SERENISSIMA III
Discover SERENISSIMA III – A Crewed Greek Yacht Charter Aboard a Fountaine Pajot 80’ Catamaran
Embark on an extraordinary sailing adventure through the Greek Islands aboard S/Y SERENISSIMA III, a brand-new Fountaine Pajot 80′ catamaran tailored for premium crewed Greek yacht charters. Crafted for comfort, style, and performance, this luxury sailing catamaran features a vast flybridge that acts as an open-air ocean terrace and a forward cockpit outfitted with plush seating—perfect for both sun-drenched relaxation and socializing at sea.
Whether you’re chasing the thrill of the wind or soaking up the Mediterranean sun on one of the yacht’s ample loungers, SERENISSIMA III offers the ideal setting for every guest. Inside, the yacht boasts an expansive, contemporary layout with five beautifully appointed cabins: a luxurious master suite, an elegant VIP stateroom, and three spacious queen cabins—each with a private en-suite and designed to deliver ultimate privacy and serenity.
Your crewed yacht charter in Greece aboard SERENISSIMA III comes fully staffed with a seasoned and attentive team. The dedicated crew includes a captain, gourmet chef, chief stewardess, deck/stew, and deckhand, all committed to providing exceptional service and personalized experiences from start to finish.
Contact: Wlms Yacht Charters to discuss more detail on Serenissima III.
One owner's suite with jacuzzi bathtub and separate shower (bed size 1,80 m x 2,00 m, 32 m²), one VIP cabin with desk area (bed size 1,80 m x 2,00 m, 22 m²), and three queen bed cabins (bed size 1,60 m x 2,00 m, 14 m² approx.), all with private facilities.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 X Cummins 425 HP 2 X Kohler | |
| Fuel Consumption: | 60 |
| Cruising Speed: | 9.5 |
| Max Speed: | 11.5US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 35.4 Feet |
| Draft: | 6.6 Feet |
| Pax: | 10 |
| YearBuilt: | 2024 |
| Builder: | Fountaine Pajot |
| Engines: | 2 X Cummins 425 HP 2 X Kohler |
| JetSkis: | 1 |
| Flag: | Malta |
| 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 Starlink Printer Laptop |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Williams Sportjet 520 |
| Dinghy hp: | 230 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | 1 |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | - |
| Swim Platform: | Hydraulic swimming platform |
| Boarding Ladder (Loc/Type): | Hydraulic aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | Yes |
Captain Konstantinos is a seasoned mariner with an enduring love for the sea, inspired by his father, a commercial ship captain. Born on the island of Evia, he began traveling the world from a young age—exploring Africa, Asia, Europe, and America—an experience that shaped his dream to follow in his father’s wake. While studying civil engineering in Athens, Konstantinos honed his skills as a skipper and sailing instructor at the Achaean Sailing School. With over 32 years of experience in the charter industry, he has expertly commanded a wide variety of vessels including monohulls, catamarans, and motor yachts across Greek waters and beyond. Known for his calm professionalism and warm, engaging presence, Konstantinos is dedicated to creating safe, carefree, and unforgettable sailing holidays for his guests. A true waterman, he is also experienced in windsurfing, water skiing, and kitesurfing, and brings a vibrant energy to every voyage. Fluent in English and Spanish, Captain Konstantinos blends deep nautical expertise with a relaxed leadership style, ensuring a welcoming and enjoyable atmosphere on board.
Chef: Michalis Englezilis
Michail Englezilis is a seasoned yacht chef with over 14 years of experience in high-end gastronomy across Greece, London and Dubai, bringing a refined culinary approach to the luxury yachting environment. With a strong background in both private yachts and fine-dining consulting, he delivers elevated, tailor-made dining experiences perfectly suited to life at sea.
His cuisine is inspired by modern Greek and Mediterranean traditions, enriched with French and Asian influences, with a strong emphasis on premium seafood, seasonality and elegant presentation. Discreet, adaptable and detail-driven, Michail creates bespoke dining moments that enhance every charter and leave a lasting impression on guests.
Previous Yacht: Serenissima
Chief Stew: Christina Xourgia
Christina is an accomplished Chief Stewardess with extensive experience in the yachting industry. Her expertise spans roles as a permanent crew hostess aboard sailing yachts and private motor yachts, where she has demonstrated exceptional hospitality skills and an unwavering passion for the sea.
Originally trained in computer science, Christina discovered her true calling as a hostess on sailing boats, combining her love for the ocean with her dedication to creating unforgettable experiences for guests. Fluent in Greek, English, and Italian, she seamlessly connects with a diverse clientele, ensuring their comfort and satisfaction. Christina's professionalism, warm demeanor, and commitment to excellence make her an invaluable asset to any yacht crew.
Deckhand/Stew : Angelos Koletsi
Meet Angelo, an enthusiastic and dedicated individual with a wealth of experience spanning seven years in the restaurant industry, both in Greece and abroad. For the past two seasons, he showcased his skills at the Grand Bretagne Hotel in Athens and at one of the top restaurants in Mykonos.
Although relatively new to the world of yachting, Angelo's strong work ethic, exceptional customer service skills, and meticulous attention to detail make him an ideal candidate for the role of steward on board. Eager to transfer his hospitality experience to the yachting industry, Angelo is committed to providing top-notch service to guests, ensuring their comfort throughout the voyage.
Known for his kindness, adaptability, and ever-present smile, Angelo is ready to contribute to an exceptional yachting experience. Fluent in both Greek and English, he ensures effective communication to meet the diverse needs of guests on board.
Previous yacht: Aloia 80
Deckhand: Nikos Nikolaou
Nikos Nikolaou, born in 2000 in Patra, Greece, joined the yachting industry in 2021 and quickly became a standout crew member on various vessels. A self-motivated deckhand with a strong sense of responsibility, he thrives in team settings and consistently brings his organizational and interpersonal skills to the table. Nikos is always looking to learn, take on new challenges, and grow professionally. Outside of yachting, he’s also a certified kite surf instructor, which reflects his adventurous spirit and passion for teaching. His positive attitude and dedication make him a reliable and energetic team player, whether it’s managing deck operations or lending a hand with guest activities. Nikos’s commitment to safety, efficiency, and personal growth makes him an invaluable asset to the Serenissima III crew, and his drive to continually improve ensures a wonderful sailing experience for all guests on board!
Breakfast
Fresh Juices & Beverages
Freshly Squeezed Orange Juice Daily Fresh Smoothies
Premium Coffee & Tea Selection, Herbal Infusions
Fresh & Light
Seasonal Fruit Platter
Greek Yogurt & Plant-Based Pudding Selection of Dried Fruits
Mixed Nuts
Bakery & Sweet Selection
served with Greek Jams, Local Honey, Chocolate Spread, Maple Syrup & Peanut Butter
Freshly Baked Croissants, Homemade Cakes, Traditional Greek Pies
Koulouri Thessaloniki’s, Traditional Greek sesame-crusted bread ring
Artisan Bread Selection Whole Wheat & Gluten-Free
Pancakes & Crepes
Savory Selection
Smoked Salmon with Capers & Cream Cheese Avocado Toast on Sourdough Bread
Cheese Selection Cold Cuts Selection
Eggs Cooked to Order
Boiled Omelette Sunny Side Up Scrambled
Greek “Kayianna”
Milk Options
Whole Milk Low-Fat Milk
Plant-Based Alternatives
Day 1
Lunch
Tzatziki, Traditional Greek yoghurt dip with cucumber, garlic, fresh dill, and extra virgin olive oil.
“Dolmadakia Yalandji”, Vine leaves stuffed with aromatic rice, herbs, and lemon, served with extra virgin olive oil.
Greek Village Salad, Tomatoes, cucumber, red onion, and feta cheese with Kalamata olives, oregano, and Greek olive oil.
Grilled Chicken Souvlaki, Marinated chicken skewers served with warm pita bread and lemon roasted potatoes.
Greek Yoghurt with Thyme Honey & Walnuts, Creamy Greek yoghurt topped with fragrant thyme honey and toasted walnuts.
Dinner
Sea Bass Crudo, Thin slices of Mediterranean sea bass with lemon zest, extra virgin olive oil, capers, cucumber brunoised, and micro dill.
Seared Scallops, Caramelized scallops, silky cauliflower purée, brown butter, toasted hazelnuts, and chive oil.
Crispy Mediterranean Grouper, Pan-seared grouper, Santorini-style yellow split pea fava, sautéed seasonal wild greens, and ladolemono emulsion.
Lemon Verbena Panna Cotta, Citrus gel, almond crumble, and fresh berries.
Day 2
Lunch
Melitzanosalata, Smoky roasted eggplant dip blended with garlic, lemon juice and extra virgin olive oil.
Arugula Salad, Fresh arugula with cherry tomatoes and shaved Parmesan, dressed with lemon and olive oil.
Whole Grilled Fish, Whole fresh catch of the day, simply grilled and served with seasonal vegetables and traditional ladolemono (lemon–olive oil sauce).
Dinner
Beef Carpaccio, thinly sliced beef tenderloin with marinated mushrooms, mushroom duxelles, shaved Parmesan, rocket leaves, and truffle oil.
Wild Mushroom Risotto, Creamy Arborio risotto with sautéed wild mushrooms, Parmesan, and fresh thyme.
Herb-Crusted Lamb Rack, Roasted lamb rack with rosemary and garlic, served with crispy baby potatoes, glazed baby carrots, and red wine jus.
Dark Chocolate Fondant, Warm chocolate fondant with vanilla bean ice cream and fresh berries.
Day 3
Lunch
Whipped Ricotta with Olive Oil & Herbs, Light and airy whipped ricotta finished with extra virgin olive oil, fresh Mediterranean herbs, and warm toasted bread.
Caprese Salad, Buffala mozzarella with ripe tomatoes and fresh basil, dressed with olive oil and sea salt.
Tagliata of Grilled Beef, Sliced grilled beef served with shaved fennel, cherry tomatoes, and aged balsamic.
Strawberries with Mascarpone Cream, Fresh seasonal strawberries served with lightly sweetened mascarpone cream.
Dinner
Tuna Tartare, Fresh tuna tartare with avocado, sesame, lime, and a light soy dressing.
Grilled Squid, Chargrilled squid served with silky chickpea purée and a spicy lemon dressing.
Seafood Orzo with Saffron, Orzo pasta cooked with shrimp, mussels, and calamari in a light saffron seafood broth, finished with fresh herbs and lemon.
Pistachio Semifreddo, Frozen pistachio parfait with dark chocolate crumble, and orange zest.
Day 4
Lunch
Hummus, Creamy chickpea dip blended with tahini, lemon, and extra virgin olive oil, served with warm bread.
Shrimp Saganaki, Sautéed shrimp in a light tomato sauce with feta cheese and fresh herbs.
Tomato & Cucumber Salad, Fresh tomatoes and cucumbers with aromatic herbs and olive oil.
Mediterranean Stuffed Peppers, Roasted peppers stuffed with aromatic rice, herbs, and vegetables, finished with olive oil and lemon.
Seasonal Fruit Platter
Selection of fresh seasonal fruits.
Dinner
Beetroot Carpaccio, thinly sliced roasted beetroot with goat cheese mousse, toasted walnuts, baby leaves, and aged balsamic.
Jerusalem Artichoke Velouté, Silky Jerusalem artichoke soup with chive oil and crispy shallots.
Pan-Seared Duck Breast, Crispy-skinned duck breast served with parsnip purée, braised red cabbage, and a port–cherry jus.
Salted Caramel Parfait, Light salted caramel parfait with coffee crumble, and fresh berries.
Day 5
Lunch
Avocado & Lime Cream, Silky avocado cream with fresh lime, extra virgin olive oil, and a touch of sea salt, served with crisp crostini.
Prosciutto & Melon, Sweet seasonal melon wrapped in thinly sliced prosciutto, finished with cracked pepper and a drizzle of olive oil.
Spinach & Strawberry Salad, Baby spinach with fresh strawberries, goat cheese, and toasted almonds, dressed with a light citrus vinaigrette.
Grilled Chicken Leg Fillet, juicy grilled chicken leg fillet served with herb quinoa and lemon–herb olive oil.
Dinner
Lobster Bisque Cappuccino, Velvety lobster bisque, chive oil, and brioche croutons.
King Prawns, Seared king prawns with sweetcorn purée, chili–lime butter, and crispy pancetta crumble.
Seared Halibut, Celeriac Purée, asparagus, lemon–champagne beurre blanc.
Coconut Panna Cotta, Coconut panna cotta with mango, passionfruit, and toasted coconut flakes.
Day 6
Lunch
“Tyrokafteri”, Spicy whipped feta dip with roasted peppers, extra virgin olive oil, and a hint of chili, served with warm bread.
Cretan Dakos, Crisp barley rusk topped with grated tomato, feta cheese, and olive oil, finished with oregano and olives.
Traditional Homemade Moussaka, Layers of eggplant and potato with aromatic minced meat, béchamel topping, and a rich tomato-infused sauce.
Greek Yoghurt with Sour Cherry Spoon Sweet, Creamy Greek yoghurt served with traditional sour cherry spoon sweet.
Dinner
Langoustine Salad, Chilled langoustine with a bright kalamansi dressing, mango and papaya, finished with fresh herbs and extra virgin olive oil.
Grilled Cauliflower, Spice-roasted grilled cauliflower served over a silky tahini–lemon sauce, finished with a light lemon dressing and crispy pancetta.
Dover Sole, Pan-seared Dover sole with sautéed spinach, brown butter lemon sauce, fried capers, and fresh parsley.
Almond & Citrus Olive Oil Cake, Moist almond cake with orange zest, served with fresh berries and light citrus syrup.
Day 7
Lunch
Taramosalata, Creamy whipped fish roe dip with lemon juice and extra virgin olive oil, served with toasted bread.
Tomato Bruschetta, Crisp toasted bread topped with ripe tomatoes, fresh basil, and olive oil.
Quinoa Salad, Quinoa with cucumber, fresh herbs, and a bright lemon vinaigrette.
Pan-Seared Red Mullet Fillets, Pan-seared red mullet fillets served with a fennel–orange salad, toasted almonds, and a lemon–olive oil finish.
Peach Carpaccio, thinly sliced fresh peach with fresh mint and a light citrus finish.
Dinner
Caviar & Blinis, Mini blinis with crème fraîche, chives, lemon zest, and a generous spoon of caviar.
Asparagus Velouté, Silky asparagus soup with shaved white asparagus, crispy shallots, and a touch of lemon.
Striploin, Truffled polenta, roasted baby carrots & asparagus, and a red wine–shallot jus.
Baklava Mille-Feuille, Crisp filo layers with pistachio, orange blossom honey, vanilla ice cream, and a light citrus syrup.
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for 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 fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or 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
- : 35.4 Feet
- : 6.6 Feet
- : 10
- : 2024
- : Fountaine Pajot
- : 9.5
- : 11.5
- : 2 X Cummins 425 HP 2 X Kohler
- : 1
- : 1
- : Yacht offers Rendezvous Diving only
- : Konstantinos Katsimentes
- : Malta
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 X Cummins 425 HP 2 X Kohler | |
| Fuel Consumption: | 60 |
| Cruising Speed: | 9.5 |
| Max Speed: | 11.5US 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 Starlink Printer Laptop |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Williams Sportjet 520 |
| Dinghy hp: | 230 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | 1 |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | - |
| Swim Platform: | Hydraulic swimming platform |
| Boarding Ladder (Loc/Type): | Hydraulic aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | Yes |
Captain Konstantinos is a seasoned mariner with an enduring love for the sea, inspired by his father, a commercial ship captain. Born on the island of Evia, he began traveling the world from a young age—exploring Africa, Asia, Europe, and America—an experience that shaped his dream to follow in his father’s wake. While studying civil engineering in Athens, Konstantinos honed his skills as a skipper and sailing instructor at the Achaean Sailing School. With over 32 years of experience in the charter industry, he has expertly commanded a wide variety of vessels including monohulls, catamarans, and motor yachts across Greek waters and beyond. Known for his calm professionalism and warm, engaging presence, Konstantinos is dedicated to creating safe, carefree, and unforgettable sailing holidays for his guests. A true waterman, he is also experienced in windsurfing, water skiing, and kitesurfing, and brings a vibrant energy to every voyage. Fluent in English and Spanish, Captain Konstantinos blends deep nautical expertise with a relaxed leadership style, ensuring a welcoming and enjoyable atmosphere on board.
Chef: Michalis Englezilis
Michail Englezilis is a seasoned yacht chef with over 14 years of experience in high-end gastronomy across Greece, London and Dubai, bringing a refined culinary approach to the luxury yachting environment. With a strong background in both private yachts and fine-dining consulting, he delivers elevated, tailor-made dining experiences perfectly suited to life at sea.
His cuisine is inspired by modern Greek and Mediterranean traditions, enriched with French and Asian influences, with a strong emphasis on premium seafood, seasonality and elegant presentation. Discreet, adaptable and detail-driven, Michail creates bespoke dining moments that enhance every charter and leave a lasting impression on guests.
Previous Yacht: Serenissima
Chief Stew: Christina Xourgia
Christina is an accomplished Chief Stewardess with extensive experience in the yachting industry. Her expertise spans roles as a permanent crew hostess aboard sailing yachts and private motor yachts, where she has demonstrated exceptional hospitality skills and an unwavering passion for the sea.
Originally trained in computer science, Christina discovered her true calling as a hostess on sailing boats, combining her love for the ocean with her dedication to creating unforgettable experiences for guests. Fluent in Greek, English, and Italian, she seamlessly connects with a diverse clientele, ensuring their comfort and satisfaction. Christina's professionalism, warm demeanor, and commitment to excellence make her an invaluable asset to any yacht crew.
Deckhand/Stew : Angelos Koletsi
Meet Angelo, an enthusiastic and dedicated individual with a wealth of experience spanning seven years in the restaurant industry, both in Greece and abroad. For the past two seasons, he showcased his skills at the Grand Bretagne Hotel in Athens and at one of the top restaurants in Mykonos.
Although relatively new to the world of yachting, Angelo's strong work ethic, exceptional customer service skills, and meticulous attention to detail make him an ideal candidate for the role of steward on board. Eager to transfer his hospitality experience to the yachting industry, Angelo is committed to providing top-notch service to guests, ensuring their comfort throughout the voyage.
Known for his kindness, adaptability, and ever-present smile, Angelo is ready to contribute to an exceptional yachting experience. Fluent in both Greek and English, he ensures effective communication to meet the diverse needs of guests on board.
Previous yacht: Aloia 80
Deckhand: Nikos Nikolaou
Nikos Nikolaou, born in 2000 in Patra, Greece, joined the yachting industry in 2021 and quickly became a standout crew member on various vessels. A self-motivated deckhand with a strong sense of responsibility, he thrives in team settings and consistently brings his organizational and interpersonal skills to the table. Nikos is always looking to learn, take on new challenges, and grow professionally. Outside of yachting, he’s also a certified kite surf instructor, which reflects his adventurous spirit and passion for teaching. His positive attitude and dedication make him a reliable and energetic team player, whether it’s managing deck operations or lending a hand with guest activities. Nikos’s commitment to safety, efficiency, and personal growth makes him an invaluable asset to the Serenissima III crew, and his drive to continually improve ensures a wonderful sailing experience for all guests on board!
Breakfast
Fresh Juices & Beverages
Freshly Squeezed Orange Juice Daily Fresh Smoothies
Premium Coffee & Tea Selection, Herbal Infusions
Fresh & Light
Seasonal Fruit Platter
Greek Yogurt & Plant-Based Pudding Selection of Dried Fruits
Mixed Nuts
Bakery & Sweet Selection
served with Greek Jams, Local Honey, Chocolate Spread, Maple Syrup & Peanut Butter
Freshly Baked Croissants, Homemade Cakes, Traditional Greek Pies
Koulouri Thessaloniki’s, Traditional Greek sesame-crusted bread ring
Artisan Bread Selection Whole Wheat & Gluten-Free
Pancakes & Crepes
Savory Selection
Smoked Salmon with Capers & Cream Cheese Avocado Toast on Sourdough Bread
Cheese Selection Cold Cuts Selection
Eggs Cooked to Order
Boiled Omelette Sunny Side Up Scrambled
Greek “Kayianna”
Milk Options
Whole Milk Low-Fat Milk
Plant-Based Alternatives
Day 1
Lunch
Tzatziki, Traditional Greek yoghurt dip with cucumber, garlic, fresh dill, and extra virgin olive oil.
“Dolmadakia Yalandji”, Vine leaves stuffed with aromatic rice, herbs, and lemon, served with extra virgin olive oil.
Greek Village Salad, Tomatoes, cucumber, red onion, and feta cheese with Kalamata olives, oregano, and Greek olive oil.
Grilled Chicken Souvlaki, Marinated chicken skewers served with warm pita bread and lemon roasted potatoes.
Greek Yoghurt with Thyme Honey & Walnuts, Creamy Greek yoghurt topped with fragrant thyme honey and toasted walnuts.
Dinner
Sea Bass Crudo, Thin slices of Mediterranean sea bass with lemon zest, extra virgin olive oil, capers, cucumber brunoised, and micro dill.
Seared Scallops, Caramelized scallops, silky cauliflower purée, brown butter, toasted hazelnuts, and chive oil.
Crispy Mediterranean Grouper, Pan-seared grouper, Santorini-style yellow split pea fava, sautéed seasonal wild greens, and ladolemono emulsion.
Lemon Verbena Panna Cotta, Citrus gel, almond crumble, and fresh berries.
Day 2
Lunch
Melitzanosalata, Smoky roasted eggplant dip blended with garlic, lemon juice and extra virgin olive oil.
Arugula Salad, Fresh arugula with cherry tomatoes and shaved Parmesan, dressed with lemon and olive oil.
Whole Grilled Fish, Whole fresh catch of the day, simply grilled and served with seasonal vegetables and traditional ladolemono (lemon–olive oil sauce).
Dinner
Beef Carpaccio, thinly sliced beef tenderloin with marinated mushrooms, mushroom duxelles, shaved Parmesan, rocket leaves, and truffle oil.
Wild Mushroom Risotto, Creamy Arborio risotto with sautéed wild mushrooms, Parmesan, and fresh thyme.
Herb-Crusted Lamb Rack, Roasted lamb rack with rosemary and garlic, served with crispy baby potatoes, glazed baby carrots, and red wine jus.
Dark Chocolate Fondant, Warm chocolate fondant with vanilla bean ice cream and fresh berries.
Day 3
Lunch
Whipped Ricotta with Olive Oil & Herbs, Light and airy whipped ricotta finished with extra virgin olive oil, fresh Mediterranean herbs, and warm toasted bread.
Caprese Salad, Buffala mozzarella with ripe tomatoes and fresh basil, dressed with olive oil and sea salt.
Tagliata of Grilled Beef, Sliced grilled beef served with shaved fennel, cherry tomatoes, and aged balsamic.
Strawberries with Mascarpone Cream, Fresh seasonal strawberries served with lightly sweetened mascarpone cream.
Dinner
Tuna Tartare, Fresh tuna tartare with avocado, sesame, lime, and a light soy dressing.
Grilled Squid, Chargrilled squid served with silky chickpea purée and a spicy lemon dressing.
Seafood Orzo with Saffron, Orzo pasta cooked with shrimp, mussels, and calamari in a light saffron seafood broth, finished with fresh herbs and lemon.
Pistachio Semifreddo, Frozen pistachio parfait with dark chocolate crumble, and orange zest.
Day 4
Lunch
Hummus, Creamy chickpea dip blended with tahini, lemon, and extra virgin olive oil, served with warm bread.
Shrimp Saganaki, Sautéed shrimp in a light tomato sauce with feta cheese and fresh herbs.
Tomato & Cucumber Salad, Fresh tomatoes and cucumbers with aromatic herbs and olive oil.
Mediterranean Stuffed Peppers, Roasted peppers stuffed with aromatic rice, herbs, and vegetables, finished with olive oil and lemon.
Seasonal Fruit Platter
Selection of fresh seasonal fruits.
Dinner
Beetroot Carpaccio, thinly sliced roasted beetroot with goat cheese mousse, toasted walnuts, baby leaves, and aged balsamic.
Jerusalem Artichoke Velouté, Silky Jerusalem artichoke soup with chive oil and crispy shallots.
Pan-Seared Duck Breast, Crispy-skinned duck breast served with parsnip purée, braised red cabbage, and a port–cherry jus.
Salted Caramel Parfait, Light salted caramel parfait with coffee crumble, and fresh berries.
Day 5
Lunch
Avocado & Lime Cream, Silky avocado cream with fresh lime, extra virgin olive oil, and a touch of sea salt, served with crisp crostini.
Prosciutto & Melon, Sweet seasonal melon wrapped in thinly sliced prosciutto, finished with cracked pepper and a drizzle of olive oil.
Spinach & Strawberry Salad, Baby spinach with fresh strawberries, goat cheese, and toasted almonds, dressed with a light citrus vinaigrette.
Grilled Chicken Leg Fillet, juicy grilled chicken leg fillet served with herb quinoa and lemon–herb olive oil.
Dinner
Lobster Bisque Cappuccino, Velvety lobster bisque, chive oil, and brioche croutons.
King Prawns, Seared king prawns with sweetcorn purée, chili–lime butter, and crispy pancetta crumble.
Seared Halibut, Celeriac Purée, asparagus, lemon–champagne beurre blanc.
Coconut Panna Cotta, Coconut panna cotta with mango, passionfruit, and toasted coconut flakes.
Day 6
Lunch
“Tyrokafteri”, Spicy whipped feta dip with roasted peppers, extra virgin olive oil, and a hint of chili, served with warm bread.
Cretan Dakos, Crisp barley rusk topped with grated tomato, feta cheese, and olive oil, finished with oregano and olives.
Traditional Homemade Moussaka, Layers of eggplant and potato with aromatic minced meat, béchamel topping, and a rich tomato-infused sauce.
Greek Yoghurt with Sour Cherry Spoon Sweet, Creamy Greek yoghurt served with traditional sour cherry spoon sweet.
Dinner
Langoustine Salad, Chilled langoustine with a bright kalamansi dressing, mango and papaya, finished with fresh herbs and extra virgin olive oil.
Grilled Cauliflower, Spice-roasted grilled cauliflower served over a silky tahini–lemon sauce, finished with a light lemon dressing and crispy pancetta.
Dover Sole, Pan-seared Dover sole with sautéed spinach, brown butter lemon sauce, fried capers, and fresh parsley.
Almond & Citrus Olive Oil Cake, Moist almond cake with orange zest, served with fresh berries and light citrus syrup.
Day 7
Lunch
Taramosalata, Creamy whipped fish roe dip with lemon juice and extra virgin olive oil, served with toasted bread.
Tomato Bruschetta, Crisp toasted bread topped with ripe tomatoes, fresh basil, and olive oil.
Quinoa Salad, Quinoa with cucumber, fresh herbs, and a bright lemon vinaigrette.
Pan-Seared Red Mullet Fillets, Pan-seared red mullet fillets served with a fennel–orange salad, toasted almonds, and a lemon–olive oil finish.
Peach Carpaccio, thinly sliced fresh peach with fresh mint and a light citrus finish.
Dinner
Caviar & Blinis, Mini blinis with crème fraîche, chives, lemon zest, and a generous spoon of caviar.
Asparagus Velouté, Silky asparagus soup with shaved white asparagus, crispy shallots, and a touch of lemon.
Striploin, Truffled polenta, roasted baby carrots & asparagus, and a red wine–shallot jus.
Baklava Mille-Feuille, Crisp filo layers with pistachio, orange blossom honey, vanilla ice cream, and a light citrus syrup.
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for 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 fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or 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.
