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PIXIE

€30,500 - €40,500 / WEEK
Main saloon
Main saloon and bar area
Fore deck seating area with Jacuzzi
Fore deck seating area with Jacuzzi
Master Cabin
Master bathroom
Mid ship cabin
Mid ship bathroom
Aft cabin
Aft cabin bathroom
Aft triple cabin
Aft triple cabin
Flybridge
Fly bridge sunbathing
Arial view
sundowner time

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 queen 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
€30,500
Accommodations
Cabins: 4
Queen: 4
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: 8
Max Speed: 10US Gall/Hr
Details
Type: Cat
Beam: 32.2 Feet
Draft: 5.8 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
Special Diets: Yes
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: yes
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: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
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
Antonis Mitropoulos
Nation: Greek
Born: 1992
License: Le Monde - Culinary Arts
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: Antonis Mitropoulos

Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis.. With his love of the sea and desire to cook for small, intimate groups, he joined the yachting world.

Antonis specializes in Greek traditional, Mediterranean, Mexican, and Asian cuisines. He loves creating dishes using authentic and fused cuisines that will excite guests and bring everyone together to enjoy fabulous foods and company. He is experienced in meeting special dietary needs and requests- such as gluten-free, vegetarian, vegan, low-calorie, low-carb, and dairy-free meals. Antonis loves being on the water and working with his crew to offer the highest quality charter to guests on Pixie. When he is not in the kitchen (or galley) preparing incredible delicacies.

Languages: Greek (native); English (fluent)

Deckhand: Sakis Tsopelakos

Sakis was born in Athens in 1981. He graduated as a Cook from the National School of Tourism, and he worked in customer service as a sous chef for several years. Sakis used to be a water ski athlete and now he is a Water Ski instructor. He holds also an Open Sea Sailing Certificate along with his motor boat license. He is a highly active person who enjoys water sports, yoga, and swimming. Sakis is eager to help and offers incredible service to the guests making their charter trip an unforgettable experience!

Breakfast

Tea, infusions, all types of coffee, fresh  juices, smoothies, milk (different types),  bread and toasts, croquet madame, 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, Shakshuka with tomatoes and herbs

Day 1


Lunch

Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”

 



Dinner
Bruschetta with lime crème Brik and smoked salmon

Seabass with smoked beetroot puree and fennel pickled

Day 2

Lunch

Politiki salad with nuts vinegar and fried onion
Grilled shrimps with gremolata and carpaccio zucchini with orange glace
Lobster pasta with bisque and fresh herbs

 



Dinner
Tartar beef with siracha shimeji mushrooms and cured egg yolk
Fillet mignon with glazed baby carrots and pepper sauce

Day 3

Lunch

Dakos salad with tomato basil and feta cheese
Sauté mushrooms with “staka” milk from Crete island
Mushroom risotto with king oyster truffle and shitake mushrooms


Dinner

Fish of the day ceviche tiger milk mango pomegranate
Variety of sushi maki California rolls nigiri

Day 4

Lunch

Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing


Dinner
Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio

Day 5

Lunch

Mexican salad with radicchio lime tomato and coriander
Tempura shrimps with siracha mayo
Grilled chicken breast with smashed potato and soya glace

 


Dinner
Variety of tacos with pulled pork or spicy beef
Beef ribs roasted with jacket Peruvian potatoes

Day 6

Lunch
Scallops with cauliflower puree and green apple
Beef carpaccio
Orzo seafood with mussels octopus and chorizo


Dinner

Black rice cold salad with grilled vegetables
Black pork with baby potatoes crushed and thyme

Day 7

Lunch

Coleslaw salad

Tsoureki bread with prosciutto and provolone cheese

Beef meatballs with tomato cumin and jasmine rice

Dinner

Burrata salad with cherries tomato and basil pesto
Seabass with trilogy of celery root and tomato sauce

 

Desserts

Cheesecake

Greek baklava

Kadaifi with white chocolate and pistachio

Deconstructed deep-fried banoffee

Tart with lemon curd

Tiramisu

Apple tart

Client Comments June 2023
03/06/2023 - 10/06/2023
Client Comments June 2023
03/06/2023 - 10/06/2023
Client Comments July 2023
23/07/2023 - 31/07/2023
Client Comments July 2023
23/07/2023 - 31/07/2023
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 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
14/08/2023 - 24/08/2023
Client Comments August 2023
14/08/2023 - 24/08/2023
Client Comments September 2023
02/09/2023-09/09/2023
Client Comments September 2023
10/09/2023-14/09/2023
Rates are Plus Expenses
RATES 2023
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ VAT + APA 20%

VAT 6,5% for 2023, VAT 13% for 2024 bookings

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
  • : 32.2 Feet
  • : 5.8 Feet
  • : 9
  • : 2022
  • : Fountaine Pajot
  • : 8
  • : 10
  • : Engines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda
  • : Yacht offers Rendezvous Diving only
  • : Vangelis Atzemian
  • : GREEK
Accommodations
Cabins: 4
Queen: 4
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: 8
Max Speed: 10US 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
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 2x 12KW synchronized Fischer P
Inverter: -
Voltages: -
Water Maker: yes
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: 8
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
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
Antonis Mitropoulos
Nation: Greek
Born: 1992
License: Le Monde - Culinary Arts
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: Antonis Mitropoulos

Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis.. With his love of the sea and desire to cook for small, intimate groups, he joined the yachting world.

Antonis specializes in Greek traditional, Mediterranean, Mexican, and Asian cuisines. He loves creating dishes using authentic and fused cuisines that will excite guests and bring everyone together to enjoy fabulous foods and company. He is experienced in meeting special dietary needs and requests- such as gluten-free, vegetarian, vegan, low-calorie, low-carb, and dairy-free meals. Antonis loves being on the water and working with his crew to offer the highest quality charter to guests on Pixie. When he is not in the kitchen (or galley) preparing incredible delicacies.

Languages: Greek (native); English (fluent)

Deckhand: Sakis Tsopelakos

Sakis was born in Athens in 1981. He graduated as a Cook from the National School of Tourism, and he worked in customer service as a sous chef for several years. Sakis used to be a water ski athlete and now he is a Water Ski instructor. He holds also an Open Sea Sailing Certificate along with his motor boat license. He is a highly active person who enjoys water sports, yoga, and swimming. Sakis is eager to help and offers incredible service to the guests making their charter trip an unforgettable experience!

Breakfast

Tea, infusions, all types of coffee, fresh  juices, smoothies, milk (different types),  bread and toasts, croquet madame, 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, Shakshuka with tomatoes and herbs

Day 1


Lunch

Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”

 



Dinner
Bruschetta with lime crème Brik and smoked salmon

Seabass with smoked beetroot puree and fennel pickled

Day 2

Lunch

Politiki salad with nuts vinegar and fried onion
Grilled shrimps with gremolata and carpaccio zucchini with orange glace
Lobster pasta with bisque and fresh herbs

 



Dinner
Tartar beef with siracha shimeji mushrooms and cured egg yolk
Fillet mignon with glazed baby carrots and pepper sauce

Day 3

Lunch

Dakos salad with tomato basil and feta cheese
Sauté mushrooms with “staka” milk from Crete island
Mushroom risotto with king oyster truffle and shitake mushrooms


Dinner

Fish of the day ceviche tiger milk mango pomegranate
Variety of sushi maki California rolls nigiri

Day 4

Lunch

Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing


Dinner
Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio

Day 5

Lunch

Mexican salad with radicchio lime tomato and coriander
Tempura shrimps with siracha mayo
Grilled chicken breast with smashed potato and soya glace

 


Dinner
Variety of tacos with pulled pork or spicy beef
Beef ribs roasted with jacket Peruvian potatoes

Day 6

Lunch
Scallops with cauliflower puree and green apple
Beef carpaccio
Orzo seafood with mussels octopus and chorizo


Dinner

Black rice cold salad with grilled vegetables
Black pork with baby potatoes crushed and thyme

Day 7

Lunch

Coleslaw salad

Tsoureki bread with prosciutto and provolone cheese

Beef meatballs with tomato cumin and jasmine rice

Dinner

Burrata salad with cherries tomato and basil pesto
Seabass with trilogy of celery root and tomato sauce

 

Desserts

Cheesecake

Greek baklava

Kadaifi with white chocolate and pistachio

Deconstructed deep-fried banoffee

Tart with lemon curd

Tiramisu

Apple tart

Client Comments June 2023
03/06/2023 - 10/06/2023
Client Comments June 2023
03/06/2023 - 10/06/2023
Client Comments July 2023
23/07/2023 - 31/07/2023
Client Comments July 2023
23/07/2023 - 31/07/2023
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 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
14/08/2023 - 24/08/2023
Client Comments August 2023
14/08/2023 - 24/08/2023
Client Comments September 2023
02/09/2023-09/09/2023
Client Comments September 2023
10/09/2023-14/09/2023
Rates are Plus Expenses
RATES 2023
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ VAT + APA 20%

VAT 6,5% for 2023, VAT 13% for 2024 bookings

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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