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: | 4 |
| 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) |
| JetSkis: | No |
| 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: | Onboard laptop, printer, Wi-fi UNLIMITED Sound system: Onkyo TX - NR686 (inside and cockpit), Artsound in every cabin, Fusion at fly bridge. |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| 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: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | No |
| Swim Platform: | Hydraulic Swimming Platform |
| Boarding Ladder (Loc/Type): | Hydraulic gangway aft |
| 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: Nikos Lagoudis
Chef Nikoss, born in 1988, is a Greek culinary maestro who proudly identifies as a world-traveling chef. His culinary journey began with training at one of Greece's premier culinary schools, where he graduated with the highest honors. Since the inception of his career in 2015, Chef Nikolaos has rapidly ascended the ranks, assuming leadership roles in distinguished establishments such as Sketch (3 Michelin Stars) and Connought Hotel (1 Michelin Star) in London.
A passionate traveler and gourmet artist, Chef Nikos has explored the diverse culinary landscapes of Europe, Jordan, Africa, and Thailand. This global exposure informs his cooking style, harmoniously blending international flavors with the finest Greek local ingredients. His creations reflect a synthesis of cultures, a culinary journey that he brings on board to tantalize the taste buds of his guests.
Known for his warm smile and unwavering dedication, Chef Nikolaos ensures a delightful culinary experience for everyone on board. He takes pride in creating dishes that not only showcase his mastery of the craft but also embody the essence of the regions he has explored.
Fluent in both English and Greek, Chef Nikos effortlessly communicates with guests, making them feel at home and enhancing their overall enjoyment during their time on board. With Chef Nikolaos at the helm of the kitchen, every meal promises to be a delectable journey, bringing together the best of global flavors and Greek hospitality.
Previous Yacht: Dolly
Stewardess: Diana Iaccarino
Meet Diana Iaccarino, Stewardess aboard Christal Mio. Originally from Naples, Italy, and now residing in Tarifa, Spain, Diana brings a natural blend of Italian warmth and Spanish flair to her role on board. With a background as an officer cadet, she offers strong maritime knowledge, professionalism, and a genuine passion for life at sea. Her multicultural experience, attention to detail, and positive, hardworking attitude allow her to deliver attentive, high-standard service while enhancing the overall guest experience. Fluent in Italian, Spanish, and English, Diana communicates effortlessly with international guests, ensuring a welcoming, seamless, and memorable sailing experience aboard Christal Mio.
Deckhand: Francesco Damasco
Francesco is a highly dedicated and experienced maritime professional with a strong background in yacht operations, navigation, and deck management. With over four years of industry experience, he brings a proactive and detail-oriented approach to maintaining the highest safety and operational standards on board. Known for his strong work ethic and calm, professional demeanor, Francesco supports all deck operations with efficiency and precision while contributing to a positive and productive team environment. His experience working with high-profile guests has refined his service skills, ensuring discretion and exceptional guest care at all times. Fluent in English, Italian, and Spanish, he communicates confidently with both crew and guests from diverse backgrounds, making him a valuable asset to M/Y Christal Mio.
Breakfast buffet
Tea
Coffee
Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal Juices
Cold Meat platter, Cold Cheese platter, Eggs
Greek. Yogurt, Nuts
Day 1
Lunch
Green salad/seeds/orange balsamic vinaigrette
Shrimp saganaki with cherry tomatoes and
Greek local feta
Steamed mussels with white wine sauce, Ice Cream
Dinner
Beetroot salad/Greek yogurt/caper leaves/nuts/herbs
Salmon tartare with basil and citrus dressing
Sea Bass with black, white, and red quinoa, herbs, and lemon dressing
Panna cotta/coconut/wild berries syrup
Day 2
Lunch Artichoke/Greek Taramas/Anchovy Greek Fava with caramelized onion
Octopus confit Orange Liqueur
Dinner
Bean salad with blue cheese, pepper mix, and tomato
T-bone steak with thyme butter
sauce
Green salad/Italian dressing, Chocolate fondue
Day 3
Lunch
Beef tartare with quail egg and basil chiffonade
Chicken ballotine with Peruvian potato puree and Chili oil
Green salad/peach vinaigrette/nuts
Sorbet
Dinner
Bruschetta with anchovy butter and rock salt flakes
Tuna tataki with soya sauce, sesame and mango dressing
Salmon with roasted vegetable salad with sun-dried tomatoes and walnuts
Lemon Pie
Day 4
Lunch
Bruschetta with avocado and chimichurri
Caprese salad/Burrata/green tomato Mushrooms Truffle Risotto
Ice cream
Dinner
Ceviche local fish
Roasted cauliflower with garlic powder
and mayonnaise dip
Marinated Grouper skewers Blue Cheesecake
Day 5
Lunch
Lobster, Ginger, Lime, Greek salad, Tabbouleh
Liqueur
Dinner
Mushroom/spinach/garlic
Green salad with parmesan sauce, prosciutto, figs, and walnuts
Beef Bourguignon with mushrooms, bacon, and celeriac puree
Orange Pie
Day 6
Lunch
Scallops on shell with hibiscus and vanilla
Arugula salad with smoked trout, orange filet, seeds, and dressing
Black cod with black rice and miso sauce
Sorbet
Dinner
Greek Tzatziki/dill/pita bread
Zucchini, cucumber, and tahini
dressing
Enjoy a special rate for weekly charters in March and April!!
New Price: 28,900 EUR/week + extras
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
- : No
- : Yacht offers Rendezvous Diving only
- : George Bastis
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| 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: | Yes |
| 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: | Yes |
| Board Games: | Yes |
| 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: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | No |
| Swim Platform: | Hydraulic Swimming Platform |
| Boarding Ladder (Loc/Type): | Hydraulic gangway aft |
| 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: Nikos Lagoudis
Chef Nikoss, born in 1988, is a Greek culinary maestro who proudly identifies as a world-traveling chef. His culinary journey began with training at one of Greece's premier culinary schools, where he graduated with the highest honors. Since the inception of his career in 2015, Chef Nikolaos has rapidly ascended the ranks, assuming leadership roles in distinguished establishments such as Sketch (3 Michelin Stars) and Connought Hotel (1 Michelin Star) in London.
A passionate traveler and gourmet artist, Chef Nikos has explored the diverse culinary landscapes of Europe, Jordan, Africa, and Thailand. This global exposure informs his cooking style, harmoniously blending international flavors with the finest Greek local ingredients. His creations reflect a synthesis of cultures, a culinary journey that he brings on board to tantalize the taste buds of his guests.
Known for his warm smile and unwavering dedication, Chef Nikolaos ensures a delightful culinary experience for everyone on board. He takes pride in creating dishes that not only showcase his mastery of the craft but also embody the essence of the regions he has explored.
Fluent in both English and Greek, Chef Nikos effortlessly communicates with guests, making them feel at home and enhancing their overall enjoyment during their time on board. With Chef Nikolaos at the helm of the kitchen, every meal promises to be a delectable journey, bringing together the best of global flavors and Greek hospitality.
Previous Yacht: Dolly
Stewardess: Diana Iaccarino
Meet Diana Iaccarino, Stewardess aboard Christal Mio. Originally from Naples, Italy, and now residing in Tarifa, Spain, Diana brings a natural blend of Italian warmth and Spanish flair to her role on board. With a background as an officer cadet, she offers strong maritime knowledge, professionalism, and a genuine passion for life at sea. Her multicultural experience, attention to detail, and positive, hardworking attitude allow her to deliver attentive, high-standard service while enhancing the overall guest experience. Fluent in Italian, Spanish, and English, Diana communicates effortlessly with international guests, ensuring a welcoming, seamless, and memorable sailing experience aboard Christal Mio.
Deckhand: Francesco Damasco
Francesco is a highly dedicated and experienced maritime professional with a strong background in yacht operations, navigation, and deck management. With over four years of industry experience, he brings a proactive and detail-oriented approach to maintaining the highest safety and operational standards on board. Known for his strong work ethic and calm, professional demeanor, Francesco supports all deck operations with efficiency and precision while contributing to a positive and productive team environment. His experience working with high-profile guests has refined his service skills, ensuring discretion and exceptional guest care at all times. Fluent in English, Italian, and Spanish, he communicates confidently with both crew and guests from diverse backgrounds, making him a valuable asset to M/Y Christal Mio.
Breakfast buffet
Tea
Coffee
Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal Juices
Cold Meat platter, Cold Cheese platter, Eggs
Greek. Yogurt, Nuts
Day 1
Lunch
Green salad/seeds/orange balsamic vinaigrette
Shrimp saganaki with cherry tomatoes and
Greek local feta
Steamed mussels with white wine sauce, Ice Cream
Dinner
Beetroot salad/Greek yogurt/caper leaves/nuts/herbs
Salmon tartare with basil and citrus dressing
Sea Bass with black, white, and red quinoa, herbs, and lemon dressing
Panna cotta/coconut/wild berries syrup
Day 2
Lunch Artichoke/Greek Taramas/Anchovy Greek Fava with caramelized onion
Octopus confit Orange Liqueur
Dinner
Bean salad with blue cheese, pepper mix, and tomato
T-bone steak with thyme butter
sauce
Green salad/Italian dressing, Chocolate fondue
Day 3
Lunch
Beef tartare with quail egg and basil chiffonade
Chicken ballotine with Peruvian potato puree and Chili oil
Green salad/peach vinaigrette/nuts
Sorbet
Dinner
Bruschetta with anchovy butter and rock salt flakes
Tuna tataki with soya sauce, sesame and mango dressing
Salmon with roasted vegetable salad with sun-dried tomatoes and walnuts
Lemon Pie
Day 4
Lunch
Bruschetta with avocado and chimichurri
Caprese salad/Burrata/green tomato Mushrooms Truffle Risotto
Ice cream
Dinner
Ceviche local fish
Roasted cauliflower with garlic powder
and mayonnaise dip
Marinated Grouper skewers Blue Cheesecake
Day 5
Lunch
Lobster, Ginger, Lime, Greek salad, Tabbouleh
Liqueur
Dinner
Mushroom/spinach/garlic
Green salad with parmesan sauce, prosciutto, figs, and walnuts
Beef Bourguignon with mushrooms, bacon, and celeriac puree
Orange Pie
Day 6
Lunch
Scallops on shell with hibiscus and vanilla
Arugula salad with smoked trout, orange filet, seeds, and dressing
Black cod with black rice and miso sauce
Sorbet
Dinner
Greek Tzatziki/dill/pita bread
Zucchini, cucumber, and tahini
dressing
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.
