SERENITY
8 Guests in one Master Suite and 3 Double cabins all with similar size and with ensuite facilities
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 43 |
| Cruising Speed: | 10 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 10.20 Metres |
| Draft: | 1.6 Metres |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Sunreef Yachts |
| Flag: | Greek |
| 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: | - |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Tender Gala V500 |
| Dinghy hp: | 60 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Vasiliki Paziana
Captain Vasiliki is an experienced sailor with over 40,000 nautical miles, including 15,500 ocean miles. She holds an RYA Yacht Master Ocean, multiple maritime licenses (Greek Offshore, Motor Boat <24m), and safety certifications (STCW 95, GMDSS, First Aid/CPR). A PADI Open Water Diver, she also trained in rescue operations with the German Red Cross. Beyond sailing, she has a BA in Greek Literature, a teaching diploma in special needs, and certifications in Braille & Greek Sign Language. Fluent in English, she enjoys sailing, skiing, hiking, diving, and photography. She has captained luxury charters across Greece, including New Horizons 3, Andare Avanti, and Medseatation. Her experience includes ocean passages, yacht deliveries, and regattas, such as a transatlantic aboard Azizam and a Cape Horn expedition on EVOHE.
Chef
Gregory Kalaitzakis
Gregory is a highly skilled and versatile Private Chef with extensive experience in luxury charters, high-end private dining, and modern Mediterranean cuisine. With a strong background in both yacht and restaurant environments, he specializes in refined Greek, international, and premium BBQ cuisine, delivering tailor-made menus adapted to guests’ preferences and dietary requirements. Having served as a Private Chef on charter catamarans and yachts up to 52ft, he combines culinary creativity with strong organization, food cost management, and a deep understanding of onboard operations and safety procedures. Known for his professionalism, calm attitude under pressure, and attention to detail, Chef Giorgos consistently creates memorable dining experiences while maintaining the highest standards of hygiene, presentation, and service.
Hostess
Sara Fatbardha Xotzai
Sara is a highly motivated and versatile Chief Stewardess with a strong background in luxury yachting and hospitality. Based in Athens, she brings a seamless blend of five-star service expertise, culinary skills, and wellness experience to every charter. With experience as both Solo Stewardess and Chief Stewardess, Sara excels in managing interior operations, delivering exceptional guest service, and creating refined, personalized onboard experiences. Her attention to detail, warm personality, and natural leadership foster a positive crew dynamic while ensuring guests feel welcomed, comfortable, and cared for at the highest standard. Fluent in English, Spanish, Italian, Greek, and Albanian, she connects effortlessly with international clientele. With additional experience in fine dining, mixology, and Pilates instruction, Sara enhances each charter with elegance, professionalism, and a genuine passion for the sea.
| Season | 2 PAX |
|---|
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
June/September: 42,500 EUR per week
Low Season: 34,900 EUR per week
APA 25%
Embarkation at 12:00 noon, disembarkation at 12:00 noon
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
Currently 12% Greek VAT
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 10.20 Metres
- : 1.6 Metres
- : 8
- : 2025
- : Sunreef Yachts
- : 10
- : 12
- : Yacht offers Rendezvous Diving only
- : Vasiliki Paziana
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 43 |
| Cruising Speed: | 10 |
| Max Speed: | 12US 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: | - |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Tender Gala V500 |
| Dinghy hp: | 60 |
| Dinghy # pax: | 9 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Vasiliki Paziana
Captain Vasiliki is an experienced sailor with over 40,000 nautical miles, including 15,500 ocean miles. She holds an RYA Yacht Master Ocean, multiple maritime licenses (Greek Offshore, Motor Boat <24m), and safety certifications (STCW 95, GMDSS, First Aid/CPR). A PADI Open Water Diver, she also trained in rescue operations with the German Red Cross. Beyond sailing, she has a BA in Greek Literature, a teaching diploma in special needs, and certifications in Braille & Greek Sign Language. Fluent in English, she enjoys sailing, skiing, hiking, diving, and photography. She has captained luxury charters across Greece, including New Horizons 3, Andare Avanti, and Medseatation. Her experience includes ocean passages, yacht deliveries, and regattas, such as a transatlantic aboard Azizam and a Cape Horn expedition on EVOHE.
Chef
Gregory Kalaitzakis
Gregory is a highly skilled and versatile Private Chef with extensive experience in luxury charters, high-end private dining, and modern Mediterranean cuisine. With a strong background in both yacht and restaurant environments, he specializes in refined Greek, international, and premium BBQ cuisine, delivering tailor-made menus adapted to guests’ preferences and dietary requirements. Having served as a Private Chef on charter catamarans and yachts up to 52ft, he combines culinary creativity with strong organization, food cost management, and a deep understanding of onboard operations and safety procedures. Known for his professionalism, calm attitude under pressure, and attention to detail, Chef Giorgos consistently creates memorable dining experiences while maintaining the highest standards of hygiene, presentation, and service.
Hostess
Sara Fatbardha Xotzai
Sara is a highly motivated and versatile Chief Stewardess with a strong background in luxury yachting and hospitality. Based in Athens, she brings a seamless blend of five-star service expertise, culinary skills, and wellness experience to every charter. With experience as both Solo Stewardess and Chief Stewardess, Sara excels in managing interior operations, delivering exceptional guest service, and creating refined, personalized onboard experiences. Her attention to detail, warm personality, and natural leadership foster a positive crew dynamic while ensuring guests feel welcomed, comfortable, and cared for at the highest standard. Fluent in English, Spanish, Italian, Greek, and Albanian, she connects effortlessly with international clientele. With additional experience in fine dining, mixology, and Pilates instruction, Sara enhances each charter with elegance, professionalism, and a genuine passion for the sea.
Breakfast MENU
Breakfast Menu
- Pancakes with jam, praline, honey, tahini, etc.
- Croissants with jam and praline
- Croissants with turkey slices and cheese
- Blinis with beluga caviar and Philadelphia or crème fraîche
- Eggs Benedict
- Scrambled eggs
- Boiled eggs
- Omelettes with vegetables, deli meats, cheese, etc.
- Sautéed sausages and bacon
- Fruit salad
- Milk, fresh juices, coffee
1st Day
Lunch
Salad: Greek Salad
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and basil, aged feta, finished with extra virgin olive oil and wild oregano.
Main: Octopus in Aromatic Bouillon with Fava Purée
Slow-cooked octopus in a refined broth, served with smooth Santorini fava.
Dessert: Fresh Fruit Salad
Seasonal fresh fruits, elegantly cut and lightly chilled.
Dinner
Starters:
Hummus – Chickpea purée with tahini, lemon, and extra virgin olive oil , Grilled halloumi cheese with fig marmalade and microgreens
Salad: Rocket and Parmesan
Wild rocket leaves, shaved Parmigiano Reggiano, and aged balsamic glaze.
Main: Fresh Truffle and Cheese Ravioli
Handcrafted ravioli filled with fine cheeses and truffle, served in a delicate butter emulsion.
Dessert: Panna Cotta
Silky vanilla panna cotta served with seasonal fruit coulis.
2nd Day
Lunch
Salad: Tuna Salad
Seared tuna, mixed greens, sweet corn, cucumber, and citrus dressing.
Main: Sautéed Sea Bream Fillet
Delicately sautéed sea bream, served with silky parsnip purée and a hint of citrus.
Dessert: Salted Caramel Cheesecake
Creamy cheesecake with rich salted caramel sauce.
Dinner
Starters:
Tirokafteri – Spicy whipped feta dip with roasted peppers , Dolmadakia – Hand-rolled vine leaves stuffed with fragrant rice and fresh herbs
Salad: Burrata
Creamy burrata, confit cherry tomatoes, basil essence, and extra virgin olive oil.
Main: Rack of Lamb
Herb-crusted lamb rack, paired with sautéed baby potatoes and tender asparagus.
Dessert: Galaktoboureko
Semolina custard in golden phyllo, soaked in aromatic syrup.
3rd Day
Lunch
Salad: Beetroot Salad
Roasted beets, garlic, red wine vinegar, and extra virgin olive oil.
Main: Seared Salmon
Crispy-skinned salmon, aromatic herb-infused rice, and light yogurt cream.
Dessert: Homemade Ice Cream
Daily selection of handcrafted ice cream made with fresh ingredients.
Dinner
Starters:
Marinated octopus with vinegar, olive oil, and Mediterranean herbs , Tuna tataki, lightly seared and served with a delicate soy-citrus dressing
Salad: Green Salad with Prosciutto
Seasonal greens, aged prosciutto, parmesan flakes, and delicate vinaigrette.
Main: Shrimp Kritharoto
Creamy orzo with sautéed shrimp, finished with fresh herbs and a hint of lemon zest.
Dessert: Deconstructed Bougatsa
Crispy phyllo pastry, silky semolina custard, cinnamon, and icing sugar.
4th Day
Lunch
Salad: Potato Salad
Baby potatoes, Dijon mustard emulsion, fresh herbs, and cornichons.
Main: Grilled Chicken Breast
Free-range chicken breast, carrot purée, and blueberry reduction.
Dessert: Greek Yogurt
Greek yogurt with honey and walnuts.
Dinner
Starter: Sea Bass Ceviche
Fresh sea bass cured in citrus, with bright notes of lemon and orange.
Salad: Chef’s Salad
Baby leaves, roasted turkey, smoked ham, aged cheese, soft-boiled eggs, and house-crafted dressing.
Main: Ribeye Steak
Char-grilled ribeye, served with velvety sweet potato purée and rich demi-glace.
Dessert: Tiramisu
Classic Italian dessert with espresso-soaked ladyfingers and mascarpone cream.
5th Day
Lunch
Salad: Caprese
Vine-ripened tomatoes, buffalo mozzarella, fresh basil, and first cold-pressed olive oil.
Main: Deconstructed Moussaka
Eggplant textures, confit potatoes, spiced minced beef, and velvety béchamel espuma.
Dessert: Fresh Fruit Salad
Seasonal fruits, elegantly cut and lightly chilled.
Dinner
Starter: Shrimp Saganaki
Sautéed shrimp in rich tomato sauce with feta cheese and aromatic herbs.
Salad: Cretan Dakos
Barley rusk, crushed tomato, feta cheese, Kalamata olives, and oregano, drizzled with extra virgin olive oil.
Main: Lobster Pasta
Pasta with succulent lobster, enriched with a silky aromatic bisque sauce.
Dessert: Rice Pudding
Traditional Greek rice pudding, delicately flavored with cinnamon.
6th Day
Lunch
Salad: Caesar Salad
Baby romaine, grilled chicken fillet, herb croutons, aged parmesan, and classic Caesar dressing.
Main: Spaghetti Bolognese
Al dente spaghetti with slow-braised minced beef ragù, enriched with herbs and tomato.
Dessert: Homemade Ice Cream
Daily selection of handcrafted ice cream made with fresh ingredients.
Dinner
Starters:
French fries, Greek tzatziki, pita bread
Salad: Greek Salad
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and barrel-aged feta, finished with extra virgin olive oil and wild oregano.
Main: BBQ Night Selection
A premium selection of grilled meats, served with seasonal sides and house-made accompaniments.
Dessert: Baklava
Layered phyllo pastry with walnuts, honey syrup, and warm spices.
7th Day
Lunch
Salad: Green Salad with Graviera, Dried Figs & Honey Vinaigrette
Fresh seasonal greens with aged graviera cheese, sun-dried figs, and a light honey vinaigrette.
Main: Grilled Sea Bass with Horta & Lemon Dressing
Fresh grilled sea bass served with seasonal wild greens (horta), extra virgin olive oil, and lemon dressing.
Dessert: Fresh Fruit Salad
Dinner
Starter: Zucchini Fritters with Mint & Yogurt Dip
Crispy zucchini fritters served with a refreshing yogurt dip.
Salad: Cretan Salad with Apaki & Graviera Cheese
Mixed greens with smoked apaki, cherry tomatoes, barley rusk, graviera cheese, and honey vinaigrette.
Main: Braised Beef Cheeks with Skioufichta & Stakovoutyro
Slow-cooked beef cheeks in a rich tomato sauce, served with traditional Cretan skioufichta pasta and finished with aromatic stakovoutyro.
Dessert: Yogurt Mousse with Thyme Honey & Caramelized Walnuts
| Season | 2 PAX |
|---|
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
June/September: 42,500 EUR per week
Low Season: 34,900 EUR per week
APA 25%
Embarkation at 12:00 noon, disembarkation at 12:00 noon
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
Currently 12% Greek VAT
