Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests |
|---|---|---|
| July & August | Plus Expenses | €40,500/week |
| June & September | Plus Expenses | €38,000/week |
| October to May | Plus Expenses | €30,500/week |
Additional Rate Information
Location Details
Summer Area: Greece
Captain – Svetlin Karadzhov
Svetlin was born in 1987 in Varna, Bulgaria. He holds a master’s degree in Management and a bachelor’s degree in Economics and Business Management. He had expertise in sales roles, but his favorite pastime was sailing.
Svetlin developed sailing experience through his participation in races and other sailing-related activities and events. As a result of this experience, he has gained the abilities necessary to handle difficult conditions.
As a Captain, he had a whole new perspective on this field of yachting.
Svetlin has always centered on giving the best quality of care to his guests and ensuring they have the most memorable experience possible while swimming in the waters of Greece.
Languages: English, French , Russian
Chef – Giannis Tsiapas
Yiannis is from Haidari in Athens and found a passion for cooking through his grandmother. She taught him at a young age to cook with love and that is what truly gives food an exceptional flavor. In 2017, he went on to study at IEK Akmi in Athens and has additional workshop studies in Greek Creative Cuisine. He has spent a considerable amount of time in the islands working at various
restaurants on Kea, Rhodes, Ios, and Santorini. After holidays in Poros on the Saronikos Bay, he decided to combine his professional life with his newfound love of sailing. In his free time, he enjoys the study of psychology, water polo, and martial arts… plus
sailing for fun! He is excited for an incredible season onboard Serenissima and creating memorable dishes for his charter guests.
Languages: Greek and English (fluent)
Deckhand/Stewardess – TBA
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Svetlin Karadzhov | Bulgarian | 1987 | Greek, English, French, Russian |
| Crew | Giannis Tsiapas | Greek |
Captain
Svetlin Karadzhov
Accomodation
Ammenities
General
Leisure
Other Specs
SUP (2)
Kayak (1)
Water Skis (adults & kids) (1)
Wakeboard (1)
Monoski (1)
Fishing gear (2)
Snorkeling gear (10)
SeaBob (4)
Sofa for 3 people (1)
Sea Wings (1)
One master cabin with queen size bed (size between queen and king bed), 4 double cabins with queen size bed all with private facilities.
Breakfast:
Village style bread thyme honey • local marmalades (vegan)
Assorted Cheese and cold cuts • plater
Fresh fruits and Fruit salad and honey (vegan) • Eggsselection:Omelets,Scrambledeggs,
fried, poached eggs (Upon request)
Traditional Cretan pancakes with anthotyro cheese honey walnuts and cinnamon.(upon request)
Crepes (fruits, honey, chocolate) • (upon request)
Cereal with Greekyogurt granola • and honey
Oats (vegan)
Coffee, Chocolate, (hot and cold) • Variety of tea, ice tea.
Fruit Smoothie with yogurt (vegan) • Banana smoothie with peanut butter
Cocoa and almond milk (vegan)
Chef’s note:
Every day according to our guests schedule, will discuss our daily menu so I can accommodate your taste and preferences.
Day 1
Lunch
Amuse bouche: Shrimps in kantaifi with sweet-sour cream
Appetizer: Fava peas mousse with octopus red onion and beans sprouts and caper
Vegan option : Fava peas mousse with fried leek and caper
Salad: Traditional Cretan Dakos with rusks drizzled in balsamic vinegar cherry tomatoes, caper leaves, garlic oil
and fresh oregano.
Main course : Traditional lobster Pasta with ouzo from Mitilini, tomato sauce and fennel
Vegan option : Traditional Vegetables Pasta with ouzo from Mitilini tomato sauce and fennel
Dessert: Sweet Dakos salad with rusks drizzled in sirup sweet cherry tomatoes and cream cheese or vegan cream.
Dinner
Appetizer: Homemade local Spinach Pie with herbs and leek (vegan)
Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts and Passion Fruit vinegrate (vegan)
Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans, guacamole sauce, pickled onions and vegan cinandro cream (vegan)
Dessert: Panacota with Greek Mastic and strawberry couli (vegan)
DAY 2
Lunch
Appetizer: Trilogy of brusquest (classic, greek and with olive paste) (vegan)
Salad: Greek salad with tomatoes, cucumber, onion, olives, feta cheese and oregano
Vegan option: Soya cheese instead of feta cheese
Main course: Greek beef steak with baby potatoes, aromatic butter, rosmarin and broccoli puree
Vegan option: Traditional village pasta from legume flour with zucchini, eggplant, mushrooms, onion, tomato sauce and vegan cheese
Dinner
Appetizer: Greek Tarama with toasted bread
Salad: Beluga lentil salad with cherry tomatoes, garlic onion, parsley and balsamic vinegar cream
Main course: Fresh Kalamari stuffed with feta cheese and mustard sauce
Vegan option: Crispy Quinoa cake topped with tomato Chickpea Relish and zucchini
Dessert: Pie with caramelized apples and vegan ice cream
DAY 3 Lunch
(family style)
Appetizer: Traditional baked zucchini balls with greek yogurt sauce or tahini sauce (vegan)
Salad: Mesclun Salad mix with fig marinated in orange juice and nuts (vegan)
Main course: Giouvetsi (orzo pasta) with Shrimps, ouzo, onion, garlic and Saffron from Kozani
Vegan option: Instead of shrimps we can add some vegetables
Dinner
Appetizer: Beetroot with vinegar, walnuts and parsley (vegan)
Main course: Sea Bream with fresh boiled greens and traditional lemon sauce Vegan option: Falafel Souvlaki with baked potato chips
Dessert: Mango sorbet ice cream
DAY 4 Lunch
Appetizer: Village style oat bread and grilled Feta cheese with olive oil and oregano
Main course: Traditional Briam (vegetables in the oven with red sauce) served on a yogurt lake
Vegan option: (instead of yogurt vegan cheese )
Dinner
Salad: White cabbage salad with carrot, green apple, parsley and honey mustard vinaigrette (vegan)
Main course: Souvlaki with Mushroom Gyros, onion, tomato, potato, chives, paprika and greek tzatziki or tahini sauce (vegan)
Dessert: Kaimaki ice cream with traditional sour cherry spoon sweet
DAY 5
Lunch
Appetizer: Grilled Chaloumi cheese with tomato marmalade
Roasted cauli dipped in vegan sour cream and onions (vegan) Salad: Mesclun salad with spinach, rocket and sweet sauce (vegan)
Main course: Pork tenderloin stuffed with dry tomato, smoked pecorino cheese and Vinsanto sauce
Vegan option: Grilled eggplant with fresh thyme, onion and tomato sauce
Dinner
Appetizer: Traditional fried tomato rolls from Santorini with yogurt sauce or vegan cream sauce (vegan)
Main course: Buddha bowl Falafel with basmati rice, sweet potato, avocado, tofu cheese, radish, cucumber, carrot and tahini sauce (vegan)
Dessert: Lemon mousse with homemade lemon curd
Lunch
Appetizer: Mushroom pie (vegan)
Salad: Red cabbage , fig,caramelized walnuts, carrot, green apple and orange vinaigrette sauce (vegan)
Main course: Traditional stuffed vegetables (tomato, pepper, zucchini) with rice and herbs served with baked potatoes (vegan)
Dinner
(family style)
Appetizer: Baked Porto-bello mushrooms with balsamic cream and parsley
Salad: Almira from Kea with olive oil and lemon
Main: Sea Bream cooked in traditional salted crust Vegan option : Roasted vegetables
Dessert: Traditional fig desert
DAY 7 Lunch
Amuse bouche: Makaron beetroot (vegan)
Salad: Rocket, spinach, dried tomatoes, pine cone and balsamic cream (vegan) •
Appetizer: Tuna tartar, avocado, soya sauce, lime and toasted sesame Veggie Tartar with basil pesto, olive oil and coriander (vegan)
Main course: Risotto seafood with wine and rosmarin Vegan option: Risotto with vegetables, wine and rosmarin
Dinner
Appetizer: Baked tortiya with guacamole sauce (vegan)
Main course: Veggie Burger with beetroot mousse, onion, tomato and Valerian served with sweet potato chips
Dessert: Vegan Cheesecake
CHEF’S NOTE:
Some recipes may be different as I always shop local from the varietyof traditional products that Greek islands Provide!
Greece’s culture is so attached to the food tradition and I will make sure our guestsexperience this trip to our unique taste combitation.
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