vanilla in cherry soup and almond crumble.

Orange pie with ice cream.

Parfait chocolate with passion fruits.

Tiramisu.

Millefeuille.

Dark chocolate mousse with caramelized pineapple.

Fruit tart.

Profiterole with chocolate sauce.

Walnut pie with chocolate ice cream.

Kadaifi with lemon cream.

Charter Rates Per Week


July & August	Plus Expenses	€35,000/week
June & September	Plus Expenses	€30,000/week
October to May	Plus Expenses	€24,900/week

Additional Rate Information

Rates 2023
High Season: Euro 35.000 per week (July – August)
Mid Season: Euro 30.000 per week (June and Sept)
Low Season: EURO 24.900 (rest months)
Plus all expenses (V.A.T. 13% & APA 20%)

Free WiFi