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
Cabin Breakdown
SERENISSIMA III Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Cruising Speed
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.
# 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
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%)
The yacht is new build and will be delivered in September 2024.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
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%)
The yacht is new build and will be delivered in September 2024.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer
Laptop
Fishing
Green Initiatives
Water Sports
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
Captain
Chef
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
Gallery
- cyaID: 8907
- wpcf_mourl: http://www.centralyachtagent.com/snapins/json-ebrochure.php?idin=8907&uid=2395&user=2395
- mo_cabins: 5
- wpcf_power: Cat
- wpcf_powercat: N
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- wpcf_persons: 10
- wpcf_summerarea: Greece
- wpcf_winterarea: Greece
- wpcf_length: 80.00
- wpcf_beam: 36.4
- wpcf_draft: 6.9
- wpcf_toys: Tender 520 w/ 230HP<br /> Seabobs (2)<br /> Seawings (4)<br /> Kayak (2) <br /> SUP (2) <br /> Audi E-foil (1) <br /> Jetski (1)<br /> Wakeboard (1)<br /> Monoski adult (1)<br /> Waterski children (1)<br /> Inflatable donut <br /> Fishing Gear<br /> Snorkeling Gear <br /> Life Jackets (adults & kids) <br /> <br /> <br /> All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
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- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator: Yes
- wpcf_engines:
- wpcf_year: 2024
- wpcf_builder: Fountaine Pajot
- wpcf_accommodation: One master cabin, one VIP cabin and three queen bed guest cabins all with private facilities
- currency: EUR
- yachtCurrencySymbol: €
- property_price: 70000
- mo_price: 70000
- wpcf_high_price: 90000
- wpcf_price_details: 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%) The yacht is new build and will be delivered in September 2024. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
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- wpcf_mainimg_description: Start your journey aboard the brand new Fountaine Pajot 80, S/Y SERENISSIMA III, and dive aboard a luxury catamaran. This yacht is designed for maximum relaxation and enjoyment, with a spacious flybridge that serves as a true ocean deck and a forward cockpit with spacious seating. Whether you're looking for the thrill of sailing or want to relax in comfortable loungers and sunbathing areas, S/Y SERENISSIMA III has it all. Inside, you'll discover an ultra-modern and extremely spacious interior that exudes comfort and luxury at every turn. The yacht has a total of five cabins, including a master cabin, a VIP cabin, and three queen-sized cabins, each equipped with a private bathroom and a galley up. Of course, no luxury experience is complete without a dedicated team to attend to your every need. S/Y SERENISSIMA III is accompanied by a professional and attentive team, including the captain, chef, chief stew, deck/stew, and deckhand.
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- wpcf_menu: <p><strong>Breakfast</strong></p> <p>Fresh Orange Juice<br />Smoothies<br />Rusks<br />Butter, chocolate praline, marmalade, and honey<br />Butter and chocolate croissants<br />Cheese and cold cuts<br />Eggs<br />Fresh fruits</p> <p><strong>DAY 1</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Welcome finger food.</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing<br />Steamed mussels, garlic, dill, ouzo sauce<br />Whole fresh fish in salt crust, wild greens, lemon oil sauce<br />Lemon curd, biscuit, passion fruit</p> <p><strong>DAY 2</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Burrata, colorful cherry tomatoes, rocket, basil oil<br />Tuna tataki, celery, green apple, candied walnuts, yoghurt<br />Fresh Lemon spaghetti, basil, Aegina pistachio<br />Fresh fruits</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Quinoa salad, smoked salmon, cranberries, herbs, yoghurt-apple juice dressing<br />Seabream ceviche, lime, coriander, chili, coconut milk<br />Asian-style marinated black cod, cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass saucePineapple pavlova, vanilla ice cream</p> <p><strong>DAY 3</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Chicken Caesar’s salad, smoked pancetta, croutons, anchovies dressing<br />Tomato, feta, fresh herbs tart<br />Ice cream</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Salad with mushrooms, baby rocket, baby spinach, “anthotiro” cheese, truffle dressing<br />Beef tartare, quail egg yolk, parmesan, truffle, potato sticks<br />Iberico pork, grilled broccoli, romesco sauce, almond flakes<br />Chocolate namelaka, red fruits, cocoa crumble</p> <p><strong>DAY 4</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Black-eyed peas, summer veggies, herbs<br />Fish egg roe salad<br />Prawns “saganaki”, feta, tomatoes, herbs<br />Grilled octopus, fava beans puree, caramelized onions<br />Baklava with Aegina pistachio</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Cretan “Dakos” salad, rusk, grated tomato, “xinomizithra” cheese, capers<br />Seabass carpaccio, shallots, strawberries, bottarga, spicy citrus dressing<br />Seafood “giouvetsi”, saffron, cherry tomatoes, goat cheese<br />Tiramisu</p> <p><strong>DAY 5</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Greek salad, “feta” cheese, fresh oregano<br />Prawns’ linguine, bisque sauce<br />Lemon sorbet</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Grilled sweetcorn, pomegranate, fresh herbs, jalapeno dressing<br />Tuna tartare, avocado, wasabi dressing, fried shallots<br />Dover sole, sauteed spinach, fried capers, garlic-soy-brown butter sauce<br />Banoffee</p> <p><strong>DAY 6</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Green salad, “talagani” cheese, cashews, croutons, balsamic vinegar dressing<br />“Feta” cheese<br />Traditional “Gemista” (stuffed tomatoes and bell peppers)<br />Traditional spoon sweet</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Colorful beetroots, pistachio, yoghurt, green apple<br />Scallops’ tartare, mango, passion fruit, bell peppers, citrus dressing<br />Red mullet, prawns’ ravioli, espresso sauce<br />Pistachio panacota.</p> <p><strong>DAY 7</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Beluga lentil salad, fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing<br />Grilled sardines, tomato-capers dressing<br />Black pasta, tuna, olives, capers, tomato<br />Fresh fruits</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Baby rocket, prosciutto, parmesan, balsamic vinegar dressing<br />Spring rolls, chorizo, cream cheese, sweet chili sauce<br />Risotto, butternut squash, beef short ribs, demi-glace<br />Apple crumble, vanilla ice cream</p>
- wpcf_video:
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- wpcf_other_entertainment: Movie projector<br /> Nintendo switch<br /> Barbecue <br /> Two wet bars (fore deck and fly bridge)<br /> Jacuzzi on foredeck<br /> Two side cockpits with opening wings<br /> A Beach Club that’s 100% overlooking the sea to make the most of the anchorages<br /> Filtration system for drinking water (mineral & sparkling water) - Part of Green Initiative
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- wpcf_queencabins: 3
- wpcf_singlecabins: 0
- wpcf_doublecabins: 0
- wpcf_twincabins: 0
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- wpcf_refit:
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- wpcf_bimini: 0
- wpcf_voltages:
- wpcf_homecountry: Greece
- wpcf_fuel:
- cruising_speed: 10
- max_speed: 11
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";s:11:"yachtLayout";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8907/8907brochure88.jpg";s:18:"yachtFullEbrochure";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/8907/3";s:14:"yachtFullRates";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/8907/4";s:14:"yachtOtherToys";s:456:"Tender 520 w/ 230HP<br /> Seabobs (2)<br /> Seawings (4)<br /> Kayak (2) <br /> SUP (2) <br /> Audi E-foil (1) <br /> Jetski (1)<br /> Wakeboard (1)<br /> Monoski adult (1)<br /> Waterski children (1)<br /> Inflatable donut <br /> Fishing Gear<br /> Snorkeling Gear <br /> Life Jackets (adults & kids) <br /> <br /> <br /> All particulars are given in good faith and are believed to be correct but cannot be guaranteed.";s:19:"yachtOtherEntertain";s:384:"Movie projector<br /> Nintendo switch<br /> Barbecue <br /> Two wet bars (fore deck and fly bridge)<br /> Jacuzzi on foredeck<br /> Two side cockpits with opening wings<br /> A Beach Club that’s 100% overlooking the sea to make the most of the anchorages<br /> Filtration system for drinking water (mineral & sparkling water) - Part of Green Initiative";s:16:"yachtCommunicate";s:34:"Wi-Fi<br /> Printer<br /> Laptop";s:15:"yachtSummerArea";s:6:"Greece";s:15:"yachtWinterArea";s:6:"Greece";s:12:"yachtShowers";s:1:"0";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"0";s:18:"yachtElectricHeads";s:1:"0";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:5452:"<p><strong>Breakfast</strong></p> <p>Fresh Orange Juice<br />Smoothies<br />Rusks<br />Butter, chocolate praline, marmalade, and honey<br />Butter and chocolate croissants<br />Cheese and cold cuts<br />Eggs<br />Fresh fruits</p> <p><strong>DAY 1</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Welcome finger food.</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing<br />Steamed mussels, garlic, dill, ouzo sauce<br />Whole fresh fish in salt crust, wild greens, lemon oil sauce<br />Lemon curd, biscuit, passion fruit</p> <p><strong>DAY 2</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Burrata, colorful cherry tomatoes, rocket, basil oil<br />Tuna tataki, celery, green apple, candied walnuts, yoghurt<br />Fresh Lemon spaghetti, basil, Aegina pistachio<br />Fresh fruits</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Quinoa salad, smoked salmon, cranberries, herbs, yoghurt-apple juice dressing<br />Seabream ceviche, lime, coriander, chili, coconut milk<br />Asian-style marinated black cod, cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass saucePineapple pavlova, vanilla ice cream</p> <p><strong>DAY 3</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Chicken Caesar’s salad, smoked pancetta, croutons, anchovies dressing<br />Tomato, feta, fresh herbs tart<br />Ice cream</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Salad with mushrooms, baby rocket, baby spinach, “anthotiro” cheese, truffle dressing<br />Beef tartare, quail egg yolk, parmesan, truffle, potato sticks<br />Iberico pork, grilled broccoli, romesco sauce, almond flakes<br />Chocolate namelaka, red fruits, cocoa crumble</p> <p><strong>DAY 4</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Black-eyed peas, summer veggies, herbs<br />Fish egg roe salad<br />Prawns “saganaki”, feta, tomatoes, herbs<br />Grilled octopus, fava beans puree, caramelized onions<br />Baklava with Aegina pistachio</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Cretan “Dakos” salad, rusk, grated tomato, “xinomizithra” cheese, capers<br />Seabass carpaccio, shallots, strawberries, bottarga, spicy citrus dressing<br />Seafood “giouvetsi”, saffron, cherry tomatoes, goat cheese<br />Tiramisu</p> <p><strong>DAY 5</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Greek salad, “feta” cheese, fresh oregano<br />Prawns’ linguine, bisque sauce<br />Lemon sorbet</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Grilled sweetcorn, pomegranate, fresh herbs, jalapeno dressing<br />Tuna tartare, avocado, wasabi dressing, fried shallots<br />Dover sole, sauteed spinach, fried capers, garlic-soy-brown butter sauce<br />Banoffee</p> <p><strong>DAY 6</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Green salad, “talagani” cheese, cashews, croutons, balsamic vinegar dressing<br />“Feta” cheese<br />Traditional “Gemista” (stuffed tomatoes and bell peppers)<br />Traditional spoon sweet</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Colorful beetroots, pistachio, yoghurt, green apple<br />Scallops’ tartare, mango, passion fruit, bell peppers, citrus dressing<br />Red mullet, prawns’ ravioli, espresso sauce<br />Pistachio panacota.</p> <p><strong>DAY 7</strong></p> <p><span style="text-decoration: underline;">Lunch</span></p> <p>Beluga lentil salad, fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing<br />Grilled sardines, tomato-capers dressing<br />Black pasta, tuna, olives, capers, tomato<br />Fresh fruits</p> <p><span style="text-decoration: underline;">Dinner</span></p> <p>Baby rocket, prosciutto, parmesan, balsamic vinegar dressing<br />Spring rolls, chorizo, cream cheese, sweet chili sauce<br />Risotto, butternut squash, beef short ribs, demi-glace<br />Apple crumble, vanilla ice 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Mourmouris";s:18:"yachtCaptainNation";s:5:"Greek";s:16:"yachtCaptainBorn";s:4:"1974";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:14:"Greek, English";s:13:"yachtCrewName";s:19:"Michalis Englezilis";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:5:"Greek";s:15:"yachtCrewYrBorn";s:4:"1992";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3500:"Captain: George Mourmouris<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> Previous Yachts: Number One, Kimata<br /> <br /> Chef: Michalis Englezilis<br /> <br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> Previous Yacht: Serenissima<br /> <br /> Chief Stew: TBA<br /> <br /> Stew: TBA<br /> <br /> Deckhand: Sakis Tsopelakos <br /> <br /> 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!<br /> <br /> Previous Yacht: Pixie";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8907/8907crew1.jpg";s:13:"yachtCrew2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8907/8907crew2.jpg";s:13:"yachtCrew3Pic";s:0:"";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht8907/8907crew5.jpg";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:17:"George Mourmouris";s:14:"yachtCrew2Name";s:19:"Michalis Englezilis";s:14:"yachtCrew3Name";s:0:"";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:16:"Sakis Tsopelakos";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"Captain";s:15:"yachtCrew2Title";s:4:"Chef";s:15:"yachtCrew3Title";s:0:"";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:8:"Deckhand";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:5:"Malta";s:13:"yachtHomePort";s:6:"ATHENS";s:14:"yachtWBasePort";s:0:"";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:0:"";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:338:"If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.";s:10:"yachtTerms";s:5:"+ ALL";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:10:"US Gall/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"2";s:12:"yachtLicense";s:1:"2";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:17:"FYLY YACHTING Ltd";s:16:"yachtManagerName";s:15:"Barbara Gabriel";s:17:"yachtManagerPhone";s:13:"+302109858670";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:14:"crewed@fyly.gr";}
- location_details: If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
- helipad: No
- sailing_instructor:
- lengthm: 24.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: 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%) The yacht is new build and will be delivered in September 2024. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: crewed@fyly.gr
- ca: FYLY YACHTING Ltd
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8907/4
- 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:"";}
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- 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: Malta
- captain_nation: Greek
- crew_nationality: Greek
- jacuzzi: 1
- jetski: 1
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1726329667
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