SERENISSIMA III Yacht Charter
Yacht Description
SERENISSIMA III yacht is a 79.00 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
Consumption
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. 6,5% & 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. 6,5% & 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
Starlink
Printer
Laptop
Fishing
Green Initiatives
Water Sports
Other Entertainment
One owner's suite with jacuzzi bathtub and separate shower, one VIP cabin with desk area, and three queen bed cabins all with private facilities.
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
Hairdryers (5)
Iron (1)
Sunscreen provided (adults, children, face, body)
Pillows for each bed (4)
Shower gel, shampoo, conditioner, body lotion (Aqua di Parma)
Hydraulic Swimming Platform
Washing machine/ dryer (light laundry)
Projector for home cinema (Nebula)
Nintendo switch
TV 1 in the lounge
yoga mats, weights, foam roller
Crew Information
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 twelve 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: Christina Xourgia
Christina is an accomplished Chief Stewardess with extensive experience in the yachting industry. Her expertise spans roles as a permanent crew hostess aboard sailing yachts and private motor yachts, where she has demonstrated exceptional hospitality skills and an unwavering passion for the sea.
Originally trained in computer science, Christina discovered her true calling as a hostess on sailing boats, combining her love for the ocean with her dedication to creating unforgettable experiences for guests. Fluent in Greek, English, and Italian, she seamlessly connects with a diverse clientele, ensuring their comfort and satisfaction. Christina's professionalism, warm demeanor, and commitment to excellence make her an invaluable asset to any yacht crew.
Deckhand/Stew : Angelos Koletsi
Meet Angelo, an enthusiastic and dedicated individual with a wealth of experience spanning seven years in the restaurant industry, both in Greece and abroad. For the past two seasons, he showcased his skills at the Grand Bretagne Hotel in Athens and at one of the top restaurants in Mykonos.
Although relatively new to the world of yachting, Angelo's strong work ethic, exceptional customer service skills, and meticulous attention to detail make him an ideal candidate for the role of steward on board. Eager to transfer his hospitality experience to the yachting industry, Angelo is committed to providing top-notch service to guests, ensuring their comfort throughout the voyage.
Known for his kindness, adaptability, and ever-present smile, Angelo is ready to contribute to an exceptional yachting experience. Fluent in both Greek and English, he ensures effective communication to meet the diverse needs of guests on board.
Previous yacht: Aloia 80
Deckhand: Nikos Nikolaou
Nikos Nikolaou, born in 2000 in Patra, Greece, joined the yachting industry in 2021 and quickly became a standout crew member on various vessels. A self-motivated deckhand with a strong sense of responsibility, he thrives in team settings and consistently brings his organizational and interpersonal skills to the table. Nikos is always looking to learn, take on new challenges, and grow professionally. Outside of yachting, he’s also a certified kite surf instructor, which reflects his adventurous spirit and passion for teaching. His positive attitude and dedication make him a reliable and energetic team player, whether it’s managing deck operations or lending a hand with guest activities. Nikos’s commitment to safety, efficiency, and personal growth makes him an invaluable asset to the Serenissima III crew, and his drive to continually improve ensures a wonderful sailing experience for all guests on board!
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
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