PIXIE
Step aboard S/Y Pixie, a magnificent Fountaine Pajot Alegria 67, designed by Berret Racoupeau Yacht Design to deliver the ultimate in style, comfort, and performance. Combining sleek lines, expansive spaces, and modern luxury, Pixie offers an unforgettable sailing experience for even the most discerning guests. Her spacious flybridge sets a new standard for comfort, featuring generous lounging and dining areas that invite relaxation with panoramic sea views. At the bow, a stunning Jacuzzi and lounge area create the perfect setting for sunbathing, socializing, or simply enjoying a peaceful moment at sea. Pixie accommodates up to 9 guests in 4 beautifully appointed cabins, each with an en-suite bathroom: A luxurious master suite with a desk area and double-sink bathroom, two elegant queen cabins, and one versatile cabin with a double bed and an upper bunk, ideal for families or friends Her galley-down layout allows the chef to prepare gourmet meals in privacy, while the bright and open saloon features a comfortable dining area and sofa, creating a warm and inviting home-like atmosphere. With exceptional sailing performance, S/Y Pixie combines power, balance, and grace, offering smooth handling and remarkable agility for a catamaran of her size. Her design emphasizes both aesthetic beauty and functionality, with soft, asymmetrical interior lines that reflect modern sophistication. The bathing platform serves as an elegant sea-level terrace — ideal for lounging with a cocktail, swimming, or launching Pixie’s collection of water toys for endless fun on the water. Elegant, spacious, and effortlessly refined, S/Y Pixie is more than a yacht — she’s a sanctuary at sea, where luxury and adventure sail hand in hand.
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 above with private bathroom.
| 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: | 50 |
| Cruising Speed: | 8 |
| Max Speed: | 10US 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 |
| JetSkis: | No |
| Flag: | GREEK |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Red Sea |
| 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: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes (2) |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| 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: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4.60 M |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | No |
| Swim Platform: | Hydraulic swimming Platform |
| Boarding Ladder (Loc/Type): | Hydraulic Stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 1 |
Captain Vasilis embarked on his sailing journey in 1997, starting with Olympic Triangle Sailing. His dedication and passion for the sea led him to a successful competitive sailing career from 2000 to 2012, during which he earned two National Titles and represented Greece in multiple World and European Championships as a member of the Hellenic National Team. From 2013 to 2017, he shared his expertise as a Sailing Instructor, helping others develop their own love for sailing.
Transitioning naturally into the world of yachting, Vasilis combines his extensive racing background with years of experience in yacht charters to deliver exceptional voyages at sea. His professionalism, calm demeanor, and reliability make him an outstanding leader and trusted captain for any journey.
Vasilis holds multiple certifications, including ENAK First Aid, a Lifeguard Diploma, and STCW Advanced Safety Training, ensuring safety and preparedness on every voyage. Outside of sailing, he enjoys scuba diving, spearfishing, cycling, kickboxing, and mountain motorcycling — pursuits that reflect his adventurous spirit and active lifestyle.
Fluent in both Greek and English, Captain Vasilis brings a wealth of maritime expertise, a strong safety mindset, and a passion for the sea, promising guests an unforgettable and seamless sailing experience.
Previous yachts: S/C Nomad II (50ft), S/C PLAN B (63ft), M/Y DUNE (72ft), M/Υ Rooster (78ft)
Chef: Vassilis Manesis
Vassilis is the chef on board Pixie, bringing nearly two decades of professional culinary experience to the galley. He has worked as a chef since 2007, building a strong foundation across a variety of cuisines and service styles, and since 2021 has been working on board private and charter yachts. Highly adaptable and composed under pressure, Vassilis is experienced in tailoring menus to guest preferences and dietary requirements while maintaining consistently high standards. He takes pride in using fresh ingredients and delivering well-balanced, flavorful dishes, whether for relaxed onboard dining or more refined occasions. Fluent in both Greek and English, he communicates easily with guests and crew, contributing to a smooth and enjoyable onboard experience.
Deck/Stew: Evangelos Panagiotidis
Evangelos brings a strong service mindset and practical maritime experience to his role as Stew/Deckhand on board Pixie. With several years of experience working in customer service, he has developed excellent communication skills, attention to detail, and a natural ability to anticipate guest needs, ensuring everyone on board feels welcomed and well cared for. His passion for the sea is supported by both a speedboat license and a sailing license, giving him confidence and capability on deck as well as in guest areas. Evangelos has also previously worked as a deckhand on a Lagoon 62, where he gained hands-on experience with mooring operations, line handling, general deck maintenance, and assisting with day-to-day vessel operations. Comfortable working as part of a team and eager to learn, he enjoys the dynamic environment of yachting and takes pride in maintaining high standards both on deck and in service. His positive attitude, reliability, and willingness to help wherever needed make him a versatile crew member who contributes to smooth operations and a relaxed, enjoyable atmosphere on board Pixie.
BREAKFAST
Fresh juices, smoothies
Teas, herbs, coffees
Bread, white, black, gluten-free
Eggs (boiled, fried, poached, scrambled, kayanas)
Honey jams, chocolate sauce, tahini, peanut butter
Greek yogurt, granola
Cakes, croissants, pancakes
Cold cuts, cheese
Fresh fruit
DAY 1
LUNCH
Burrata salad with tricolore cherry tomato and basil flavors
Steamed mussels with wine and fresh herbs
Red porgy with pea puree green apple and mind
DINNER
Green salad with melon, prosciutto, goat cheese and spearmint
Arancini inspired by traditional greek gemista
Beef tagliata with mashed potato and asparagus sauté
DAY 2
LUNCH
Spinach salad with sun-dried tomatoes and grilled halloumi
Grilled octopus with chickpea puree and rosemary
Seabass with aromatic risotto and sauce star anise
DINNER
Green Salad with shrimps, fennel, vinaigrette, tomatoes and olives
Kakavia soup (fish soup)
Grouper with caponata and parsnip puree
DAY 3
LUNCH
Greek salad
Meatballs with tzatziki, avocado and crispy potato straw
Crispy moussaka with graviera cream and pastirma
DINNER
Mango salad with calamari avocado mousse
Sea bass carpaccio with lemon zest, urchin eggs and chili
Crayfish orzo
DAY 4
LUNCH
Cherry tomatoes, baby rocket with anthotiro (soft greek cheese)
Zucchini ball with yogurt sauce
Coq and vin with carrot puree
DINNER
Pumpkin soup
Chicken spinach salad with avocado, almond and vinaigrette bacon
BBQ night
DAY 5
LUNCH
Cretan dakos (rusk, grated tomato, feta cheese)
Octopus with vinegar, fennel, oregano and olive oil
Roasted squid with basil pesto and fava
DINNER
Salad with roasted peppers, cherry tomatoes, coriander and grilled haloumi
Handmade ravioli with parmesan cream
Herb-crusted lamb with carrot puree
DAY 6
LUNCH
Athenian fish salad with vegetables and horseradish mayo
Shrimp saganaki (with ouzo, tomato and feta)
Fresh fish with lentils and smoked louza (traditional cold cuts)
DINNER
Salad with beetroot pear, almond and goat cheese
Veal carpaccio with mushrooms, truffle oil and parmesan
Saltimbocca with cauliflower puree and lemon sauce
DAY 7
LUNCH
Quinoa salad with smoked salmon and avocado
Fresh fish ceviche with mango
Lobster spaghetti
DINNER
Green salad with orange estragon and louza
Asparagus with poached egg, parmesan cream and fresh truffle
Pork with leeks cauliflower puree
DESSERTS
Panna cotta
Orange pie
Crème brulé
Pavlova
Chocolate moelleux
Mille-feuille
Tiramisu
Cheesecake
Period B (June - Sept) EURO 40000/week
Period C (October - May) EURO 31500/week
+ 6,5% VAT + APA 20%
WINTER 2025/6 RED SEA - Based in El Gouna
WINTER SEASON (October to March)
Weekly rate EURO 31500 + APA 25% + VAT 14%
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 + 6,5% VAT), Except Santorini*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.3 Feet
- : 5.58 Feet
- : 9
- : 2022
- : Fountaine Pajot
- : 8
- : 10
- : Engines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Vasilis Stamoulis
- : 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: | 50 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Red Sea |
| 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: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes (2) |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | 2x 12KW synchronized Fischer P |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes (2) |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | outdoor areas |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4.60 M |
| Dinghy hp: | 60 |
| Dinghy # pax: | 7 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | No |
| Swim Platform: | Hydraulic swimming Platform |
| Boarding Ladder (Loc/Type): | Hydraulic Stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 1 |
Captain Vasilis embarked on his sailing journey in 1997, starting with Olympic Triangle Sailing. His dedication and passion for the sea led him to a successful competitive sailing career from 2000 to 2012, during which he earned two National Titles and represented Greece in multiple World and European Championships as a member of the Hellenic National Team. From 2013 to 2017, he shared his expertise as a Sailing Instructor, helping others develop their own love for sailing.
Transitioning naturally into the world of yachting, Vasilis combines his extensive racing background with years of experience in yacht charters to deliver exceptional voyages at sea. His professionalism, calm demeanor, and reliability make him an outstanding leader and trusted captain for any journey.
Vasilis holds multiple certifications, including ENAK First Aid, a Lifeguard Diploma, and STCW Advanced Safety Training, ensuring safety and preparedness on every voyage. Outside of sailing, he enjoys scuba diving, spearfishing, cycling, kickboxing, and mountain motorcycling — pursuits that reflect his adventurous spirit and active lifestyle.
Fluent in both Greek and English, Captain Vasilis brings a wealth of maritime expertise, a strong safety mindset, and a passion for the sea, promising guests an unforgettable and seamless sailing experience.
Previous yachts: S/C Nomad II (50ft), S/C PLAN B (63ft), M/Y DUNE (72ft), M/Υ Rooster (78ft)
Chef: Vassilis Manesis
Vassilis is the chef on board Pixie, bringing nearly two decades of professional culinary experience to the galley. He has worked as a chef since 2007, building a strong foundation across a variety of cuisines and service styles, and since 2021 has been working on board private and charter yachts. Highly adaptable and composed under pressure, Vassilis is experienced in tailoring menus to guest preferences and dietary requirements while maintaining consistently high standards. He takes pride in using fresh ingredients and delivering well-balanced, flavorful dishes, whether for relaxed onboard dining or more refined occasions. Fluent in both Greek and English, he communicates easily with guests and crew, contributing to a smooth and enjoyable onboard experience.
Deck/Stew: Evangelos Panagiotidis
Evangelos brings a strong service mindset and practical maritime experience to his role as Stew/Deckhand on board Pixie. With several years of experience working in customer service, he has developed excellent communication skills, attention to detail, and a natural ability to anticipate guest needs, ensuring everyone on board feels welcomed and well cared for. His passion for the sea is supported by both a speedboat license and a sailing license, giving him confidence and capability on deck as well as in guest areas. Evangelos has also previously worked as a deckhand on a Lagoon 62, where he gained hands-on experience with mooring operations, line handling, general deck maintenance, and assisting with day-to-day vessel operations. Comfortable working as part of a team and eager to learn, he enjoys the dynamic environment of yachting and takes pride in maintaining high standards both on deck and in service. His positive attitude, reliability, and willingness to help wherever needed make him a versatile crew member who contributes to smooth operations and a relaxed, enjoyable atmosphere on board Pixie.
BREAKFAST
Fresh juices, smoothies
Teas, herbs, coffees
Bread, white, black, gluten-free
Eggs (boiled, fried, poached, scrambled, kayanas)
Honey jams, chocolate sauce, tahini, peanut butter
Greek yogurt, granola
Cakes, croissants, pancakes
Cold cuts, cheese
Fresh fruit
DAY 1
LUNCH
Burrata salad with tricolore cherry tomato and basil flavors
Steamed mussels with wine and fresh herbs
Red porgy with pea puree green apple and mind
DINNER
Green salad with melon, prosciutto, goat cheese and spearmint
Arancini inspired by traditional greek gemista
Beef tagliata with mashed potato and asparagus sauté
DAY 2
LUNCH
Spinach salad with sun-dried tomatoes and grilled halloumi
Grilled octopus with chickpea puree and rosemary
Seabass with aromatic risotto and sauce star anise
DINNER
Green Salad with shrimps, fennel, vinaigrette, tomatoes and olives
Kakavia soup (fish soup)
Grouper with caponata and parsnip puree
DAY 3
LUNCH
Greek salad
Meatballs with tzatziki, avocado and crispy potato straw
Crispy moussaka with graviera cream and pastirma
DINNER
Mango salad with calamari avocado mousse
Sea bass carpaccio with lemon zest, urchin eggs and chili
Crayfish orzo
DAY 4
LUNCH
Cherry tomatoes, baby rocket with anthotiro (soft greek cheese)
Zucchini ball with yogurt sauce
Coq and vin with carrot puree
DINNER
Pumpkin soup
Chicken spinach salad with avocado, almond and vinaigrette bacon
BBQ night
DAY 5
LUNCH
Cretan dakos (rusk, grated tomato, feta cheese)
Octopus with vinegar, fennel, oregano and olive oil
Roasted squid with basil pesto and fava
DINNER
Salad with roasted peppers, cherry tomatoes, coriander and grilled haloumi
Handmade ravioli with parmesan cream
Herb-crusted lamb with carrot puree
DAY 6
LUNCH
Athenian fish salad with vegetables and horseradish mayo
Shrimp saganaki (with ouzo, tomato and feta)
Fresh fish with lentils and smoked louza (traditional cold cuts)
DINNER
Salad with beetroot pear, almond and goat cheese
Veal carpaccio with mushrooms, truffle oil and parmesan
Saltimbocca with cauliflower puree and lemon sauce
DAY 7
LUNCH
Quinoa salad with smoked salmon and avocado
Fresh fish ceviche with mango
Lobster spaghetti
DINNER
Green salad with orange estragon and louza
Asparagus with poached egg, parmesan cream and fresh truffle
Pork with leeks cauliflower puree
DESSERTS
Panna cotta
Orange pie
Crème brulé
Pavlova
Chocolate moelleux
Mille-feuille
Tiramisu
Cheesecake
Period B (June - Sept) EURO 40000/week
Period C (October - May) EURO 31500/week
+ 6,5% VAT + APA 20%
WINTER 2025/6 RED SEA - Based in El Gouna
WINTER SEASON (October to March)
Weekly rate EURO 31500 + APA 25% + VAT 14%
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 + 6,5% VAT), Except Santorini*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
