KIMATA
S/Y KIMATA – Luxury Greek Crewed FP 67′ Catamaran Yacht Charter Based in Athens
Discover the pinnacle of sailing luxury aboard S/Y KIMATA, a stunning Fountaine Pajot 67’ catamaran designed for elite Greek crewed catamaran yacht charters based in Athens. With her expansive layout and bold, modern styling, KIMATA delivers an unforgettable experience across the Aegean Sea.
Key highlights include a panoramic flybridge that functions as an open-air ocean terrace, a forward cockpit with a Jacuzzi, and multiple lounging and sunbathing zones for relaxing in complete serenity. Whether you’re enjoying the thrill of sailing or lounging under the sun, KIMATA offers a seamless blend of adventure and indulgence.
Accommodating up to 8 guests, KIMATA features four beautifully appointed cabins: a spacious owner’s suite (1.75m x 2.00m) and three queen cabins (1.55m x 1.95m), all with private en-suite bathrooms and refined finishes. Her airy saloon and elegant dining spaces—both inside and on the aft cockpit—create the perfect setting for gourmet meals and lively gatherings.
The flybridge and foredeck offer ample space for sunbathing, while the aft cockpit is ideal for alfresco dining and socializing with sweeping sea views. KIMATA’s exceptional crew—consisting of a professional captain, chef, and hostess—is dedicated to providing bespoke service and ensuring every guest need is anticipated and fulfilled.
Proud recipient of the 3rd Place Diamond Category Award at the CYBA Designer Water Competition, EMMYS 2024, KIMATA stands out as a premier option for Fountaine Pajot 67’ crewed yacht charters in Greece.
Contact Wlms Yacht Charters on how to book KIMATA.
One owners cabin (bed size 1,75m x 2,00m) - and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 150 HP Volvo Penta 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA | |
| Fuel Consumption: | 42 |
| Cruising Speed: | 8 |
| Max Speed: | 9.7US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.3 Feet |
| Draft: | 5.58 Feet |
| Pax: | 8 |
| YearBuilt: | 2021 |
| Builder: | Fountaine Pajot |
| SatTv: | Yes |
| JetSkis: | No |
| Flag: | Greek |
| Engines: | 2 x 150 HP Volvo Penta 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA |
| Jacuzzi: | Yes |
| 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: | Wi-Fi Printer |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes (x2) |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes (x2) |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | outdoor areas only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4.20 |
| Dinghy hp: | 70 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Hydraulic Aft swimming platfor |
| Boarding Ladder (Loc/Type): | Hydraulic stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain George Platsakis brings a powerful blend of maritime expertise and high-level operational leadership to Kimata, shaped by a long career guiding teams and managing complex operations before devoting himself fully to luxury yachting. As an accomplished Yacht Captain, he excels in command and navigation, crew coaching, and delivering personalized, authentic guest experiences throughout the Greek islands. Known for his calm authority and meticulous attention to detail, George ensures seamless charter execution through strong strategic planning, budgeting, and logistics management. His strengths in communication, discretion, and crisis handling foster both a safe environment and an exceptional level of hospitality on board. Dedicated, guest-focused, and highly professional, Captain George embodies the refined leadership and warm Greek hospitality that define a five-star sailing experience.
Chef: Nick Maniadakis
Nick Maniadakis is the Chef on board Kimata, bringing a refined, globally informed culinary approach shaped by years in some of the world’s most demanding kitchens. A seasoned culinary professional, Nick has built his career in high-pressure, Michelin-starred restaurant environments across New York, London, and Ireland, where precision, creativity, and consistency were non-negotiable. This background has given him a deep respect for technique while encouraging a modern, ingredient-driven style that balances elegance with approachability. On board, he is responsible for menu development tailored to guest preferences, thoughtful ingredient sourcing, and maintaining exceptional standards of food quality and presentation at all times. Nick is known for his calm leadership style and collaborative mindset, fostering a positive galley atmosphere while delivering results under tight timelines and changing demands. Highly adaptable, he thrives in dynamic environments and is skilled at anticipating needs, whether catering to intimate private dining or more relaxed, family-style experiences. His strengths also include inventory management, cost control, and culinary innovation, ensuring efficiency without compromising creativity or quality. Fluent in both English and Greek, Nick communicates easily with guests and crew alike, contributing to a seamless onboard experience. With a passion for excellence and a genuine love for cooking, he consistently elevates the dining experience on Kimata.
Deck/Stew: Nikolaos Kolomtsas
Nikolaos Kolomtsas brings a strong blend of seamanship, hospitality, and guest-focused service to his role as Deckhand/Stew aboard Kimata. With extensive experience in daily cruises and transfers in Paros and the Cyclades, including time as a skipper, deckhand, and bartender on traditional caiques, Nikolaos is confident on deck and highly attentive to onboard operations. His background spans many years in high-end seaside and city restaurants across Greece, where he served as head waiter and bartender, refining his service standards, communication skills, and ability to anticipate guest needs. Complementing his maritime and hospitality experience, Nikolaos has worked in sales, marketing, and operations roles, giving him a professional, organised, and solution-oriented mindset. Passionate about food, service, and the sea, he is known for his adaptability, teamwork, and calm presence under pressure, making him a valuable all-rounder who enhances both the operational efficiency and guest experience onboard.
Breakfast
A selection of freshly baked pastries or pancakes, blinis or muffins.
Fresh local, in-season fruit platter.
Variety of yoghurts with chef’s homemade granola.
Freshy squeezed juices & daily smoothie on request.
Plus one hot selection per day:
Cooked breakfast with bacon, fresh herb baked mushrooms & tomatoes.
Eggs (fried, scrambled, poached, frittata, etc.)
Day 1
Welcome Snacks
Selection of Breadsticks.
Marinated olives.
Hummus, taramasalata & tzatziki.
Warm and cold bites, including:
Carob puffs with tarama, shrimp & herbs.
Classic gougères filled with Arseniko Naxou Mornay sauce
Lunch
Fried calamari with citrus aioli and crushed pink peppercorns.
Traditional Greek taramasalata served with warm pita bread.
Traditional Greek grouper plaki, oven-baked with tomatoes, onions, garlic, olive oil, fresh herbs and potatoes.
Seasonal fresh fruit selection.
Dinner
Lentil salad with smoked eel, fresh herbs, and an orange citrus dressing.
Seafood orzo with shrimp, mussels, and calamari, finished with tomato, fennel and extra virgin olive oil.
Lemon curd with almond crumble, crisp meringues, and candied lemon peel.
Day 2
Lunch
Greek salad with ripe tomatoes, cucumbers, olives, onions, and feta cheese.
Tzatziki served alongside sourdough bread.
Traditional Greek moussaka.
Traditional Greek karydopita (walnut pie) served with Greek yogurt infused with citrus notes.
Dinner
Melon, Copa & Comté salad.
Wild boar schnitzel with fresh green apple, remoulade sauce, and creamy mashed potatoes.
Set mastiha custard with almond tuile and poached strawberries.
Day 3
Lunch
Arugula and baby spinach salad with Manouri cheese, balsamic dressing, pasteli, and petimezi.
Traditional Greek "gemista".
Classic galatopita (Greek milk pie).
Dinner
Octopus with fava.
Monkfish with artichoke and cocoa beans, finished with gremolata.
Pavlova topped with berry compote and citrus curd.
Day 4
Lunch – Greek Souvlaki Party
"Politiki" salad with cabbage, carrots, peppers, and a white balsamic glaze.
Selection of grilled meats including pork, chicken, and lamb.
Build-your-own souvlaki accompaniments
Crispy chips
Sliced onions, tomatoes and fresh lettuce
Warm pita breads
Traditional tzatziki.
Loukoumades drizzled with honey and dusted with cinnamon.
Dinner
Steamed mussels with white wine, garlic, and fresh herbs.
Seafood trahanas with clams, bottarga, and extra virgin olive oil.
Set limoncello cheesecake with blackcurrant jam.
Day 5
Lunch
Seabass crudo with blood orange segments and agretti.
Crispy fried halloumi cheese with fig jam.
Lobster pasta.
Greek yogurt pannacotta and honeycomb.
Dinner
Beef tartare with truffle and bone marrow.
Beef fillet with caramelized onion, parsnip, and Bordelaise sauce.
Dulce de leche, banana, pecans, and chocolate crumble.
Day 6
Lunch
Ntakos with capers and Xinomyzithra Kritis.
Deep-fried feta drizzled with honey and sprinkled with sesame seeds.
Whole roast lemonato chicken with fresh herbs and roasted potatoes (kidonates as known in Greece).
Ravani cake served with kaimaki ice cream for dessert.
Dinner
Treviso salad with candied walnuts, Arseniko Naxou cheese, and charred orange dressing.
Lamb chops with artichoke, onion purée, crispy garlic, and a jus made from the lamb bones.
Craquelin choux filled with white chocolate whipped cream ganache, almond crumble, apricot gel and poached apricots.
Day 7
Lunch
Kakavia soup (psarosoupa).
Whole wild sea bream cooked in salt, served with boiled seasonal vegetables dressed with ladolemono.
Watermelon with feta.
Dinner
Yellow summer squash (fritti) served with sauce verte and a drizzle of honey.
Guinea fowl with homemade gnocchi, pastitsada sauce, and carrot purée.
Pistachio crème brûlée.
***All lunches and dinners are accompanied by freshly baked bread.
****A variety of healthy snacks and fresh, light canapés are available upon request.
21/06/26 - 28/06/26
13/06/26 - 20/06/26
13/06/26 - 20/06/26
23/05/26 - 30/05/26
15/05/26 - 22/05/26
27/09/25-04/10/25
11/09/25 - 18/09/25
11/09/25 - 18/09/25
26/08/25-02/09/25
09/08/25 - 16/08/25
Guest Comments August 2025
30/07/25-07/08/25
30/07/25-07/08/25
29/06/25 - 06/07/25
29/06/25 - 06/07/25
21/06/25 - 28/06/25
21/06/25 - 28/06/25
10/06/25-20/06/25
02/06/25-09/06/25
25/05/25 - 01/06/25
16/05/25-20/05/25
15/09/2024-22/09/2024
15/09/2024-22/09/2024
07/09/2024-14/09/2024
30/08/2024-06/09/2024
30/08/2024-06/09/2024
22/08/2024-29/08/2024
22/08/2024-29/08/2024
19/07/2024-26/07/2024
04/07/20204-18/07/2024
04/07/2024-18/07/2024
26/06/2024-03/07/2024
17/06/2024-24/06/2024
09/06/2024-16/06/2024
01/06/2024-07/06/2024
"We loved Greece! It was amazing seeing all the islands. Every Island we went to was our favorite, until we went to the next one! We would not have changed a thing.
Kimata was the perfect boat for us! She is beautiful and spacious, just right for our group.
The crew, however, made our trip! We loved the passion they have for their country and their excitement they showed for sharing it with us. We were pampered from the minute we arrived until we docked in Athens. Themis is a great chef, we loved his passion for Greek cuisine, we were well fed for sure. "
16/05/2024 - 30/05/2024
16/05/2024 - 30/05/2024
16/05/2024 - 30/05/2024
01/09/2023 - 08/09/2023
24/08/2023 - 31/08/2023
15/08/2023 - 22/08/2023
15/08/2023 - 22/08/2023
06/08/2023 - 13/08/2023
06/08/2023 - 13/08/2023
10/07/2023 - 17/07/2023
10/07/2023 - 17/07/2023
02/07/2023 - 09/07/2023
24/06/2023 - 01/07/2023
24/06/2023 - 01/07/2023
16/06/2023 - 23/06/2023
16/06/2023 - 23/06/2023
08/06/2023 - 15/06/2023
08/06/2023 - 15/06/2023
28/05/2023 - 04/06/2023
28/05/2023 - 04/06/2023
14/05/2023 - 21/05/2023
Client Comments May 2023
09/09/2022 - 16/09/2022
30/08/2022 - 07/09/2022
22/08/2022 - 29/08/2022
14/08/2022 - 21/08/2022
01/07/2022 - 09/07/2022
11/06/2022 - 18/06/2022
03/06/2022 - 07/06/2022
18/09/2021 - 25/09/2021
10/09/2021 - 17/09/2021
10/09/2021 - 17/09/2021
14/08/2021 - 27/08/2021
06/08/2021 -13/08/2021
06/08/2021 - 13/08/2021
6/08/2021 - 13/08/2021
10/06/25-20/06/25
| 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 2026 | |||||||||||
| Mid Season 2026 B | |||||||||||
| Low Season 2026 B |
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
High Season (July-August) EURO 42500/week
Mid Season (June and Sept) EURO 40000/week
Low Season (Rest months) EURO 31500/week
Plus all expenses (V.A.T. 6,5% & APA 20%)
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 relocation fee.
Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR + 6,5%VAT)
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.3 Feet
- : 5.58 Feet
- : 8
- : 2021
- : Fountaine Pajot
- : 8
- : 9.7
- : Yes
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : George Platsakis
- : Greek
- : 2 x 150 HP Volvo Penta 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 150 HP Volvo Penta 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA | |
| Fuel Consumption: | 42 |
| Cruising Speed: | 8 |
| Max Speed: | 9.7US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| 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: | Wi-Fi Printer |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| 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: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes (x2) |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | outdoor areas only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4.20 |
| Dinghy hp: | 70 |
| Dinghy # pax: | 5-6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Hydraulic Aft swimming platfor |
| Boarding Ladder (Loc/Type): | Hydraulic stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain George Platsakis brings a powerful blend of maritime expertise and high-level operational leadership to Kimata, shaped by a long career guiding teams and managing complex operations before devoting himself fully to luxury yachting. As an accomplished Yacht Captain, he excels in command and navigation, crew coaching, and delivering personalized, authentic guest experiences throughout the Greek islands. Known for his calm authority and meticulous attention to detail, George ensures seamless charter execution through strong strategic planning, budgeting, and logistics management. His strengths in communication, discretion, and crisis handling foster both a safe environment and an exceptional level of hospitality on board. Dedicated, guest-focused, and highly professional, Captain George embodies the refined leadership and warm Greek hospitality that define a five-star sailing experience.
Chef: Nick Maniadakis
Nick Maniadakis is the Chef on board Kimata, bringing a refined, globally informed culinary approach shaped by years in some of the world’s most demanding kitchens. A seasoned culinary professional, Nick has built his career in high-pressure, Michelin-starred restaurant environments across New York, London, and Ireland, where precision, creativity, and consistency were non-negotiable. This background has given him a deep respect for technique while encouraging a modern, ingredient-driven style that balances elegance with approachability. On board, he is responsible for menu development tailored to guest preferences, thoughtful ingredient sourcing, and maintaining exceptional standards of food quality and presentation at all times. Nick is known for his calm leadership style and collaborative mindset, fostering a positive galley atmosphere while delivering results under tight timelines and changing demands. Highly adaptable, he thrives in dynamic environments and is skilled at anticipating needs, whether catering to intimate private dining or more relaxed, family-style experiences. His strengths also include inventory management, cost control, and culinary innovation, ensuring efficiency without compromising creativity or quality. Fluent in both English and Greek, Nick communicates easily with guests and crew alike, contributing to a seamless onboard experience. With a passion for excellence and a genuine love for cooking, he consistently elevates the dining experience on Kimata.
Deck/Stew: Nikolaos Kolomtsas
Nikolaos Kolomtsas brings a strong blend of seamanship, hospitality, and guest-focused service to his role as Deckhand/Stew aboard Kimata. With extensive experience in daily cruises and transfers in Paros and the Cyclades, including time as a skipper, deckhand, and bartender on traditional caiques, Nikolaos is confident on deck and highly attentive to onboard operations. His background spans many years in high-end seaside and city restaurants across Greece, where he served as head waiter and bartender, refining his service standards, communication skills, and ability to anticipate guest needs. Complementing his maritime and hospitality experience, Nikolaos has worked in sales, marketing, and operations roles, giving him a professional, organised, and solution-oriented mindset. Passionate about food, service, and the sea, he is known for his adaptability, teamwork, and calm presence under pressure, making him a valuable all-rounder who enhances both the operational efficiency and guest experience onboard.
Breakfast
A selection of freshly baked pastries or pancakes, blinis or muffins.
Fresh local, in-season fruit platter.
Variety of yoghurts with chef’s homemade granola.
Freshy squeezed juices & daily smoothie on request.
Plus one hot selection per day:
Cooked breakfast with bacon, fresh herb baked mushrooms & tomatoes.
Eggs (fried, scrambled, poached, frittata, etc.)
Day 1
Welcome Snacks
Selection of Breadsticks.
Marinated olives.
Hummus, taramasalata & tzatziki.
Warm and cold bites, including:
Carob puffs with tarama, shrimp & herbs.
Classic gougères filled with Arseniko Naxou Mornay sauce
Lunch
Fried calamari with citrus aioli and crushed pink peppercorns.
Traditional Greek taramasalata served with warm pita bread.
Traditional Greek grouper plaki, oven-baked with tomatoes, onions, garlic, olive oil, fresh herbs and potatoes.
Seasonal fresh fruit selection.
Dinner
Lentil salad with smoked eel, fresh herbs, and an orange citrus dressing.
Seafood orzo with shrimp, mussels, and calamari, finished with tomato, fennel and extra virgin olive oil.
Lemon curd with almond crumble, crisp meringues, and candied lemon peel.
Day 2
Lunch
Greek salad with ripe tomatoes, cucumbers, olives, onions, and feta cheese.
Tzatziki served alongside sourdough bread.
Traditional Greek moussaka.
Traditional Greek karydopita (walnut pie) served with Greek yogurt infused with citrus notes.
Dinner
Melon, Copa & Comté salad.
Wild boar schnitzel with fresh green apple, remoulade sauce, and creamy mashed potatoes.
Set mastiha custard with almond tuile and poached strawberries.
Day 3
Lunch
Arugula and baby spinach salad with Manouri cheese, balsamic dressing, pasteli, and petimezi.
Traditional Greek "gemista".
Classic galatopita (Greek milk pie).
Dinner
Octopus with fava.
Monkfish with artichoke and cocoa beans, finished with gremolata.
Pavlova topped with berry compote and citrus curd.
Day 4
Lunch – Greek Souvlaki Party
"Politiki" salad with cabbage, carrots, peppers, and a white balsamic glaze.
Selection of grilled meats including pork, chicken, and lamb.
Build-your-own souvlaki accompaniments
Crispy chips
Sliced onions, tomatoes and fresh lettuce
Warm pita breads
Traditional tzatziki.
Loukoumades drizzled with honey and dusted with cinnamon.
Dinner
Steamed mussels with white wine, garlic, and fresh herbs.
Seafood trahanas with clams, bottarga, and extra virgin olive oil.
Set limoncello cheesecake with blackcurrant jam.
Day 5
Lunch
Seabass crudo with blood orange segments and agretti.
Crispy fried halloumi cheese with fig jam.
Lobster pasta.
Greek yogurt pannacotta and honeycomb.
Dinner
Beef tartare with truffle and bone marrow.
Beef fillet with caramelized onion, parsnip, and Bordelaise sauce.
Dulce de leche, banana, pecans, and chocolate crumble.
Day 6
Lunch
Ntakos with capers and Xinomyzithra Kritis.
Deep-fried feta drizzled with honey and sprinkled with sesame seeds.
Whole roast lemonato chicken with fresh herbs and roasted potatoes (kidonates as known in Greece).
Ravani cake served with kaimaki ice cream for dessert.
Dinner
Treviso salad with candied walnuts, Arseniko Naxou cheese, and charred orange dressing.
Lamb chops with artichoke, onion purée, crispy garlic, and a jus made from the lamb bones.
Craquelin choux filled with white chocolate whipped cream ganache, almond crumble, apricot gel and poached apricots.
Day 7
Lunch
Kakavia soup (psarosoupa).
Whole wild sea bream cooked in salt, served with boiled seasonal vegetables dressed with ladolemono.
Watermelon with feta.
Dinner
Yellow summer squash (fritti) served with sauce verte and a drizzle of honey.
Guinea fowl with homemade gnocchi, pastitsada sauce, and carrot purée.
Pistachio crème brûlée.
***All lunches and dinners are accompanied by freshly baked bread.
****A variety of healthy snacks and fresh, light canapés are available upon request.
21/06/26 - 28/06/26
13/06/26 - 20/06/26
13/06/26 - 20/06/26
23/05/26 - 30/05/26
15/05/26 - 22/05/26
27/09/25-04/10/25
11/09/25 - 18/09/25
11/09/25 - 18/09/25
26/08/25-02/09/25
09/08/25 - 16/08/25
Guest Comments August 2025
30/07/25-07/08/25
30/07/25-07/08/25
29/06/25 - 06/07/25
29/06/25 - 06/07/25
21/06/25 - 28/06/25
21/06/25 - 28/06/25
10/06/25-20/06/25
02/06/25-09/06/25
25/05/25 - 01/06/25
16/05/25-20/05/25
15/09/2024-22/09/2024
15/09/2024-22/09/2024
07/09/2024-14/09/2024
30/08/2024-06/09/2024
30/08/2024-06/09/2024
22/08/2024-29/08/2024
22/08/2024-29/08/2024
19/07/2024-26/07/2024
04/07/20204-18/07/2024
04/07/2024-18/07/2024
26/06/2024-03/07/2024
17/06/2024-24/06/2024
09/06/2024-16/06/2024
01/06/2024-07/06/2024
"We loved Greece! It was amazing seeing all the islands. Every Island we went to was our favorite, until we went to the next one! We would not have changed a thing.
Kimata was the perfect boat for us! She is beautiful and spacious, just right for our group.
The crew, however, made our trip! We loved the passion they have for their country and their excitement they showed for sharing it with us. We were pampered from the minute we arrived until we docked in Athens. Themis is a great chef, we loved his passion for Greek cuisine, we were well fed for sure. "
16/05/2024 - 30/05/2024
16/05/2024 - 30/05/2024
16/05/2024 - 30/05/2024
01/09/2023 - 08/09/2023
24/08/2023 - 31/08/2023
15/08/2023 - 22/08/2023
15/08/2023 - 22/08/2023
06/08/2023 - 13/08/2023
06/08/2023 - 13/08/2023
10/07/2023 - 17/07/2023
10/07/2023 - 17/07/2023
02/07/2023 - 09/07/2023
24/06/2023 - 01/07/2023
24/06/2023 - 01/07/2023
16/06/2023 - 23/06/2023
16/06/2023 - 23/06/2023
08/06/2023 - 15/06/2023
08/06/2023 - 15/06/2023
28/05/2023 - 04/06/2023
28/05/2023 - 04/06/2023
14/05/2023 - 21/05/2023
Client Comments May 2023
09/09/2022 - 16/09/2022
30/08/2022 - 07/09/2022
22/08/2022 - 29/08/2022
14/08/2022 - 21/08/2022
01/07/2022 - 09/07/2022
11/06/2022 - 18/06/2022
03/06/2022 - 07/06/2022
18/09/2021 - 25/09/2021
10/09/2021 - 17/09/2021
10/09/2021 - 17/09/2021
14/08/2021 - 27/08/2021
06/08/2021 -13/08/2021
06/08/2021 - 13/08/2021
6/08/2021 - 13/08/2021
10/06/25-20/06/25
| Season | 2 PAX |
|---|---|
| High Season 2026 | |
| Mid Season 2026 B | |
| Low Season 2026 B |
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
High Season (July-August) EURO 42500/week
Mid Season (June and Sept) EURO 40000/week
Low Season (Rest months) EURO 31500/week
Plus all expenses (V.A.T. 6,5% & APA 20%)
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 relocation fee.
Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR + 6,5%VAT)
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
