Captain: Helene Dritsa
Helene was born in Greece in 1981. She has worked in the yachting industry already for the past 17 years on various sailing and motor yachts, from 28 to 60 feet in length, with a total of 100,000 nautical miles accumulated (60,000 NM cruising, 40,000 NM completed races). During the summer months, she is usually employed as a Skipper on various charter vessels. Throughout the winter months, she is involved in managing the yacht maintenance and repair schedules for private and charter yachts. She is ambitious, hard-working, and responsible in her work taking safety on her yacht to another level! She is a team player with an open smile and attitude, making everyone feel safe and comfortable immediately! She loves to interact with her guests and show them the beauty of the Greek islands. She speaks Greek and English.
Cook/Hostess: Maria Gkontinou
Maria was born in Athens, Greece in 1994. She started working in the yachting industry as a delivery crew on different kinds of sailing vessels in the Aegean Sea. From 2017 until now she has worked on charter yachts as a cook-hostess and on a traditional motor sailor of 68 feet. During the winter months, she is taking care of boats working in maintenance and she knows everything about them! She is in love with the sea and anything to do with it, she is kind and polite with her guests onboard always trying to keep the service at high standards. She is hard-working, always thrives for perfection, and makes a great team with captain Eleni! Maria loves to cook and to try new things in the kitchen and is happy to be able to combine her work with her two passions, cooking and sailing! She speaks Greek and English.
Specifications
Type
Catamaran
Builder
Lagoon
Year Built
2018
Size
45.00 Ft
Beam
25.7 Feet
Draft
4.30 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
Other Pick-up:
Upon - Request
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2 x 57 Yanmar
Fischer Onan 10 KvA
Fuel Consumption:
12
Cruising Speed:
8
Max Speed:
9 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:
-
Sun Awning:
-
Deck Shower:
Yes
Bimini:
-
Water Maker:
140L/ Hr
Special Diets:
Inq
Kosher:
No
BBQ:
-
# Dine In:
-
Minimum Age:
-
Generator:
Fischer Onan 10 KvA
Inverter:
1200 V
Voltages:
-
Water Maker:
140L/ Hr
Water Cap:
350 L
Ice Maker:
No
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Inq
Nude:
Inq
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
Inq
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
T/T Mercury 4.60 m
Dinghy hp:
15 hp
Dinghy # pax:
-
Water Skis Adult:
-
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
-
Kayaks (2 Pax):
No
Floating Mats:
-
Swim Platform:
-
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
No
Gear Type:
-
Rods:
-
Breakfast - Brunch
Cold Dishes Greek yogurt, thyme - fir honey, tahini, praline, home made jam, fresh-dried fruits, granola - musli - oats, platter with seasonal fruits. Warm Dishes Oat pancakes, crepes, butter croissant or with chocolate, eggs (fried, poached, boiled, omelet, scrambled), Benedict eggs, avocado toast or simple toast with desired ingredients, toast with scrambled eggs, butter, salmon and chives. Drink Coffee, tea, milk, juice, fresh orange juice, smoothies
Day 1
Lunch Cuttlefish with fresh spinach, onion, garlic, lemon, dill, ouzo and fava beens.
Dinner Tenderloin or burgers with baby potatoes, rosemary, honey mustard dressing and salad with cabbage - carrot.
Day 2
Lunch Stuffed eggplants with minced meat, tomato sauce, onion, garlic, fresh herbs, and bessamel. (or Greek moussaka).
Dinner Barley with mushrooms, onion, garlic, butter, white wine, fresh herbs and grated parmesan.
Day 3
Lunch Spaghetti with shrimps, tomato sauce, butter, garlic, onion, fresh herbs, ouzo and lettuce salad with dried tomato, beet greens, walnuts and balsamic vinegar.
Dinner Pork en papillote with grilled vegetables, Greek cheeses, garlic, mushrooms, cherry tomatoes and basmati rice.
Day 4
Lunch Stuffed zucchini with lemon eggnog, minced meat, rice, onion, carrot, lemon and fresh herbs.
Dinner Papardelles with salmon fillet, whipping cream, dill and salad with green arugula, cherry tomatoes, parmesan flakes and vinaigrette balsamic.
Day 5
Lunch Grilled Sea bream with boiled vegetables, Greek greens, potatoes, pumpkins, carrots, broccoli and lemon sauce.
Dinner Shrimp risotto alla milanese and salad with avocado, lettuce, carrot, pomegranate, dill, and white wine vinaigrette.
Day 6
Lunch Stuffed vegetables (gemista) with rice, fresh herbs and beens salad with fresh onion, parsley and peppers.
Dinner Braised chicken with mashed potatoes and tomato sauce.
Day 7
Lunch Greek cheese pie, Greek salad with tomato, cheese feta, cucumber, green pepper, onion, olives and oregano. (Side dish marinated anchovies).
Dinner Fresh pasta with tomato sauce, basil and green salad with salmon, cherry tomatoes, beetroot leaves, grated parmesan and lemon vinaigrette.
Desserts °Strawberry cheesecake °Chocolate souffle with vanilla ice-cream °Yogurt with fruit jelly °Tart with chocolate mousse and strawberries °Orange pie with vanilla ice cream
Cocktails Mojito (white rum, fresh lime juice, sugar syrup, carbonated water, mint leaves). Sex on the beach (vodka, fresh orange juice, cranberry juice, pineapple juice, schnaps peach). Pornstar Martini (vodka, fresh lime juice, passion fruit juice, vanilla syrup).
P.S If someone is vegetarian or vegan in the above mentioned, variations can be made.
