SERENISSIMA III

SERENISSIMA III Yacht Charter

Yacht Description

SERENISSIMA III yacht is a 80.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Fountaine Pajot in 2024. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 2 king cabins, 3 queen cabins.

and a generator.

Accommodation

One master cabin, one VIP cabin and three queen bed guest cabins all with private facilities

Cabin Breakdown

King Cabins: 2
Queen Cabins: 3

SERENISSIMA III Yacht Details

80'

Length

10

Guests

5

Cabins

5

Crew

Fountaine Pajot

Built by

70,000 - 90,000

Weekly price low-high season

10

Cruising Speed

11

Max. Speed

SERENISSIMA III yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 140,000 to 180,000 28,000 to 54,000 168,000 to 234,000 Discounts outside the main season are common.
7 day charter 70,000 to 90,000 14,000 to 27,000 84,000 to 117,000 Standard charter rate, base for all calculations.
3 day charter 35,000 to 45,000 7,000 to 13,500 42,000 to 58,500 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
70,000 / 6 * 3 days = 35,000
1 day charter 11,667 to 18,000 2,333 to 4,500 14,000 to 22,500 Please inquire, the possibility/availability of a 1 day charter needs to be verified.

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: 70,000

High season rate: 90,000

High Season: EURO 90000 per week (June 15th - Sept 15th)
Mid Season: EURO 80000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 70000 per week (rest months)
Plus all expenses (V.A.T. 13% & APA 20%)
VAT 6,5% till end of 2024

The yacht is new build and will be delivered in May 2024. High Season: EURO 90000 per week (June 15th - Sept 15th)
Mid Season: EURO 80000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 70000 per week (rest months)
Plus all expenses (V.A.T. 13% & APA 20%)
VAT 6,5% till end of 2024

The yacht is new build and will be delivered in May 2024.

Price Terms

Plus Expenses

SERENISSIMA III Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Generator: Yes
Inverter: Yes

Specifications

Tube:
Guests: 10
Maxspeed: 11
Draft: 6.9
Cruising Speed: 10
Helipad:
Ac:
Built: 2024
Turnaround: 24 hours
Cabins: 5
King: 2
Queen: 3
Double:
Single:
Twin:
Pullman:
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 10
Max Speed: 11

Layout

Layout of SERENISSIMA III

More Specifications

Flag: Malta
Homeport: ATHENS
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Wi-Fi
Printer
Laptop
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 5.20
Kayaks 1 Pax: 2
Kayaks 2 Pax:
Dinghy Hp: 100
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult: 1
Boarding Ladder:
Water Skis Kids: 1
Sailing Dinghy:
Jet Skis: 1
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board: 1
Paddleboard: 2

Other Entertainment

Movie projector
Nintendo switch
Barbecue
Two wet bars (fore deck and fly bridge)
Jacuzzi on foredeck
Two side cockpits with opening wings
A Beach Club that’s 100% overlooking the sea to make the most of the anchorages
Filtration system for drinking water (mineral & sparkling water) - Part of Green Initiative

Crew

Crew Information

Crew of SERENISSIMA III|Captain Captain

Crew of SERENISSIMA III|Chef Chef

Crew of SERENISSIMA III|Deckhand Deckhand

Captain: George Mourmouris

Captain: George Mourmouris

Captain George is driven by an unwavering passion for the sea, having sailed since the age of twelve and explored nearly every corner of the planet. A true seaman at heart, he finds his greatest joy on the deep blue waters. Holding RYA Ocean Master licenses for both power and sailing yachts, along with certification as a divemaster, George possesses a wealth of knowledge and extensive experience in both the Mediterranean and the Caribbean.

With over 20 years of professional yachting experience, Captain George combines a professional attitude with a meticulous eye for detail. His leadership style is relaxed, contributing to a positive atmosphere on board and ensuring an exceptional experience for guests. He places a strong emphasis on sailing whenever possible, fostering a friendly and laid-back environment.

Known for his professionalism and responsibility, Georges has a talent for making clients feel right at home. Beyond the sea, he indulges in his interests, which include yoga, photography, music, and travel.George is not just a captain; he's a seasoned mariner dedicated to delivering outstanding and memorable experiences on every voyage.

Previous Yachts: Number One, Kimata

Chef: Michalis Englezilis

Born in 1992 into a family with a deep appreciation for food, Michalis' culinary journey began at an early age, fueled by the inspiration to become a chef. In 2012, he graduated from Le Monde - Culinary Arts in Athens, setting the foundation for a career devoted to the art of gastronomy. Opting to refine his skills, Michalis embarked on an early career collaborating with seasoned chefs in luxury restaurants, amassing over seven years of valuable professional experience in the culinary realm.
Specializing in gourmet creations influenced by Greek and Italian cuisines, Michalis' culinary prowess evolved through roles at distinguished establishments such as Franzesca Bistro and Blue Cuisine in Greece, as well as The Arts Club London in the United Kingdom. Driven by a desire to merge his love for cooking with the allure of the sea, Michalis transitioned to the yachting industry several years ago, where he has not only thrived but consistently exceeded the high expectations of his discerning guests.
Michalis is characterized by his infectious optimism and unwavering commitment to satisfying every guest request. Beyond the kitchen, he finds joy in diverse pursuits, including reading, travel, and indulging his passion for basketball.
Fluent in both Greek and English, Michalis brings not only culinary excellence but also effective communication skills to enhance the overall experience for those on board.

Previous Yacht: Serenissima

Chief Stew: TBA

Stew: TBA

Deckhand: Sakis Tsopelakos

Sakis was born in Athens in 1981. He graduated as a Cook from the National School of Tourism, and he worked in customer service as a sous chef for several years. Sakis used to be a water ski athlete and now he is a Water Ski instructor. He holds also an Open Sea Sailing Certificate along with his motor boat license. He is a highly active person who enjoys water sports, yoga, and swimming. Sakis is eager to help and offers incredible service to the guests making their charter trip an unforgettable experience!

Previous Yacht: Pixie

Menu

Breakfast


Fresh Orange Juice
Smoothies
Rusks
Butter, chocolate praline, marmalade, and honey
Butter and chocolate croissants
Cheese and cold cuts
Eggs
Fresh fruits


DAY 1


Lunch


Welcome finger food.


Dinner


Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing
Steamed mussels, garlic, dill, ouzo sauce
Whole fresh fish in salt crust, wild greens, lemon oil sauce
Lemon curd, biscuit, passion fruit


DAY 2


Lunch


Burrata, colorful cherry tomatoes, rocket, basil oil
Tuna tataki, celery, green apple, candied walnuts, yoghurt
Fresh Lemon spaghetti, basil, Aegina pistachio
Fresh fruits


Dinner


Quinoa salad, smoked salmon, cranberries, herbs, yoghurt-apple juice dressing
Seabream ceviche, lime, coriander, chili, coconut milk
Asian-style marinated black cod, cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass saucePineapple pavlova, vanilla ice cream


DAY 3


Lunch


Chicken Caesar’s salad, smoked pancetta, croutons, anchovies dressing
Tomato, feta, fresh herbs tart
Ice cream


Dinner


Salad with mushrooms, baby rocket, baby spinach, “anthotiro” cheese, truffle dressing
Beef tartare, quail egg yolk, parmesan, truffle, potato sticks
Iberico pork, grilled broccoli, romesco sauce, almond flakes
Chocolate namelaka, red fruits, cocoa crumble


DAY 4


Lunch


Black-eyed peas, summer veggies, herbs
Fish egg roe salad
Prawns “saganaki”, feta, tomatoes, herbs
Grilled octopus, fava beans puree, caramelized onions
Baklava with Aegina pistachio


Dinner


Cretan “Dakos” salad, rusk, grated tomato, “xinomizithra” cheese, capers
Seabass carpaccio, shallots, strawberries, bottarga, spicy citrus dressing
Seafood “giouvetsi”, saffron, cherry tomatoes, goat cheese
Tiramisu


DAY 5


Lunch


Greek salad, “feta” cheese, fresh oregano
Prawns’ linguine, bisque sauce
Lemon sorbet


Dinner


Grilled sweetcorn, pomegranate, fresh herbs, jalapeno dressing
Tuna tartare, avocado, wasabi dressing, fried shallots
Dover sole, sauteed spinach, fried capers, garlic-soy-brown butter sauce
Banoffee


DAY 6


Lunch


Green salad, “talagani” cheese, cashews, croutons, balsamic vinegar dressing
“Feta” cheese
Traditional “Gemista” (stuffed tomatoes and bell peppers)
Traditional spoon sweet


Dinner


Colorful beetroots, pistachio, yoghurt, green apple
Scallops’ tartare, mango, passion fruit, bell peppers, citrus dressing
Red mullet, prawns’ ravioli, espresso sauce
Pistachio panacota.


DAY 7


Lunch


Beluga lentil salad, fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing
Grilled sardines, tomato-capers dressing
Black pasta, tuna, olives, capers, tomato
Fresh fruits


Dinner


Baby rocket, prosciutto, parmesan, balsamic vinegar dressing
Spring rolls, chorizo, cream cheese, sweet chili sauce
Risotto, butternut squash, beef short ribs, demi-glace
Apple crumble, vanilla ice cream

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SERENISSIMA III

Price Terms: Plus Expenses

Price from 70,000

High season 90,000

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