CHRISTAL MIO 80
Experience Unmatched Luxury Aboard Christal Mio – 12 Passenger Premier Crewed Greek Yacht Charter
Step aboard Christal Mio, an 80-foot Fountaine Pajot power catamaran offering the pinnacle of crewed yacht charters in Greece. Designed for up to 12 guests in 6 elegant en-suite cabins—including a full-beam master suite—this flagship yacht combines high-end design, spacious living, and powerful performance.
Perfectly suited for exploring the Greek Islands, Christal Mio offers expansive outdoor decks, including a stunning foredeck with a jacuzzi, sunbeds, and wet bar, and a vast flybridge with alfresco dining and panoramic views. The luxurious aft cockpit invites relaxed lounging, while the stylish interior saloon and galley-up layout create a welcoming atmosphere for social dining with your private chef.
Every detail of Christal Mio reflects modern elegance and seafaring excellence—from her top-tier finishes and advanced technology to her seaworthy stability and exceptional crew service. Whether cruising to Santorini, Mykonos, or the hidden coves of the Cyclades, Christal Mio delivers an extraordinary Greek yacht charter experience tailored to discerning travelers.
Cabin Configuration:
-
1 Master Cabin (1.80m x 2.00m bed)
-
5 Queen Cabins (1.60m x 2.00m beds)
-
All with en-suite bathrooms and full air-conditioning
Highlights:
-
Jacuzzi, flybridge dining, and water toys
-
Professional crew of 4
-
Perfect for families or groups of friends seeking a 5-star private yacht experience in Greece
Water Toys Included In Charter Fee:
Highfield 4.60 with 70 HP
Seabobs (2)
Waydoo Flyer One Explorer eFoil
Aqua Marina Fusion ALL – Around iSUP (4)
Aqua Marina Steam 13″6′ Kayak
Jobe Manta Floating Mat
Jobe Chaser Towable 3 persons
Wakeboard
Water Ski (adult)
Water ski children
Fins and Masks (10)
Fishing gear
Additional Amenities:
- Other Amenities
Shower gel, shampoo, conditioner, body lotion
Sunscreen provided
Hairdryer (3)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows (4 on each bed)Galley Up
Barbecue
Two wet bars (fore deck and fly bridge)
Jacuzzi on foredeck
Two side cockpits with opening wings,
A Beach Club that’s 100% overlooking the sea to make the most of the anchorages
Filtration System for Purified Water (mineral & sparkling water)
- Communications
Fusion Sound System
2 TVs (salon, master)
Available for charter yacht bookings beginning May 2026! For more information, contact us today!
One master cabin (Bed size 1,80 x 2,00 m) and five queen bed guest cabins (bed sizes 1,60 m x 2,00 m) all with private facilities
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Electric Heads: | 6 |
| Engine Details | |
|---|---|
| Two Diesel 900 hp engines direct shaftline/ 4 blade props/ throttle + joystick control GE ONAN 19 kW 220V Fisher Panda WP25i PMS MPL 4DS f. 240V 50Hz | |
| Fuel Consumption: | 210 |
| Cruising Speed: | 15 |
| Max Speed: | 22US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 11.09 Metres |
| Draft: | 1.55 Metres |
| Pax: | 12 |
| YearBuilt: | 2026 |
| Builder: | Fountaine Pajot |
| Engines: | Two Diesel 900 hp engines direct shaftline/ 4 blade props/ throttle + joystick control GE ONAN 19 kW 220V Fisher Panda WP25i PMS MPL 4DS f. 240V 50Hz |
| 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: | Yes |
| Sat Tv: | Fusion Sound System 2 TVs (salon, master) Wi-Fi Printer & laptop |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | NO |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4.60 |
| Dinghy hp: | 70 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic Swimming Platform |
| Boarding Ladder (Loc/Type): | Hydraulic/Aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Yes |
| Rods: | - |
Theo initiated his journey into Offshore Racing School in 1992 and steadily advanced, culminating in his role as an Offshore Sailing Instructor from 2003 to 2008. Immersed in competitive racing in Greece from 2007 to 2014, Theo eventually redirected his sailing enthusiasm toward yacht charters. Possessing certifications such as Yacht Master Ocean (sailing + motorboat) commercial + STCW endorsed, STCW GMDSS G.O., ENAK First Aid, and STCW advance Fire Fighting (5years), STCW advance Rescue Boats (5years), STCW medical first aid. (Non expired), Theo is well-equipped for maritime endeavors. Beyond sailing, he actively engages in scuba diving (PADI Advance Diver, PADI EFR (certificate first aid + AED, PADI Rescue Driver), spearfishing, cycling, Shotokan Karate, and photography. In his previous professional capacity, Theo served as an Architectural Engineer. With a blend of professionalism, a calm demeanor, and unwavering reliability, Captain Theo stands as the ideal captain to lead your clients on an unforgettable voyage. Fluent in both Greek and English, he brings a wealth of experience and expertise to ensure a memorable sailing experience.
Previous Yacht: Christal Mio
Chef: Magda Gkogkoura
Magda brings a wealth of culinary experience to Christal Mio 80, combining her professional restaurant background with years of work on motor yachts and catamarans. Since 2018, she has delighted guests aboard various vessels with her creative menus and meticulous attention to detail, ensuring every meal is both delicious and beautifully presented. Prior to her yachting career, Magda honed her skills in several renowned restaurants in Athens, mastering Mediterranean flavors and contemporary techniques. Fluent in both English and Greek, she communicates effortlessly with guests and crew alike, contributing to a warm and professional onboard atmosphere. Her passion for fresh ingredients, innovative dishes, and personalized service makes her an invaluable member of the team, dedicated to creating memorable dining experiences at sea.
Previous Yacht: Christal Mio
Chief Stewardess: Nikoleta Roupaka
Nikoleta, born in 1993, has been appointed Chief Stewardess onboard Catamaran Christal Mio 80, bringing over seven years of experience in luxury yachting. She has held senior interior roles on motor yachts up to 46 meters, with proven responsibility in leading interior operations, delivering high-standard service, and maintaining impeccable housekeeping standards. Her background reflects strong organizational skills, consistency under pressure, and a clear understanding of guest-focused service. Professional, reliable, and detail-oriented, Nikoleta ensures smooth interior management while upholding the highest standards expected onboard a premium charter vessel.
Stewardess: Katerina Karamani
Katerina Karamani, born in 2001, brings a solid foundation in both luxury yachting and high-end resort hospitality. Her experience includes multiple seasons on charter yachts as well as established five-star resorts, giving her a well-rounded understanding of guest expectations and service consistency. She is highly focused on interior upkeep, guest comfort, and attentive service delivery, with a strong eye for detail and cleanliness. Organized, adaptable, and dependable, Katerina supports the interior team efficiently while maintaining a professional and service-driven approach throughout charter operations, contributing to a polished and welcoming onboard environment.
Deckhand/Steward: Fotis Kouvelis
Fotis, is a Deckhand onboard Catamaran Christal Mio 80, with practical experience gained across ferry vessels, sailing yachts, and private motor yachts. His responsibilities include all essential deck operations such as mooring assistance, anchoring support, exterior maintenance, and cleanliness of the vessel. With formal training in marine engineering and experience assisting in basic engine-room duties, he brings a well-rounded, safety-oriented approach to his role. Dependable and disciplined, Fotis works effectively within the deck team, adapting efficiently to varying conditions while supporting smooth and safe daily operations onboard.
Deckhand: Francesca Rosato
Francesca is a multilingual and adaptable maritime professional with solid hands-on experience as a Deckhand and Stewardess in the Mediterranean, with a strong focus on advancing her deck skills and seamanship. Comfortable with mooring operations, tender driving, general deck maintenance, and guest support, she thrives in active, team-oriented environments. Her background in guest-facing roles ensures a polished, service-minded approach, while her previous career as a Project Manager adds exceptional organization, reliability, and problem-solving ability to her onboard performance. Motivated, hardworking, and quick to adapt, Francesca is committed to growing within deck operations and contributing positively to any vessel’s crew dynamic.
Previous Yacht: Genny
Breakfast
Freshly Brewed Coffee & Tea
Selection of Fresh Orange Juice and Detox Smoothies
Handmade Breadbasket with Honey, Marmalade & Butter
Greek Yoghurt & Fresh Seasonal Fruits
Eggs of the Day ~ Chef’s choice
Handmade Sweet & Savoury Greek Pies
Chocolate Cookies, Muffins, Pancakes & Crepes
International Cheese Platter and Cold Cuts
Multigrain Healthy Porridge
Day 1
Lunch
Salad: Black-eyed peas, Paksoi, Sage, Mandarin juice
First Course: Shell Ceviche, Pomelo, Spring Onion, Coriander
Main Course: Bonito Savoro, Charred Okra, Tomato Relish, Parsley Chips
Dessert: Mastic Churros, Lemon Cremeaux, Elderflower Syrup
Dinner
Salad: Charcoal-Grilled Endive, Mastelo Cheese, Green Beans, Dates, Hazelnut
First Course: Eggplant Caponata, Roasted Pines, Basil
Main Course: Presa Iberico, Pomegranate Tabbouleh, Lemon-mint juice
Day 2
Lunch
Salad: Sesame Bagel, Cherry Tomatoes, Feta Cream Cheese, Balsamic Glaze
First Course: Involtini di Bresaola, Briam Veggies, Rucola
Main Course: Rooster Pastitsada, Orriecchete, Lazareto Cheese
Dessert: Loukoumades soaked in Rakomelo & Cinnamon gelato
Dinner
Salad: Sea Urchin, Cucumber Ring, Salmorejo, Lemon Spray
First Course: Salmon Tiradito, Passion Fruit Tiger’s Milk, Coriander gel
Main Course: John Dory Roulade, Courgette Flower, Tarragon Bisque
Dessert: Peach Melba, Blackberries, Lime Curd
Day 3
Lunch
Salad: Grilled Peaches, Ricotta, Meslun Salad, Honey-Basil dressing
First Course: Sage Arancini, Comte Cheese, Prosciutto Dust
Main Course: Lamb Fricasse, Fennel, Greens, Dill Juice
Dessert: Karydopita, Caramel Fudge, Five Spice Namelaka
Dinner
Salad: Beluga Lentils, Bottarga, Lollo Rosso, Alfalfa Sprouts, Fingerlime
First Course: Baby Potato, Smoked Trout, Lotus Fruit, Lemon Segments
Main Course: Steamed Cod, Broccoletti, Red Quinoa, Saffron Verjus
Dessert: Almond Florentine, Nectarines, Mirin Catalana
Day 4
Lunch
Salad: Grapes, Hallumi Cheese, Mint, Valeriana Salad
First Course: Boboloni Scamorza, San Marzano Jam, Parsley Pistou
Main Course: Soutzoukakia, Cinnamon Tomato Sauce, Mashed Potato
Dessert: Galaktoboureko, Golden Crispy Phyllo, Vanilla Custard
Dinner
Salad: Soft Shell Crab, Passion Fruit, Baby Jem Lettuce, White Truffle, Cashew
First Course: Sashimi Amberjack, Charcoal-Grilled Watermelon, Tsipouro
Main Course: Orzo Langustine, Pomodori Confit, Vanilla-Lemon Bisque
Dessert: Maple Tiramisu, White Chocolate, Cocoa Nibs
Day 5
Lunch
Salad: Sfolia di Mozzarella, Watermelon, Paksoi, Mojito dressing
First Course: Squid & Chips, Old Bay Seasoning
Main Course: Slow-Cooked Salmon, Golden Beets, Caper Branch, Labneh
Dessert: Strawberry Pavlova, Açai Berries, Mint-Vanilla Curd
Dinner
Salad: Artichoke Panzanella, Sundried Tomato, Pita Bread, Spring Onion Dressing
First Course: Vitello Tonnato, Fried Caper, Radish, Lemon Oil
Main Course: Free Range Chicken Involtini with Spinach, Baby Potatoes & Black Truffle Demi
Dessert: Gianduja Cheesecake, Myrtille Consommé, Carob Sable
Day 6
Lunch
Salad: Baby Spinach, Courgettes, Syglino Ribbons, Greek Yoghurt
First Course: Beef Meatballs, Creole Fattoush, Cherry Tomatoes, Quinoa Pop
Main Course: Gemista, Marjoram, Labneh, Lingue di Alfieri
Dessert: Milk Chocolate Brownies, Candied Walnuts, Stracciatella Gelato
Dinner
Salad: Blue Crab, Mango, Brown Rice, Tobiko, Sambal Oelek Mayo
First Course: Prawn Dolma, Savoy Cabbage, Dashi Egg-Lemon Sauce
Main Course: Pan-Seared Sea Bream, Baby Greens, Grapefruit Beurre Blanc
Dessert: Yoghurt Panna Cotta, Saffron & Melon Macedonian
Day 7
Lunch
Salad: Salmon Crudo, Baby Lettuce, Avocado & Clementines
First Course: Greek Salad, Tuna Poke, Coriander, Black Olive, Tapioca Cracker
Main Course: Lobster Saganaki Pasta, Feta Cheese, Pomodori, Star Anise
Dessert: Baileys Catalana, Coconut, Bitter Chocolate Cremeux
Dinner
Salad: Slow-Cooked Turkey, Carrot Tagliatelle, Valeriana Salad, Chilly-Tahini Sauce
First Course: Beef Tartare, Caviar, Ponzu, Crispy Rice Paper
Main Course: Angus Ribeye, Eggplant purée, Potato Bar, Petimezi Drops
Dessert: White Chocolate Namelaka, Bitter Ganache & Honeycomb
** Please note that the above concept menu can and will be adjusted to suit your individual preferences and dietary requirements. We are happy to accommodate any allergies, special requests, or personal tastes to ensure a memorable and enjoyable culinary experience.
Chef Magda
High Season (15 June - 15 September) EURO 90000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 80000/week + all exp
Low Season (1 November - 30 April) EURO 70000 + all exp
+ APA 25% + VAT 6,5%
Summer Base Port: Athens, Greece
Summer Operating Area: Greece
WINTER 2026/7 RED SEA - Based in El Gouna
WINTER SEASON (October to March)
Weekly rate EURO 70000 + APA 25% + VAT 14%
Charters for less than a week are upon request and the weekly rate will be 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.
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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
- : 11.09 Metres
- : 1.55 Metres
- : 12
- : 2026
- : Fountaine Pajot
- : 15
- : 22
- : Two Diesel 900 hp engines direct shaftline/ 4 blade props/ throttle + joystick control GE ONAN 19 kW 220V Fisher Panda WP25i PMS MPL 4DS f. 240V 50Hz
- : Yes
- : Yacht offers Rendezvous Diving only
- : Theo Maniatakos
- : GREEK
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 6 |
| Engine Details | |
|---|---|
| Two Diesel 900 hp engines direct shaftline/ 4 blade props/ throttle + joystick control GE ONAN 19 kW 220V Fisher Panda WP25i PMS MPL 4DS f. 240V 50Hz | |
| Fuel Consumption: | 210 |
| Cruising Speed: | 15 |
| Max Speed: | 22US 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: | Yes |
| Sat Tv: | Fusion Sound System 2 TVs (salon, master) Wi-Fi Printer & laptop |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 1600 Litres |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | NO |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4.60 |
| Dinghy hp: | 70 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic Swimming Platform |
| Boarding Ladder (Loc/Type): | Hydraulic/Aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Yes |
| Rods: | - |
Theo initiated his journey into Offshore Racing School in 1992 and steadily advanced, culminating in his role as an Offshore Sailing Instructor from 2003 to 2008. Immersed in competitive racing in Greece from 2007 to 2014, Theo eventually redirected his sailing enthusiasm toward yacht charters. Possessing certifications such as Yacht Master Ocean (sailing + motorboat) commercial + STCW endorsed, STCW GMDSS G.O., ENAK First Aid, and STCW advance Fire Fighting (5years), STCW advance Rescue Boats (5years), STCW medical first aid. (Non expired), Theo is well-equipped for maritime endeavors. Beyond sailing, he actively engages in scuba diving (PADI Advance Diver, PADI EFR (certificate first aid + AED, PADI Rescue Driver), spearfishing, cycling, Shotokan Karate, and photography. In his previous professional capacity, Theo served as an Architectural Engineer. With a blend of professionalism, a calm demeanor, and unwavering reliability, Captain Theo stands as the ideal captain to lead your clients on an unforgettable voyage. Fluent in both Greek and English, he brings a wealth of experience and expertise to ensure a memorable sailing experience.
Previous Yacht: Christal Mio
Chef: Magda Gkogkoura
Magda brings a wealth of culinary experience to Christal Mio 80, combining her professional restaurant background with years of work on motor yachts and catamarans. Since 2018, she has delighted guests aboard various vessels with her creative menus and meticulous attention to detail, ensuring every meal is both delicious and beautifully presented. Prior to her yachting career, Magda honed her skills in several renowned restaurants in Athens, mastering Mediterranean flavors and contemporary techniques. Fluent in both English and Greek, she communicates effortlessly with guests and crew alike, contributing to a warm and professional onboard atmosphere. Her passion for fresh ingredients, innovative dishes, and personalized service makes her an invaluable member of the team, dedicated to creating memorable dining experiences at sea.
Previous Yacht: Christal Mio
Chief Stewardess: Nikoleta Roupaka
Nikoleta, born in 1993, has been appointed Chief Stewardess onboard Catamaran Christal Mio 80, bringing over seven years of experience in luxury yachting. She has held senior interior roles on motor yachts up to 46 meters, with proven responsibility in leading interior operations, delivering high-standard service, and maintaining impeccable housekeeping standards. Her background reflects strong organizational skills, consistency under pressure, and a clear understanding of guest-focused service. Professional, reliable, and detail-oriented, Nikoleta ensures smooth interior management while upholding the highest standards expected onboard a premium charter vessel.
Stewardess: Katerina Karamani
Katerina Karamani, born in 2001, brings a solid foundation in both luxury yachting and high-end resort hospitality. Her experience includes multiple seasons on charter yachts as well as established five-star resorts, giving her a well-rounded understanding of guest expectations and service consistency. She is highly focused on interior upkeep, guest comfort, and attentive service delivery, with a strong eye for detail and cleanliness. Organized, adaptable, and dependable, Katerina supports the interior team efficiently while maintaining a professional and service-driven approach throughout charter operations, contributing to a polished and welcoming onboard environment.
Deckhand/Steward: Fotis Kouvelis
Fotis, is a Deckhand onboard Catamaran Christal Mio 80, with practical experience gained across ferry vessels, sailing yachts, and private motor yachts. His responsibilities include all essential deck operations such as mooring assistance, anchoring support, exterior maintenance, and cleanliness of the vessel. With formal training in marine engineering and experience assisting in basic engine-room duties, he brings a well-rounded, safety-oriented approach to his role. Dependable and disciplined, Fotis works effectively within the deck team, adapting efficiently to varying conditions while supporting smooth and safe daily operations onboard.
Deckhand: Francesca Rosato
Francesca is a multilingual and adaptable maritime professional with solid hands-on experience as a Deckhand and Stewardess in the Mediterranean, with a strong focus on advancing her deck skills and seamanship. Comfortable with mooring operations, tender driving, general deck maintenance, and guest support, she thrives in active, team-oriented environments. Her background in guest-facing roles ensures a polished, service-minded approach, while her previous career as a Project Manager adds exceptional organization, reliability, and problem-solving ability to her onboard performance. Motivated, hardworking, and quick to adapt, Francesca is committed to growing within deck operations and contributing positively to any vessel’s crew dynamic.
Previous Yacht: Genny
Breakfast
Freshly Brewed Coffee & Tea
Selection of Fresh Orange Juice and Detox Smoothies
Handmade Breadbasket with Honey, Marmalade & Butter
Greek Yoghurt & Fresh Seasonal Fruits
Eggs of the Day ~ Chef’s choice
Handmade Sweet & Savoury Greek Pies
Chocolate Cookies, Muffins, Pancakes & Crepes
International Cheese Platter and Cold Cuts
Multigrain Healthy Porridge
Day 1
Lunch
Salad: Black-eyed peas, Paksoi, Sage, Mandarin juice
First Course: Shell Ceviche, Pomelo, Spring Onion, Coriander
Main Course: Bonito Savoro, Charred Okra, Tomato Relish, Parsley Chips
Dessert: Mastic Churros, Lemon Cremeaux, Elderflower Syrup
Dinner
Salad: Charcoal-Grilled Endive, Mastelo Cheese, Green Beans, Dates, Hazelnut
First Course: Eggplant Caponata, Roasted Pines, Basil
Main Course: Presa Iberico, Pomegranate Tabbouleh, Lemon-mint juice
Day 2
Lunch
Salad: Sesame Bagel, Cherry Tomatoes, Feta Cream Cheese, Balsamic Glaze
First Course: Involtini di Bresaola, Briam Veggies, Rucola
Main Course: Rooster Pastitsada, Orriecchete, Lazareto Cheese
Dessert: Loukoumades soaked in Rakomelo & Cinnamon gelato
Dinner
Salad: Sea Urchin, Cucumber Ring, Salmorejo, Lemon Spray
First Course: Salmon Tiradito, Passion Fruit Tiger’s Milk, Coriander gel
Main Course: John Dory Roulade, Courgette Flower, Tarragon Bisque
Dessert: Peach Melba, Blackberries, Lime Curd
Day 3
Lunch
Salad: Grilled Peaches, Ricotta, Meslun Salad, Honey-Basil dressing
First Course: Sage Arancini, Comte Cheese, Prosciutto Dust
Main Course: Lamb Fricasse, Fennel, Greens, Dill Juice
Dessert: Karydopita, Caramel Fudge, Five Spice Namelaka
Dinner
Salad: Beluga Lentils, Bottarga, Lollo Rosso, Alfalfa Sprouts, Fingerlime
First Course: Baby Potato, Smoked Trout, Lotus Fruit, Lemon Segments
Main Course: Steamed Cod, Broccoletti, Red Quinoa, Saffron Verjus
Dessert: Almond Florentine, Nectarines, Mirin Catalana
Day 4
Lunch
Salad: Grapes, Hallumi Cheese, Mint, Valeriana Salad
First Course: Boboloni Scamorza, San Marzano Jam, Parsley Pistou
Main Course: Soutzoukakia, Cinnamon Tomato Sauce, Mashed Potato
Dessert: Galaktoboureko, Golden Crispy Phyllo, Vanilla Custard
Dinner
Salad: Soft Shell Crab, Passion Fruit, Baby Jem Lettuce, White Truffle, Cashew
First Course: Sashimi Amberjack, Charcoal-Grilled Watermelon, Tsipouro
Main Course: Orzo Langustine, Pomodori Confit, Vanilla-Lemon Bisque
Dessert: Maple Tiramisu, White Chocolate, Cocoa Nibs
Day 5
Lunch
Salad: Sfolia di Mozzarella, Watermelon, Paksoi, Mojito dressing
First Course: Squid & Chips, Old Bay Seasoning
Main Course: Slow-Cooked Salmon, Golden Beets, Caper Branch, Labneh
Dessert: Strawberry Pavlova, Açai Berries, Mint-Vanilla Curd
Dinner
Salad: Artichoke Panzanella, Sundried Tomato, Pita Bread, Spring Onion Dressing
First Course: Vitello Tonnato, Fried Caper, Radish, Lemon Oil
Main Course: Free Range Chicken Involtini with Spinach, Baby Potatoes & Black Truffle Demi
Dessert: Gianduja Cheesecake, Myrtille Consommé, Carob Sable
Day 6
Lunch
Salad: Baby Spinach, Courgettes, Syglino Ribbons, Greek Yoghurt
First Course: Beef Meatballs, Creole Fattoush, Cherry Tomatoes, Quinoa Pop
Main Course: Gemista, Marjoram, Labneh, Lingue di Alfieri
Dessert: Milk Chocolate Brownies, Candied Walnuts, Stracciatella Gelato
Dinner
Salad: Blue Crab, Mango, Brown Rice, Tobiko, Sambal Oelek Mayo
First Course: Prawn Dolma, Savoy Cabbage, Dashi Egg-Lemon Sauce
Main Course: Pan-Seared Sea Bream, Baby Greens, Grapefruit Beurre Blanc
Dessert: Yoghurt Panna Cotta, Saffron & Melon Macedonian
Day 7
Lunch
Salad: Salmon Crudo, Baby Lettuce, Avocado & Clementines
First Course: Greek Salad, Tuna Poke, Coriander, Black Olive, Tapioca Cracker
Main Course: Lobster Saganaki Pasta, Feta Cheese, Pomodori, Star Anise
Dessert: Baileys Catalana, Coconut, Bitter Chocolate Cremeux
Dinner
Salad: Slow-Cooked Turkey, Carrot Tagliatelle, Valeriana Salad, Chilly-Tahini Sauce
First Course: Beef Tartare, Caviar, Ponzu, Crispy Rice Paper
Main Course: Angus Ribeye, Eggplant purée, Potato Bar, Petimezi Drops
Dessert: White Chocolate Namelaka, Bitter Ganache & Honeycomb
** Please note that the above concept menu can and will be adjusted to suit your individual preferences and dietary requirements. We are happy to accommodate any allergies, special requests, or personal tastes to ensure a memorable and enjoyable culinary experience.
Chef Magda
High Season (15 June - 15 September) EURO 90000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 80000/week + all exp
Low Season (1 November - 30 April) EURO 70000 + all exp
+ APA 25% + VAT 6,5%
Summer Base Port: Athens, Greece
Summer Operating Area: Greece
WINTER 2026/7 RED SEA - Based in El Gouna
WINTER SEASON (October to March)
Weekly rate EURO 70000 + APA 25% + VAT 14%
Charters for less than a week are upon request and the weekly rate will be 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.
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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.
