DOLLY
Available primarily in the tranquil and picturesque Ionian Sea, S/Y DOLLY stands as a stellar example of what true luxury sailing should be. This magnificent Alegria 67 catamaran combines elegance, comfort, and cutting-edge design to create an exceptional charter experience for families and friends seeking refined relaxation. From the moment you step aboard, DOLLY impresses with her expansive flybridge, conceived as a true ocean terrace. Here, guests can lounge in total comfort, enjoy refreshing drinks, or simply take in panoramic views while cruising between the Ionian’s emerald islands. At the bow, a beautifully designed forward cockpit offers generous seating and a serene space to unwind—made even more special by her standout feature: a foredeck jacuzzi, perfect for indulgent afternoons beneath the sun. Inside, DOLLY’s interior is strikingly modern, bright, and incredibly spacious. Natural light flows seamlessly through large windows, illuminating warm décor and a soothing palette. She welcomes up to 10 guests across five luxurious cabins: one lavish owner’s suite and four queen cabins, each with private en-suite bathrooms and premium amenities. With a galley-up layout, guests enjoy an open, social atmosphere ideal for shared moments and relaxed ambiance. Outdoor living is at the heart of the DOLLY experience and DOLLY offers a wide array of water toys, ensuring endless hours of enjoyment for guests of all ages. The cockpit with the expansive dining table and hydraulic bathing platform in the aft seem to blend effortlessly with the sea, creating a fluid connection between onboard comfort and the water below. A professional crew of three—captain, deck/stew, and chef—bring warmth, expertise, and seamless teamwork to every charter. Their dedication to exceptional service ensures that each guest’s wishes are anticipated and fulfilled, creating a truly relaxing and luxurious holiday on the water. Stylish, comfortable, and wonderfully spacious, S/Y DOLLY delivers the full essence of luxury sailing in the Ionian.
One master cabin with queen size bed (size between queen and king bed), 4 double cabins with queen size beds all with private facilities.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| VOLVO D3 2 x 150 HP GENERATORS - Fischer Panda 12KW Onan 19 KW | |
| Fuel Consumption: | 50 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.3 Feet |
| Draft: | 5.58 Feet |
| Pax: | 10 |
| YearBuilt: | 2023 |
| Builder: | Fountaine Pajot |
| Engines: | VOLVO D3 2 x 150 HP GENERATORS - Fischer Panda 12KW Onan 19 KW |
| JetSkis: | No |
| Flag: | Greek |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Wi-Fi Printer Laptop |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes (2) |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes (2) |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | outdoor areas only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T Highfield 4,60 |
| Dinghy hp: | Yamaha 70 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Konstantinos has fostered a profound connection with the sea since childhood. At the tender age of 6, he joined the local sailing club team, delving into the intricacies of sailing, weather prediction, and navigation. His early exposure laid the foundation for a lifelong passion for maritime pursuits.
By 2002, Konstantinos, having participated in numerous national regattas, assumed the role of a sailing coach at a local sailing club, further enriching his expertise. In 2008, he pursued formal education, earning a degree in mechanical engineering with a specialization in boat engines. Complementing his academic background, he attended various seminars and technical classes, focusing on both the mechanical and structural aspects of boats. His knowledge culminated in the establishment of his own maintenance company.
From 2016 to 2021, Konstantinos served as the production manager at BSK-Skipper, a prominent R.I.B. company in Greece. This role provided him with the opportunity to visit and experience numerous world-class shipyards, broadening his understanding of yacht construction and design.
Amidst diverse professional paths in the yachting industry, Konstantinos realized his true calling lay in becoming a yacht captain. Since 2018, he has successfully captained both sailing and motor yachts ranging from 50 to 68 feet. For Konstantinos, the role of a captain seamlessly blends his technical skills with a deep-seated love for the sea and the joy derived from ensuring guests have an unforgettable sailing experience.
In summary, Konstantinos, with his technical acumen and extensive yachting background, guarantees an exceptional and memorable time on board for all.
Chef: Amalia Provelengiou
Amalia joins Dolly as our onboard chef, bringing together 17 years of sailing experience and a true passion for gastronomy. A licensed speedboat operator and seasoned sailor, she is perfectly at home at sea, moving seamlessly between deck and galley with confidence and ease.
Cooking professionally on board yachts since 2024, Amalia has refined her ability to create fresh, flavorful dishes within the unique environment of a yacht galley. Her cuisine reflects her keen eye for detail, adaptability, and the genuine care she pours into every plate.
Warm, kind, and highly organized, she thrives in the dynamic rhythm of life on board. Amalia takes pride in designing personalized menus tailored to guests’ tastes and preferences, ensuring every meal becomes a highlight of the voyage.
Fluent in Greek and English, with basic knowledge of Spanish, she communicates effortlessly with guests from around the world, fostering a welcoming and relaxed atmosphere.
With her deep love for the sea and heartfelt approach to hospitality, Amalia enhances every charter on Dolly with memorable flavors and thoughtful service.
Previous Yachts: Lucky Clover, Sahana
Deckhand/Stewardess: Dimitris Siokos
Dimitris is a professional and highly motivated stew/deckhand aboard Dolly, bringing valuable experience from luxury cruises and high-end hospitality environments. With a strong foundation in guest service, he consistently delivers attentive, personalized care to ensure an exceptional onboard experience. Fluent in both English and Greek, he communicates confidently with an international clientele, enhancing guest comfort and service quality. His versatility allows him to move seamlessly between interior and exterior duties, from maintaining immaculate guest areas and assisting with bar service to supporting deck operations with efficiency and attention to detail. Dimitris is known for his positive attitude, strong work ethic, and calm demeanor under pressure, making him a reliable and supportive member of the crew. A natural team player, he communicates effectively and contributes to a cohesive, high-performing onboard atmosphere. Always eager to learn and grow, Dimitris approaches each task with enthusiasm and professionalism, embodying the standards expected on a luxury vessel.
BREAKFAST
Fresh Juices
Daily selection of freshly pressed seasonal juices.
Coffee & Morning Drinks
Coffee is prepared in any style - espresso, cappuccino, freddo espresso, freddo cappuccino, or filtered coffee.
Sweet Morning Specials
A rotating selection of pancakes, crepes, and freshly baked cinnamon rolls, including blueberry pancakes.
Seasonal Fruits & Fresh Vegetables
A daily selection of fresh fruits and crisp garden vegetables.
Cold Cuts & Cheese Platter
A selection of cold cuts and cheeses.
Fresh Bread & Pastries
Artisan bread and pastries are served with jams, honey, and butter.
Yogurt & Cereals
Greek yogurt and a variety of cereals with milk or plant-based alternatives.
Eggs, Your Way
Scrambled, poached, sunny side up, boiled, omelet, frittata, or traditional Greek.
SALADS
Ruby Beet Garden
Roasted beets, red fruits, goat cheese, balsamic dressing, microgreens, and edible flowers.
Peach & Prosciutto
Sweet peaches, prosciutto, aged cheese, and fresh arugula with a light vinaigrette.
Summer Watermelon
Refreshing watermelon, feta cheese, olive oil, and fresh herbs.
Melon & Mozzarella
Sweet melon, mozzarella, prosciutto, and peppery arugula.
Golden Quinoa
Quinoa with orange, avocado, and sweet peppers in a bright citrus dressing.
Mediterranean Cous Cous
Cous cous with cucumber, tomatoes, peppers, onion, parsley, and lemon.
Green Herb Salad
Crisp lettuce, scallions, and dill with fresh lemon dressing.
Pomegranate Garden
Lettuce, mozzarella, and prosciutto with pomegranate, toasted croutons, nuts, and balsamic vinaigrette.
Classic Greek Salad
Tomato, cucumber, green pepper, onion, olives, and feta with olive oil and vinegar.
Cretan Dakos
Crushed tomatoes, feta, capers, and olive oil over traditional Cretan rusks.
Katiki & Tomato
Katiki Domokos cheese, cherry tomatoes, olive oil, and aromatic carob dust.
Asian Breeze
Carrot and cucumber with soy, sesame seeds, lemon, garlic, and a hint of gochutgaru.
Mexican Street Corn
Corn with cilantro, jalapeno, lime, paprika, sour cream, and olive oil.
Thai Crunch
Cabbage, peppers, carrots, and lettuce with peanuts, ginger, lime, and peanut-soy dressing.
APPETIZERS
Handmade Greek Pies
Freshly baked traditional pies, including classic spinach spanakopita and seasonal variations.
Greek Meze Selection
A variety of traditional Greek appetizers, including tzatziki, tarama egg roe dip, and seasonal house dips.
Pear & Blue Carpaccio
Thinly sliced pear, walnuts, blue cheese, raisins, rocket, lemon-mustard vinaigrette, and extra virgin olive oil.
Beet Carpaccio
Thin beet slices with arugula, goat cheese, honey, peanuts, and orange dressing.
Baked Feta
Oven-baked feta with olive oil, herbs, and seasonal garnishes.
Scallop & Yuzu
Fresh scallops with yuzu and mandarin segments, bright and citrusy.
Mediterranean Bruschetta
Toasted bread with seasonal toppings including tomato, herbs, olive oil, and creamy cheese.
Raw Selection - Chef's Choice
Crudo and tartare are prepared according to the freshest fish and ingredients available each day.
LUNCH
Traditional Greek Moussaka
Layers of eggplant, slow-cooked meat ragu, and creamy bechamel baked to golden perfection.
Gemista - Greek Stuffed Vegetables
Tomatoes and peppers filled with aromatic rice, herbs, and olive oil.
Shrimp Pasta
Fresh pasta with sauteed shrimp, garlic, olive oil, and Mediterranean herbs.
Black Squid Ink Risotto
Creamy squid ink risotto with delicate seafood notes and tender squid.
Premium Meat Cut
A carefully selected cut of high-quality meat, grilled and served with seasonal sides.
Fresh Catch of the Day
Whole fish sourced directly from local fishermen, grilled with olive oil, lemon, and herbs.
DINNER
Evenings are designed as a more curated dining experience.
Dinners may be served as three or four-course menus, inspired by seasonal ingredients and the freshest products available.
Throughout the week, we may also introduce theme nights, celebrate different cuisines, and create memorable evenings around food.
Some dinners may also include interactive cooking experiences, where guests can participate in the preparation of selected dishes.
DESSERTS
“Portokalopita”
Traditional Greek orange cake infused with citrus syrup and delicate aromas of orange zest.
“Karidopita”
Classic Greek walnut cake soaked in aromatic syrup and warm spices.
“Galaktoboureko”
Crisp phyllo pastry filled with silky custard and finished with fragrant syrup.
Chocolate Mousse
Light and velvety chocolate mousse made with rich dark chocolate.
Mille-Feuille
Layers of crisp puff pastry with delicate vanilla cream.
Seasonal Cream Desserts
A rotating selection of house-made creams and custards prepared with seasonal flavors.
Artisan Tarts
Freshly baked tarts with seasonal fruits and delicate pastry cream.
Ice Cream Selection
A variety of ice creams served as a refreshing sweet finish.
Chef's Note
This menu is a sample selection designed to give you a glimpse of the culinary experience during your stay.
Each day's menu will be thoughtfully crafted in accordance with your preferences and inspired by the freshest seasonal ingredients available. My goal is to tailor every meal to your tastes while creating a dining experience that meets - and hopefully exceeds - your expectations.
Cuisine is an essential part of the journey, and I encourage you to enjoy it as part of the experience. Menu items may evolve daily, bringing new flavors, fresh ideas, and occasional surprises to the table.
Please relax and enjoy the flow of the experience - every meal will be prepared with care, creativity, and the finest ingredients available.
Of course, any dietary preferences, restrictions, or special requests will always be carefully accommodated to ensure that every guest enjoys the experience comfortably.
With care Amalia
High Season (July-August) EURO 43,500/week
Mid Season (June & Sept) EURO 41,000/week
Low Season (October - May) EURO 33,500/week
+ Plus expenses VAT 6,5% + APA 20%
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 + 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
- : 5.58 Feet
- : 10
- : 2023
- : Fountaine Pajot
- : 8
- : 10
- : VOLVO D3 2 x 150 HP GENERATORS - Fischer Panda 12KW Onan 19 KW
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Konstantinos Politis
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 6 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| VOLVO D3 2 x 150 HP GENERATORS - Fischer Panda 12KW Onan 19 KW | |
| Fuel Consumption: | 50 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Wi-Fi Printer Laptop |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes (2) |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes (2) |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | outdoor areas only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | T/T Highfield 4,60 |
| Dinghy hp: | Yamaha 70 |
| Dinghy # pax: | 7 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Konstantinos has fostered a profound connection with the sea since childhood. At the tender age of 6, he joined the local sailing club team, delving into the intricacies of sailing, weather prediction, and navigation. His early exposure laid the foundation for a lifelong passion for maritime pursuits.
By 2002, Konstantinos, having participated in numerous national regattas, assumed the role of a sailing coach at a local sailing club, further enriching his expertise. In 2008, he pursued formal education, earning a degree in mechanical engineering with a specialization in boat engines. Complementing his academic background, he attended various seminars and technical classes, focusing on both the mechanical and structural aspects of boats. His knowledge culminated in the establishment of his own maintenance company.
From 2016 to 2021, Konstantinos served as the production manager at BSK-Skipper, a prominent R.I.B. company in Greece. This role provided him with the opportunity to visit and experience numerous world-class shipyards, broadening his understanding of yacht construction and design.
Amidst diverse professional paths in the yachting industry, Konstantinos realized his true calling lay in becoming a yacht captain. Since 2018, he has successfully captained both sailing and motor yachts ranging from 50 to 68 feet. For Konstantinos, the role of a captain seamlessly blends his technical skills with a deep-seated love for the sea and the joy derived from ensuring guests have an unforgettable sailing experience.
In summary, Konstantinos, with his technical acumen and extensive yachting background, guarantees an exceptional and memorable time on board for all.
Chef: Amalia Provelengiou
Amalia joins Dolly as our onboard chef, bringing together 17 years of sailing experience and a true passion for gastronomy. A licensed speedboat operator and seasoned sailor, she is perfectly at home at sea, moving seamlessly between deck and galley with confidence and ease.
Cooking professionally on board yachts since 2024, Amalia has refined her ability to create fresh, flavorful dishes within the unique environment of a yacht galley. Her cuisine reflects her keen eye for detail, adaptability, and the genuine care she pours into every plate.
Warm, kind, and highly organized, she thrives in the dynamic rhythm of life on board. Amalia takes pride in designing personalized menus tailored to guests’ tastes and preferences, ensuring every meal becomes a highlight of the voyage.
Fluent in Greek and English, with basic knowledge of Spanish, she communicates effortlessly with guests from around the world, fostering a welcoming and relaxed atmosphere.
With her deep love for the sea and heartfelt approach to hospitality, Amalia enhances every charter on Dolly with memorable flavors and thoughtful service.
Previous Yachts: Lucky Clover, Sahana
Deckhand/Stewardess: Dimitris Siokos
Dimitris is a professional and highly motivated stew/deckhand aboard Dolly, bringing valuable experience from luxury cruises and high-end hospitality environments. With a strong foundation in guest service, he consistently delivers attentive, personalized care to ensure an exceptional onboard experience. Fluent in both English and Greek, he communicates confidently with an international clientele, enhancing guest comfort and service quality. His versatility allows him to move seamlessly between interior and exterior duties, from maintaining immaculate guest areas and assisting with bar service to supporting deck operations with efficiency and attention to detail. Dimitris is known for his positive attitude, strong work ethic, and calm demeanor under pressure, making him a reliable and supportive member of the crew. A natural team player, he communicates effectively and contributes to a cohesive, high-performing onboard atmosphere. Always eager to learn and grow, Dimitris approaches each task with enthusiasm and professionalism, embodying the standards expected on a luxury vessel.
BREAKFAST
Fresh Juices
Daily selection of freshly pressed seasonal juices.
Coffee & Morning Drinks
Coffee is prepared in any style - espresso, cappuccino, freddo espresso, freddo cappuccino, or filtered coffee.
Sweet Morning Specials
A rotating selection of pancakes, crepes, and freshly baked cinnamon rolls, including blueberry pancakes.
Seasonal Fruits & Fresh Vegetables
A daily selection of fresh fruits and crisp garden vegetables.
Cold Cuts & Cheese Platter
A selection of cold cuts and cheeses.
Fresh Bread & Pastries
Artisan bread and pastries are served with jams, honey, and butter.
Yogurt & Cereals
Greek yogurt and a variety of cereals with milk or plant-based alternatives.
Eggs, Your Way
Scrambled, poached, sunny side up, boiled, omelet, frittata, or traditional Greek.
SALADS
Ruby Beet Garden
Roasted beets, red fruits, goat cheese, balsamic dressing, microgreens, and edible flowers.
Peach & Prosciutto
Sweet peaches, prosciutto, aged cheese, and fresh arugula with a light vinaigrette.
Summer Watermelon
Refreshing watermelon, feta cheese, olive oil, and fresh herbs.
Melon & Mozzarella
Sweet melon, mozzarella, prosciutto, and peppery arugula.
Golden Quinoa
Quinoa with orange, avocado, and sweet peppers in a bright citrus dressing.
Mediterranean Cous Cous
Cous cous with cucumber, tomatoes, peppers, onion, parsley, and lemon.
Green Herb Salad
Crisp lettuce, scallions, and dill with fresh lemon dressing.
Pomegranate Garden
Lettuce, mozzarella, and prosciutto with pomegranate, toasted croutons, nuts, and balsamic vinaigrette.
Classic Greek Salad
Tomato, cucumber, green pepper, onion, olives, and feta with olive oil and vinegar.
Cretan Dakos
Crushed tomatoes, feta, capers, and olive oil over traditional Cretan rusks.
Katiki & Tomato
Katiki Domokos cheese, cherry tomatoes, olive oil, and aromatic carob dust.
Asian Breeze
Carrot and cucumber with soy, sesame seeds, lemon, garlic, and a hint of gochutgaru.
Mexican Street Corn
Corn with cilantro, jalapeno, lime, paprika, sour cream, and olive oil.
Thai Crunch
Cabbage, peppers, carrots, and lettuce with peanuts, ginger, lime, and peanut-soy dressing.
APPETIZERS
Handmade Greek Pies
Freshly baked traditional pies, including classic spinach spanakopita and seasonal variations.
Greek Meze Selection
A variety of traditional Greek appetizers, including tzatziki, tarama egg roe dip, and seasonal house dips.
Pear & Blue Carpaccio
Thinly sliced pear, walnuts, blue cheese, raisins, rocket, lemon-mustard vinaigrette, and extra virgin olive oil.
Beet Carpaccio
Thin beet slices with arugula, goat cheese, honey, peanuts, and orange dressing.
Baked Feta
Oven-baked feta with olive oil, herbs, and seasonal garnishes.
Scallop & Yuzu
Fresh scallops with yuzu and mandarin segments, bright and citrusy.
Mediterranean Bruschetta
Toasted bread with seasonal toppings including tomato, herbs, olive oil, and creamy cheese.
Raw Selection - Chef's Choice
Crudo and tartare are prepared according to the freshest fish and ingredients available each day.
LUNCH
Traditional Greek Moussaka
Layers of eggplant, slow-cooked meat ragu, and creamy bechamel baked to golden perfection.
Gemista - Greek Stuffed Vegetables
Tomatoes and peppers filled with aromatic rice, herbs, and olive oil.
Shrimp Pasta
Fresh pasta with sauteed shrimp, garlic, olive oil, and Mediterranean herbs.
Black Squid Ink Risotto
Creamy squid ink risotto with delicate seafood notes and tender squid.
Premium Meat Cut
A carefully selected cut of high-quality meat, grilled and served with seasonal sides.
Fresh Catch of the Day
Whole fish sourced directly from local fishermen, grilled with olive oil, lemon, and herbs.
DINNER
Evenings are designed as a more curated dining experience.
Dinners may be served as three or four-course menus, inspired by seasonal ingredients and the freshest products available.
Throughout the week, we may also introduce theme nights, celebrate different cuisines, and create memorable evenings around food.
Some dinners may also include interactive cooking experiences, where guests can participate in the preparation of selected dishes.
DESSERTS
“Portokalopita”
Traditional Greek orange cake infused with citrus syrup and delicate aromas of orange zest.
“Karidopita”
Classic Greek walnut cake soaked in aromatic syrup and warm spices.
“Galaktoboureko”
Crisp phyllo pastry filled with silky custard and finished with fragrant syrup.
Chocolate Mousse
Light and velvety chocolate mousse made with rich dark chocolate.
Mille-Feuille
Layers of crisp puff pastry with delicate vanilla cream.
Seasonal Cream Desserts
A rotating selection of house-made creams and custards prepared with seasonal flavors.
Artisan Tarts
Freshly baked tarts with seasonal fruits and delicate pastry cream.
Ice Cream Selection
A variety of ice creams served as a refreshing sweet finish.
Chef's Note
This menu is a sample selection designed to give you a glimpse of the culinary experience during your stay.
Each day's menu will be thoughtfully crafted in accordance with your preferences and inspired by the freshest seasonal ingredients available. My goal is to tailor every meal to your tastes while creating a dining experience that meets - and hopefully exceeds - your expectations.
Cuisine is an essential part of the journey, and I encourage you to enjoy it as part of the experience. Menu items may evolve daily, bringing new flavors, fresh ideas, and occasional surprises to the table.
Please relax and enjoy the flow of the experience - every meal will be prepared with care, creativity, and the finest ingredients available.
Of course, any dietary preferences, restrictions, or special requests will always be carefully accommodated to ensure that every guest enjoys the experience comfortably.
With care Amalia
High Season (July-August) EURO 43,500/week
Mid Season (June & Sept) EURO 41,000/week
Low Season (October - May) EURO 33,500/week
+ Plus expenses VAT 6,5% + APA 20%
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 + 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.
