Rates Per Week
Crew Profiles
Specifications
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €25,650/week |
| June & September | Plus Expenses | €22,050/week |
| October to May | Plus Expenses | €19,350/week |
Additional Rate Information
High Season Charter rate : Weekly €25,650 (July & August)
Mid Season Charter rate : Weekly €22,050 (June & September)
Low Season Charter rate : Weekly €19,350 (All Remaining months)
Plus 13% VAT and 25% APA
Location Details
Summer Area: Greece
Winter Area: Greece
Captain Spilios Kordos is 40 years old and has been operating as a Skipper in the Aegean and the Caribbean Sea for over 10 years.
Captain Spilios has 20.000+ miles and 10.000+ hours logged on 32ft, 48ft, 62ft, 70ft V hull motor boats and pontoons with single and twin screws as well as Catamarans and sailing vessels. He holds multiple sailing, diving and engineering certificates and is a certified diving instructor.
He speaks advanced French and fluent English and he is the author of the handbook ‘’Boat Captain’s guidelines and responsibilities’’ as well as IYT training guides.
He looks forward to having his guests on board and always strives to do his utmost best to satisfy clients every need!
Kelly is 34 years old and she is a genuine creative individual who loves new challenges. She has always been inspired by working within a team and being a positive role model. Passionate and responsible stewardess, excellent at hosting and service and always in love with good food, cooking and sailing around the world. Since 2022 she has worked onboard Catamarans and Monohulls, in the Aegean and Caribbean Sea as a cook and stewardess. She specializes in Mediterranean dishes and traditional recipes. Overall she loves to prepare wholesome meals and is a smoothies and juices expert. She is responsible, energetic, dedicated hard working and loves to be at sea. She speaks fluent English and learning Spanish. She is also a wakeboard and SUP instructor. She loves to travel and tasting traditional cuisines from all over the world, keen on sharing this knowledge and creating extraordinary experiences for her guests. Kelly will welcome you onboard with a smile 🙂
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Spilios Kordos | Greek | 1982 | French, English, Spanish. Greek |
| Crew | Kelly Christidou | Greek |
Captain
Spilos Kordos
Amenities
Electronics
General
Leisure
Other Specs
Custom Carbon Dinghy with 60HP Suzuki
Toys:
Snorkeling gear (Fins/ snorkel masks)
2 x 3.17 gallons scuba tanks and compressor (only for people who are qualified and have their own equipment)
Carbon Paddles Boards x2
Kayak
Water skis/ Wake board
Fishing equipment (jigging, trolling)
One two seater Tube
2 Sea Scooters (Upon request, at extra cost)
~ STADIUM MENU ~
Day 1
Breakfast
*fruits
*Greek omelet, onions, feta cheese, Greek peppers
*homemade carrot cake
Lunch
*roasted cauliflower pesto sauce, cheese sauce
*Greek salad, tomatoes, cucumbers, onions, green Peppers, olives and extra virgin olive oil
*fish of the day with fava, caramelized onions and capers
Dinner
*feta cheese on crispy phyllo with raw honey and sesame seeds
*Green salad lettuce, cherry tomatoes, onions, parmesan and roasted sesame
*spaghetti bolognese
Dessert
*Orange pie (Greek traditional desert)
Day 2
Breakfast
*fruits
*pancakes or crepes with Nutella or peanut butter and sweet and sour jam or white chocolate and dark chocolate spread with red fruits
*pancakes with ham or turkey, cheese, fresh vegetables cream cheese or homemade mayonnaise
Lunch
*Beetroot salad with garlic, pine, green apple and blue cheese
*grilled vegetables
*chicken with lemon potatoes slow cooked on the oven
Dinner
*shrimp ceviche, aromatized with mango and citrus fruits
*green salad with spinach, lettuce, cherry tomatoes, herbs and dried tomato dressing
*Octopus simply grilled with roasted chickpeas, butter beans, cooked onions and pesto soft sauce
Dessert
*cheesecake
Day 3
Breakfast
*fruits
*quesadillas with grilled vegetables and guacamole to the side
*Greek yogurt, honey, nuts, raisins
Lunch
*cheeseballs with feta and creamy goat cheese, topping with nuts, or pistachio or black sesame seeds
*Greek salad
*seafood pasta, homemade tomato sauce, with shrimps, mussels, calamari
Dinner
*spring rolls stuffed with gruyere and apaki (salami from Crete island)
*grilled vegetables
“Gemista” tomato and peppers stuffed with beef, rise, herbs and tomato sauce
Dessert
*homemade snickers ice cream cake
Day 4
Breakfast
*fruits
*Frittata with onions, sausages, cheese and herbs
*cinnamon rolls
Lunch
*Summer salad, burrata cheese, baby spinach, raw honey, raisins, nuts and fruits
*”melitzanosalata” smoked eggplant mixed with red pepper and garlic
*Beef cooked with tomato sauce, Greek traditional style with rise or potatoes
Dinner
*Mango salad, shrimps, tomatoes, green beans, orange vinaigrette
*tuna tartare
*Fried rise with vegetables Asian style, soya, fresh ginger and sesame oil
Dessert
*Fried banana with ice cream
Day 5
Breakfast
*Fruits
*Pastry (croissant, apple pie)
*Spinach pie
*Cheese pie
Lunch
*” Culinary trip to Greece” tzatziki, melitzanosalata (Baba Ghanoush), spicy feta, hummus dips with and pitta bread platter
*Grilled asparagus with cherry tomatoes and mozzarella cheese
*Shrimp pasta with garlic, cream, coriander finish with ouzo liquor
Dinner
*Fresh basil, mozzarella, tomato salad
*Feta “saganaki”
*Beef steak with truffle oil with smash sweet potatoes purée
Dessert
*tiramisu
Day 6
Breakfast
*Tortilla with salmon, avocado, capers, cucumber, cream cheese
*Tortilla with grilled vegetables
*porridge with tahini or peanut butter, honey, apple, cinnamon and raisins
Lunch
*Green mix salad
*Broccoli balls stuffed with mozzarella
*Eggplant stuffed with beef, tomatoes sauce onions and herbs
Dinner
*lettuce onion salad
* pumpkin velvet soup
*Greek style salmon, Greek salmon served with lemon capers sauce, baby potatoes and vegetables
Dessert
*Chocolate soufflé with vanilla ice cream
Day 7
Breakfast
*Fruits
*Croque monsieur & croque madame
*Loukoumades (Greek style donuts) with honey cinnamon walnuts
Lunch
*Jacket sweet potato, mash stuffed with cream mushrooms, bacon, mozzarella and swiss cheese
*Strawberry salad, lola, baby leaves, sour apple, cashew nuts, Katiki Domokou cheese, strawberry dressing
* Prime cut ribeye
Dinner
*Dolmadakia, vine leaves stuffed with rice and herbs, served with lemon sauce
*Wild greens
*Whole Branzino
Dessert
*Red Velvet cake
*Fresh juices, smoothies and chocolate drinks are available in all breakfasts
*In between the meals, snacks and cocktails can be provided
*Most of our food ingredients are from local producers
Created by Kelly…
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