SERENISSIMA
S/Y Serenissima – Fountaine Pajot 67′ Power Catamaran for 10-Passenger Crewed Yacht Charters in Greece
Step aboard S/Y Serenissima, a luxurious Fountaine Pajot 67′ power catamaran designed to deliver the ultimate crewed yacht charter in Greece for up to 10 guests. From her expansive flybridge, which serves as an authentic ocean terrace, to her forward cockpit with plush seating and panoramic views, Serenissima sets the standard for elegance and space at sea.
Whether you’re seeking the thrill of cruising or the serenity of sun-soaked leisure, Serenissima offers a perfect balance of comfort and performance. Her sleek, modern interior is both bold and inviting, offering guests a stylish sanctuary while sailing through the crystal-clear waters of the Aegean.
Accommodations include a full-beam owner’s suite with a queen-size bed (between queen and king dimensions), plus four additional queen-bed guest cabins, each with private ensuite bathrooms. Every detail is crafted to ensure privacy, relaxation, and an unmatched onboard experience.
Outdoor living is just as impressive. The flybridge and forward deck offer ample sunbathing and lounge space, while the aft cockpit is ideal for social gatherings and elegant alfresco dining. With a dedicated crew of three—including a professional captain, gourmet chef, and attentive hostess—every moment aboard is designed for indulgence.
This luxury catamaran is perfect for exploring popular Greek destinations, including a classic Saronic Islands yacht charter itinerary:
-
Day 1: Depart from Athens to Aegina
-
Day 2: Cruise to Poros – enjoy watersports and charming tavernas
-
Day 3: Sail to Hydra – stroll the car-free harbor and dine seaside
-
Day 4: Discover Spetses – known for its neoclassical mansions and beaches
-
Day 5: Explore Dokos – a peaceful, secluded anchorage
-
Day 6: Return to Aegina or stop in Agistri for a swim
-
Day 7: Head back to Athens, enjoying a final sail and farewell dinner
S/Y Serenissima is more than a yacht—it’s your floating resort, offering a luxurious escape through the iconic Greek islands. Ideal for families or groups of friends, she is one of the top choices for a Fountaine Pajot 67′ power catamaran crewed charter based in Athens.
Reserve your dates for 2026 on Serenissima!
One master cabin with queen size bed (size between queen and king bed), 4 double cabins with queen size bed all with private facilities.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| VOLVO D6 2 x 300 HP GENERATORS - Fischer Panda 6 KVA Onan 17 KVA | |
| Fuel Consumption: | 55 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.3 Feet |
| Draft: | 5.58 Feet |
| Pax: | 10 |
| YearBuilt: | 2019 |
| Builder: | Fountaine Pajot |
| JetSkis: | No |
| Flag: | Malta |
| Engines: | VOLVO D6 2 x 300 HP GENERATORS - Fischer Panda 6 KVA Onan 17 KVA |
| Jacuzzi: | No |
| 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: | WiFi Printer |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Lomac 460 |
| Dinghy hp: | 60 HP YAMAHA |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 2 rods for trawling, 1 rod for |
| Rods: | 2 |
Captain Nikos Karalis will be at the helm of Serenissima, bringing over 20 years of experience in the yachting industry. His career began in 2004, and through years of hands-on involvement in yacht operations and technical management, he built a strong foundation that naturally led him to become a full-time captain in 2016.
Since then, he has logged extensive sea miles aboard a wide range of vessels, successfully commanding both charter cruises and yacht deliveries. Known for his calm and confident leadership style, Captain Nikos combines excellent organizational skills with the ability to remain composed under pressure, ensuring smooth and safe voyages in all conditions.
With a deep respect for the sea and a strong commitment to safety, teamwork, and guest satisfaction, he creates a professional yet welcoming atmosphere on board. Fluent in Greek, English, and French, Captain Nikos looks forward to delivering exceptional experiences aboard Serenissima this summer season.
Previous yacht: Lucky Clover
Chef: Jason Koutsopoulos
Jason is the talented chef on board the Serenissima, bringing over a decade of culinary experience and a true passion for creating memorable dining experiences. Fluent in English and Greek, with proficiency in Spanish, he combines skill, creativity, and flair to delight every guest. Jason specializes in crafting seasonal menus, à la carte dishes, and bespoke culinary creations, ensuring that every meal is fresh, flavorful, and beautifully presented. Equally at home across all kitchen stations—from sizzling sautés to delicate pastries—he holds a State-Certified Baker’s Diploma, reflecting his mastery of breads and desserts. Jason also applies his expertise to designing an efficient, safe, and welcoming galley, so that service is seamless and effortless. Known for his warm approach, attention to detail, and love of hospitality, he takes pride in creating meals that bring people together and elevate every dining experience on board. Guests can look forward to culinary delights that are as creative as they are satisfying, making every meal on the Serenissima a highlight of their journey.
Steward/Deckhand: Dimitris Siokos
Dimitris is a professional and highly motivated stew/deckhand aboard Serenissima, bringing valuable experience from luxury cruises and high-end hospitality environments. With a strong foundation in guest service, he consistently delivers attentive, personalized care to ensure an exceptional onboard experience. Fluent in both English and Greek, he communicates confidently with an international clientele, enhancing guest comfort and service quality. His versatility allows him to move seamlessly between interior and exterior duties, from maintaining immaculate guest areas and assisting with bar service to supporting deck operations with efficiency and attention to detail. Dimitris is known for his positive attitude, strong work ethic, and calm demeanor under pressure, making him a reliable and supportive member of the crew. A natural team player, he communicates effectively and contributes to a cohesive, high-performing onboard atmosphere. Always eager to learn and grow, Dimitris approaches each task with enthusiasm and professionalism, embodying the standards expected on a luxury vessel.
Breakfast
Fresh orange juice
Cheese & cold platter
Fruit salad
Bread with a couple of toppings (butter, marmalade, Greek honey, chocolate praline), Eggs
Yogurt with Greek honey & walnuts
Butter & chocolate croissants
Day 1
Lunch
Welcome finger food
Dinner
Seasonal wild greens, roasted cherry tomatoes, lemon mustard vinaigrette, cured eel, crispy tarhana
Seabass ceviche, citrus-chili dressing, tarama cream, kumquat
Pancheri with pan-seared & tartar grouper, lemon, caper, and chives
Chocolate crémeux, vanilla ice cream, strawberry coulis, fresh strawberries, chocolate crumble
Day 2
Lunch
Greek salad, colorful cherry tomatoes, basil, oregano, olive paste, carob barley rusk, galeni cheese, tomato vinaigrette
Eggplant Imam, tomato, miso paste, Greek yogurt, cumin
Linguine al Limone, Parmesan cheese, basil
Yogurt with cherry compote
Dinner
Lentil & Quinoa salad, arugula, goat cheese, toasted sesame seeds, garlic oil, tarragon
Tuna tataki, briam salsa, roasted tomatoes, basil, black peppercorns, and balsamic cream
Pan-seared miller, tomato dressing, wild greens, olive mayo, steamed potatoes, dill oil
Galaktoboureko, semolina cream, vanilla ice cream, cinnamon syrup
Day 3
Lunch
Caesar’s salad, parmesan, crispy pancetta, crispy chicken, anchovies dressing
Stuffed Zucchini with bulgur and quinoa, tomato soup, barrel feta cheese, and mint
Fresh fruit
Dinner
Beetroot salad, hummus, caramelized walnuts, dill, chives, beetroot vinaigrette, green apple
Beef tartar, avgolemono sauce, mint, shallots, lemon, fried rice
Tagliatelle with slow-roasted goat, cherry tomatoes, thyme, mizithra cheese, lemon
Semolina Halva, black raisins puree, salted butterscotch vanilla ice-cream
Day 4
Lunch
Burrata, colorful cherry tomatoes, basil-strawberry dressing, toasted pine nuts
Shrimp saganaki, spicy tomato sauce, ouzo, feta cream, barley rusks, basil
Roasted cauliflower, hummus, chimichurri sauce, pickled raisins, toasted pine nuts
Ice cream
Dinner
Greek romaine salad, lemon-mustard vinaigrette, dill, mint, feta cheese, pickles, mustard seeds, barley rusk
Tuna tart, lemon-chili dressing, tomato soup, olive mayo
Lobster tail, tagliatelle, fennel, ginger-garlic oil, bisque
Basque cheesecake, red fruit sauce, basil oil
Tiramisu
Day 5
Lunch
Black eye bean salad, tomato, herbs, lemon
Fish roe spread, bottarga, chive oil, pita bread
Bruschetta, sea bream tartare, olive mayo, green onion, dill, fennel
Octopus, fava puree, caramelized onion, fried capers, balsamic cream
Yogurt ice cream, bee pollen, grape compote
Dinner
Grilled green beans, balsamic dressing, tomato, garlic oil, mizithra cheese
Arancini ‘spanakorizo’, spicy tomato jam, galeni cream
Seafood giouvetsi, saffron, ginger, lime zest, shrimp, kalamari, scallops
Orange pie, white chocolate-yogurt namelaka, orange compote, vanilla ice cream
Day 6
Lunch
Watermelon salad, arugula, vanilla-honey vinaigrette, toasted sesame seeds
Shrimp Linguine, spicy tomato sauce, bisque, lemon
Greek traditional compote
Dinner
Colourful beetroot salad, yogurt, coriander,
Zucchini fritters, horseradish – yogurt sauce
Roasted lamb, chickpeas, wild greens, herbs, lemon
Caramelized apple, oat crumble, apricot puree, vanilla ice cream
Day 7
Lunch
Greek salad, colorful cherry tomatoes, basil, oregano, olive paste, carob barley rusk, galeni cheese, tomato vinaigrette
Traditional Pastitsio, bechamel sauce, bolognese
Baklava with pistachio, yogurt ice cream
Dinner
Spinach salad, crispy phyllo, pickled onions, mint, dill, feta cheese
Fried beef liver, teriyaki – ouzo sauce, fish roe spread, togarashi
Sour tarhana, roasted cherry tomatoes, thyme, chives, red wine sauce
Lemon custard, biscuit, Italian meringue, lemon sorbet
09/07/26 - 16/07/26
01/07/26 - 08/07/26
01/07/26 - 08/07/26
23/06/26 - 29/06/26
13/06/26 - 20/06/26
13/06/26 - 20/06/26
07/06/26-12/06/26
10/05/2026 - 14/05/2026
9/8/25-16/8/25
9/8/25-16/8/25
01/08/25-08/08/25
29/06/25-06/07/25
29/06/25-06/07/25
21/06/25-28/06/25
21/06/25-28/06/25
01/06/25-08/06/25
24/05/25 - 31/05/25
24/05/25 - 31/05/25
31/08/2024-07/09/2024
23/08/2024-27/08/2024
10/08/2024-13/08/2024
02/08/2024-09/08/2024
25/07/2024-01/08/2024
15/07/2024-24/07/2024
06/07/2024-14/07/2024
17/06/2024-24/06/2024
09/06/2024-16/06/2024
01/06/2024-08/06/2024
23/05/2024-30/05/2024
20/10/2023-24/10/2023
20/10/2023-24/10/2023
01/10/2023-08/10/2023
01/10/2023-08/10/2023
23/09/2023-30/09/2023
23/09/2023-30/09/2023
23/09/2023-30/09/2023
23/09/2023-30/09/2023
07/09/2023-14/09/2023
07/09/2023-14/09/2023
07/09/2023-14/09/2023
21/08/2023 - 28/08/2023
21/08/2023 - 28/08/2023
21/08/2023 - 28/08/2023
28/07/2023 - 04/08/2023
28/07/2023 - 04/08/2023
28/07/2023 - 04/08/2023
19/07/2023 - 26/07/2023
19/07/2023 - 26/07/2023
19/07/2023 - 26/07/2023
10/07/2023 - 17/07/2023
10/07/2023 - 17/07/2023
10/07/2023 - 17/07/2023
02/07/2023 - 09/07/2023
02/07/2023 - 09/07/2023
02/07/2023 - 09/07/2023
24/06/2023 - 01/07/2023
24/06/2023 - 01/07/2023
24/06/2023 - 01/07/2023
15/06/2023 - 22/06/2023
15/06/2023 - 22/06/2023
05/06/2023 - 12/06/2023
05/06/2023 - 12/06/2023
05/06/2023 - 12/06/2023
21/05/2023 - 27/05/2023
21/05/2023 - 27/05/2023
14/09/2022 - 25/09/2022
14/09/2022 - 25/09/2022
14/09/2022 - 25/09/2022
14/09/2022 - 25/09/2022
09/08/2022 - 16/08/2022
09/08/2022 - 16/08/2022
18/07/2022 - 25/07/2022
17/06/2022 - 22/06/2022
15/06/2022 - 22/06/2022
07/06/2022 - 14/06/2022
07/06/2022 - 14/06/2022
31/05/2022 - 07/06/2022
31/05/2022 - 07/06/2022
30/05/2022 - 06/06/2022
02/10/2021 - 09/10/2021
23/09/2021 - 30/09/2021
24/08/2021 - 31/08/2021
August 2021
07/06/2021 - 14/06/2021
we really had a great time on the Serenissima, thanks to a very competent and friendly crew. After 2 years with Corona restrictions this was a very special trip for us and the crew as well as the boat exceeded our expectations.
01/08/2020 - 11/08/2020
14/09/2021 - 20/09/2021
25/08/2019 - 31/08/2019
| 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 | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
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
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 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:
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
- : 10
- : 2019
- : Fountaine Pajot
- : 9
- : 10
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Nikos Karalis
- : Malta
- : VOLVO D6 2 x 300 HP GENERATORS - Fischer Panda 6 KVA Onan 17 KVA
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 6 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| VOLVO D6 2 x 300 HP GENERATORS - Fischer Panda 6 KVA Onan 17 KVA | |
| Fuel Consumption: | 55 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| 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: | WiFi Printer |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Lomac 460 |
| Dinghy hp: | 60 HP YAMAHA |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | 2 rods for trawling, 1 rod for |
| Rods: | 2 |
Captain Nikos Karalis will be at the helm of Serenissima, bringing over 20 years of experience in the yachting industry. His career began in 2004, and through years of hands-on involvement in yacht operations and technical management, he built a strong foundation that naturally led him to become a full-time captain in 2016.
Since then, he has logged extensive sea miles aboard a wide range of vessels, successfully commanding both charter cruises and yacht deliveries. Known for his calm and confident leadership style, Captain Nikos combines excellent organizational skills with the ability to remain composed under pressure, ensuring smooth and safe voyages in all conditions.
With a deep respect for the sea and a strong commitment to safety, teamwork, and guest satisfaction, he creates a professional yet welcoming atmosphere on board. Fluent in Greek, English, and French, Captain Nikos looks forward to delivering exceptional experiences aboard Serenissima this summer season.
Previous yacht: Lucky Clover
Chef: Jason Koutsopoulos
Jason is the talented chef on board the Serenissima, bringing over a decade of culinary experience and a true passion for creating memorable dining experiences. Fluent in English and Greek, with proficiency in Spanish, he combines skill, creativity, and flair to delight every guest. Jason specializes in crafting seasonal menus, à la carte dishes, and bespoke culinary creations, ensuring that every meal is fresh, flavorful, and beautifully presented. Equally at home across all kitchen stations—from sizzling sautés to delicate pastries—he holds a State-Certified Baker’s Diploma, reflecting his mastery of breads and desserts. Jason also applies his expertise to designing an efficient, safe, and welcoming galley, so that service is seamless and effortless. Known for his warm approach, attention to detail, and love of hospitality, he takes pride in creating meals that bring people together and elevate every dining experience on board. Guests can look forward to culinary delights that are as creative as they are satisfying, making every meal on the Serenissima a highlight of their journey.
Steward/Deckhand: Dimitris Siokos
Dimitris is a professional and highly motivated stew/deckhand aboard Serenissima, bringing valuable experience from luxury cruises and high-end hospitality environments. With a strong foundation in guest service, he consistently delivers attentive, personalized care to ensure an exceptional onboard experience. Fluent in both English and Greek, he communicates confidently with an international clientele, enhancing guest comfort and service quality. His versatility allows him to move seamlessly between interior and exterior duties, from maintaining immaculate guest areas and assisting with bar service to supporting deck operations with efficiency and attention to detail. Dimitris is known for his positive attitude, strong work ethic, and calm demeanor under pressure, making him a reliable and supportive member of the crew. A natural team player, he communicates effectively and contributes to a cohesive, high-performing onboard atmosphere. Always eager to learn and grow, Dimitris approaches each task with enthusiasm and professionalism, embodying the standards expected on a luxury vessel.
Breakfast
Fresh orange juice
Cheese & cold platter
Fruit salad
Bread with a couple of toppings (butter, marmalade, Greek honey, chocolate praline), Eggs
Yogurt with Greek honey & walnuts
Butter & chocolate croissants
Day 1
Lunch
Welcome finger food
Dinner
Seasonal wild greens, roasted cherry tomatoes, lemon mustard vinaigrette, cured eel, crispy tarhana
Seabass ceviche, citrus-chili dressing, tarama cream, kumquat
Pancheri with pan-seared & tartar grouper, lemon, caper, and chives
Chocolate crémeux, vanilla ice cream, strawberry coulis, fresh strawberries, chocolate crumble
Day 2
Lunch
Greek salad, colorful cherry tomatoes, basil, oregano, olive paste, carob barley rusk, galeni cheese, tomato vinaigrette
Eggplant Imam, tomato, miso paste, Greek yogurt, cumin
Linguine al Limone, Parmesan cheese, basil
Yogurt with cherry compote
Dinner
Lentil & Quinoa salad, arugula, goat cheese, toasted sesame seeds, garlic oil, tarragon
Tuna tataki, briam salsa, roasted tomatoes, basil, black peppercorns, and balsamic cream
Pan-seared miller, tomato dressing, wild greens, olive mayo, steamed potatoes, dill oil
Galaktoboureko, semolina cream, vanilla ice cream, cinnamon syrup
Day 3
Lunch
Caesar’s salad, parmesan, crispy pancetta, crispy chicken, anchovies dressing
Stuffed Zucchini with bulgur and quinoa, tomato soup, barrel feta cheese, and mint
Fresh fruit
Dinner
Beetroot salad, hummus, caramelized walnuts, dill, chives, beetroot vinaigrette, green apple
Beef tartar, avgolemono sauce, mint, shallots, lemon, fried rice
Tagliatelle with slow-roasted goat, cherry tomatoes, thyme, mizithra cheese, lemon
Semolina Halva, black raisins puree, salted butterscotch vanilla ice-cream
Day 4
Lunch
Burrata, colorful cherry tomatoes, basil-strawberry dressing, toasted pine nuts
Shrimp saganaki, spicy tomato sauce, ouzo, feta cream, barley rusks, basil
Roasted cauliflower, hummus, chimichurri sauce, pickled raisins, toasted pine nuts
Ice cream
Dinner
Greek romaine salad, lemon-mustard vinaigrette, dill, mint, feta cheese, pickles, mustard seeds, barley rusk
Tuna tart, lemon-chili dressing, tomato soup, olive mayo
Lobster tail, tagliatelle, fennel, ginger-garlic oil, bisque
Basque cheesecake, red fruit sauce, basil oil
Tiramisu
Day 5
Lunch
Black eye bean salad, tomato, herbs, lemon
Fish roe spread, bottarga, chive oil, pita bread
Bruschetta, sea bream tartare, olive mayo, green onion, dill, fennel
Octopus, fava puree, caramelized onion, fried capers, balsamic cream
Yogurt ice cream, bee pollen, grape compote
Dinner
Grilled green beans, balsamic dressing, tomato, garlic oil, mizithra cheese
Arancini ‘spanakorizo’, spicy tomato jam, galeni cream
Seafood giouvetsi, saffron, ginger, lime zest, shrimp, kalamari, scallops
Orange pie, white chocolate-yogurt namelaka, orange compote, vanilla ice cream
Day 6
Lunch
Watermelon salad, arugula, vanilla-honey vinaigrette, toasted sesame seeds
Shrimp Linguine, spicy tomato sauce, bisque, lemon
Greek traditional compote
Dinner
Colourful beetroot salad, yogurt, coriander,
Zucchini fritters, horseradish – yogurt sauce
Roasted lamb, chickpeas, wild greens, herbs, lemon
Caramelized apple, oat crumble, apricot puree, vanilla ice cream
Day 7
Lunch
Greek salad, colorful cherry tomatoes, basil, oregano, olive paste, carob barley rusk, galeni cheese, tomato vinaigrette
Traditional Pastitsio, bechamel sauce, bolognese
Baklava with pistachio, yogurt ice cream
Dinner
Spinach salad, crispy phyllo, pickled onions, mint, dill, feta cheese
Fried beef liver, teriyaki – ouzo sauce, fish roe spread, togarashi
Sour tarhana, roasted cherry tomatoes, thyme, chives, red wine sauce
Lemon custard, biscuit, Italian meringue, lemon sorbet
09/07/26 - 16/07/26
01/07/26 - 08/07/26
01/07/26 - 08/07/26
23/06/26 - 29/06/26
13/06/26 - 20/06/26
13/06/26 - 20/06/26
07/06/26-12/06/26
10/05/2026 - 14/05/2026
9/8/25-16/8/25
9/8/25-16/8/25
01/08/25-08/08/25
29/06/25-06/07/25
29/06/25-06/07/25
21/06/25-28/06/25
21/06/25-28/06/25
01/06/25-08/06/25
24/05/25 - 31/05/25
24/05/25 - 31/05/25
31/08/2024-07/09/2024
23/08/2024-27/08/2024
10/08/2024-13/08/2024
02/08/2024-09/08/2024
25/07/2024-01/08/2024
15/07/2024-24/07/2024
06/07/2024-14/07/2024
17/06/2024-24/06/2024
09/06/2024-16/06/2024
01/06/2024-08/06/2024
23/05/2024-30/05/2024
20/10/2023-24/10/2023
20/10/2023-24/10/2023
01/10/2023-08/10/2023
01/10/2023-08/10/2023
23/09/2023-30/09/2023
23/09/2023-30/09/2023
23/09/2023-30/09/2023
23/09/2023-30/09/2023
07/09/2023-14/09/2023
07/09/2023-14/09/2023
07/09/2023-14/09/2023
21/08/2023 - 28/08/2023
21/08/2023 - 28/08/2023
21/08/2023 - 28/08/2023
28/07/2023 - 04/08/2023
28/07/2023 - 04/08/2023
28/07/2023 - 04/08/2023
19/07/2023 - 26/07/2023
19/07/2023 - 26/07/2023
19/07/2023 - 26/07/2023
10/07/2023 - 17/07/2023
10/07/2023 - 17/07/2023
10/07/2023 - 17/07/2023
02/07/2023 - 09/07/2023
02/07/2023 - 09/07/2023
02/07/2023 - 09/07/2023
24/06/2023 - 01/07/2023
24/06/2023 - 01/07/2023
24/06/2023 - 01/07/2023
15/06/2023 - 22/06/2023
15/06/2023 - 22/06/2023
05/06/2023 - 12/06/2023
05/06/2023 - 12/06/2023
05/06/2023 - 12/06/2023
21/05/2023 - 27/05/2023
21/05/2023 - 27/05/2023
14/09/2022 - 25/09/2022
14/09/2022 - 25/09/2022
14/09/2022 - 25/09/2022
14/09/2022 - 25/09/2022
09/08/2022 - 16/08/2022
09/08/2022 - 16/08/2022
18/07/2022 - 25/07/2022
17/06/2022 - 22/06/2022
15/06/2022 - 22/06/2022
07/06/2022 - 14/06/2022
07/06/2022 - 14/06/2022
31/05/2022 - 07/06/2022
31/05/2022 - 07/06/2022
30/05/2022 - 06/06/2022
02/10/2021 - 09/10/2021
23/09/2021 - 30/09/2021
24/08/2021 - 31/08/2021
August 2021
07/06/2021 - 14/06/2021
we really had a great time on the Serenissima, thanks to a very competent and friendly crew. After 2 years with Corona restrictions this was a very special trip for us and the crew as well as the boat exceeded our expectations.
01/08/2020 - 11/08/2020
14/09/2021 - 20/09/2021
25/08/2019 - 31/08/2019
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
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
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 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:
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.
