SERENISSIMA III
Start your journey aboard the brand new Fountaine Pajot 80, S/Y SERENISSIMA III, and dive aboard a luxury catamaran. This yacht is designed for maximum relaxation and enjoyment, with a spacious flybridge that serves as a true ocean deck and a forward cockpit with spacious seating. Whether you're looking for the thrill of sailing or want to relax in comfortable loungers and sunbathing areas, S/Y SERENISSIMA III has it all. Inside, you'll discover an ultra-modern and extremely spacious interior that exudes comfort and luxury at every turn. The yacht has a total of five cabins, including a master cabin, a VIP cabin, and three queen-sized cabins, each equipped with a private bathroom and a galley up. Of course, no luxury experience is complete without a dedicated team to attend to your every need. S/Y SERENISSIMA III is accompanied by a professional and attentive team, including the captain, chef, chief stew, deck/stew, and deckhand.
One owner's suite with jacuzzi bathtub and separate shower (bed size 1,80 m x 2,00 m), one VIP cabin with desk area (bed size 1,80 m x 2,00 m), and three queen bed cabins (bed size 1,60 m x 2,00 m), all with private facilities.
Accommodations | |
---|---|
Cabins: | 5 |
Queen: | 3 |
Single Cabins: | 1 |
Showers: | - |
Electric Heads: | - |
Engine Details | |
---|---|
- | |
Fuel Consumption: | 80 |
Cruising Speed: | 10 |
Max Speed: | 11US Gall/Hr |
Details | |
---|---|
Type: | Cat |
Beam: | 35.4 Feet |
Draft: | 6.6 Feet |
Pax: | 10 |
YearBuilt: | 2024 |
Builder: | Fountaine Pajot |
JetSkis: | 1 |
Flag: | Malta |
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 Starlink Printer Laptop |
Camcorder: | - |
Books: | - |
Board Games: | Yes |
Deck Shower: | Yes |
Water Maker: | - |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
Minimum Age: | - |
Inverter: | Yes |
Voltages: | - |
Water Maker: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | - |
Crew Smokes: | Inq |
Pets Aboard: | No |
Hammock: | Yes |
Water Sports | |
---|---|
Dinghy size: | Williams Sportjet 520 |
Dinghy hp: | 230 |
Water Skis Adult: | 1 |
Water Skis Kids: | 1 |
Jet Skis: | 1 |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | - |
Wake Board: | 1 |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | 2 |
Floating Mats: | - |
Swim Platform: | Hydraulic swimming platform |
Boarding Ladder (Loc/Type): | Hydraulic aft |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | Yes |
Captain George is driven by an unwavering passion for the sea, having sailed since the age of twelve and explored nearly every corner of the planet. A true seaman at heart, he finds his greatest joy on the deep blue waters. Holding RYA Ocean Master licenses for both power and sailing yachts, along with certification as a divemaster, George possesses a wealth of knowledge and extensive experience in both the Mediterranean and the Caribbean.
With over 20 years of professional yachting experience, Captain George combines a professional attitude with a meticulous eye for detail. His leadership style is relaxed, contributing to a positive atmosphere on board and ensuring an exceptional experience for guests. He places a strong emphasis on sailing whenever possible, fostering a friendly and laid-back environment.
Known for his professionalism and responsibility, Georges has a talent for making clients feel right at home. Beyond the sea, he indulges in his interests, which include yoga, photography, music, and travel.George is not just a captain; he's a seasoned mariner dedicated to delivering outstanding and memorable experiences on every voyage.
Previous Yachts: Number One, Kimata
Chef: Michalis Englezilis
Born in 1992 into a family with a deep appreciation for food, Michalis' culinary journey began at an early age, fueled by the inspiration to become a chef. In 2012, he graduated from Le Monde - Culinary Arts in Athens, setting the foundation for a career devoted to the art of gastronomy. Opting to refine his skills, Michalis embarked on an early career collaborating with seasoned chefs in luxury restaurants, amassing over twelve years of valuable professional experience in the culinary realm.
Specializing in gourmet creations influenced by Greek and Italian cuisines, Michalis' culinary prowess evolved through roles at distinguished establishments such as Franzesca Bistro and Blue Cuisine in Greece, as well as The Arts Club London in the United Kingdom. Driven by a desire to merge his love for cooking with the allure of the sea, Michalis transitioned to the yachting industry several years ago, where he has not only thrived but consistently exceeded the high expectations of his discerning guests.
Michalis is characterized by his infectious optimism and unwavering commitment to satisfying every guest request. Beyond the kitchen, he finds joy in diverse pursuits, including reading, travel, and indulging his passion for basketball.
Fluent in both Greek and English, Michalis brings not only culinary excellence but also effective communication skills to enhance the overall experience for those on board.
Previous Yacht: Serenissima
Chief Stew: Christina Xourgia
Christina is an accomplished Chief Stewardess with extensive experience in the yachting industry. Her expertise spans roles as a permanent crew hostess aboard sailing yachts and private motor yachts, where she has demonstrated exceptional hospitality skills and an unwavering passion for the sea.
Originally trained in computer science, Christina discovered her true calling as a hostess on sailing boats, combining her love for the ocean with her dedication to creating unforgettable experiences for guests. Fluent in Greek, English, and Italian, she seamlessly connects with a diverse clientele, ensuring their comfort and satisfaction. Christina's professionalism, warm demeanor, and commitment to excellence make her an invaluable asset to any yacht crew.
Deckhand/Stew : Angelos Koletsi
Meet Angelo, an enthusiastic and dedicated individual with a wealth of experience spanning seven years in the restaurant industry, both in Greece and abroad. For the past two seasons, he showcased his skills at the Grand Bretagne Hotel in Athens and at one of the top restaurants in Mykonos.
Although relatively new to the world of yachting, Angelo's strong work ethic, exceptional customer service skills, and meticulous attention to detail make him an ideal candidate for the role of steward on board. Eager to transfer his hospitality experience to the yachting industry, Angelo is committed to providing top-notch service to guests, ensuring their comfort throughout the voyage.
Known for his kindness, adaptability, and ever-present smile, Angelo is ready to contribute to an exceptional yachting experience. Fluent in both Greek and English, he ensures effective communication to meet the diverse needs of guests on board.
Previous yacht: Aloia 80
Deckhand: Nikos Nikolaou
Nikos Nikolaou, born in 2000 in Patra, Greece, joined the yachting industry in 2021 and quickly became a standout crew member on various vessels. A self-motivated deckhand with a strong sense of responsibility, he thrives in team settings and consistently brings his organizational and interpersonal skills to the table. Nikos is always looking to learn, take on new challenges, and grow professionally. Outside of yachting, he’s also a certified kite surf instructor, which reflects his adventurous spirit and passion for teaching. His positive attitude and dedication make him a reliable and energetic team player, whether it’s managing deck operations or lending a hand with guest activities. Nikos’s commitment to safety, efficiency, and personal growth makes him an invaluable asset to the Serenissima III crew, and his drive to continually improve ensures a wonderful sailing experience for all guests on board!
Mid Season: EURO 80000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 70000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
The yacht is new build and will be delivered in September 2024.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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
- : 35.4 Feet
- : 6.6 Feet
- : 10
- : 2024
- : Fountaine Pajot
- : 10
- : 11
- : 1
- : 1
- : Yacht offers Rendezvous Diving only
- : George Mourmouris
- : Malta
Accommodations | |
---|---|
Cabins: | 5 |
Queen: | 3 |
Single Cabins: | 1 |
Showers: | - |
Wash Basins: | - |
Heads: | - |
Electric Heads: | - |
Engine Details | |
---|---|
- | |
Fuel Consumption: | 80 |
Cruising Speed: | 10 |
Max Speed: | 11US 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 Starlink Printer Laptop |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | - |
Books: | - |
Board Games: | Yes |
Sun Awning: | - |
Deck Shower: | Yes |
Bimini: | - |
Water Maker: | - |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | - |
Minimum Age: | - |
Generator: | Yes |
Inverter: | Yes |
Voltages: | - |
Water Maker: | - |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Inq |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | - |
Crew Smokes: | Inq |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | - |
Hammock: | Yes |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | Williams Sportjet 520 |
Dinghy hp: | 230 |
Dinghy # pax: | 8 |
Water Skis Adult: | 1 |
Water Skis Kids: | 1 |
Jet Skis: | 1 |
Wave Runners: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | - |
Wake Board: | 1 |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | 2 |
Floating Mats: | - |
Swim Platform: | Hydraulic swimming platform |
Boarding Ladder (Loc/Type): | Hydraulic aft |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | Yes |
Captain George is driven by an unwavering passion for the sea, having sailed since the age of twelve and explored nearly every corner of the planet. A true seaman at heart, he finds his greatest joy on the deep blue waters. Holding RYA Ocean Master licenses for both power and sailing yachts, along with certification as a divemaster, George possesses a wealth of knowledge and extensive experience in both the Mediterranean and the Caribbean.
With over 20 years of professional yachting experience, Captain George combines a professional attitude with a meticulous eye for detail. His leadership style is relaxed, contributing to a positive atmosphere on board and ensuring an exceptional experience for guests. He places a strong emphasis on sailing whenever possible, fostering a friendly and laid-back environment.
Known for his professionalism and responsibility, Georges has a talent for making clients feel right at home. Beyond the sea, he indulges in his interests, which include yoga, photography, music, and travel.George is not just a captain; he's a seasoned mariner dedicated to delivering outstanding and memorable experiences on every voyage.
Previous Yachts: Number One, Kimata
Chef: Michalis Englezilis
Born in 1992 into a family with a deep appreciation for food, Michalis' culinary journey began at an early age, fueled by the inspiration to become a chef. In 2012, he graduated from Le Monde - Culinary Arts in Athens, setting the foundation for a career devoted to the art of gastronomy. Opting to refine his skills, Michalis embarked on an early career collaborating with seasoned chefs in luxury restaurants, amassing over twelve years of valuable professional experience in the culinary realm.
Specializing in gourmet creations influenced by Greek and Italian cuisines, Michalis' culinary prowess evolved through roles at distinguished establishments such as Franzesca Bistro and Blue Cuisine in Greece, as well as The Arts Club London in the United Kingdom. Driven by a desire to merge his love for cooking with the allure of the sea, Michalis transitioned to the yachting industry several years ago, where he has not only thrived but consistently exceeded the high expectations of his discerning guests.
Michalis is characterized by his infectious optimism and unwavering commitment to satisfying every guest request. Beyond the kitchen, he finds joy in diverse pursuits, including reading, travel, and indulging his passion for basketball.
Fluent in both Greek and English, Michalis brings not only culinary excellence but also effective communication skills to enhance the overall experience for those on board.
Previous Yacht: Serenissima
Chief Stew: Christina Xourgia
Christina is an accomplished Chief Stewardess with extensive experience in the yachting industry. Her expertise spans roles as a permanent crew hostess aboard sailing yachts and private motor yachts, where she has demonstrated exceptional hospitality skills and an unwavering passion for the sea.
Originally trained in computer science, Christina discovered her true calling as a hostess on sailing boats, combining her love for the ocean with her dedication to creating unforgettable experiences for guests. Fluent in Greek, English, and Italian, she seamlessly connects with a diverse clientele, ensuring their comfort and satisfaction. Christina's professionalism, warm demeanor, and commitment to excellence make her an invaluable asset to any yacht crew.
Deckhand/Stew : Angelos Koletsi
Meet Angelo, an enthusiastic and dedicated individual with a wealth of experience spanning seven years in the restaurant industry, both in Greece and abroad. For the past two seasons, he showcased his skills at the Grand Bretagne Hotel in Athens and at one of the top restaurants in Mykonos.
Although relatively new to the world of yachting, Angelo's strong work ethic, exceptional customer service skills, and meticulous attention to detail make him an ideal candidate for the role of steward on board. Eager to transfer his hospitality experience to the yachting industry, Angelo is committed to providing top-notch service to guests, ensuring their comfort throughout the voyage.
Known for his kindness, adaptability, and ever-present smile, Angelo is ready to contribute to an exceptional yachting experience. Fluent in both Greek and English, he ensures effective communication to meet the diverse needs of guests on board.
Previous yacht: Aloia 80
Deckhand: Nikos Nikolaou
Nikos Nikolaou, born in 2000 in Patra, Greece, joined the yachting industry in 2021 and quickly became a standout crew member on various vessels. A self-motivated deckhand with a strong sense of responsibility, he thrives in team settings and consistently brings his organizational and interpersonal skills to the table. Nikos is always looking to learn, take on new challenges, and grow professionally. Outside of yachting, he’s also a certified kite surf instructor, which reflects his adventurous spirit and passion for teaching. His positive attitude and dedication make him a reliable and energetic team player, whether it’s managing deck operations or lending a hand with guest activities. Nikos’s commitment to safety, efficiency, and personal growth makes him an invaluable asset to the Serenissima III crew, and his drive to continually improve ensures a wonderful sailing experience for all guests on board!
Breakfast
Fresh Orange Juice
Smoothies
Rusks
Butter, chocolate praline, marmalade, and honey
Butter and chocolate croissants
Cheese and cold cuts
Eggs
Fresh fruits
DAY 1
Lunch
Welcome finger food.
Dinner
Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing
Steamed mussels, garlic, dill, ouzo sauce
Whole fresh fish in salt crust, wild greens, lemon oil sauce
Lemon curd, biscuit, passion fruit
DAY 2
Lunch
Burrata, colorful cherry tomatoes, rocket, basil oil
Tuna tataki, celery, green apple, candied walnuts, yoghurt
Fresh Lemon spaghetti, basil, Aegina pistachio
Fresh fruits
Dinner
Quinoa salad, smoked salmon, cranberries, herbs, yoghurt-apple juice dressing
Seabream ceviche, lime, coriander, chili, coconut milk
Asian-style marinated black cod, cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass saucePineapple pavlova, vanilla ice cream
DAY 3
Lunch
Chicken Caesar’s salad, smoked pancetta, croutons, anchovies dressing
Tomato, feta, fresh herbs tart
Ice cream
Dinner
Salad with mushrooms, baby rocket, baby spinach, “anthotiro” cheese, truffle dressing
Beef tartare, quail egg yolk, parmesan, truffle, potato sticks
Iberico pork, grilled broccoli, romesco sauce, almond flakes
Chocolate namelaka, red fruits, cocoa crumble
DAY 4
Lunch
Black-eyed peas, summer veggies, herbs
Fish egg roe salad
Prawns “saganaki”, feta, tomatoes, herbs
Grilled octopus, fava beans puree, caramelized onions
Baklava with Aegina pistachio
Dinner
Cretan “Dakos” salad, rusk, grated tomato, “xinomizithra” cheese, capers
Seabass carpaccio, shallots, strawberries, bottarga, spicy citrus dressing
Seafood “giouvetsi”, saffron, cherry tomatoes, goat cheese
Tiramisu
DAY 5
Lunch
Greek salad, “feta” cheese, fresh oregano
Prawns’ linguine, bisque sauce
Lemon sorbet
Dinner
Grilled sweetcorn, pomegranate, fresh herbs, jalapeno dressing
Tuna tartare, avocado, wasabi dressing, fried shallots
Dover sole, sauteed spinach, fried capers, garlic-soy-brown butter sauce
Banoffee
DAY 6
Lunch
Green salad, “talagani” cheese, cashews, croutons, balsamic vinegar dressing
“Feta” cheese
Traditional “Gemista” (stuffed tomatoes and bell peppers)
Traditional spoon sweet
Dinner
Colorful beetroots, pistachio, yoghurt, green apple
Scallops’ tartare, mango, passion fruit, bell peppers, citrus dressing
Red mullet, prawns’ ravioli, espresso sauce
Pistachio panacota.
DAY 7
Lunch
Beluga lentil salad, fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing
Grilled sardines, tomato-capers dressing
Black pasta, tuna, olives, capers, tomato
Fresh fruits
Dinner
Baby rocket, prosciutto, parmesan, balsamic vinegar dressing
Spring rolls, chorizo, cream cheese, sweet chili sauce
Risotto, butternut squash, beef short ribs, demi-glace
Apple crumble, vanilla ice cream
Mid Season: EURO 80000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 70000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
The yacht is new build and will be delivered in September 2024.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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.