Captain Thanasis Damalidis
Thanasis was born in Athens in 1990.At the age of 11 he had his first experience in sailing as his family used to charter yachts for holidays. Sailing was his true passion so he decided to expertize it and start working in the sea. He started gaining experience by assisting the delivery of newly launched mono hulls and catamarans from the shipyards abroad as well as everywhere in Greece. His charter experience started from smaller size yachts, going to bigger and bigger year after year. Especially last year with 21 weeks of non stop charters and many many happy customers! Thanasis holds an offshore sailing license by HORC club and a powerboat license from Greek authorities. He also holds a first aid license from Greek Red Cross and in his free time he is a volunteer in Red Cross Samaritans, Rescuers and Lifeguards. Skipper Thanasis is always ready to welcome his guests, aiming to ensure a hospitable experience on board and show them the most beautiful hotspots of the Greek islands. He speaks English fluently. His hobbies are diving, training and shooting club.
Chef Lefteris Mihail
Lefteris was born in Greece in 1991. He grew up in Trikala, Thessaly, where he came into contact with cooking for the first time, as he had the opportunity to watch closely his beloved grandmother to cook traditional exquisite recipes and dishes in the restaurant she owned! As a result, he also loved cooking, later going to the city of Athens to study and graduate from Institute Le Monde! In his spare time he likes to listen to music, read books about cooking but also travel His love for travel led him to combine his profession with his hobby and so he decided to join yachting in 2020 working in various catamarans in Santorini. He is a cheerful, social and communicative person who loves to offer joy and pleasure with his food to his guests! He has attended a large number of Cook seminars. Lefteris speaks English and Greek.
Stewardess Marianna Armaou
Marianna was born in 1989 in Greece. The love that she has for the sea and her willingness to learn more about sailing made her to take her decision to move to the yachting industry. Her positive attitude along with her polite personality will make all of her guests feel like home. Marianna speaks Greek and English.
Specifications
Type
Catamaran
Builder
Lagoon
Year Built
2014
Size
56.00 Ft
Beam
31 Feet
Draft
4.11 Feet
Guests
10
Boat Details
Cabins:
5
Queen:
4
Single Cabins:
1
Showers:
5
Wash Basins:
5
Heads:
-
Electric Heads:
5
Pick Up Locations
Pref. Pick-up:
Athens
Other Pick-up:
upon request
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2 x 110hp Yanmar
Fuel Consumption:
30
Cruising Speed:
10
Max Speed:
10 US Gall/Hr
Locations
Winter Area:
Greece
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:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Yes
Kosher:
Yes
BBQ:
Yes
# Dine In:
Yes
Minimum Age:
-
Generator:
Onan
Inverter:
Yes
Voltages:
12 & 220V
Water Maker:
Yes
Water Cap:
1000
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Yes
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
Inq
Pets Aboard:
Yes
Pet Type:
-
Guest Pets:
Yes
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
4.30 m
Dinghy hp:
50
Dinghy # pax:
-
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
Yes
Kayaks 1 Pax:
Yes
Kayaks (2 Pax):
-
Floating Mats:
No
Swim Platform:
Yes
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
-
Rods:
-
Breakfast
Coffee – Tea – Fresh Orange Juice
Seasonal Fresh Fruit Platter
Cereals – Yogurt with Honey
Bacon and Eggs (Scrambled/Cooked/Fried) - Greek Omelet
Croissant – Toast – Fresh traditional homemade Pies
Pancakes- “Kalitsounia” (small cheese pastry from Crete)
Preserves and Spreads
Assorted Cheeses and Cold Cuts Platter
Appetizers
Chilled leek and avocado soup
Fish pie a la grecque
“Souvlaki” with fig gorgonzola and prosciutto
“Mastelo saganaki” cheese from Chios with mastic liqueur and
lime
Stuffed wontons with goat cheese red pepper, rosemary and honey
Lunch
Stuffed vegetables, variety of vegetables stuffed with a
special mix of rice/spices & herbs
Jewfish marinated with beetroot served on sauté spinach
Suckling lamb with plums (traditional recipe from Epirus)
Baked Sea Bass with lemon couscous
Stuffed squid with Cypriot halloumi cheese served on mashed
jerusalem artichoke
Chicken filet in Vinsanto wine sauce and tangerine,
served on aromatic rice with dry nuts
Dinner
Baked lamb shank served on mashed eggplant
with sesame paste sauce
Greek Mousaka with Greek salad
Grilled filet with tomato tartar served with French fries
Fresh lobster/prawns spaghetti on fresh tomato sauce garlic
and wine
Grilled chicken marinated with whisky and honey in Hellenic
yogurt
sauce, served with sautéed baby potatoes
Dessert
Mascarpone and verbena semifreddo
Poached apricots with crème anglaise/ Chocolate soufflé