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PIXIE

€31,500 - €41,500 / WEEK
PIXIE - 2
Main saloon
PIXIE - 3
Main saloon and bar area
PIXIE - 4
Fore deck seating area with Jacuzzi
PIXIE - 5
Fore deck seating area with Jacuzzi
PIXIE - 6
Master Cabin
PIXIE - 7
Master bathroom
PIXIE - 8
Mid ship cabin
PIXIE - 9
Mid ship bathroom
PIXIE - 10
Aft cabin
PIXIE - 11
Aft cabin bathroom
PIXIE - 12
Aft triple cabin
PIXIE - 13
Aft triple cabin
PIXIE - 14
Flybridge
PIXIE - 15
Fly bridge sunbathing
PIXIE - 16
Arial view
PIXIE - 17
sundowner time
PIXIE - 20
PIXIE - 21
PIXIE - 22
PIXIE - 23
PIXIE - 24
PIXIE - 25
PIXIE - 26
PIXIE - 27
PIXIE - 28
PIXIE - 29
PIXIE - 30
PIXIE - 31
PIXIE - 32
PIXIE - 33
PIXIE - 34
PIXIE - 35
PIXIE - 36
PIXIE - 37
PIXIE - 38

S/Y PIXIE is a Fountaine Pajot Alegria 67, she is a remarkably beautiful and comfortable sailing catamaran designed by Berret Racoupeau Yachts Design for the most discerning sailors. Its incredibly spacious flybridge provides unrivaled comfort, and its bow cockpit, which features a separate Jacuzzi zone, symbolizes a lifestyle worthy of the best. S/Y PIXIE boasts extraordinary performance characteristics for a catamaran of its size, including good handling and the ability to sail on sharp courses. When boarding S/Y PIXIE, everyone anticipates huge, useful spaces, but , reality genuinely exceeds expectations. The exquisite interior features softer and more asymmetrical lines in accordance with modern design trends. Notable is the bathing platform, which is ideal for cocktails and lounging at sea level.

PIXIE can accommodate 9 guests in total. She has 1 master cabin with queen size bed (size between queen and king bed) a desk area, a full bathroom with a double sink, and two entrance points (one entrance from the inside of the boat and the other from the foredeck jacuzzi area). Two queen-sized guest cabins with private bathroom. One triple cabin with one double bed and one single bunk bed with private bathroom.

BUILT/REFIT
YEAR
2022
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
9
TOTAL
CREW
3
CHARGES
FROM
€31,500
Accommodations
Cabins: 4
Queen: 2
Single Cabins: 1
Showers: -
Electric Heads: 4
Engine Details
Engines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda
Fuel Consumption: 30
Cruising Speed: 9
Max Speed: 12US Gall/Hr
Details
Type: Cat
Beam: 32.3 Feet
Draft: 5.58 Feet
Pax: 9
YearBuilt: 2022
Builder: Fountaine Pajot
Engines: Engines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda
Flag: GREEK
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: Printer
Wi-Fi
Laptop
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes (2)
Special Diets: Yes
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: Yes (2)
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: outdoor areas
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield 4.60 M
Dinghy hp: 60
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: Hydraulic
Boarding Ladder (Loc/Type): Hydraulic Stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: 1
Captain
Vangelis Atzemian
Nation: Greek
Born: 1977
License: Yacht master offshore 200Gt
Languages: Greek & English (fluent)
Chef
Markos Vasiliadis
Nation: Greek
Captain: Vangelis Atzemian

"During my overall exposure at sea, as a sailing athlete and coach, I have had the opportunity, not only to practice a sport or a profession, but also develop both personally and professionally, utilising every experience towards a diverse skillset.
I have been a sailing coach for 20 years, a job that proved to be extremely challenging and like every great challenge, it left me with a tonne of experiences. I have learned to value the power of a team, while in the meantime I obtained the skill to manage people by means of driving them to work in harmony by promoting a sense of initiative and unity.
As an athlete I am highly determined, resilient, self-motivated and self-disciplined. Although my experience bears a strong sense of perfectionism, since winning championships requires attention to detail, I have learned that being open-minded allowed me to operate with flexibility and versatility and adapt to the changing circumstances and challenges the sea has to offer.
As a person, I am equipped with great communication and social skills, I am familiar with working under pressure and withstand the physical demands of the job, even at times when things can be difficult and the hours long.

Driven by my passion and my insatiable love for the professions of the sea, I bring these skills and the same quality of service to my client, I am a person with a strong work ethic, working with diligence, confidence, and purpose. "

Qualifications : STCW10 | Powerboat Level 2 | First aid certificate | Yacht master offshore 200Gt | VHF Short range certificate

EDUCATION:
Sports sciences diploma
Children Psychology
Training and development officer from the World sailing association
Schools Management and Administration diploma

Chef: Markos Vasiliadis

Chef Markos brings a wealth of culinary expertise to the Pixie crew, with years of experience as a Sole Chef in renowned restaurants across Athens. His background includes working with a distinguished team at some of the city's most celebrated dining establishments, where he honed his craft in creating both traditional Greek and sophisticated, elegant dishes. Markos’ deep understanding of Mediterranean flavors and seasonal ingredients allows him to elevate classic recipes with refined techniques. Passionate about delivering exceptional meals, he takes pride in crafting personalized menus that cater to each guest's preferences, all while maintaining a focus on quality and presentation. His dedication to excellence ensures that every dining experience aboard Pixie is memorable, reflecting the finest aspects of Greek cuisine with a modern twist.


Deckhand/ Stew: Dimitris Neamonitis

In the year 1972, Dimitris was born in the city of Athens. He received his Higher National Diploma in Food Science in 1994 after completing his studies in Food Science at Leeds University. His interests include horseback riding, sailing, and the cooking, and he holds a diploma in both sailing and motor boating. He is someone who gets along well with guests and has excellent organizing skills. Since 2016, Dimitris has been employed by the yachting company, where he thrives in providing excellent service across the board in order to provide clients with the best possible charter vacation.

Breakfast

Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread
Variety of mini croissants: Butter, Chocolate, Raisins
Variety of eggs: boiled eggs, poached eggs, fried eggs, omelets, scrambled eggs, Greek scrambled eggs with tomato
Hot section: bacon, sausages, mushrooms, grilled tomatoes
Greek Yogurt: Seasonal fruits or sun-dried fruits, variety of nuts, granola, honey
Fresh fruits: Watermelon,  melon, apricot, berries, cherries, mango, pineapple, orange
French toast: Salted caramel, white chocolate chips, hazelnut praline, roasted hazelnuts, cinnamon

Launch appetizers

Beetroot salad with arugula, orange carte, sunflower seeds, grape syrup vinaigrette
Pastrami salad with micro greens, walnuts, Roquefort vinaigrette
Shushi platter, yakitori reduction, pickled ginger
Roasted goat cheese with blueberry coulis, spearmint, and walnuts
Fava cream with crispy onions, capers, and sun-dried tomatoes
Hummus with crispy chickpeas, lime, lemongrass, smoked mackerel, chives, and parsley oil.
Greek salad, feta cream, cucumber, tomatoes,cherry tomatoes, red onion, oregano, thyme and crispy sour bread
crumble

Launch

Stuffed tomatoes and bell peppers with rice and green herbs, Greek yogurt, and spear mint chimichurri.
"Moussaka" rolls eggplant, potatoes, minced meat, and bechamel cause.
Sea bream with zucchini, roasted cherry tomatoes and lemon vinaigrette
A beef stew cooked in tomato sauce with orzo, herbs, and Greek Naxos gruyere.
Pasta of your choice, variety of pesto ( basil, avocado, beetroot) Bolognese, Carbonara, etc.
Peruvian chicken, spatchcock chicken with fresh herbs, lemon, chili, and potato salad with garlic sauce.
Greek summer table, variety of Greek spreads, salads, octopus, smoked sardines, shrimps, mussels, French fries, wild greens, roasted beans.

Launch desserts

Baklava with vanilla ice cream.
Greek orange pie.
Kataifi pastry, pistachio with mastic ice cream
Rose water Pana Cotta
Galaktoboureko (filo pastry with semolina cream and cinnamon sirup )
Chocolate mousse with blueberries and strawberries
Ekmet kataifi (light pastry cream, Chantily cream with rose water and pistachio)

Dinner appetizers

Split peas cream, crispy prosciutto, truffle oil, confit egg yolk, micro greens
Athenian salad mosaic, confit codfish, smoked eel, quail eggs, edamame, chives, verbena mayo
Fish roe cream, carob visual soil, mango, spearmint oil
Ceviche, tiger milk, shrimp, micro greens, coriander, chilly, cucumber, and celery granita
Avocado , cucumber , radish , garlic puree , jalapenos , chives , micro greens , ciabatta cracker
Arancini stuffed with beef cooked in red wine sauce, parmesan cream,micro greens, chives, and parsley oil
Buffalo , mushrooms , truffle oil , cheese foam , crispy deep-fried egg yolk , edible flowers, parsley oil

Dinner

Seafood orzo, saffron, fish broth, mussels, shrimp, crawfish, parmesan, estragon, parsley oil
Octopus, carob syrup and orange glaze, fava porridge with thyme, fish roe with octopus ink, parsley oil
Beef cheeks , celeriac puree , asparagus , demi-glace , micro greens , parsley oil
Sea bass , Ajo Blanco , broccolini , parsley cream , dill oil
Scallops , cauliflower puree , cauliflower salad, lemon cream , octopus ink cracker ,edible flowers
Red snapper ,quinoa salad, lemon and chilly gel, black garlic sauce , microgreens
Lamb picanha , Jerusalem artichoke puree, green beans , Bok choi , egg and lemon cream, chives, dill oil

Dinner desserts

Choux craquelin , white chocolate cream , salted caramel , chocolate soil , strawberry sorbet
Millefeuille, crispy filo pastry, cream patisserie, chestnut cream, pistachios, and raspberry gel
Tiramisu , savoiar , marsala wine gel , espresso sirup perles
Creme brulee, walnut cake soaked in syrup, burned sugar
Cholate creme , hazelnuts cracker , mango gel
Rice pudding, cream Dulcey , black rum , hazelnut croquant, passion fruit sorbet
Carob semifreddo ,  cherry coulis, Chantilly cream, pistachio

Clients Comments September 2024
23/09/2024-27/09/2024
Clients Comments September 2024
23/09/2024-27/09/2024
Clients Comments September 2024
14/09/2024-21/09/2024
Clients Comments September 2024
14/09/2024-21/09/2024
Clients Comments September 2024
06/09/2024-13/09/2024
Clients Comments August 2024
26/08/2024-30/08/2024
Clients Comments August 2024
18/08/2024-25/08/2024
Clients Comments August 2024
18/08/2024-25/08/2024
Clients Comments July 2024
27.07 > 17.08.24
Clients Comments July 2024
16/07/2024-26/07/2024
Client Comments July 2024
16/07/2024-26/07/2024
Client Comments July 2024
07/07/2024-14/07/2024
Client Comments July 2024
07/07/2024-14/07/2024
Client Comments June 2024
29/06/2024-06/07/2024
Client Comments June 2024
03/06/2024-10/06/2024
Client Comments June 2024
03/06/2024-10/06/2024
Client Comments May 2024
25/01/2024-01/06/2024
Client Comments May 2024
25/05/2024-01/06/2024
Client Comments May 2024
25/01/2024-01/06/2024
Client Comments September 2023
10/09/2023-14/09/2023
Client Comments September 2023
02/09/2023-09/09/2023
Client Comments August 2023
25/08/2023-01/09/2023
Client Comments August 2023
14/08/2023 - 24/08/2023
Client Comments August 2023
14/08/2023 - 24/08/2023
Client Comments August 2023
06/08/2023 - 13/08/2023
Client Comments August 2023
06/08/2023 - 13/08/2023
Client Comments August 2023
06/08/2023 - 13/08/2023
Client Comments August 2023
01/08/2023 - 05/08/2023
Client Comments August 2023
01/08/2023 - 05/08/2023
Client Comments August 2023
01/08/2023 - 05/08/2023
Client Comments July 2023
23/07/2023 - 31/07/2023
Client Comments July 2023
23/07/2023 - 31/07/2023
Client Comments June 2023
03/06/2023 - 10/06/2023
Client Comments June 2023
03/06/2023 - 10/06/2023
Rates are Plus Expenses
RATES 2025
Period A (July-August) EURO 41500/week
Period B (June - Sept) EURO 39000/week
Period C (October - May) EURO 31500/week
+ 6,5% VAT + APA 20%

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:
Cyclades (1500 EUR), Except Santorini*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 32.3 Feet
  • : 5.58 Feet
  • : 9
  • : 2022
  • : Fountaine Pajot
  • : 9
  • : 12
  • : Engines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda
  • : Yacht offers Rendezvous Diving only
  • : Vangelis Atzemian
  • : GREEK
Accommodations
Cabins: 4
Queen: 2
Single Cabins: 1
Showers: -
Wash Basins: 5
Heads: -
Electric Heads: 4
Engine Details
Engines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda
Fuel Consumption: 30
Cruising Speed: 9
Max Speed: 12US 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: Printer
Wi-Fi
Laptop
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes (2)
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 2x 12KW synchronized Fischer P
Inverter: -
Voltages: -
Water Maker: Yes (2)
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: outdoor areas
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield 4.60 M
Dinghy hp: 60
Dinghy # pax: 7
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: Hydraulic
Boarding Ladder (Loc/Type): Hydraulic Stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: 1
Captain
Vangelis Atzemian
Nation: Greek
Born: 1977
License: Yacht master offshore 200Gt
Languages: Greek & English (fluent)
Chef
Markos Vasiliadis
Nation: Greek
Captain: Vangelis Atzemian

"During my overall exposure at sea, as a sailing athlete and coach, I have had the opportunity, not only to practice a sport or a profession, but also develop both personally and professionally, utilising every experience towards a diverse skillset.
I have been a sailing coach for 20 years, a job that proved to be extremely challenging and like every great challenge, it left me with a tonne of experiences. I have learned to value the power of a team, while in the meantime I obtained the skill to manage people by means of driving them to work in harmony by promoting a sense of initiative and unity.
As an athlete I am highly determined, resilient, self-motivated and self-disciplined. Although my experience bears a strong sense of perfectionism, since winning championships requires attention to detail, I have learned that being open-minded allowed me to operate with flexibility and versatility and adapt to the changing circumstances and challenges the sea has to offer.
As a person, I am equipped with great communication and social skills, I am familiar with working under pressure and withstand the physical demands of the job, even at times when things can be difficult and the hours long.

Driven by my passion and my insatiable love for the professions of the sea, I bring these skills and the same quality of service to my client, I am a person with a strong work ethic, working with diligence, confidence, and purpose. "

Qualifications : STCW10 | Powerboat Level 2 | First aid certificate | Yacht master offshore 200Gt | VHF Short range certificate

EDUCATION:
Sports sciences diploma
Children Psychology
Training and development officer from the World sailing association
Schools Management and Administration diploma

Chef: Markos Vasiliadis

Chef Markos brings a wealth of culinary expertise to the Pixie crew, with years of experience as a Sole Chef in renowned restaurants across Athens. His background includes working with a distinguished team at some of the city's most celebrated dining establishments, where he honed his craft in creating both traditional Greek and sophisticated, elegant dishes. Markos’ deep understanding of Mediterranean flavors and seasonal ingredients allows him to elevate classic recipes with refined techniques. Passionate about delivering exceptional meals, he takes pride in crafting personalized menus that cater to each guest's preferences, all while maintaining a focus on quality and presentation. His dedication to excellence ensures that every dining experience aboard Pixie is memorable, reflecting the finest aspects of Greek cuisine with a modern twist.


Deckhand/ Stew: Dimitris Neamonitis

In the year 1972, Dimitris was born in the city of Athens. He received his Higher National Diploma in Food Science in 1994 after completing his studies in Food Science at Leeds University. His interests include horseback riding, sailing, and the cooking, and he holds a diploma in both sailing and motor boating. He is someone who gets along well with guests and has excellent organizing skills. Since 2016, Dimitris has been employed by the yachting company, where he thrives in providing excellent service across the board in order to provide clients with the best possible charter vacation.

Breakfast

Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread
Variety of mini croissants: Butter, Chocolate, Raisins
Variety of eggs: boiled eggs, poached eggs, fried eggs, omelets, scrambled eggs, Greek scrambled eggs with tomato
Hot section: bacon, sausages, mushrooms, grilled tomatoes
Greek Yogurt: Seasonal fruits or sun-dried fruits, variety of nuts, granola, honey
Fresh fruits: Watermelon,  melon, apricot, berries, cherries, mango, pineapple, orange
French toast: Salted caramel, white chocolate chips, hazelnut praline, roasted hazelnuts, cinnamon

Launch appetizers

Beetroot salad with arugula, orange carte, sunflower seeds, grape syrup vinaigrette
Pastrami salad with micro greens, walnuts, Roquefort vinaigrette
Shushi platter, yakitori reduction, pickled ginger
Roasted goat cheese with blueberry coulis, spearmint, and walnuts
Fava cream with crispy onions, capers, and sun-dried tomatoes
Hummus with crispy chickpeas, lime, lemongrass, smoked mackerel, chives, and parsley oil.
Greek salad, feta cream, cucumber, tomatoes,cherry tomatoes, red onion, oregano, thyme and crispy sour bread
crumble

Launch

Stuffed tomatoes and bell peppers with rice and green herbs, Greek yogurt, and spear mint chimichurri.
"Moussaka" rolls eggplant, potatoes, minced meat, and bechamel cause.
Sea bream with zucchini, roasted cherry tomatoes and lemon vinaigrette
A beef stew cooked in tomato sauce with orzo, herbs, and Greek Naxos gruyere.
Pasta of your choice, variety of pesto ( basil, avocado, beetroot) Bolognese, Carbonara, etc.
Peruvian chicken, spatchcock chicken with fresh herbs, lemon, chili, and potato salad with garlic sauce.
Greek summer table, variety of Greek spreads, salads, octopus, smoked sardines, shrimps, mussels, French fries, wild greens, roasted beans.

Launch desserts

Baklava with vanilla ice cream.
Greek orange pie.
Kataifi pastry, pistachio with mastic ice cream
Rose water Pana Cotta
Galaktoboureko (filo pastry with semolina cream and cinnamon sirup )
Chocolate mousse with blueberries and strawberries
Ekmet kataifi (light pastry cream, Chantily cream with rose water and pistachio)

Dinner appetizers

Split peas cream, crispy prosciutto, truffle oil, confit egg yolk, micro greens
Athenian salad mosaic, confit codfish, smoked eel, quail eggs, edamame, chives, verbena mayo
Fish roe cream, carob visual soil, mango, spearmint oil
Ceviche, tiger milk, shrimp, micro greens, coriander, chilly, cucumber, and celery granita
Avocado , cucumber , radish , garlic puree , jalapenos , chives , micro greens , ciabatta cracker
Arancini stuffed with beef cooked in red wine sauce, parmesan cream,micro greens, chives, and parsley oil
Buffalo , mushrooms , truffle oil , cheese foam , crispy deep-fried egg yolk , edible flowers, parsley oil

Dinner

Seafood orzo, saffron, fish broth, mussels, shrimp, crawfish, parmesan, estragon, parsley oil
Octopus, carob syrup and orange glaze, fava porridge with thyme, fish roe with octopus ink, parsley oil
Beef cheeks , celeriac puree , asparagus , demi-glace , micro greens , parsley oil
Sea bass , Ajo Blanco , broccolini , parsley cream , dill oil
Scallops , cauliflower puree , cauliflower salad, lemon cream , octopus ink cracker ,edible flowers
Red snapper ,quinoa salad, lemon and chilly gel, black garlic sauce , microgreens
Lamb picanha , Jerusalem artichoke puree, green beans , Bok choi , egg and lemon cream, chives, dill oil

Dinner desserts

Choux craquelin , white chocolate cream , salted caramel , chocolate soil , strawberry sorbet
Millefeuille, crispy filo pastry, cream patisserie, chestnut cream, pistachios, and raspberry gel
Tiramisu , savoiar , marsala wine gel , espresso sirup perles
Creme brulee, walnut cake soaked in syrup, burned sugar
Cholate creme , hazelnuts cracker , mango gel
Rice pudding, cream Dulcey , black rum , hazelnut croquant, passion fruit sorbet
Carob semifreddo ,  cherry coulis, Chantilly cream, pistachio

Clients Comments September 2024
23/09/2024-27/09/2024
Clients Comments September 2024
23/09/2024-27/09/2024
Clients Comments September 2024
14/09/2024-21/09/2024
Clients Comments September 2024
14/09/2024-21/09/2024
Clients Comments September 2024
06/09/2024-13/09/2024
Clients Comments August 2024
26/08/2024-30/08/2024
Clients Comments August 2024
18/08/2024-25/08/2024
Clients Comments August 2024
18/08/2024-25/08/2024
Clients Comments July 2024
27.07 > 17.08.24
Clients Comments July 2024
16/07/2024-26/07/2024
Client Comments July 2024
16/07/2024-26/07/2024
Client Comments July 2024
07/07/2024-14/07/2024
Client Comments July 2024
07/07/2024-14/07/2024
Client Comments June 2024
29/06/2024-06/07/2024
Client Comments June 2024
03/06/2024-10/06/2024
Client Comments June 2024
03/06/2024-10/06/2024
Client Comments May 2024
25/01/2024-01/06/2024
Client Comments May 2024
25/05/2024-01/06/2024
Client Comments May 2024
25/01/2024-01/06/2024
Client Comments September 2023
10/09/2023-14/09/2023
Client Comments September 2023
02/09/2023-09/09/2023
Client Comments August 2023
25/08/2023-01/09/2023
Client Comments August 2023
14/08/2023 - 24/08/2023
Client Comments August 2023
14/08/2023 - 24/08/2023
Client Comments August 2023
06/08/2023 - 13/08/2023
Client Comments August 2023
06/08/2023 - 13/08/2023
Client Comments August 2023
06/08/2023 - 13/08/2023
Client Comments August 2023
01/08/2023 - 05/08/2023
Client Comments August 2023
01/08/2023 - 05/08/2023
Client Comments August 2023
01/08/2023 - 05/08/2023
Client Comments July 2023
23/07/2023 - 31/07/2023
Client Comments July 2023
23/07/2023 - 31/07/2023
Client Comments June 2023
03/06/2023 - 10/06/2023
Client Comments June 2023
03/06/2023 - 10/06/2023
Rates are Plus Expenses
RATES 2025
Period A (July-August) EURO 41500/week
Period B (June - Sept) EURO 39000/week
Period C (October - May) EURO 31500/week
+ 6,5% VAT + APA 20%

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:
Cyclades (1500 EUR), Except Santorini*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

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.

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