S/Y KIMATA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms.
The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.
Awards:
* 3rd Place Diamond Category, CYBA Designer Water Competition, EMMYS 2024
Pay half of the price and hold for 2 days. Get 100% return if cancelled.
Captain: Giorgos Mourmouris
Giorgos passion is the sea! He has been sailing since the age of twelve and has reached almost every corner of the planet. A true seaman at heart there is no place that he rather is than on the deep blue sea. He is RYA Ocean Master licensed for both power and sailing yachts, and a divemaster. A wealth of knowledge and experience in both the Mediterranean and Caribbean along with a professional attitude and meticulous eye for detail. His relaxed leadership style and over 20 years of professional yachting experience Giorgos will help to get the best out of any situation and ensure a wonderful experience for you and your guests. He likes to maintain a relaxed and friendly atmosphere on board with an emphasis on sailing as much as possible. He is extremely professional and responsible and makes his clients feel right at home. In his spare time, Giorgos likes yoga, photography, music, and travel.
Chef: Triantafillos Pnevmatikos
Triantafilos was born in 1985 in Athens Greece. After his studies as a chef at Le Monde- Institute of Hotel and Tourism Studies, he began his career in restaurants throughout Greece. From a young age, he and his father spent time fishing and he fell in love with the sea. These early experiences prompted him in 2019 to take his culinary skills and experience into the yachting world.
Specializing in traditional Greek, Mediterranean, Fusion, and Sushi cuisines, Triantafilos strives to create exceptional dishes along with a thrilling dining experience. On a yacht, he can combine stunning settings with local products from the gorgeous islands- this brings a unique experience to every meal. Along with travel and the sea, Triantafilos enjoys martial arts and has competed in championships of Chinese kick boxing and karate. His other endeavours include video games, spear fishing, solving Rubik’s cubes, and programming languages.
Languages: Greek (native) and English (fluent)
Deckhand: George Argitis
George, from the beautiful island of Hydra, is young and highly motivated. After graduation, he spent 3 years as a waiter; during this time, he began studies for joining the yachting profession. In 2019, he attended the Naval Academy of Aspropyrgos for Safety at Sea; this June, he will graduate from IEK Delta Industry in Athens with a Bachelor of Boat Mechanics. He is easygoing and eager to work with his crewmates to offer guests the very finest charter experience on Kimata. During his free time, George is very active- he enjoys swimming, fishing, SCUBA diving, nautical camping, running, traveling, and all sorts of DIY crafts.
Languages: Greek (native) and English (fluent)
Specifications
Type
Catamaran
Builder
FOUNTAINE PAJOT
Year Built
2021
Size
67.00 Ft
Beam
32 Feet
Draft
5.6 Feet
Guests
8
Boat Details
Cabins:
4
Queen:
4
Single Cabins:
1
Showers:
4
Wash Basins:
4
Heads:
-
Electric Heads:
4
Pick Up Locations
Pref. Pick-up:
Athens/ Marina Zea
Other Pick-up:
Upon request
Details
Refit:
-
Helipad:
No
Jacuzzi:
Yes
A/C:
Full
Engine Details
-
Fuel Consumption:
25
Cruising Speed:
8
Max Speed:
10 US Gall/Hr
Locations
Winter Area:
Caribbean Leewards
Summer Area:
Greece
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
-
Bimini:
Yes
Water Maker:
-
Special Diets:
Inq
Kosher:
No
BBQ:
-
# Dine In:
Yes
Minimum Age:
-
Generator:
Yes
Inverter:
Yes
Voltages:
-
Water Maker:
-
Water Cap:
-
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Inq
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
-
Guests Smokes:
outdoor areas only
Crew Smokes:
Inq
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
Highfield 4,20
Dinghy hp:
70
Dinghy # pax:
8
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
-
Wave Runners:
-
Kneeboard:
Yes
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
Yes
Kayaks 1 Pax:
No
Kayaks (2 Pax):
No
Floating Mats:
-
Swim Platform:
-
Boarding Ladder (Loc/Type):
Hydraulic stern
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
Yes
Gear Type:
-
Rods:
-
SAMPLE MENU
Breakfast
Milk Coffee Cereals Choco cakes Smoothies Plates of cheese and ham Variety of breads Variety of yogurts
Day 1
Lunch
Bruschetta with marinated anchovies, tomato and lemon oil
Lobster pasta
Arugula mozzarella and extra virgin olive oil salad
Dinner
Roasted meatballs with provolone cheese
Valerian and mixed greens salad with vinegrete of plums
Day 2
Lunch
King Crab legs with aromatic butter and smoked eggplant sauce
Variety of sushi sashimi ceviche, tiraditos and causa
Mushroom salad with yuzu and truffle oil vinegrete
Dinner
Grilled fish with Greek aromatic herbs
Horiatiki salad
Day 3
Lunch
Grilled asparangus with pork belly and chestnut mouse
Lamp kebab with Roasted vegetables, humus and pitta bread
Dinner
Burrata with basil pesto and seasonal heirloom tomatoes
Pasta with smoked tuna
Day 4
Lunch
Anticucho octapus with aji amarillo and miso
Crawfish
Nicoise salad
Dinner
Roasted stuffed tomatoes with rice and Mediterranean herbs
Mix Green salad with pears and brie cheese
Day 5
Lunch
Tuna usuzukuri with truffle ponzu / Beef Carpachio with aromatic Greek herbs
Roast beef with pepper sauce and smoked Jerusalem artichokes
Waldorf salad
Dinner
Egg fried rice
Variety of stir fry noodles with beef pork or shrimp
Gyozza dumplings with shitake mushrooms
Tuna salad
Desserts
Brownies with Valhorna namelaka American cinnamon rolls Soft Choco biscuits ( levain style) Cream Brule with coconut milk Baklava Quinefe Tiramisu Galaktoboureko( milk pie) millefeille tarts with fruits apple pie Lemmon pie