JUST MARIE
1 owners suite with direct access to aft deck, 3 queen bed cabins all with private facilities
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 2 x 300 hp volvo penta ONAN 19 KVA + PANDA 9 KVA | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 12 |
| Max Speed: | 14US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.10 Feet |
| Draft: | 3.9 Feet |
| Pax: | 6 |
| YearBuilt: | 2019 |
| Builder: | Lagoon |
| Engines: | 2 x 300 hp volvo penta ONAN 19 KVA + PANDA 9 KVA |
| Flag: | Greek |
| SatTv: | Yes |
| 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: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | only on deck |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Ocean Master 460 deluxe |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | Yes |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Carbon |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 1 |
Giorgos began his sailing career when he was only 9 years old racing lasers, optimists and 4.70s.
He became a skipper when he was around 19 years old. Since then, he has sailed extensively the Mediterranean Sea, the Bahamas, Caribbean, the west coast of Africa, Pacific coast of Central America, and has crossed the Atlantic Ocean 12 times. In 2001, he was decorated with the first- class medal of Honor by the Minister of Merchant Marine for his assisting role in the rescue mission of the passengers of the ferry boat Samina.
Today, he is an extremely well-experienced sailing and motor Yacht captain. He is very adaptable, easy-going and sociable and will make your sailing vacation the trip of your lifetime with his adventure stories and his helpful attitude! He loves water sports, flying ultra-light aeroplanes and building wooden models. He speaks fluently Greek, English and basic German.
Chef: Alexandros Kontipanos
Alex was born in 1975 in Athens. He has been working in the yachting industry already 20 years on private and charter yachts, sailing and motor yachts. He is a trained chef, creating wonderful dishes every day for his clients, amazing them with interesting flavors, combinations and presentations! He is very capable, adaptable and not only as a chef! But also in maintaining the yacht, helping the captain and in dealing with the clients. He is quiet, hard working, talented and very responsible in his job. His concentrates on Mediterranean cuisine, but he has knowledge of Asian, Italian and French cuisine as well! He speaks Greek, Albanian and English.
Stewardess: Liana Soulintzi
Lianna was born in 1993 in Johannesburg, South Africa. Since she was 12, she had three dreams: to be an artist, a tennis player and a sailor. Fortunately, she is living her dreams and she's very grateful for that. Who wouldn't be? Her passion is art, nature and the sea. She recently finished her studies in Fine Arts as a painter. As a tennis player she was quite successful as a teenager, ranking 8th in the national games for girls under 19, in 2010. She always felt a strong connection to the sea and getting her skippers diploma and working on yachts is something that she fully enjoys. Her goal in life is to bring as many smiles on people's faces as she can. She is very eager to socialize with her guests on board, is hard-working and enthusiastic in her work as stewardess to provide the best care for her clients! She speaks English, Greek, Italian, and German.
Breakfast
Tea, infusions, all types of coffee, fresh juices, smoothies, milk (different types), bread and toasts, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts, eggs all types, avocados, pancakes, crepes, croissant, pancakes, porridge, cakes.
Day 1
Lunch
Tuna tartar with avocado in sesame lime and ginger sauce
Rukola salad with parmesan flakes and honey vinaigrette
Linguine alle vongole
Dinner
Prawns tempura with sweet chili sauce
Mozzarella with tomato and basil
Beef fillet Wellington
Day 2
Lunch
Sea bass ceviche with spice fiavor
Dako salad from Crete
Cotolletta of the lamp with kouskous and vegetables
Dinner
Shrimp and mussels sautéed with fresh cream and mustard
Quinoa salad with grilled vegetables and feta
Chicken filet with bacon muse of cheese, pepper, and sauce dijon
Day 3
Lunch
Squid ink Risotto
Salmon gravlax and scallop salad
Hache Parmentier with potato cream
Dinner
Prawns saganaki with pieces feta cheese
Cous salad chicken and fresh herbs
Monkfish grilled with coriander sauce and polenta
Day 4
Lunch
Grilled vegetables and goat cheese
Italian pasta salad with pesto Genovese
Panko-crusted salmon
Dinner
Grilled octopus with hummus
Polenta with bell pepper and tomato salad
Chicken carry garam masala
Day 5
Lunch
Steam mussels with aromatic herbs
Chickpea salad with fresh herbs
Osso buco beef with risotto saffron
Dinner
Kritharoto with shrimps [Greek type of risotto
Greek salad with feta cheese
Fillet of sole with shrimp stuffing
Day 6
Lunch
Gaspacho soup
Carpaccio beef salad with tomato cherry and parmesan
Paella alla Valenciana
Dinner
Grilled calamari with pesto sauce
Chimichurri potato salad with fresh herbs
Spaghetti with lobster
Day 7
Lunch
Salmon mousse with cucumber rolls
Strawberry Caprese salad
Traditional Greek moussaka
Dinner
Fried sea scallop with potato cream and balsamic sauce
Watermelon salad with feta and mint
Fried fish fillet with potato mash and spinach
Desserts
Lemon pie, Panacotta, Tiramisu
Cheesecake with strawberry, millefeuille, Chocolate tart
Crème brulee, Brownies, Souffle chocolate.
High Season - July and August EURO 31000/wk + VAT 12% + APA 30%
Mid Season - June and September - EURO 29000 + VAT 12% + APA 30%
Low Season - rest months EURO 25000/wk + VAT 12% + APA 30%
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
- : 32.10 Feet
- : 3.9 Feet
- : 6
- : 2019
- : Lagoon
- : 12
- : 14
- : 2 x 300 hp volvo penta ONAN 19 KVA + PANDA 9 KVA
- : Yes
- : Yacht offers Rendezvous Diving only
- : Giorgos Kourtelis
- : Greek
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 2 x 300 hp volvo penta ONAN 19 KVA + PANDA 9 KVA | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 12 |
| Max Speed: | 14US 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | ONAN 19 KVA + PANDA 9KVA |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 960L |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | only on deck |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Ocean Master 460 deluxe |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | Yes |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Carbon |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 1 |
Giorgos began his sailing career when he was only 9 years old racing lasers, optimists and 4.70s.
He became a skipper when he was around 19 years old. Since then, he has sailed extensively the Mediterranean Sea, the Bahamas, Caribbean, the west coast of Africa, Pacific coast of Central America, and has crossed the Atlantic Ocean 12 times. In 2001, he was decorated with the first- class medal of Honor by the Minister of Merchant Marine for his assisting role in the rescue mission of the passengers of the ferry boat Samina.
Today, he is an extremely well-experienced sailing and motor Yacht captain. He is very adaptable, easy-going and sociable and will make your sailing vacation the trip of your lifetime with his adventure stories and his helpful attitude! He loves water sports, flying ultra-light aeroplanes and building wooden models. He speaks fluently Greek, English and basic German.
Chef: Alexandros Kontipanos
Alex was born in 1975 in Athens. He has been working in the yachting industry already 20 years on private and charter yachts, sailing and motor yachts. He is a trained chef, creating wonderful dishes every day for his clients, amazing them with interesting flavors, combinations and presentations! He is very capable, adaptable and not only as a chef! But also in maintaining the yacht, helping the captain and in dealing with the clients. He is quiet, hard working, talented and very responsible in his job. His concentrates on Mediterranean cuisine, but he has knowledge of Asian, Italian and French cuisine as well! He speaks Greek, Albanian and English.
Stewardess: Liana Soulintzi
Lianna was born in 1993 in Johannesburg, South Africa. Since she was 12, she had three dreams: to be an artist, a tennis player and a sailor. Fortunately, she is living her dreams and she's very grateful for that. Who wouldn't be? Her passion is art, nature and the sea. She recently finished her studies in Fine Arts as a painter. As a tennis player she was quite successful as a teenager, ranking 8th in the national games for girls under 19, in 2010. She always felt a strong connection to the sea and getting her skippers diploma and working on yachts is something that she fully enjoys. Her goal in life is to bring as many smiles on people's faces as she can. She is very eager to socialize with her guests on board, is hard-working and enthusiastic in her work as stewardess to provide the best care for her clients! She speaks English, Greek, Italian, and German.
Breakfast
Tea, infusions, all types of coffee, fresh juices, smoothies, milk (different types), bread and toasts, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts, eggs all types, avocados, pancakes, crepes, croissant, pancakes, porridge, cakes.
Day 1
Lunch
Tuna tartar with avocado in sesame lime and ginger sauce
Rukola salad with parmesan flakes and honey vinaigrette
Linguine alle vongole
Dinner
Prawns tempura with sweet chili sauce
Mozzarella with tomato and basil
Beef fillet Wellington
Day 2
Lunch
Sea bass ceviche with spice fiavor
Dako salad from Crete
Cotolletta of the lamp with kouskous and vegetables
Dinner
Shrimp and mussels sautéed with fresh cream and mustard
Quinoa salad with grilled vegetables and feta
Chicken filet with bacon muse of cheese, pepper, and sauce dijon
Day 3
Lunch
Squid ink Risotto
Salmon gravlax and scallop salad
Hache Parmentier with potato cream
Dinner
Prawns saganaki with pieces feta cheese
Cous salad chicken and fresh herbs
Monkfish grilled with coriander sauce and polenta
Day 4
Lunch
Grilled vegetables and goat cheese
Italian pasta salad with pesto Genovese
Panko-crusted salmon
Dinner
Grilled octopus with hummus
Polenta with bell pepper and tomato salad
Chicken carry garam masala
Day 5
Lunch
Steam mussels with aromatic herbs
Chickpea salad with fresh herbs
Osso buco beef with risotto saffron
Dinner
Kritharoto with shrimps [Greek type of risotto
Greek salad with feta cheese
Fillet of sole with shrimp stuffing
Day 6
Lunch
Gaspacho soup
Carpaccio beef salad with tomato cherry and parmesan
Paella alla Valenciana
Dinner
Grilled calamari with pesto sauce
Chimichurri potato salad with fresh herbs
Spaghetti with lobster
Day 7
Lunch
Salmon mousse with cucumber rolls
Strawberry Caprese salad
Traditional Greek moussaka
Dinner
Fried sea scallop with potato cream and balsamic sauce
Watermelon salad with feta and mint
Fried fish fillet with potato mash and spinach
Desserts
Lemon pie, Panacotta, Tiramisu
Cheesecake with strawberry, millefeuille, Chocolate tart
Crème brulee, Brownies, Souffle chocolate.
High Season - July and August EURO 31000/wk + VAT 12% + APA 30%
Mid Season - June and September - EURO 29000 + VAT 12% + APA 30%
Low Season - rest months EURO 25000/wk + VAT 12% + APA 30%
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.
