Konstantinos, born in 1982, is a native of Athens and holds a civil engineering degree. His lifelong passion for the sea and nature led him to learn to sail at a young age and that passion eventually grew into a profession first as a yacht technician and then as a professional captain. Kostas holds an Offshore Sailing License from the Yacht Club of Greece and sailed professionally around the Aegean and the Ionian seas before becoming full time captain on Mythos, a limited production exquisitely built classic yacht.
Kostas is fun and personable and enjoys meeting people from all walks of life. His goal is for his guests to have the trip of a lifetime with exhilarating sails, lunch and swimming stops at stunning anchorages and experiencing the many beautiful and varied destinations of his native Greece. Kostas delights in sharing local history, culture and traditions with his guests while ensuring they are made safe while having lots of fun.
Whilst Greek is his mother tongue, Kostas speaks English fluently. On his holidays, he loves to travel the world and in his spare time, he enjoys sports, hiking, photography, reading and playing his guitar.
Cook/Hostess Despoina Tsoukala
Despoina is born in 1989 in Athens and holds a master of Geoscience and Environment as well as Bachelor of Mineral resources Engineering. Working previously in various restaurant s and hotels she decided to join yachting from 2014 in many ty p e of boats ! She also holds diving diploma. Despoina is of the most trusted cook/hostess in the area with a wealth of experience and a keen eye for detail. She will surely impress you with her wonderful culinary skills and creativity. She is happy, always smiling and extremely reliable. She speaks Greek, English and French
Scampi ( breaded king prawns) with English salad and homemade lemon mayonnaise Beef stir-fry Pasta in pesto sauce
Barbecued Slouvakis Chicken salad served in tortilla wraps
Starters: -Crispy prosciutto, ruccula salad with Parmesan flakes Cucumber and feta bites with dill and pomegranate Homemade herbed scotch eggs (hard boiled egg incased in sausage meat with breadcrumb crust baked in the oven) Homemade avocado dip served with tortilla chips Traditional greek salad
Salmon fillets served with Indian style lemon and peanut rice and spinach Beef steaks in peppercorn sauce with sautéed potatoes and peas Italien style carbonara with mushrooms and bacon Garlic and chilli pan fried shrimps with lemon/mint cous cous Chicken breast with homemade paprika sauce, basmati rice and vegetables Shepards pie (English version of moussaka, lamb mine with potato crust cooked in the oven). Served with green salad
Berry fruits with yogurt and honey Various pastries After dinner drinks
(15 December -30 April)
(1 May - 14 December)
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