CRAZY HORSE
Explore the Saronic Islands on a 10-Passenger Crewed Greek Yacht Charter Aboard Motor Catamaran Crazy Horse
Embark on a premium crewed Greek yacht charter in the Saronic Islands aboard Crazy Horse, a stunning Lagoon 78 motor catamaran tailored for up to 10 guests. This luxurious yacht combines high-end comfort, sophisticated design, and spacious accommodations—making it the perfect platform for exploring Greece’s iconic coastlines and hidden island gems.
With five beautifully appointed ensuite cabins, Crazy Horse welcomes up to 10 passengers with elegant interiors and modern amenities that ensure a serene and stylish onboard experience. Each cabin is designed for restful nights after sun-soaked days sailing the Aegean.
An expert crew of five—including a captain, chef, stewardess, and deckhands—delivers exceptional service and personalized hospitality, ensuring your Greek sailing vacation in the Saronic Islands is nothing short of extraordinary.
Guests aboard Crazy Horse can enjoy a range of shared spaces including a sleek main salon with a full bar, panoramic windows, and state-of-the-art entertainment system. Outdoor living is just as impressive, with a spacious flybridge featuring sun-loungers, alfresco dining, and shaded lounge areas—all perfect for soaking up Mediterranean views.
This 10-passenger crewed yacht charter in Greece also comes fully equipped with water toys like a jet ski, paddleboards, kayaks, snorkeling gear, and a fast tender—ideal for exploring secluded coves and anchorages throughout the Saronic Gulf.
Contact Wlms Yacht Charters for more info on how to book CRAZY HORSE!
3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities.
Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers.
2 x (200x170 cm)
1 x (200 x 160 cm)
1 x (200 x 85/170 cm - convertible)
1 x (200 x 85)
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 12.5 |
| Max Speed: | 14US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 36.1 Feet |
| Draft: | 4.2 Feet |
| Pax: | 10 |
| Refit: | 2026 (previous refit 2023) |
| YearBuilt: | 2019 |
| Builder: | Lagoon |
| Engines: | 2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker |
| JetSkis: | 1 |
| Flag: | Greek |
| 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink Internet Wi-fi Printer |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | yes |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | Yes |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield tender 5,60 |
| Dinghy hp: | 70 HP |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | 1 |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic & Floating |
| Boarding Ladder (Loc/Type): | Stern hydraulic |
| Sailing Dinghy: | Yes |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Ioannis Vorgias brings a well-rounded blend of seamanship, leadership, and technical expertise to Crazy Horse, underpinned by years of hands-on experience in both sailing and motor yachts throughout the Greek islands. Holding a Yachtmaster Offshore certificate, Speedboat Operator License, GMDSS qualification, and full STCW training, Ioannis has progressed through roles including sailor, steward, cook, first mate, and skipper, giving him a deep, practical understanding of every aspect of yacht operations and guest service. His time captaining and crewing on Lagoon and Fountaine Pajot yachts in Santorini has refined his navigational skills, safety awareness, and ability to deliver smooth, memorable charter experiences in busy cruising grounds. Beyond his maritime background, Ioannis holds a Master’s degree in Urbanism and a Bachelor’s degree in Civil Engineering, contributing strong analytical thinking, organisation, and problem-solving skills on board. Calm, adaptable, and guest-focused, he is known for his collaborative leadership style and attention to detail, ensuring both crew harmony and high operational standards. With a genuine passion for the sea and a professional yet approachable manner, Captain Ioannis is committed to providing safe, seamless, and enjoyable voyages for all guests aboard Crazy Horse.
Chef: Konstantinos Tsakiridis
Konstantinos is a Greek chef with over eight years of professional culinary experience, including more than four years in the yachting industry, where precision, adaptability, and consistency are essential. Fluent in Greek and English, he communicates easily with guests and crew alike, contributing to smooth operations onboard. Trained in Mediterranean, Greek, Middle Eastern, and Asian cuisines, he brings a versatile and refined approach to onboard dining, equally confident delivering elegant fine-dining menus or elevated comfort food rooted in culinary tradition. In 2024, Konstantinos earned 3rd place in the Emerald category at the EMMYS Chef Competition, recognizing his creativity, technical skill, and commitment to excellence. Life at sea has shaped him into a calm, flexible professional who thrives under pressure and adapts seamlessly to guest preferences, provisioning challenges, and the dynamic pace of yacht operations. Known for his strong communication and reliable work ethic, he integrates naturally into crew life and contributes positively beyond the galley. Highly experienced in accommodating diverse dietary requirements (including gluten-free, vegan, vegetarian, lactose-free, and low-calorie menus) he maintains creativity, freshness, and visual refinement at all times, with the goal of exceeding guest expectations and creating memorable culinary experiences aboard Crazy Horse.
Chief Stewardess: Emilia Kontochristou
Emmy, born in the picturesque city of Volos, brings a rich culinary knowledge to the maritime realm. Since 2022, she has served as a freelance cook/hostess on numerous yachts, showcasing her versatile skills and passion for hospitality. Amalia specializes in Mediterranean and Vegan cuisines, crafting delectable dishes that cater to diverse tastes. Additionally, she has completed Silver Service training, ensuring her ability to deliver a refined and professional dining experience. Beyond the galley, Amalia loves to travel, enjoys cycling through scenic landscapes, engaging in tennis matches, embracing the discipline of pilates, and conquering snowy slopes through skiing adventures. Her multifaceted interests add a vibrant touch to the onboard atmosphere, creating an unforgettable experience for guests. Fluent in both Greek and English, Amalia effortlessly bridges cultural gaps, ensuring a seamless and enjoyable sailing journey for all aboard.
Deckhand/Steward: Ioulia Athina Valsamidi
Ioulia Athina brings a wealth of hospitality and service experience to her role as stewardess on Crazy Horse, combining professionalism with a warm, attentive approach. She has sailed extensively as a steward, cook, and deckhand on various yachts, supporting both daily and weekly cruises in Greece. Her diverse background spans fine dining, barista and bartender service, and customer-facing roles in high-end restaurants and resorts. These experiences have honed her organizational skills, adaptability, and ability to anticipate guests’ needs, ensuring seamless onboard service. Ioulia is fluent in Greek, English, French, Italian, and Spanish, enabling her to connect effortlessly with international guests and enhance the onboard experience. Her passion for hospitality, combined with a meticulous work ethic and a friendly, approachable demeanor, makes her a vital member of the Crazy Horse crew, committed to delivering exceptional service and creating memorable experiences for every guest.
Deckhand: Ioannis Karaslidis
Ioannis grew up in Greece with a lifelong connection to the sea, spending his summers immersed in boats and coastal life from an early age. This upbringing fostered a deep respect for the marine environment, along with the discipline and comfort necessary for life at sea. Motivated to turn his passion into a career, Ioannis pursued yachting and quickly established himself as a hardworking and dedicated crew member. Onboard Crazy Horse, he brings energy, reliability, and a strong work ethic, supporting deck operations, maintenance, and guest activities with precision and care. Fluent in Greek and English, Ioannis communicates effectively with both crew and guests, enhancing teamwork and ensuring smooth daily operations. Eager to develop his skills and progress through the ranks, he combines enthusiasm with a genuine love of the maritime lifestyle, making him an essential member of the Crazy Horse crew. His blend of experience, dedication, and passion for the sea ensures that every voyage is executed safely, efficiently, and with professionalism.
Breakfast
Everyday Selections
Seasonal Fruit Salad
Watermelon, strawberries, melons, apples, peaches, figs, grapes.
Cold Cuts
Greek variety of hams, turkey, salami, etc.
Artisanal Breads & Pastries
Sourdough bread, whole grain, brioche, koulouri.
Dairy & Cheese Selection
Greek yogurt, fresh milk, butter, graviera cheese, and feta cheese.
Homemade Marmalades & Honey
Orange, fig, apricot, thyme, and honey from Crete.
Fresh Garden Selection
Tomatoes, cucumber, arugula, capers, olives.
Sweet Treats
Chocolate cake or croissant.
Daily Specials
Pancakes, served with Nutella, maple syrup, fresh fruits, or Greek honey & walnuts.
Crepes
Sweet selections or savory selections.
Eggs Florentine with Herb Bread
Poached eggs, spinach, and mushrooms on sourdough bread.
Poached Egg with Avocado Toast & Prosciutto, with a touch of lemon & olive oil.
«Kagianas» with Soutzouki
Greek scrambled eggs with spicy Soutzouki sausage & tomato sauce.
Cherry Tomatoes & Mizithra
Tomatoes, mizithra cheese, oregano, and olive oil.
Scrambled Eggs with Feta & Herbs
Light and fluffy with fresh oregano and dill.
Traditional Greek Pies
Feta cheese pie “tiropita”, spinach pie “spanakopita”, vanilla cream “bougatsa.”
MEZE & APPETIZERS
Cold Meze & Spreads
Smoked Eggplant Purée Melitzanosalata, Charcoal-smoked eggplant blended with garlic, lemon, and extra virgin olive oil.
Muhammara, roasted red pepper and walnut dip, balanced with pomegranate molasses and mild chili heat.
Hummus, silky chickpea, and tahini purée finished with citrus and extra virgin olive oil.
Tyrokafteri, Whipped feta spread with roasted peppers and gentle chili spice.
Anchovies, Tarama Mousse & “Lakerda”, marinated anchovies, airy fish roe mousse, and traditional salt-cured mackerel.
Raw & Lightly Cured
Seasonal Fish Tartare with Fresh Fruit, hand-cut catch of the day, seasonal fruit acidity, citrus oils.
Beef Tartare, prime hand-cut beef, capers, Dijon, olive oil, cured egg yolk.
Fish Carpaccio (Capriccio Style), translucent slices of raw fish, lemon zest, sea salt, and micro herbs.
Grouper Cheeks with “Ladolemono”, delicate grouper cheeks, gently poached, finished with classic lemon-olive oil emulsion.
Sea Appetizers
Grilled Sardines with Tomato Concassé, charcoal-grilled whole sardines, fresh tomato brunoised, and oregano.
Chargrilled Octopus, slow-braised, flame-finished octopus with extra virgin olive oil.
Shrimp Saganaki, prawns simmered in tomato, feta, and a touch of ouzo.
Grilled Mediterranean Prawns, whole shell-on prawns, sea salt, lemon.
Crispy Fried Mussels with Walnut & Pine Nut Skordalia, golden fried mussels, garlic-walnut cream, toasted pine nuts.
Bouillabaisse, aromatic seafood stew, saffron broth, Mediterranean herbs.
Traditional & Vegetable Small Plates
“Dakos Riganada”, barley rusk, crushed tomato, feta, oregano, olive oil.
Stuffed Vine Leaves “Dolmadakia”, tender vine leaves filled with herbed rice.
Stuffed Zucchini Blossoms, zucchini flowers filled with aromatic rice or fresh cheese.
“Kalitsounia” (Cretan Cheese Pastries), hand-shaped Cretan pastries with soft local cheese and herbs.
“Sykomaida” with French Goat Cheese & Thyme Honey, traditional pressed fig confection paired with aged goat cheese and thyme honey.
Hot Appetizers
Fried Cheese Saganaki, golden pan-seared Greek cheese with fresh lemon.
Mushroom “Napoleon” with Thyme, Garlic & Feta Cream, layered mushrooms, thyme aroma, whipped feta.
Gazpacho, chilled tomato and vegetable velouté with olive oil pearls.
SALADS
Vegetable & Herb Salads
Sautéed Yardlong Beans with Tomato & Feta, tender beans lightly sautéed with vine tomato and crumbled feta.
Tabbouleh, bulgur, parsley, and lemon-herb salad.
Tomato, Capers & Wild “Stamnagathi” with Sea Salt Blossom, Cretan wild greens, tomato wedges, capers, and fleur de sel.
Beluga Lentils with Fennel & Smoked Salmon, black lentils, shaved fennel, citrus, and delicate smoked salmon.
Horiatiki (Greek Salad), tomato, cucumber, red onion, olives, and feta with oregano and olive oil.
Summer & Fruit Salads
Watermelon & Cherry Tomato Salad with Honey, Black Sesame & Feta, sweet watermelon, cherry tomatoes, feta, honey glaze, and toasted black sesame.
Tomato, Peach, Basil & “Xinomyzithra”, juicy peach and tomatoes, fresh basil, and Cretan soft whey cheese.
Cucumber, Grape & Dill with Lime–Olive Oil Dressing, crunchy cucumber, sweet grapes, and fresh dill in citrus olive oil.
Quinoa, Avocado & Grilled Vegetables, quinoa, avocado, seasonal grilled vegetables, and herb vinaigrette.
Dakos, carob rusk, crushed tomato, feta, capers, samphire, and early harvest olive oil.
Legume & Grain Salads
Black-Eyed Pea “Piyaz”, tender black-eyed peas with red onion, parsley, and olive oil vinaigrette.
Steamed Chickpeas with Onion, Cucumber, Tomato, Sumac, Samphire & Katiki, warm chickpeas, fresh vegetables, wild samphire, and creamy Greek “katiki” cheese.
International Salads
Vegetable Ribbon Salad with Asian Honey Dressing, cucumber, zucchini, and carrot ribbons, Florina pepper, and orange segments in a honey-soy dressing.
Caprese with Pickled Cucumber & Onion, tomato, mozzarella, basil, and lightly pickled cucumber and onion.
Fattoush, crisp vegetables, toasted pita, sumac, and pomegranate dressing.
MAIN COURSES
Heritage Clay Pot Dishes
Gemista, oven-baked stuffed tomatoes and peppers with herbs.
Moussaka
Layered eggplant, slow-cooked beef ragù, and béchamel.
Imam Bayildi with Fava & Capers, slow-braised eggplant, yellow split pea purée, and caper acidity.
Vineyard Lamb (Lamb Baked in Vine Leaves & Graviera), slow-roasted lamb wrapped in vine leaves with melted graviera cheese.
“Hünkâr Beğendi”, slow-braised beef in tomato sauce over smoked eggplant purée.
From The Sea
Grilled Fresh Fish with Wild Coastal Greens, whole catch of the day, charcoal grilled, served with seasonal sea greens.
Grouper with Celeriac Purée, Shimeji Mushrooms & Crispy Parsley, pan-seared grouper, earthy celeriac, and sautéed mushrooms.
Orzo with Squid Ink & Shrimp, “kritharaki” cooked risotto-style in cuttlefish ink with prawns.
Fried Red Mullet with Cauliflower Purée, lightly fried “barbounia” over silky cauliflower cream.
Grilled Calamari with Sautéed Swiss Chard & Orange Sauce, charred calamari, bitter greens, and citrus reduction.
Sautéed Tuna with Vegetable Pappardelle, seared tuna served over ribbons of seasonal vegetables.
Shellfish & Luxury Seafood
Lobster Tails with Sesame-Scented Rice & Grilled Kale, Sauce Hollandaise, butter-poached lobster over aromatic rice, finished with classic hollandaise.
Pasta with Bottarga, Crab Meat & Lemon Aroma, fresh pasta with cured fish roe, sweet crab, and toasted breadcrumb crumble.
Red Meat
Saffron Risotto with Flap Steak Milanese Style, creamy saffron risotto topped with thinly sliced grilled beef.
Lamb Lollipops with Dauphinoise Potatoes & Red Wine Sauce, French-trimmed lamb chops, layered potatoes, and wine reduction.
Tomahawk Steak with Baby Potatoes & Chimichurri, charcoal-grilled prime rib on the bone, herb chimichurri, and roasted baby potatoes.
Poultry
Duck Breast with Raspberry Reduction & Steamed Rice, pan-seared duck, red fruit acidity, and delicate jus.
Chicken Fillet with Couscous, “Galomyzithra” & Pickled Onion, grilled chicken breast over fluffy couscous and fresh whey cheese.
DESSERTS
Greek Classics Reimagined
Rice Pudding Crème Brûlée, traditional “rizogalo” finished with caramelized sugar crust.
Pistachio Baklava (Aegina Pistachios), layered phyllo, butter, and Aegina pistachios with light syrup.
Portokalopita, Greek orange phyllo cake infused with citrus syrup and yogurt cream.
Frozen Chocolate Mosaic Bites with Pistachio Pasteli & Crème Anglaise Chocolate and biscuit mosaic, frozen into bite-sized portions, served with vanilla anglaise.
Contemporary Desserts
Avocado Chocolate Mousse with Fresh Strawberries, silky dark chocolate mousse enriched with avocado, served with fresh seasonal strawberries.
Molten Chocolate Lava Cake, warm chocolate fondant with a flowing center and deep cocoa intensity.
Red Wine Poached Apples with Almond Biscuit & White Chocolate, slow-poached apples in spiced wine syrup, almond crumble, and white chocolate cream.
Cheesecake & Tarts
Greek-Style Cheesecake with Traditional Products, cream cheese blended with Greek dairy, honey, and seasonal fruit.
Seasonal Tarts, buttery tart shells filled with citrus curd, chocolate ganache, or fresh fruit.
Mid Season (1 May - 14 June & 16 September - 31 October): EURO 65,000/week
Low Season (rest months): EURO 50,000/week
+ Plus expenses VAT 5,2% & APA 30%
Charters for less than a week are only available upon request and the 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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 5,2% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 5,2% 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
- : 36.1 Feet
- : 4.2 Feet
- : 10
- : 2026 (previous refit 2023)
- : 2019
- : Lagoon
- : 12.5
- : 14
- : 2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker
- : 1
- : 1
- : Yacht offers Rendezvous Diving only
- : Ioannis Vorgias
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 12.5 |
| Max Speed: | 14US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2026 (previous refit 2023) |
| 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink Internet Wi-fi Printer |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Generators Onan 27KW & 19KW |
| Inverter: | yes |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | Yes |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield tender 5,60 |
| Dinghy hp: | 70 HP |
| Dinghy # pax: | 8 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | 1 |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic & Floating |
| Boarding Ladder (Loc/Type): | Stern hydraulic |
| Sailing Dinghy: | Yes |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Ioannis Vorgias brings a well-rounded blend of seamanship, leadership, and technical expertise to Crazy Horse, underpinned by years of hands-on experience in both sailing and motor yachts throughout the Greek islands. Holding a Yachtmaster Offshore certificate, Speedboat Operator License, GMDSS qualification, and full STCW training, Ioannis has progressed through roles including sailor, steward, cook, first mate, and skipper, giving him a deep, practical understanding of every aspect of yacht operations and guest service. His time captaining and crewing on Lagoon and Fountaine Pajot yachts in Santorini has refined his navigational skills, safety awareness, and ability to deliver smooth, memorable charter experiences in busy cruising grounds. Beyond his maritime background, Ioannis holds a Master’s degree in Urbanism and a Bachelor’s degree in Civil Engineering, contributing strong analytical thinking, organisation, and problem-solving skills on board. Calm, adaptable, and guest-focused, he is known for his collaborative leadership style and attention to detail, ensuring both crew harmony and high operational standards. With a genuine passion for the sea and a professional yet approachable manner, Captain Ioannis is committed to providing safe, seamless, and enjoyable voyages for all guests aboard Crazy Horse.
Chef: Konstantinos Tsakiridis
Konstantinos is a Greek chef with over eight years of professional culinary experience, including more than four years in the yachting industry, where precision, adaptability, and consistency are essential. Fluent in Greek and English, he communicates easily with guests and crew alike, contributing to smooth operations onboard. Trained in Mediterranean, Greek, Middle Eastern, and Asian cuisines, he brings a versatile and refined approach to onboard dining, equally confident delivering elegant fine-dining menus or elevated comfort food rooted in culinary tradition. In 2024, Konstantinos earned 3rd place in the Emerald category at the EMMYS Chef Competition, recognizing his creativity, technical skill, and commitment to excellence. Life at sea has shaped him into a calm, flexible professional who thrives under pressure and adapts seamlessly to guest preferences, provisioning challenges, and the dynamic pace of yacht operations. Known for his strong communication and reliable work ethic, he integrates naturally into crew life and contributes positively beyond the galley. Highly experienced in accommodating diverse dietary requirements (including gluten-free, vegan, vegetarian, lactose-free, and low-calorie menus) he maintains creativity, freshness, and visual refinement at all times, with the goal of exceeding guest expectations and creating memorable culinary experiences aboard Crazy Horse.
Chief Stewardess: Emilia Kontochristou
Emmy, born in the picturesque city of Volos, brings a rich culinary knowledge to the maritime realm. Since 2022, she has served as a freelance cook/hostess on numerous yachts, showcasing her versatile skills and passion for hospitality. Amalia specializes in Mediterranean and Vegan cuisines, crafting delectable dishes that cater to diverse tastes. Additionally, she has completed Silver Service training, ensuring her ability to deliver a refined and professional dining experience. Beyond the galley, Amalia loves to travel, enjoys cycling through scenic landscapes, engaging in tennis matches, embracing the discipline of pilates, and conquering snowy slopes through skiing adventures. Her multifaceted interests add a vibrant touch to the onboard atmosphere, creating an unforgettable experience for guests. Fluent in both Greek and English, Amalia effortlessly bridges cultural gaps, ensuring a seamless and enjoyable sailing journey for all aboard.
Deckhand/Steward: Ioulia Athina Valsamidi
Ioulia Athina brings a wealth of hospitality and service experience to her role as stewardess on Crazy Horse, combining professionalism with a warm, attentive approach. She has sailed extensively as a steward, cook, and deckhand on various yachts, supporting both daily and weekly cruises in Greece. Her diverse background spans fine dining, barista and bartender service, and customer-facing roles in high-end restaurants and resorts. These experiences have honed her organizational skills, adaptability, and ability to anticipate guests’ needs, ensuring seamless onboard service. Ioulia is fluent in Greek, English, French, Italian, and Spanish, enabling her to connect effortlessly with international guests and enhance the onboard experience. Her passion for hospitality, combined with a meticulous work ethic and a friendly, approachable demeanor, makes her a vital member of the Crazy Horse crew, committed to delivering exceptional service and creating memorable experiences for every guest.
Deckhand: Ioannis Karaslidis
Ioannis grew up in Greece with a lifelong connection to the sea, spending his summers immersed in boats and coastal life from an early age. This upbringing fostered a deep respect for the marine environment, along with the discipline and comfort necessary for life at sea. Motivated to turn his passion into a career, Ioannis pursued yachting and quickly established himself as a hardworking and dedicated crew member. Onboard Crazy Horse, he brings energy, reliability, and a strong work ethic, supporting deck operations, maintenance, and guest activities with precision and care. Fluent in Greek and English, Ioannis communicates effectively with both crew and guests, enhancing teamwork and ensuring smooth daily operations. Eager to develop his skills and progress through the ranks, he combines enthusiasm with a genuine love of the maritime lifestyle, making him an essential member of the Crazy Horse crew. His blend of experience, dedication, and passion for the sea ensures that every voyage is executed safely, efficiently, and with professionalism.
Breakfast
Everyday Selections
Seasonal Fruit Salad
Watermelon, strawberries, melons, apples, peaches, figs, grapes.
Cold Cuts
Greek variety of hams, turkey, salami, etc.
Artisanal Breads & Pastries
Sourdough bread, whole grain, brioche, koulouri.
Dairy & Cheese Selection
Greek yogurt, fresh milk, butter, graviera cheese, and feta cheese.
Homemade Marmalades & Honey
Orange, fig, apricot, thyme, and honey from Crete.
Fresh Garden Selection
Tomatoes, cucumber, arugula, capers, olives.
Sweet Treats
Chocolate cake or croissant.
Daily Specials
Pancakes, served with Nutella, maple syrup, fresh fruits, or Greek honey & walnuts.
Crepes
Sweet selections or savory selections.
Eggs Florentine with Herb Bread
Poached eggs, spinach, and mushrooms on sourdough bread.
Poached Egg with Avocado Toast & Prosciutto, with a touch of lemon & olive oil.
«Kagianas» with Soutzouki
Greek scrambled eggs with spicy Soutzouki sausage & tomato sauce.
Cherry Tomatoes & Mizithra
Tomatoes, mizithra cheese, oregano, and olive oil.
Scrambled Eggs with Feta & Herbs
Light and fluffy with fresh oregano and dill.
Traditional Greek Pies
Feta cheese pie “tiropita”, spinach pie “spanakopita”, vanilla cream “bougatsa.”
MEZE & APPETIZERS
Cold Meze & Spreads
Smoked Eggplant Purée Melitzanosalata, Charcoal-smoked eggplant blended with garlic, lemon, and extra virgin olive oil.
Muhammara, roasted red pepper and walnut dip, balanced with pomegranate molasses and mild chili heat.
Hummus, silky chickpea, and tahini purée finished with citrus and extra virgin olive oil.
Tyrokafteri, Whipped feta spread with roasted peppers and gentle chili spice.
Anchovies, Tarama Mousse & “Lakerda”, marinated anchovies, airy fish roe mousse, and traditional salt-cured mackerel.
Raw & Lightly Cured
Seasonal Fish Tartare with Fresh Fruit, hand-cut catch of the day, seasonal fruit acidity, citrus oils.
Beef Tartare, prime hand-cut beef, capers, Dijon, olive oil, cured egg yolk.
Fish Carpaccio (Capriccio Style), translucent slices of raw fish, lemon zest, sea salt, and micro herbs.
Grouper Cheeks with “Ladolemono”, delicate grouper cheeks, gently poached, finished with classic lemon-olive oil emulsion.
Sea Appetizers
Grilled Sardines with Tomato Concassé, charcoal-grilled whole sardines, fresh tomato brunoised, and oregano.
Chargrilled Octopus, slow-braised, flame-finished octopus with extra virgin olive oil.
Shrimp Saganaki, prawns simmered in tomato, feta, and a touch of ouzo.
Grilled Mediterranean Prawns, whole shell-on prawns, sea salt, lemon.
Crispy Fried Mussels with Walnut & Pine Nut Skordalia, golden fried mussels, garlic-walnut cream, toasted pine nuts.
Bouillabaisse, aromatic seafood stew, saffron broth, Mediterranean herbs.
Traditional & Vegetable Small Plates
“Dakos Riganada”, barley rusk, crushed tomato, feta, oregano, olive oil.
Stuffed Vine Leaves “Dolmadakia”, tender vine leaves filled with herbed rice.
Stuffed Zucchini Blossoms, zucchini flowers filled with aromatic rice or fresh cheese.
“Kalitsounia” (Cretan Cheese Pastries), hand-shaped Cretan pastries with soft local cheese and herbs.
“Sykomaida” with French Goat Cheese & Thyme Honey, traditional pressed fig confection paired with aged goat cheese and thyme honey.
Hot Appetizers
Fried Cheese Saganaki, golden pan-seared Greek cheese with fresh lemon.
Mushroom “Napoleon” with Thyme, Garlic & Feta Cream, layered mushrooms, thyme aroma, whipped feta.
Gazpacho, chilled tomato and vegetable velouté with olive oil pearls.
SALADS
Vegetable & Herb Salads
Sautéed Yardlong Beans with Tomato & Feta, tender beans lightly sautéed with vine tomato and crumbled feta.
Tabbouleh, bulgur, parsley, and lemon-herb salad.
Tomato, Capers & Wild “Stamnagathi” with Sea Salt Blossom, Cretan wild greens, tomato wedges, capers, and fleur de sel.
Beluga Lentils with Fennel & Smoked Salmon, black lentils, shaved fennel, citrus, and delicate smoked salmon.
Horiatiki (Greek Salad), tomato, cucumber, red onion, olives, and feta with oregano and olive oil.
Summer & Fruit Salads
Watermelon & Cherry Tomato Salad with Honey, Black Sesame & Feta, sweet watermelon, cherry tomatoes, feta, honey glaze, and toasted black sesame.
Tomato, Peach, Basil & “Xinomyzithra”, juicy peach and tomatoes, fresh basil, and Cretan soft whey cheese.
Cucumber, Grape & Dill with Lime–Olive Oil Dressing, crunchy cucumber, sweet grapes, and fresh dill in citrus olive oil.
Quinoa, Avocado & Grilled Vegetables, quinoa, avocado, seasonal grilled vegetables, and herb vinaigrette.
Dakos, carob rusk, crushed tomato, feta, capers, samphire, and early harvest olive oil.
Legume & Grain Salads
Black-Eyed Pea “Piyaz”, tender black-eyed peas with red onion, parsley, and olive oil vinaigrette.
Steamed Chickpeas with Onion, Cucumber, Tomato, Sumac, Samphire & Katiki, warm chickpeas, fresh vegetables, wild samphire, and creamy Greek “katiki” cheese.
International Salads
Vegetable Ribbon Salad with Asian Honey Dressing, cucumber, zucchini, and carrot ribbons, Florina pepper, and orange segments in a honey-soy dressing.
Caprese with Pickled Cucumber & Onion, tomato, mozzarella, basil, and lightly pickled cucumber and onion.
Fattoush, crisp vegetables, toasted pita, sumac, and pomegranate dressing.
MAIN COURSES
Heritage Clay Pot Dishes
Gemista, oven-baked stuffed tomatoes and peppers with herbs.
Moussaka
Layered eggplant, slow-cooked beef ragù, and béchamel.
Imam Bayildi with Fava & Capers, slow-braised eggplant, yellow split pea purée, and caper acidity.
Vineyard Lamb (Lamb Baked in Vine Leaves & Graviera), slow-roasted lamb wrapped in vine leaves with melted graviera cheese.
“Hünkâr Beğendi”, slow-braised beef in tomato sauce over smoked eggplant purée.
From The Sea
Grilled Fresh Fish with Wild Coastal Greens, whole catch of the day, charcoal grilled, served with seasonal sea greens.
Grouper with Celeriac Purée, Shimeji Mushrooms & Crispy Parsley, pan-seared grouper, earthy celeriac, and sautéed mushrooms.
Orzo with Squid Ink & Shrimp, “kritharaki” cooked risotto-style in cuttlefish ink with prawns.
Fried Red Mullet with Cauliflower Purée, lightly fried “barbounia” over silky cauliflower cream.
Grilled Calamari with Sautéed Swiss Chard & Orange Sauce, charred calamari, bitter greens, and citrus reduction.
Sautéed Tuna with Vegetable Pappardelle, seared tuna served over ribbons of seasonal vegetables.
Shellfish & Luxury Seafood
Lobster Tails with Sesame-Scented Rice & Grilled Kale, Sauce Hollandaise, butter-poached lobster over aromatic rice, finished with classic hollandaise.
Pasta with Bottarga, Crab Meat & Lemon Aroma, fresh pasta with cured fish roe, sweet crab, and toasted breadcrumb crumble.
Red Meat
Saffron Risotto with Flap Steak Milanese Style, creamy saffron risotto topped with thinly sliced grilled beef.
Lamb Lollipops with Dauphinoise Potatoes & Red Wine Sauce, French-trimmed lamb chops, layered potatoes, and wine reduction.
Tomahawk Steak with Baby Potatoes & Chimichurri, charcoal-grilled prime rib on the bone, herb chimichurri, and roasted baby potatoes.
Poultry
Duck Breast with Raspberry Reduction & Steamed Rice, pan-seared duck, red fruit acidity, and delicate jus.
Chicken Fillet with Couscous, “Galomyzithra” & Pickled Onion, grilled chicken breast over fluffy couscous and fresh whey cheese.
DESSERTS
Greek Classics Reimagined
Rice Pudding Crème Brûlée, traditional “rizogalo” finished with caramelized sugar crust.
Pistachio Baklava (Aegina Pistachios), layered phyllo, butter, and Aegina pistachios with light syrup.
Portokalopita, Greek orange phyllo cake infused with citrus syrup and yogurt cream.
Frozen Chocolate Mosaic Bites with Pistachio Pasteli & Crème Anglaise Chocolate and biscuit mosaic, frozen into bite-sized portions, served with vanilla anglaise.
Contemporary Desserts
Avocado Chocolate Mousse with Fresh Strawberries, silky dark chocolate mousse enriched with avocado, served with fresh seasonal strawberries.
Molten Chocolate Lava Cake, warm chocolate fondant with a flowing center and deep cocoa intensity.
Red Wine Poached Apples with Almond Biscuit & White Chocolate, slow-poached apples in spiced wine syrup, almond crumble, and white chocolate cream.
Cheesecake & Tarts
Greek-Style Cheesecake with Traditional Products, cream cheese blended with Greek dairy, honey, and seasonal fruit.
Seasonal Tarts, buttery tart shells filled with citrus curd, chocolate ganache, or fresh fruit.
Mid Season (1 May - 14 June & 16 September - 31 October): EURO 65,000/week
Low Season (rest months): EURO 50,000/week
+ Plus expenses VAT 5,2% & APA 30%
Charters for less than a week are only available upon request and the 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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 5,2% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 5,2% 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.
