Captain: Thanos Kourtelis
Coming from a family of sailors, he was growing up sailing with his Dad's boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding of engines, maintenance, and yachts in general. Throughout the years as skipper, he has sailed the Mediterranean extensively, has crossed the Atlantic, and knows the Aegean Sea like the back of his hand. He is responsible, hard-working, and with his good-natured attitude, he wins his guests the moment they step onboard. He is very capable as a skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time, he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.
Chef: Antonis Mitropoulos
Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis.
Languages: Greek, English, French
Deckhand / Stewardess: Anna Fenning - Kazantzidi
Anna, born in 1999, is from Jena, Germany. She attended George Watsons College in Edinburgh, Scotland, and went on to graduate with Honours in Product Design from Edinburgh Napier University. During this time, her studies included a specialized semester in Design Engineering at Erasmus in Zwolle, Netherlands. From a young age, she sailed Optimist and Laser’s in Kavala, Greece. Over the years, she has been building her sailing knowledge and experience through RYA with the dream of becoming a captain. She has taken courses at the Chichester Yacht Club and Cobnor Sailing in England and N.O.K. in Kavala, Greece.
Anna is energetic and eager to show her guests the beauty of sailing the gorgeous Greek waters. With her experience, she is perfect to create the ideal charter. Along with her love of sailing, she enjoys cooking, illustration and design, swimming, plant care, camping, and learning languages – currently, she is practicing Turkish, French, and Dutch. Plus, over the past 2 years, she has been patenting and producing her original bachelors design- a sailing jacket with life saving features!
Engine 2 X 150 Volvo Penta
Generators 1 X Onan 20 KVA, 1 X Fisher Panda 12 KVA
Fuel Consumption:
27
Cruising Speed:
9
Max Speed:
11 US Gall/Hr
Locations
Winter Area:
Greece
Summer Area:
Greece
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
WiFi
# of Videos:
-
# DVDs/Movies:
many
# CD's:
many
Camcorder:
-
Books:
many
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Inq
Kosher:
No
BBQ:
Yes
# Dine In:
Yes
Minimum Age:
-
Generator:
2
Inverter:
Yes
Voltages:
12V-220V
Water Maker:
Yes
Water Cap:
-
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
-
Guests Smokes:
deck areas only
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
T/T Williams 385 turbo jet
Dinghy hp:
100 HP
Dinghy # pax:
-
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
-
Wave Runners:
No
Kneeboard:
No
Windsurfer:
-
Snorkel Gear:
10
Tube:
10
Scurfer:
-
Wake Board:
Yes
Kayaks 1 Pax:
-
Kayaks (2 Pax):
2
Floating Mats:
Yes
Swim Platform:
Yes
Boarding Ladder (Loc/Type):
Aft - Hydraulic
Sailing Dinghy:
-
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
-
Rods:
-
Breakfast
Tea, infusions, all types of coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts, eggs all types, avocados, pancakes, crepes, croissant, pancakes, porridge, Shakshuka with tomatoes and herbs
Day 1
Lunch
Greek salad with tomato onion peppers and feta mousse Celery root style risotto and grilled calamari with herb oil Ribeye steak with sweet potato puree and “burnt leak”
Dinner Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled
Day 2
Lunch
Politiki salad with nuts vinegar and fried onion Grilled shrimps with gremolata and carpaccio zucchini with orange glace Lobster pasta with bisque and fresh herbs
Dinner Tartar beef with siracha shimeji mushrooms and cured egg yolk Fillet mignon with glazed baby carrots and pepper sauce
Day 3
Lunch
Dakos salad with tomato basil and feta cheese Sauté mushrooms with “staka” milk from Crete island Mushroom risotto with king oyster truffle and shitake mushrooms
Dinner
Fish of the day ceviche tiger milk mango pomegranate Variety of sushi maki California rolls nigiri
Day 4
Lunch
Superfood quinoa salad with roasted nuts and salmon Cuttlefish with fava onion chutney and bonito flakes Tuna steak with hoisin sauce and tabbouleh and lemon dressing
Dinner Potato salad with fennel olives and spring onion Rack of lamb with smoked eggplant, lamb juice and pistachio
Day 5
Lunch
Mexican salad with radicchio lime tomato and coriander Tempura shrimps with siracha mayo Grilled chicken breast with smashed potato and soya glace
Dinner Variety of tacos with pulled pork or spicy beef Beef ribs roasted with jacket Peruvian potatoes
Day 6
Lunch Scallops with cauliflower puree and green apple Beef carpaccio Orzo seafood with mussels octopus and chorizo
Dinner
Black rice cold salad with grilled vegetables Black pork with baby potatoes crushed and thyme
Day 7
Lunch
Coleslaw salad
Tsoureki bread with prosciutto and provolone cheese
Beef meatballs with tomato cumin and jasmine rice
Dinner
Burrata salad with cherries tomato and basil pesto Seabass with trilogy of celery root and tomato sauce