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ZORBA CAT

€19,000 - €24,000 / WEEK
ZORBA CAT - 15
ZORBA CAT - 16
ZORBA CAT - 17
ZORBA CAT - 18
ZORBA CAT - 19
ZORBA CAT - 20
ZORBA CAT - 21
ZORBA CAT - 22
ZORBA CAT - 23
ZORBA CAT - 24
ZORBA CAT - 25
ZORBA CAT - 26
ZORBA CAT - 27
ZORBA CAT - 28

“Happy is the man, I thought, who, before dying, has the good fortune to sail the Aegean sea” Nikos Kazantzakis, Zorba the Greek Zorba Cat sails the Greek islands in comfort and style, providing guests with a luxurious sailing experience. She is a modern Fountaine Pajot Eleuthera 60ft catamaran with 4 beautifully appointed guest cabins. A model which is appreciated by the customers due to its exceptional sailing performances along with a high level of comfort. From hidden anchorages away from the tourist hustle and bustle to traditionally Greek seaside tavernas – Zorba Cat truly offers guests an unforgettable authentic sailing journey in Greece. From family friendly charters to voyages for couples or friends, she certainly has something for everyone. ZORBA Cat is not only the name of the boat, it’s the philosophy behind it: You only have one life so enjoy every minute of it and create wonderful memories – that’s how one can sum up the adventures of Zorba the Greek written by Nikos Kazantzakis. “I felt once more how simple and frugal a thing is happiness: a glass of wine, a roast chestnut, a wretched little brazier, the sound of the sea. Nothing else.” ― Nikos Kazantzakis, Zorba the Greek

2 x master aft ensuite cabins
2 x double en suite cabins
5th small double cabin upon request (suitable for children)

BUILT/REFIT
YEAR
2019/2021/2022
YACHT
LENGTH
60 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€19,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 x Volvo Penta 110 HP 1 x Onan 14 KW
Fuel Consumption: 25
Cruising Speed: 8
Max Speed: 11US Gall/Hr
Details
Type: Cat
Beam: 28.2 Feet
Draft: 4.7 Feet
Pax: 8
Refit: 2019/2021/2022
YearBuilt: 2007
Builder: Fountaine Pajot
Engines: 2 x Volvo Penta 110 HP 1 x Onan 14 KW
JetSkis: No
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: Yes
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: 220L/Hr
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: -
Water Maker: 220L/Hr
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Designated smoking area only (
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: T/T Caribe 400
Dinghy hp: 40
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: -
Snorkel Gear: 10
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Greg Bieluczyk
Nation: Polish
Languages: English, Polish
Chef
Agnieszka Sieradzka
Nation: Polish
Captain - Greg
Being born just by the seaside, Greg has been sailing all his life. When he was younger, he was racing in regattas as a part of the professional Polish sailing team, where he gained the experience to cope with every possible weather condition and learned to overcome any difficulties. He has sailed thousands of miles on different seas and oceans. We could risk the statement that he has spent more time on the water than on land, but who’s counting, right?

Seventeen years ago, he gave up his role as director of a big international company and started to live on his boat permanently, organising commercial sailing trips. He realised that life is too short to spend it in the office, and the world is too beautiful to leave it unexplored. He crossed the Atlantic many times, both ways, and since then counts his “job” as a professional skipper.
Greg is an International Sailing School Association (ISSA) instructor with the possibility of issuing a skipper certificate as well as a captain with no limits and an instructor accredited by the Polish Sailing Association. Having Greg as their captain, guests will experience his remarkable sailing and mooring skills and surely feel safe in any weather conditions.

Chef - Aga
A film producer in “previous life," joined Greg eight years ago when she came for a sailing holiday on board’s Greg’s boat and never left! Since that moment, it has been her job to take care of all guests and make them feel at home – something she’s certainly a natural at. She will show guests all the hidden gems, take care of all the logistics around the trip, and solve any issue that may occur. She will explain what each island has to offer, as well as recommend the best viewpoints and local spots. Her enthusiasm to give guests the best high quality sailing experience on Zorba Cat is unquestionable, and her love of Greece from the water is truly infectious!

Aga is the chef on board cruises. Guests can expect delicious, healthy, fresh, and truly local meals (often said to be the reason for returning on board Zorba Cat). The products used on board are organic, some of them homemade, while others are bought at local fresh vegetable and fish markets or come directly from local friend’s gardens. Aga, using her nutrition knowledge, will do her best to provide healthy, mouth-watering meals that not only influence the body's well-being but also feed the soul.

Day 1

Lunch

Greek salad with a secret twist, organic vegetables, and homemade goat’s feta cheese

Greek mezze (hummus, stuffed vine leaves, tzatziki, local olives, aubergine dip), fresh bread

Cheese platter with local figs or fig jams (depending on the season)

Homemade marinated anchovy in olive oil and vinegar

Dessert

Watermelon ice cream dipped in chocolate

 

Dinner

Quinoa salad with avocado, beetroot, sheep and goat cheese, roasted nuts and seeds

Tuna steak with teriyaki sauce / Cauliflower steak with chimichurri on creamy butter bean puree

Dessert

Homemade raspberry chocolates

 

Day 2

Lunch

Sweet potato baked in the oven with pistachio pesto, feta, and pomegranate

Bruschetta with Cherry tomatoes with red wine, balsamic vinegar, mizithra soft cheese and fresh basil

Salad with shrimp, mango, and avocado

Dessert

Bounty dates dipped in dark chocolate

 

Dinner

Green salad with olive oil, lemon and olives

Flame-grilled chorizo

Zucchini stuffed with lamb and vegetables baked in the oven

Dessert

Crisp carrot cake bites

 

Day 3

Lunch

Roca salad with roasted pumpkin, beetroot, goat cheese, orange, nuts and seeds, and secret vinaigrette

Nori wrap with salmon, avocado, carrot, cucumber, and philadelphia cheese

Dessert

Greek yogurt peanut butter ice cream

 

Dinner

Caprese salad with fresh basil and local sheep and goat cheese

Aubergine stuffed with shrimp in mango sauce

Dessert

Raspberry cups

 

Day 4

Lunch

Spinach, blueberries, pear, blue cheese, walnuts, and cherry tomato

Melon, parma ham rolls with pistachio

Shrimp sauté with garlic, chili peppers, olive oil, and butter with fresh baguette

Dessert

Homemade truffles

 

Dinner

Homemade Fava beans with caramelized onion and capers

Taco cabbage beef tostadas with guacamole/salmon in almond flakes from the oven with ghee

Dessert

Seasonal fruits crumble

 

Day 5

Lunch

Watermelon, feta, and fresh mint salad

Michelin-starred pasta with Fresh cherry tomatoes, olive oil and basil

Dessert

Chocolate fudge bars

 

Dinner

Dakos salad

Grilled seabream or seabass with rosemary-roasted potatoes

Dessert

Traditional Polish apple pie

 

Day 6

Lunch

Lettuce wraps with tofu and avocado

Vegetable curry with shrimp, coconut milk, and jasmine rice

Dessert

Rafaello cake

 

Dinner

Grilled vegetables with fig balsamic

Sardines from the oven/grill

Dessert

Rice paper pop tart with blueberries

 

Day 7

Lunch

Roasted green peppers stuffed with fresh local cheese

High protein beetroot quinoa tacos with shrimp

Greek dips: taramasalata, aubergine salad (melitzanosalata) and spicy cheese sauce with homemade almond bagels

Dessert

Fresh fruits dipped in chocolate

 

Dinner

Greek Horta (wild greens)

Grilled halloumi with tomato chutney

Octopus stifado with red wine

Dessert

Pistachio baklava/cinnamon cream pie (bugatsa)

Rates are Plus Expenses
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
RATES 2024
Period A (July-August) EURO 24000/week
Period B (June - Sept) EURO 22000/week
Period C (October - May) EURO 19000/week
+ 12% VAT + APA 30%

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.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 28.2 Feet
  • : 4.7 Feet
  • : 8
  • : 2019/2021/2022
  • : 2007
  • : Fountaine Pajot
  • : 8
  • : 11
  • : 2 x Volvo Penta 110 HP 1 x Onan 14 KW
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Greg Bieluczyk
  • : Greek
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5
Engine Details
2 x Volvo Penta 110 HP 1 x Onan 14 KW
Fuel Consumption: 25
Cruising Speed: 8
Max Speed: 11US Gall/Hr
Details
Refit: 2019/2021/2022
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: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 220L/Hr
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: 1x Onan 14KW
Inverter: Yes
Voltages: -
Water Maker: 220L/Hr
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: Designated smoking area only (
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: T/T Caribe 400
Dinghy hp: 40
Dinghy # pax: 7
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: -
Kneeboard: No
Windsurfer: -
Snorkel Gear: 10
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Greg Bieluczyk
Nation: Polish
Languages: English, Polish
Chef
Agnieszka Sieradzka
Nation: Polish
Captain - Greg
Being born just by the seaside, Greg has been sailing all his life. When he was younger, he was racing in regattas as a part of the professional Polish sailing team, where he gained the experience to cope with every possible weather condition and learned to overcome any difficulties. He has sailed thousands of miles on different seas and oceans. We could risk the statement that he has spent more time on the water than on land, but who’s counting, right?

Seventeen years ago, he gave up his role as director of a big international company and started to live on his boat permanently, organising commercial sailing trips. He realised that life is too short to spend it in the office, and the world is too beautiful to leave it unexplored. He crossed the Atlantic many times, both ways, and since then counts his “job” as a professional skipper.
Greg is an International Sailing School Association (ISSA) instructor with the possibility of issuing a skipper certificate as well as a captain with no limits and an instructor accredited by the Polish Sailing Association. Having Greg as their captain, guests will experience his remarkable sailing and mooring skills and surely feel safe in any weather conditions.

Chef - Aga
A film producer in “previous life," joined Greg eight years ago when she came for a sailing holiday on board’s Greg’s boat and never left! Since that moment, it has been her job to take care of all guests and make them feel at home – something she’s certainly a natural at. She will show guests all the hidden gems, take care of all the logistics around the trip, and solve any issue that may occur. She will explain what each island has to offer, as well as recommend the best viewpoints and local spots. Her enthusiasm to give guests the best high quality sailing experience on Zorba Cat is unquestionable, and her love of Greece from the water is truly infectious!

Aga is the chef on board cruises. Guests can expect delicious, healthy, fresh, and truly local meals (often said to be the reason for returning on board Zorba Cat). The products used on board are organic, some of them homemade, while others are bought at local fresh vegetable and fish markets or come directly from local friend’s gardens. Aga, using her nutrition knowledge, will do her best to provide healthy, mouth-watering meals that not only influence the body's well-being but also feed the soul.

Day 1

Lunch

Greek salad with a secret twist, organic vegetables, and homemade goat’s feta cheese

Greek mezze (hummus, stuffed vine leaves, tzatziki, local olives, aubergine dip), fresh bread

Cheese platter with local figs or fig jams (depending on the season)

Homemade marinated anchovy in olive oil and vinegar

Dessert

Watermelon ice cream dipped in chocolate

 

Dinner

Quinoa salad with avocado, beetroot, sheep and goat cheese, roasted nuts and seeds

Tuna steak with teriyaki sauce / Cauliflower steak with chimichurri on creamy butter bean puree

Dessert

Homemade raspberry chocolates

 

Day 2

Lunch

Sweet potato baked in the oven with pistachio pesto, feta, and pomegranate

Bruschetta with Cherry tomatoes with red wine, balsamic vinegar, mizithra soft cheese and fresh basil

Salad with shrimp, mango, and avocado

Dessert

Bounty dates dipped in dark chocolate

 

Dinner

Green salad with olive oil, lemon and olives

Flame-grilled chorizo

Zucchini stuffed with lamb and vegetables baked in the oven

Dessert

Crisp carrot cake bites

 

Day 3

Lunch

Roca salad with roasted pumpkin, beetroot, goat cheese, orange, nuts and seeds, and secret vinaigrette

Nori wrap with salmon, avocado, carrot, cucumber, and philadelphia cheese

Dessert

Greek yogurt peanut butter ice cream

 

Dinner

Caprese salad with fresh basil and local sheep and goat cheese

Aubergine stuffed with shrimp in mango sauce

Dessert

Raspberry cups

 

Day 4

Lunch

Spinach, blueberries, pear, blue cheese, walnuts, and cherry tomato

Melon, parma ham rolls with pistachio

Shrimp sauté with garlic, chili peppers, olive oil, and butter with fresh baguette

Dessert

Homemade truffles

 

Dinner

Homemade Fava beans with caramelized onion and capers

Taco cabbage beef tostadas with guacamole/salmon in almond flakes from the oven with ghee

Dessert

Seasonal fruits crumble

 

Day 5

Lunch

Watermelon, feta, and fresh mint salad

Michelin-starred pasta with Fresh cherry tomatoes, olive oil and basil

Dessert

Chocolate fudge bars

 

Dinner

Dakos salad

Grilled seabream or seabass with rosemary-roasted potatoes

Dessert

Traditional Polish apple pie

 

Day 6

Lunch

Lettuce wraps with tofu and avocado

Vegetable curry with shrimp, coconut milk, and jasmine rice

Dessert

Rafaello cake

 

Dinner

Grilled vegetables with fig balsamic

Sardines from the oven/grill

Dessert

Rice paper pop tart with blueberries

 

Day 7

Lunch

Roasted green peppers stuffed with fresh local cheese

High protein beetroot quinoa tacos with shrimp

Greek dips: taramasalata, aubergine salad (melitzanosalata) and spicy cheese sauce with homemade almond bagels

Dessert

Fresh fruits dipped in chocolate

 

Dinner

Greek Horta (wild greens)

Grilled halloumi with tomato chutney

Octopus stifado with red wine

Dessert

Pistachio baklava/cinnamon cream pie (bugatsa)

Rates are Plus Expenses
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
RATES 2024
Period A (July-August) EURO 24000/week
Period B (June - Sept) EURO 22000/week
Period C (October - May) EURO 19000/week
+ 12% VAT + APA 30%

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.

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