ONEIDA Yacht Charter
Yacht Description
ONEIDA yacht is a 52.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Lagoon in 2020. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: .
The sailboat features 2 x 80 HP (Yanmar 4JH80) engines and a generator.
Accommodation
ONEIDA Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
ONEIDA yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
37,000
to
45,000
7,400 to
13,500
44,400 to 58,500
Discounts outside the main season are common.
7 day charter
18,500
to
22,500
3,700 to
6,750
22,200 to 29,250
Standard charter rate, base for all calculations.
3 day charter
9,250
to
11,250
1,850 to
3,375
11,100 to 14,625
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
18,500 / 6 * 3 days = 9,250
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 37,000 to 45,000 | 7,400 to 13,500 | 44,400 to 58,500 | Discounts outside the main season are common. | |
7 day charter | 18,500 to 22,500 | 3,700 to 6,750 | 22,200 to 29,250 | Standard charter rate, base for all calculations. | |
3 day charter | 9,250 to 11,250 | 1,850 to 3,375 | 11,100 to 14,625 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 18,500 / 6 * 3 days = 9,250 |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 18,500
High season rate: 22,500
High Season (July - August): euro 22.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 20.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 18.500 per week plus expenses (VAT 13% & APA 25%)
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.
High Season (July - August): euro 22.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 20.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 18.500 per week plus expenses (VAT 13% & APA 25%)
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.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain
Chef
Deckhand/Stewardess
Captain: Sotiris Drokalos
Sotiris Drokalos - Captain
His name is Sotiris but everyone calls him "Captain SO."
Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it.
His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.
He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.
Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!
A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing
but ultimately, all he does is spend his free time with his 3-year-old twins.
Don't forget... "A bad day of sailing is much better than a good day of working"
See you aboard.
Kostas Papaioannou - Chef
Kostas is a 42-year-old chef based in Athens, Greece, boasting 15 years of culinary experience spanning traditional Greek, Indian, Asian, and Mediterranean cuisines. Possessing a culinary chef diploma and a background in pastry, he has navigated various roles in restaurants and hotels across Greece. With a keen interest in yachting and a desire to merge culinary prowess with a passion for sailing, Kostas is actively joins on board Oneida as her Chef. His proven track record includes successfully managing kitchen operations and consistently delivering high-quality cuisine.
Penelope Papadopoulou - Deckhand/stewardess
Meet Penelope, a seasoned deckhand hailing from the picturesque landscapes of northern Greece. At 30 years young, her affinity for the sea runs deep, cultivated through countless vacations spent aboard sailing vessels.
Beyond her maritime prowess, Penelope shines as a beacon of hospitality and service. Her innate ability to host and cater to guests' needs reflects years of dedication and finesse in the art of hospitality. With Penelope on deck, guests are assured a memorable and delightful experience.
But her talents extend beyond the confines of the sea. As an accomplished illustrator and graphic designer, she infuses creativity into everything she touches. Whether it's crafting stunning visuals or bringing life to the mundane, Penelope's artistic prowess knows no bounds.
Off duty, she trades her sailor's hat for a yoga instructor's mat. A passionate yogi, she finds solace and balance through the practice, inspiring others to embrace wellness and mindfulness.
Her unwavering positivity and friendly disposition make her a cherished member of any crew, bringing joy and camaraderie wherever she goes.
Menu
Breakfast
- Eggs: boiled, scrambled, omelette, poached and traditional “strapatsada” and “kagiana”
- Homemade cakes and pancakes
- Crepes and french toast
- Cookies
- Traditional Greek pies
- Cold cuts variety from local Deli
- Seasonal fruits and smoothies
- Milk and cereals
- Greek yoghurt
- Honey and homemade marmelades
Day 1st
Lunch :
- “Greek” salad.
- “Pastitsio” (baked pasta with ground meat and béchamel sauce).
Dinner :
- Seasonal greens saute with citrus sauce, tomatoes and fresh onion.
- Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.
Day 2nd
Lunch :
- Smoked salmon carpaccio.
- “Gemista” ( seasonal vegetables stuffed with rise and herbs).
Dinner :
- Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.
- Lamp, “Graviera” cheese from Creta island and potatoes papillote.
Day 3rd
Lunch :
- Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.
- “Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )
Dinner :
- Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
- Cuttlefish fricassee with fennel.
Day 4th
Lunch :
- “Ntako” salad.
- “Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).
Dinner :
- Seasonal fish tartar.
- Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).
Day 5th
Lunch :
- Lamp carpaccio.
- Cherry tomatoes salad with “katiki Domokou” cheese.
- Wild mushrooms orzo.
Dinner :
- Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette
- Fish cooked in salt.
Day 6th
Lunch :
- Steamed mussels
- Vine beans salad
- Fried squid
- “Tarama” (preserved fish roe sauce)
Dinner :
- Seasonal fish ceviche
- Lobster spaghetti
Day 7th
Lunch :
- “Ntolmadakia” (vine leaves stuffed with herbs and rice).
- Beef tagliata with rocket,cherry tomatoes,truffle oil and “Graviera” cheese from Naxos island.
Dinner :
- Bruschetta with smoked eel
- “Bianco” (a traditional recipe from Corfu island ,a ragu with fish and potatoes)
Desserts
- Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
- “Ravani” pie with mastixa ice-cream and caramelized rose petals
- Orange pudding pie with vanila ice-cream and pistachios
- Chocolate moelleux with matcha ice-cream
- “Risogalo” with cinnamon ( a milk and rise cream)
- “Kantaifi” phillo with salep cream and toasted pine nuts
- Cheesecake with sheep yoghurt ,pistachios, and tomato jam
- Chocolate mousse
Gallery
- cyaID: 6601
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- mo_cabins: 5
- wpcf_power: Cat
- wpcf_powercat: N
- wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6601/6601brochure88.jpg
- wpcf_persons: 10
- wpcf_summerarea: Greece
- wpcf_winterarea: Greece
- wpcf_length: 52.00
- wpcf_beam: 28.30
- wpcf_draft: 4.11
- wpcf_toys: Standup Paddle boards (x2)<br /> Wakeboard (adults)<br /> Water ski (adults and children)<br /> Fishing Equipment<br /> Snorkelling equipment<br /> Tubes – Towable inflatable<br /> Available Yoga sessions onboard
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- wpcf_ac: Full
- wpcf_bbq: 0
- wpcf_internet: Onboard WIFI
- wpcf_generator: YES
- wpcf_engines: 2 x 80 HP (Yanmar 4JH80)
- wpcf_year: 2020
- wpcf_builder: Lagoon
- wpcf_accommodation: Accommodates 10 guests in 5 VIP cabins all with private facilities and fully air-conditioned
- currency: EUR
- yachtCurrencySymbol: €
- property_price: 18500
- mo_price: 18500
- wpcf_high_price: 22500
- wpcf_price_details: Summer 2024 weekly rates: High Season (July - August): euro 22.500 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 20.500 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 18.500 per week plus expenses (VAT 13% & APA 25%) 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.
- wpcf_crew: a:16:{s:4:"info";s:3018:"Sotiris Drokalos - Captain <br /> His name is Sotiris but everyone calls him "Captain SO." <br /> Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it. <br /> His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.<br /> He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.<br /> Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!<br /> A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing <br /> but ultimately, all he does is spend his free time with his 3-year-old twins.<br /> Don't forget... "A bad day of sailing is much better than a good day of working"<br /> See you aboard.<br /> <br /> Kostas Papaioannou - Chef<br /> Kostas is a 42-year-old chef based in Athens, Greece, boasting 15 years of culinary experience spanning traditional Greek, Indian, Asian, and Mediterranean cuisines. Possessing a culinary chef diploma and a background in pastry, he has navigated various roles in restaurants and hotels across Greece. With a keen interest in yachting and a desire to merge culinary prowess with a passion for sailing, Kostas is actively joins on board Oneida as her Chef. His proven track record includes successfully managing kitchen operations and consistently delivering high-quality cuisine.<br /> <br /> <br /> Penelope Papadopoulou - Deckhand/stewardess <br /> Meet Penelope, a seasoned deckhand hailing from the picturesque landscapes of northern Greece. At 30 years young, her affinity for the sea runs deep, cultivated through countless vacations spent aboard sailing vessels.<br /> Beyond her maritime prowess, Penelope shines as a beacon of hospitality and service. Her innate ability to host and cater to guests' needs reflects years of dedication and finesse in the art of hospitality. With Penelope on deck, guests are assured a memorable and delightful experience.<br /> But her talents extend beyond the confines of the sea. As an accomplished illustrator and graphic designer, she infuses creativity into everything she touches. Whether it's crafting stunning visuals or bringing life to the mundane, Penelope's artistic prowess knows no bounds.<br /> Off duty, she trades her sailor's hat for a yoga instructor's mat. A passionate yogi, she finds solace and balance through the practice, inspiring others to embrace wellness and mindfulness.<br /> Her unwavering positivity and friendly disposition make her a cherished member of any crew, bringing joy and camaraderie wherever she goes.<br /> <br /> <br /> ";s:5:"photo";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601brochure44.jpg";s:4:"size";s:1:"3";s:12:"captain_name";s:17:"Sotiris Drokalos ";s:14:"captain_nation";s:6:"Greek ";s:12:"captain_born";s:4:"1981";s:15:"captain_license";s:0:"";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:33:"English (fluent) - Greek (native)";s:9:"crew_name";s:18:"Kostas Papaioannou";s:16:"crew_nationality";s:5:"Greek";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";s:7:"crewimg";a:3:{i:1;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6601/6601crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6601/6601crew2.jpg";s:4:"desc";s:4:"Chef";}i:3;a:2:{s:3:"url";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6601/6601crew3.jpg";s:4:"desc";s:19:"Deckhand/Stewardess";}}}
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- wpcf_menu: <p><span style="font-weight: 400;"><span style="text-decoration: underline;"><strong>Breakfast</strong></span> </span></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Eggs: boiled, scrambled, omelette, poached and traditional “strapatsada” and “kagiana” </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Homemade cakes and pancakes</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Crepes and french toast </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cookies</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Traditional Greek pies </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cold cuts variety from local Deli</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Seasonal fruits and smoothies </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Milk and cereals </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Greek yoghurt </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Honey and homemade marmelades</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 1st</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Greek” salad.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Pastitsio” (baked pasta with ground meat and béchamel sauce).</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Seasonal greens saute with citrus sauce, tomatoes and fresh onion.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 2nd</span></strong></p> <p><strong><em>Lunch :</em></strong></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Smoked salmon carpaccio.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Gemista” ( seasonal vegetables stuffed with rise and herbs).</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lamp, “Graviera” cheese from Creta island and potatoes papillote.</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 3rd</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Potato salad with olives from Kalamata, sun-dried tomatoes and capers.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cuttlefish fricassee with fennel. </span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 4th</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Ntako” salad. </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Seasonal fish tartar.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 5th</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lamp carpaccio.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cherry tomatoes salad with “katiki Domokou” cheese.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Wild mushrooms orzo.</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Fish cooked in salt.</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 6th</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Steamed mussels </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Vine beans salad</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Fried squid</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Tarama” (preserved fish roe sauce)</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li 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style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Greek” salad.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Pastitsio” (baked pasta with ground meat and béchamel sauce).</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Seasonal greens saute with citrus sauce, tomatoes and fresh onion.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 2nd</span></strong></p> <p><strong><em>Lunch :</em></strong></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Smoked salmon carpaccio.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Gemista” ( seasonal vegetables stuffed with rise and herbs).</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lamp, “Graviera” cheese from Creta island and potatoes papillote.</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 3rd</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Potato salad with olives from Kalamata, sun-dried tomatoes and capers.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cuttlefish fricassee with fennel. </span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 4th</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Ntako” salad. </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Seasonal fish tartar.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 5th</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lamp carpaccio.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Cherry tomatoes salad with “katiki Domokou” cheese.</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Wild mushrooms orzo.</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Fish cooked in salt.</span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 6th</span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Steamed mussels </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Vine beans salad</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Fried squid</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Tarama” (preserved fish roe sauce)</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Seasonal fish ceviche</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Lobster spaghetti </span></li> </ul> <p> </p> <p><strong><span style="background-color: #c2e0f4;">Day 7th </span></strong></p> <p><em><strong>Lunch :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Ntolmadakia” (vine leaves stuffed with herbs and rice).</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Beef tagliata with rocket,cherry tomatoes,truffle oil and “Graviera” cheese from Naxos island.</span></li> </ul> <p><em><strong>Dinner :</strong></em></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Bruschetta with smoked eel </span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Bianco” (a traditional recipe from Corfu island ,a ragu with fish and potatoes)</span></li> </ul> <p> </p> <p><strong><span style="text-decoration: underline;">Desserts </span></strong></p> <ul> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream</span></li> <li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">“Ravani” pie with mastixa ice-cream and caramelized rose petals</span></li> <li style="font-weight: 400;" aria-level="1"><span 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- location_details:
- helipad: No
- sailing_instructor:
- lengthm: 15.00 m
- consumption: 25
- consumption_units: Litres/Hr
- yachtRange:
- price_details: Summer 2024 weekly rates: High Season (July - August): euro 22.500 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 20.500 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 18.500 per week plus expenses (VAT 13% & APA 25%) 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.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: crewed@athenian-yachts.gr
- ca: ATHENIAN YACHTS
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6601/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: iTALY
- captain_nation: Greek
- crew_nationality: Greek
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1718871735
- mo_youtube: a:2:{s:7:"updated";i:1734927689;s:5:"links";a:0:{}}
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> Guests Feedback / 2022</div><div class='clr'></div><div style='text-align:left;'>Summer 2022</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[6601]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601guests20630-1.jpg?478706286' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 1' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601guests20630-1.jpg?478706286"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[6601]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601guests20630-2.jpg?478706286' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 2' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601guests20630-2.jpg?478706286"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[6601]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601guests20630-3.jpg?478706286' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 3' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601guests20630-3.jpg?478706286"></a></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Guests Feedback / 2022</div><div class='clr'></div><div style='text-align:left;'>Summer 2022</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[6601]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601guests20631-1.jpg?478706286' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 4' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6601/6601guests20631-1.jpg?478706286"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div>
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