Information
Captain Vassilis has 17 years experience in the marine industry ranging from unlimited tonnage tankers to cruising ships, passenger ships, motor yachts, carrying thousands of passengers daily. He has extensively cruised the Eastern and Western Mediterranean as well as the North Atlantic.
He studied in the Naval Academy as an Officer and graduated from the Merchant Marine Academy of Kefalonia Island. His enthusiasm blends well with the positive attitude of the entire crew. As the Captain, he takes great pride in creating tailor-made yacht cruise experiences for each charterer and works closely with his guests to ensure that all of their needs are met. His love for travelling provides Vasilis with the passion to research and organize all kinds of activities for the enhancement of the onboard experience.
Information
His love for the sea is a driving force for Remigo. His team spirit, the tranquility of his character, but also his energetic and willingness, make Remigo a precious crew member and ideal for providing best services to guests
Position: Cook
Name: TBA
Position: Stewardess
Name: Eirini Kalle
Nationality: Greek
Languages: Greek & English
Information
Eirini, is the youngest member of the crew. Ιs dedicated to ensure customer satisfaction through prompt service which lies above everything else. Her primary motto is to serve passengers and ensure their well being, comfort and safety. Eirini is discreet but humorous, effective and consistent in her duties. Patience and hard work are her basic characteristics.
Specifications
Type
Power Yachts
Builder
Azimut
Year Built
2008
Size
67.00 Ft
Beam
5.45 Metres
Draft
1.65 Metres
Guests
8
Boat Details
Cabins:
4
Queen:
2
Single Cabins:
1
Showers:
4
Wash Basins:
-
Heads:
4
Electric Heads:
-
Pick Up Locations
Pref. Pick-up:
-
Other Pick-up:
-
Details
Refit:
2017
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
Engines: 2 x 1.360 HP MAN
Generators: 1 Kohler 17,5 KW + 1 Kohler 20,0 KW
Fuel Consumption:
350
Cruising Speed:
24
Max Speed:
31 US Gall/Hr
Locations
Winter Area:
Greece
Summer Area:
Greece
Amenities
Salon Tv/VCR:
-
Salon Stereo:
-
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
-
Deck Shower:
-
Bimini:
-
Water Maker:
-
Special Diets:
Inq
Kosher:
Inq
BBQ:
-
# Dine In:
-
Minimum Age:
-
Generator:
-
Inverter:
-
Voltages:
-
Water Maker:
-
Water Cap:
-
Ice Maker:
-
Sailing Instructions:
-
Internet Access:
-
Gay Charters:
Yes
Nude:
Yes
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
Inq
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
-
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
-
Dinghy hp:
-
Dinghy # pax:
-
Water Skis Adult:
-
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
-
Tube:
-
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
-
Kayaks (2 Pax):
-
Floating Mats:
-
Swim Platform:
-
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
-
Gear Type:
-
Rods:
-
BREAKFAST Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.
PRE-SERVICE TREATS Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.
SNACKS Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.
FRUIT All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.
SAMPLE MENU
DAY 1
Main course Moussaka or pastitsio.
Salad Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).
Appetizer (optional) Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.
Dessert Ice-cream
DAY 2
Main course Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.
Salad Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.
Appetizer (optional) Greek cheese pie with sweet ‘n’ sour sauce.
Dessert Yoghurt served with traditional spoon sweets.
DAY 3
Main course Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).
Salad Greek (choriatiki)
Appetizer (optional) Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted eggplant dip, sardine in olive oil, seafood pastourma).
Dessert Ice-cream
DAY 4
Main course Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with souvlaki pitas and baked potatoes.
Salad Greek with two kinds of white cheese.
Appetizer (optional) spinach and cheese Greek pie (spinach, wild greens and feta).
Dessert Assorted mini ice-creams or yoghurt with honey. DAY 5
Main course Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese
Salad fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is accompanied by caprese salad
Appetizer (optional) Asparagus with Lefkada type salami and Cretan rusks.
Dessert Ice-cream
DAY 6
Main course Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.
Salad Green salad with avocado and Greek rusks.
Appetizer (optional) Potato salad with yoghurt and bacon or basmati steamed rice with herbs.
Dessert Seasonal fruit
DAY 7
Main course Stew. We have a selection of 6 stew dishes to choose from: - Octopus stew cooked with wine and pasta - Beef stew cooked with sweet Mavrodafni wine and rice - Chickpea stew with pork and vegetables - Tomato beef stew with potato puree - Cod stew cooked with wine - Tomato pork stew with potatoes (a Cycladic dish).
Salad Dakos (Cretan barley rusk) with feta cheese and tomato.
Appetizer (optional) Dolmadakia (stuffed vine leaves) served with yoghurt.
Dessert Ice-cream
The following recipes are an alternative suggestion.
You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients. You will find salads, vegetarian meals, desserts, snacks, etc.
You can easily customize your own diet plan. Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.
Light chicken salad with non-fat yoghurt, broccoli and green vegetables Salad with watermelon, lettuce, coriander, peppers Chicken with couscous, tzatziki and peas Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes Chicken with asparagus, lentils, spinach, bacon and yoghurt Calf’s liver fillet with bacon and mashed potatoes Tacos with chicken and yoghurt sauce Chicken meatballs with chickpeas and yoghurt sauce Greek souvlaki pitas with ground beef, feta cheese and anthotyro Light prawn cocktail with sun-dried tomatoes and green salad Smoked salmon with asparagus and beetroot Tuna with nicoise salad Mussel casserole with tomato sauce and freshly baked bread Smoked salmon and potato salad with asparagus Spaghetti pesto with chicken and green beans Fusilli with sausage and salad with spinach, rocket and yoghurt Spaghetti with broccoli Fettuccine with smoked trout, peas and asparagus Farfalle with mushrooms Tuna with conchiglie pasta, olives, tomatoes and Verde sauce Bruschetta with sardines, tomato, anchovies, peppers Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes Greek salad with nuts and honey Avocado grilled sandwich Greek cheese and cold cuts platter ‘Divine’ fruit salad with honey and sesame Ricotta cheese with honey and nuts