ChristAl MiO
ChristAl MiO – 10-Passenger FP 67’ Power Catamaran for Crewed Yacht Charters in Greece
Step aboard ChristAl MiO, a premier Fountaine Pajot 67’ power catamaran offering a luxurious and spacious escape for up to 10 guests on a crewed yacht charter in Greece. As the flagship model in Fountaine Pajot’s acclaimed Motor Yacht line, ChristAl MiO delivers unmatched elegance, comfort, and performance—perfect for cruising the stunning Greek Islands in five-star style.
Blending the award-winning innovation of Fountaine Pajot’s motor yachts with the refined design of the Alegria 67 sailing catamaran, this vessel boasts a sleek exterior and a beautifully curved, contemporary interior. ChristAl MiO is designed with expansive social spaces that flow seamlessly between indoor and outdoor living, making her ideal for both entertaining and peaceful relaxation.
Enjoy a sprawling 36m² aft cockpit with a large dining area, galley with plancha grill, and multiple sunbathing spots. The 32m² flybridge offers panoramic views and the perfect setting for cocktail hour, while the foredeck with a Jacuzzi invites guests to soak up the sun and serenity of the Aegean. The yacht’s layout connects these outdoor spaces effortlessly to the saloon, providing fluid movement throughout the vessel.
Accommodations include a lavish Owner’s suite—a 22m² private retreat with a queen-sized bed, walk-in closet, cozy lounge area, exterior access, and an opulent ensuite with twin vanities and a walk-in shower. Four additional queen-bed guest cabins each come with private bathrooms, TVs, and video systems to ensure maximum comfort and privacy.
Whether you’re exploring the Cyclades, Ionian, or Saronic Gulf, ChristAl MiO is the ultimate choice for a 10-passenger Fountaine Pajot 67’ power catamaran crewed yacht charter in Greece—delivering the luxury of a floating villa with world-class service at sea.
Contact Wlms Yacht Charters to read previous guest reviews and feedback on this stunning crewed yacht power catamaran!
One Master Cabin with queen size bed (size between queen and king bed), 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X VOLVO D6 480HP 2 x Generator Fisher Panda i15 (synchronized) | |
| Fuel Consumption: | 140 |
| Cruising Speed: | 16.5 knots |
| Max Speed: | 18.5 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.3 Feet |
| Draft: | 3.8 Feet |
| Pax: | 10 |
| YearBuilt: | 2020 |
| Builder: | Fountaine Pajot |
| Engines: | 2 X VOLVO D6 480HP 2 x Generator Fisher Panda i15 (synchronized) |
| Flag: | Greek |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Red Sea |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | No |
| Sat Tv: | Onboard laptop, printer, Wi-fi UNLIMITED Sound system: Onkyo TX - NR686 (inside and cockpit), Artsound in every cabin, Fusion at fly bridge. |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes (x2) |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 220 V |
| Water Maker: | Yes (x2) |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | on deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 420 |
| Dinghy hp: | 60 HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
George Bastis is a highly experienced Greek Captain with more than a decade of professional involvement in private yachting and charter operations. He holds an MCA Master 200 GT Certificate of Competence and RYA Yachtmaster Offshore, with extensive command experience on sailing and motor yachts up to 80 feet. Throughout his career, he has served as Captain in premium charter environments, overseeing all navigational, operational, and technical aspects of vessel management while ensuring full compliance with international safety standards. George combines strong seamanship with a hands-on, detail-oriented approach to yacht maintenance and crew coordination. His background also includes project and yard management roles, giving him a comprehensive understanding of vessel upkeep, refits, and operational efficiency. Recognized for his professionalism, clear communication, and guest-focused mindset, he is committed to delivering safe, smooth, and memorable yachting experiences. He is currently appointed as Captain of the Catamaran Christal Mio 67.
Chef: Nikolaos Maniatakos
Nikolaos serves as the onboard Chef of catamaran Christal Mio, offering a refined culinary experience rooted in both creativity and scientific precision. He holds formal culinary training alongside an MSc in Applied Biomolecular Technology, which allows him to approach cuisine with a deep understanding of ingredients, techniques, and quality control. With proven experience in yachting and high-demand service environments, Chef Nikolaos specializes in Mediterranean, Italian, and international cuisine, including vegan and dietary-specific menus. He is highly skilled in menu planning, provisioning, and efficient galley management, ensuring consistency, safety, and excellent presentation throughout each charter. Detail-oriented, adaptable, and guest-focused, Chef Nikolaos works closely with the crew to deliver a seamless onboard dining experience that enhances every voyage aboard Christal Mio.
Steward: TBA
Deckhand: Angelos Ninos
Angelos, born in 1994, is gearing up for his first season aboard the Christal Mio as a deckhand. While this will be his debut on the yacht, he’s no stranger to life on the water, having worked as a deckhand since 2023. With a degree in Mechanotronics, Angelos brings a unique technical edge to the team, ensuring everything runs smoothly from onboard systems to machinery. He’s also a licensed diver and holds both a Sailing Vessel Operator's License and a Speed Boat Operator's License, adding versatility to his skill set. Known for his attention to detail and his calm, confident demeanor, Angelos is ready to tackle any challenge with professionalism and a positive attitude. His combination of technical know-how and hands-on experience makes him an exciting addition to the Christal Mio crew, and he’s looking forward to making the upcoming season one to remember.
Breakfast
Selection among:
Fruit Salad Composed of Greek seasonal and tropical fruits
Egg preparations: Variety of omelets, scrambled, fried, boiled, and poached.
Kayanas (eggs in fresh tomato sauce with feta cheese)
Toasties/Artisanal Sourdough bread
Avocado Toast
Variety of Crepes (sweet or savory)
Pancakes with maple syrup/praline/fresh fruit
Croissants (butter/chocolate)
Puff pastry (cheese/spinach/sausage)
Cakes (vanilla/cocoa flavored, Banana bread with caramelized bananas)
Greek yogurt with fresh fruit, cereal, honey or marmalade
Day 1
Lunch
Traditional Greek salad seasoned with oregano-scented olive oil
Fava bean cream with caramelized onions and capers
Creamy classic “Tzatziki” salad
Slowly roasted tender lamb leg, caramelized with garlic glaze and baby potatoes.
Dinner
Artichoke hearts filled with dill-scented fava cream, topped with bottarga
Burrata salad with wild rocket leaves, baked beetroot, orange fillets, balsamic cream, and basil gel
Sea bream fillet with sautéed Greek wild herbs
Dessert of the day
Nut mix-filled Baklava with pistachio ice cream
Day 2
Lunch
“Agioreitiki” Smoked Eggplant salad (Monastery recipe from Holy Mountain Athos)
“Politiki” salad, with red and white cabbage, carrot, raisins, and pomegranate kenels
“Travichtes” (pulled dough pies), topped with tomato jam scented with thyme and grated feta cheese
“Lachanodolmades” (Cabbage leaves stuffed with beef mince, rice, and herbs) in a creamy egg-lemon sauce
Dinner
“Mediterranean” salad with mixed Lola lettuce, iceberg, cherry tomatoes, and pita croutons, dressed in a green herb vinaigrette, and grilled manouri cheese.
Sea bass ceviche with mango, chili peppers, and red radish
Lobster linguine with bisque sauce
Dessert of the day
Key lime pie
Day 3
Lunch
“Dakos” salad with barley and carob rusk, tomato, feta, and black olives
Eggplant croquettes with “katiki” cream cheese sauce
Traditional “Moussaka” in a pot
Dinner
Beetroot salad with mango, cream cheese, walnuts and Valeriana leaves dressed in balsamic vinegar sauce
Grilled Calamari stuffed with lemon and dill flavored rice
Salmon fillet grilled, with poached fennel, orange and grilled asparagus
Dessert of the day
Chocolate tart, topped with butterscotch cream and forest fruit
Day 4
Lunch
Rich Potato salad with eggs, carrots, pickled cornichons, and mustard mayo sauce
“Arancini” with wild mushrooms on beetroot sauce, topped with black garlic yogurt
Free-range chicken cooked “sous vide” with mixed salad, dressed in a honey mustard vinaigrette
Dinner
Watermelon salad with feta cheese, spearmint, and lime-marinated sweet onions
Sourdough bread bruschetta with tarama cream and bottarga
Grouper fillet marinated in citrus zest, with celeriac purée and lemon mayonnaise
Dessert of the day
Masticha scented panna cotta, topped with sour cherry coulis or
Rose geranium (Pelargonium graveolens) scented panna cotta, topped with quince conserve
Day 5
Lunch
Creamy “Trachanas” with feta cheese, tomato, and spearmint
Fried feta cheese wrapped in “fillo” pastry, with honey and sesame
Strawberry Salad with iceberg, Lola lettuce, mozzarella and walnuts dressed in strawberry vinaigrette
“Soutzoukakia” Meatballs with mixed pork and beef mince scented with cumin in a rich tomato sauce with jasmine rice
Dinner
“Green Goddess” salad with Chinese cabbage, cucumber and Smith apple, dressed in a sour avocado sauce
Octopus tentacles, slowly glazed in a balsamic vinegar sauce scented with thyme and bay leaves
Squid ink shrimp risotto with fennel and bottarga powder
Dessert of the day
Basque cheesecake
Day 6
Lunch
Beef tartare with Dijon mustard, pickled cucumber, and Parmesan biscuit
Raw young zucchini salad, with carrots, spearmint, and lemon sauce
Grilled “Pleurotus” mushrooms with balsamic vinegar cream
Ribeye or Beef Fillet steak with potato terrine and fried leek sticks
Dinner
Wakame salad with ponzu sauce and sesame seeds
Quinoa salad with cashew nuts, cranberries, goji berries, raisins, and rocket in a yuzu-citrus ponzu sauce
“Gyoza Shrimp” (pan-cooked dumplings), filled with shrimp and scallops, Chinese cabbage, and spring onion with roasted sesame oil and soya-yuzu sauce
Variety of sushi rolls
Dessert of the day
Semifreddo yuzu with pistachio crumble and lemon curd
Day 7
Lunch
Grilled vegetables terrine with eggplant, zucchini, carrots, red and green peppers, and raisins
“Tzatziki” avocado, scented with mint and cilantro
Slowly cooked Pork neck, scented with black garlic and rosemary, creamy potato mash
Dinner
Black-eyed beans “Piage” salad, with vegetables and herbs
Sautéed Scallops over grilled Pineapple slices, with vanilla-scented olive oil and mango chutney
Tuna fillet with lemon sauce, dill, and spring onion white rice
Dessert of the day
Pavlova with forest fruit coulis, filled with white chocolate namelaka cream
Alternative Desserts
Chocolate cheese cake, topped with caramelized nuts.
Walnut pie with “Kaimaki” ice cream
**This is a sample menu, subject to changes based on guests' preferences, seasonal availability, and/or dietary restrictions.
CHRISTAL MIO special offers!
Aug 24th – Aug 31st Athens EURO 42000/wk
Sept 1st to 6th Athens EURO 27000 (5 days)
Sept 18th – Sept 30th Athens EURO 38000/wk
Do not lose this opportunity!
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 6,5% VAT + APA 25%
WINTER 2026/7 RED SEA - Based in El Gouna
WINTER SEASON (October to March)
Weekly rate EURO 34000 + APA 25% + VAT 14%
Charters less than a week upon request. Weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption + 6,5% VAT.
Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.3 Feet
- : 3.8 Feet
- : 10
- : 2020
- : Fountaine Pajot
- : 16.5 knots
- : 18.5 knots
- : 2 X VOLVO D6 480HP 2 x Generator Fisher Panda i15 (synchronized)
- : Yes
- : Yacht offers Rendezvous Diving only
- : George Bastis
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 6 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X VOLVO D6 480HP 2 x Generator Fisher Panda i15 (synchronized) | |
| Fuel Consumption: | 140 |
| Cruising Speed: | 16.5 knots |
| Max Speed: | 18.5 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Red Sea |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | No |
| Sat Tv: | Onboard laptop, printer, Wi-fi UNLIMITED Sound system: Onkyo TX - NR686 (inside and cockpit), Artsound in every cabin, Fusion at fly bridge. |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes (x2) |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | 2 |
| Inverter: | Yes |
| Voltages: | 220 V |
| Water Maker: | Yes (x2) |
| Water Cap: | 1000 ltr |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | on deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 420 |
| Dinghy hp: | 60 HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
George Bastis is a highly experienced Greek Captain with more than a decade of professional involvement in private yachting and charter operations. He holds an MCA Master 200 GT Certificate of Competence and RYA Yachtmaster Offshore, with extensive command experience on sailing and motor yachts up to 80 feet. Throughout his career, he has served as Captain in premium charter environments, overseeing all navigational, operational, and technical aspects of vessel management while ensuring full compliance with international safety standards. George combines strong seamanship with a hands-on, detail-oriented approach to yacht maintenance and crew coordination. His background also includes project and yard management roles, giving him a comprehensive understanding of vessel upkeep, refits, and operational efficiency. Recognized for his professionalism, clear communication, and guest-focused mindset, he is committed to delivering safe, smooth, and memorable yachting experiences. He is currently appointed as Captain of the Catamaran Christal Mio 67.
Chef: Nikolaos Maniatakos
Nikolaos serves as the onboard Chef of catamaran Christal Mio, offering a refined culinary experience rooted in both creativity and scientific precision. He holds formal culinary training alongside an MSc in Applied Biomolecular Technology, which allows him to approach cuisine with a deep understanding of ingredients, techniques, and quality control. With proven experience in yachting and high-demand service environments, Chef Nikolaos specializes in Mediterranean, Italian, and international cuisine, including vegan and dietary-specific menus. He is highly skilled in menu planning, provisioning, and efficient galley management, ensuring consistency, safety, and excellent presentation throughout each charter. Detail-oriented, adaptable, and guest-focused, Chef Nikolaos works closely with the crew to deliver a seamless onboard dining experience that enhances every voyage aboard Christal Mio.
Steward: TBA
Deckhand: Angelos Ninos
Angelos, born in 1994, is gearing up for his first season aboard the Christal Mio as a deckhand. While this will be his debut on the yacht, he’s no stranger to life on the water, having worked as a deckhand since 2023. With a degree in Mechanotronics, Angelos brings a unique technical edge to the team, ensuring everything runs smoothly from onboard systems to machinery. He’s also a licensed diver and holds both a Sailing Vessel Operator's License and a Speed Boat Operator's License, adding versatility to his skill set. Known for his attention to detail and his calm, confident demeanor, Angelos is ready to tackle any challenge with professionalism and a positive attitude. His combination of technical know-how and hands-on experience makes him an exciting addition to the Christal Mio crew, and he’s looking forward to making the upcoming season one to remember.
Breakfast
Selection among:
Fruit Salad Composed of Greek seasonal and tropical fruits
Egg preparations: Variety of omelets, scrambled, fried, boiled, and poached.
Kayanas (eggs in fresh tomato sauce with feta cheese)
Toasties/Artisanal Sourdough bread
Avocado Toast
Variety of Crepes (sweet or savory)
Pancakes with maple syrup/praline/fresh fruit
Croissants (butter/chocolate)
Puff pastry (cheese/spinach/sausage)
Cakes (vanilla/cocoa flavored, Banana bread with caramelized bananas)
Greek yogurt with fresh fruit, cereal, honey or marmalade
Day 1
Lunch
Traditional Greek salad seasoned with oregano-scented olive oil
Fava bean cream with caramelized onions and capers
Creamy classic “Tzatziki” salad
Slowly roasted tender lamb leg, caramelized with garlic glaze and baby potatoes.
Dinner
Artichoke hearts filled with dill-scented fava cream, topped with bottarga
Burrata salad with wild rocket leaves, baked beetroot, orange fillets, balsamic cream, and basil gel
Sea bream fillet with sautéed Greek wild herbs
Dessert of the day
Nut mix-filled Baklava with pistachio ice cream
Day 2
Lunch
“Agioreitiki” Smoked Eggplant salad (Monastery recipe from Holy Mountain Athos)
“Politiki” salad, with red and white cabbage, carrot, raisins, and pomegranate kenels
“Travichtes” (pulled dough pies), topped with tomato jam scented with thyme and grated feta cheese
“Lachanodolmades” (Cabbage leaves stuffed with beef mince, rice, and herbs) in a creamy egg-lemon sauce
Dinner
“Mediterranean” salad with mixed Lola lettuce, iceberg, cherry tomatoes, and pita croutons, dressed in a green herb vinaigrette, and grilled manouri cheese.
Sea bass ceviche with mango, chili peppers, and red radish
Lobster linguine with bisque sauce
Dessert of the day
Key lime pie
Day 3
Lunch
“Dakos” salad with barley and carob rusk, tomato, feta, and black olives
Eggplant croquettes with “katiki” cream cheese sauce
Traditional “Moussaka” in a pot
Dinner
Beetroot salad with mango, cream cheese, walnuts and Valeriana leaves dressed in balsamic vinegar sauce
Grilled Calamari stuffed with lemon and dill flavored rice
Salmon fillet grilled, with poached fennel, orange and grilled asparagus
Dessert of the day
Chocolate tart, topped with butterscotch cream and forest fruit
Day 4
Lunch
Rich Potato salad with eggs, carrots, pickled cornichons, and mustard mayo sauce
“Arancini” with wild mushrooms on beetroot sauce, topped with black garlic yogurt
Free-range chicken cooked “sous vide” with mixed salad, dressed in a honey mustard vinaigrette
Dinner
Watermelon salad with feta cheese, spearmint, and lime-marinated sweet onions
Sourdough bread bruschetta with tarama cream and bottarga
Grouper fillet marinated in citrus zest, with celeriac purée and lemon mayonnaise
Dessert of the day
Masticha scented panna cotta, topped with sour cherry coulis or
Rose geranium (Pelargonium graveolens) scented panna cotta, topped with quince conserve
Day 5
Lunch
Creamy “Trachanas” with feta cheese, tomato, and spearmint
Fried feta cheese wrapped in “fillo” pastry, with honey and sesame
Strawberry Salad with iceberg, Lola lettuce, mozzarella and walnuts dressed in strawberry vinaigrette
“Soutzoukakia” Meatballs with mixed pork and beef mince scented with cumin in a rich tomato sauce with jasmine rice
Dinner
“Green Goddess” salad with Chinese cabbage, cucumber and Smith apple, dressed in a sour avocado sauce
Octopus tentacles, slowly glazed in a balsamic vinegar sauce scented with thyme and bay leaves
Squid ink shrimp risotto with fennel and bottarga powder
Dessert of the day
Basque cheesecake
Day 6
Lunch
Beef tartare with Dijon mustard, pickled cucumber, and Parmesan biscuit
Raw young zucchini salad, with carrots, spearmint, and lemon sauce
Grilled “Pleurotus” mushrooms with balsamic vinegar cream
Ribeye or Beef Fillet steak with potato terrine and fried leek sticks
Dinner
Wakame salad with ponzu sauce and sesame seeds
Quinoa salad with cashew nuts, cranberries, goji berries, raisins, and rocket in a yuzu-citrus ponzu sauce
“Gyoza Shrimp” (pan-cooked dumplings), filled with shrimp and scallops, Chinese cabbage, and spring onion with roasted sesame oil and soya-yuzu sauce
Variety of sushi rolls
Dessert of the day
Semifreddo yuzu with pistachio crumble and lemon curd
Day 7
Lunch
Grilled vegetables terrine with eggplant, zucchini, carrots, red and green peppers, and raisins
“Tzatziki” avocado, scented with mint and cilantro
Slowly cooked Pork neck, scented with black garlic and rosemary, creamy potato mash
Dinner
Black-eyed beans “Piage” salad, with vegetables and herbs
Sautéed Scallops over grilled Pineapple slices, with vanilla-scented olive oil and mango chutney
Tuna fillet with lemon sauce, dill, and spring onion white rice
Dessert of the day
Pavlova with forest fruit coulis, filled with white chocolate namelaka cream
Alternative Desserts
Chocolate cheese cake, topped with caramelized nuts.
Walnut pie with “Kaimaki” ice cream
**This is a sample menu, subject to changes based on guests' preferences, seasonal availability, and/or dietary restrictions.
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 6,5% VAT + APA 25%
WINTER 2026/7 RED SEA - Based in El Gouna
WINTER SEASON (October to March)
Weekly rate EURO 34000 + APA 25% + VAT 14%
Charters less than a week upon request. Weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption + 6,5% VAT.
Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
