CORALI
4 queen cabins with 4 ensuite bathrooms and 2 double cabins
All cabins and saloon have A/C.
Dimensions of beds:
Aft Cabins: 2,05 x 1,60
Mid Cabins: 2,00 x 1,36
Forward Cabins: 2,05 x 1,50
4 ensuite bathrooms
Crew stays in their own 2 bow cabins with 2 heads in the bow.
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2 x YANMAR 4JH80 80HP Generator: Onan 13,5 Kw Fuel type: Diesel | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 8.5 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.57 Feet |
| Draft: | 7.2 Feet |
| Pax: | 12 |
| YearBuilt: | 2026 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | GREEK |
| Engines: | Engines: 2 x YANMAR 4JH80 80HP Generator: Onan 13,5 Kw Fuel type: Diesel |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Telescopic swim ladder |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
His favorite food: Goat rib chops
His favorite islands: Poros in the Argosaronic Gulf and Paros is the Cyclades
Favorite time of the day: The sunrise!
Hobbies: He likes to ski and fish!
Fun fact: Ask him about his fishing and sailing adventures over the years! He has lived to tell the tale!
Petros is an experienced Head Chef with over 11 years in high-end restaurants, boutique hotels, and private dining across Greece and internationally. Specializing in refined Greek Mediterranean cuisine with Italian influences, he delivers elegant, seasonal menus focused on premium ingredients and precise execution.
He has led kitchen operations in both island and city environments, managing menu development, provisioning, food cost control, and full HACCP compliance. His international experience in Norway and Cyprus allows him to confidently cater to diverse, high-expectation clientele.
In addition to his restaurant leadership roles, Petros has worked as a Private Chef and Menu Consultant, creating tailored dining experiences with attention to detail, presentation, and guest satisfaction. Calm, organized, and guest-focused, he brings strong leadership and consistency to every galley or kitchen he leads.
His favorite food: Pastitsio!
His favorite island: Kythnos!
His favorite movie: Scarface!
His favorite time of the day: The Sunset!
Fun fact: He loves to watch Basketball!
Chef Petros's Sample Menu
Breakfast
Served Daily: Fresh fruit platter | Tea, milk and coffee | Cereal and yogurt | Fresh juice
Pankaces: Honey | Maple | Bacon
Egg Preperations: Poached | Fried | Scrambled | Omelet | Boiled
Kagianas from Corfu: Feta | Fresh Tomato | Oregano
Sfouggato from Messinia: Zucchini | Spearmint | Yogurt
Homemade spreads and dips: Jam | Butter | Nutella
Freshly baked: Mini croissants | Toasted breads
Salads
Greek (Villagers) salad with a twist: Carob | Pickled onions | Caper bush
Tabbouleh: Bulgur | Parsley | Mint
Potato Salad: English mustard | Crunchy Bacon | Yogurt
Watermelon Salad: Feta | Fresh mint
Burrata salad : Tricolor cherry tomatoes | Creamy burrata chesee | Basil
Seasonal/wild greens salad: Olive oil | Lemon
Starters
Tzatziki: Cucumber | Yogurt | Garlic
Tyrokafteri: Feta | Chilli | Olive oil
Fava from Santorini: Tender Octopus | Lemon | Red wine
Steamed mussels: White wine | Garlic | Fresh herbs
Βougiourdy from Thessaly: Creamy greek cheese | Tomato | Chilli peppers
Crispy phyllo-wrapped feta: Honey | Poppy seeds
Ceviche daily catch: Fresh local fish | Citrus | Olive oil
Main Courses
Greek Pastitsio *chef's favorite*: Baked pasta | Micned beef | Bechamel sauce
Greek stuffed Vegetables Gemista: Rice | Herbs | Olive oil
Greek Moussaka: Eggplant | Minced beef | Thyme | Bechamel sauce
Roasted chicken: Tender chicken | Roasted potatoes
Greek Giuvetsi: Baked orzo | Rich tomato sauce | Crumbled feta
Linguine Bolognese: Slow-cooked beef ragu | Aged parmesan cheese
Linguine Napoli: Napolitan sauce | Cremy burrata | Basil
Peruvian salmon: Pan seared salmon | Peruvian purple potato
Roasted sea bream: Sea bream | Cirtus | Olive oil
Rib-eye steak: Mashed potatoes | Baby carrots
Dessets
Banofee: Banana | Caramel | Digestive
Tiramisu: Mascarpone | Espresso | Digestive
Greek Rizógalo: Rice | Milk | Cinnamon
Semolina Halvas: Semolina | Honey | Nuts | Ice cream
Greek Galaktoboureko: Crispy phyllo | Semolina custard | Light syrop
* Happy to discuss any food allergies or special dietary needs.
* All traditional Greek dishes can be prepared.
* Athlete diet available: high protein, low fats & carbs.
* Fresh fish from local fishermen depends on the weather and catch.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
28/03-25/04/2026 : 9.850€ / Week + VAT + Expenses
25/04-23/05/2026 : 12.760€ / Week + VAT + Expenses
23/05-20/06/2026 : 15.000€ / Week + VAT + Expenses
20/06-25/07/2026 : 17.700€ / Week + VAT + Expenses
25/07-22/08/2026 : 19.000€ / Week + VAT + Expenses
22/08-12/09/2026 : 17.700€ / Week + VAT + Expenses
12/09-26/09/2026 : 15.000€ / Week + VAT + Expenses
26/09-07/11/2026 : 12.250€ / Week + VAT + Expenses
07/11-31/12/2026 : 9.850€ / Week + VAT + Expenses
Prices Include: Yacht , her equipment and crew of 2 (captain & Hostess).
Plus: V.A.T 12% (subject to change without prior notice) & APA 30% of the charter fee not included in the rates.
***All charters are operating Sat - Sat, 15:00 - 09:00 , Return of the boat at its base the evening before by 18.00
***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day, and up to 2 dinners per week.
Summer Base Port: Athens , Alimos Marina
Summer Operating Area: Greece
Winter Base Port: Athens , Alimos Marina
Winter Operating Area: Greece
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.57 Feet
- : 7.2 Feet
- : 12
- : 2026
- : Lagoon
- : 8.5
- : 10
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : George Sevastos
- : GREEK
- : Engines: 2 x YANMAR 4JH80 80HP Generator: Onan 13,5 Kw Fuel type: Diesel
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2 x YANMAR 4JH80 80HP Generator: Onan 13,5 Kw Fuel type: Diesel | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 8.5 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Telescopic swim ladder |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
His favorite food: Goat rib chops
His favorite islands: Poros in the Argosaronic Gulf and Paros is the Cyclades
Favorite time of the day: The sunrise!
Hobbies: He likes to ski and fish!
Fun fact: Ask him about his fishing and sailing adventures over the years! He has lived to tell the tale!
Petros is an experienced Head Chef with over 11 years in high-end restaurants, boutique hotels, and private dining across Greece and internationally. Specializing in refined Greek Mediterranean cuisine with Italian influences, he delivers elegant, seasonal menus focused on premium ingredients and precise execution.
He has led kitchen operations in both island and city environments, managing menu development, provisioning, food cost control, and full HACCP compliance. His international experience in Norway and Cyprus allows him to confidently cater to diverse, high-expectation clientele.
In addition to his restaurant leadership roles, Petros has worked as a Private Chef and Menu Consultant, creating tailored dining experiences with attention to detail, presentation, and guest satisfaction. Calm, organized, and guest-focused, he brings strong leadership and consistency to every galley or kitchen he leads.
His favorite food: Pastitsio!
His favorite island: Kythnos!
His favorite movie: Scarface!
His favorite time of the day: The Sunset!
Fun fact: He loves to watch Basketball!
Chef Petros's Sample Menu
Breakfast
Served Daily: Fresh fruit platter | Tea, milk and coffee | Cereal and yogurt | Fresh juice
Pankaces: Honey | Maple | Bacon
Egg Preperations: Poached | Fried | Scrambled | Omelet | Boiled
Kagianas from Corfu: Feta | Fresh Tomato | Oregano
Sfouggato from Messinia: Zucchini | Spearmint | Yogurt
Homemade spreads and dips: Jam | Butter | Nutella
Freshly baked: Mini croissants | Toasted breads
Salads
Greek (Villagers) salad with a twist: Carob | Pickled onions | Caper bush
Tabbouleh: Bulgur | Parsley | Mint
Potato Salad: English mustard | Crunchy Bacon | Yogurt
Watermelon Salad: Feta | Fresh mint
Burrata salad : Tricolor cherry tomatoes | Creamy burrata chesee | Basil
Seasonal/wild greens salad: Olive oil | Lemon
Starters
Tzatziki: Cucumber | Yogurt | Garlic
Tyrokafteri: Feta | Chilli | Olive oil
Fava from Santorini: Tender Octopus | Lemon | Red wine
Steamed mussels: White wine | Garlic | Fresh herbs
Βougiourdy from Thessaly: Creamy greek cheese | Tomato | Chilli peppers
Crispy phyllo-wrapped feta: Honey | Poppy seeds
Ceviche daily catch: Fresh local fish | Citrus | Olive oil
Main Courses
Greek Pastitsio *chef's favorite*: Baked pasta | Micned beef | Bechamel sauce
Greek stuffed Vegetables Gemista: Rice | Herbs | Olive oil
Greek Moussaka: Eggplant | Minced beef | Thyme | Bechamel sauce
Roasted chicken: Tender chicken | Roasted potatoes
Greek Giuvetsi: Baked orzo | Rich tomato sauce | Crumbled feta
Linguine Bolognese: Slow-cooked beef ragu | Aged parmesan cheese
Linguine Napoli: Napolitan sauce | Cremy burrata | Basil
Peruvian salmon: Pan seared salmon | Peruvian purple potato
Roasted sea bream: Sea bream | Cirtus | Olive oil
Rib-eye steak: Mashed potatoes | Baby carrots
Dessets
Banofee: Banana | Caramel | Digestive
Tiramisu: Mascarpone | Espresso | Digestive
Greek Rizógalo: Rice | Milk | Cinnamon
Semolina Halvas: Semolina | Honey | Nuts | Ice cream
Greek Galaktoboureko: Crispy phyllo | Semolina custard | Light syrop
* Happy to discuss any food allergies or special dietary needs.
* All traditional Greek dishes can be prepared.
* Athlete diet available: high protein, low fats & carbs.
* Fresh fish from local fishermen depends on the weather and catch.
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
28/03-25/04/2026 : 9.850€ / Week + VAT + Expenses
25/04-23/05/2026 : 12.760€ / Week + VAT + Expenses
23/05-20/06/2026 : 15.000€ / Week + VAT + Expenses
20/06-25/07/2026 : 17.700€ / Week + VAT + Expenses
25/07-22/08/2026 : 19.000€ / Week + VAT + Expenses
22/08-12/09/2026 : 17.700€ / Week + VAT + Expenses
12/09-26/09/2026 : 15.000€ / Week + VAT + Expenses
26/09-07/11/2026 : 12.250€ / Week + VAT + Expenses
07/11-31/12/2026 : 9.850€ / Week + VAT + Expenses
Prices Include: Yacht , her equipment and crew of 2 (captain & Hostess).
Plus: V.A.T 12% (subject to change without prior notice) & APA 30% of the charter fee not included in the rates.
***All charters are operating Sat - Sat, 15:00 - 09:00 , Return of the boat at its base the evening before by 18.00
***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day, and up to 2 dinners per week.
Summer Base Port: Athens , Alimos Marina
Summer Operating Area: Greece
Winter Base Port: Athens , Alimos Marina
Winter Operating Area: Greece
