Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €32,900/week |
| June & September | Plus Expenses | €29,750/week |
| October through May | Plus Expenses | €24,850/week |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.
July/August : 32.900 EUR per week plus expenses
June/September: 29.750 EUR per week plus expenses
Low Season: 24.850 EUR per week plus expenses
Plus : Applicable VAT at the time of charter, currently 12% plus APA
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Port of Alimos, Athens, Greece
Captain Panos Gkikas
Panos Gikas is a fully licensed captain from the Greek Merchant Marine and one of the most experienced charter yacht skippers in Greece. The sea is his second home and over the years has explored every corner of the Greek seas and knows the Greek Islands very well. His unrivaled experience along with his gentle demeanor and great sense of humor make him well loved and respected by all who have the pleasure of sailing with him. He loves sailing, swimming and fishing. Panos is 51 years old, married with one child and speaks Greek and English.
Chef Polykseni Marina Veli
Polykseni was born in 1998 in Athens, Greece. Combining her love of food and her love of hosting tailored experiences, she has a genuine desire to craft delicious dishes for her guests onboard. She has graduated Chef school in Athens IEK Institute in 2016 along with many cook seminars and worked in many various restaurants in Athens with great success. Polykseni decided to join yachting ensuring that everyone on board will enjoy Greek traditional dishes made with love and fresh local ingredients bringing a wealth of experience. Her hobby is Taekwondo and has participated in many cooking contests winning silver and gold metal! She speaks Greek and English
Stewardess Μyrto Bampaiti
Μyrto born in Athens in 1993, is a young and enthusiastic girl, passionate about the sea. She joined yachting recently, starting her career in motor yachts and catamarans. Μyrto is always willing to offer the best service on board! She manages to fulfill all expectations with punctuality and precision. Her hobbies are travelling, sports and reading. She speaks Greek and English.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Gkikas Panos | Greek | 1971 | English, Greek |
| Crew | Polykseni Marina Veli | Greek |
Captain
Panos Gkikas
Amenities
General
Leisure
Other Specs
1 Master cabin and 4 Double cabins, all fully air-conditioned with en suite facilities
Breakfast
- Coffee, orange juice, milk, tea
- Fresh fruits, yogurt with honey, granola and nuts
- Eggs boiled/fried/poached
- Omelets with bacon, San Mihali cheese and fresh salad
- Traditional Greek omelet with sausage, tomato and veggies
- Handmade Cheese pie and Spinach pie
- Croissants
- Traditional Greek pancakes
- Pancakes/Crepes savory and sweet
- Brioche with Greek salami, gravier and fresh green leaves
- Avocado cheesy toast
- Chocolate Cake, cookies
- Greek bougatsa (Custard pie with phyllo and Cinnamon)
- Apple pie
Day 1
Lunch
- Greek Shrimp Saganaki
- Beetroots Salad, cheese balls, nuts
- Greek stuffed Veggies (Gemista)
- Berries & strawberries with chocolate
Dinner
- Mix green leaves, spring onion, dill
- Fresh bean salad, almonds, dijon-lime dressing
- Zucchini fritters, feta sauce, mint
- Greek beef pasta bake
- Traditional Baklava
Day 2
Lunch
- Cabbage Salad, carrots, mint, rice vinegar
- Sausages whiskey mayo
- Eggplant salad
- Tzatziki
- Traditional Sofrito beef with garlic and rice
Dinner
- Chicken pie
- Potato Salad
- Greek Stuffed Eggplants
- Ravani (greek Semolina cake)
Day 3
Lunch
- Baked peaches and cheese
- Baked corns with ponzu butter and shichimi togarashi
- Mix baby leaves, radishes, croutons
- Shrimp pasta with ouzo
Dinner (Japanese Night)
- Beef tataki with ponzu oil
- Spicy beef gyoza
- Mizuna Salad, Kimchee sesame bars, pickled peach, Soy-yuzu dressing
- Roasted chicken with spices, veggies, Soy butter
- Yuzu-lime gel, citrus crumble, Cream with Malibu liqueur
Day 4
Lunch
- Cherry tomatoes with white balsamic cream
- Salad arugula, spinach, soft cheese, walnuts
- Yiouvetsi with beef
Dinner
- Green Salad, pickles, onion, balsamic Vinaigrette
- Baked beans, tomato sauce
- Fish Soup
- Kunefe, icecream, pistachio
Day 5
Lunch
- Baked feta with tomato & oregano
- Salad orange, olives, onion
- Grilled fresh fish and veggies
- Greek Halva (Semolina pudding)
Dinner (Japanese Night)
- Gem lettuce, carrots, cucumbers, pickles, wine dressing
- Spicy edamame beans
- Noodles, veggies, pulled beef cheeks.
- Chocolate pie, berries, shiso leaves, ice cream
Day 6
Lunch
- Black beans Salad, bell peppers and herbs
- Bruschetta with mousse Tarama
- Greek Salad Dakos
- Mushrooms & potatoes gratin
Dinner
- Green Salad, olives, feta, veggies
- Baked broccoli, sesame dressing, almonds
- Slow cooked Lamp with rice and Herbs
- Banoffee
Day7
Lunch
- Kinoa Salad, grapes, gravier, hazelnuts
- Greek Salad
- Eggplant rolls with cheese
- Mousakas
Dinner
- Bread pie, pork, veggies, sour cream
- Zucchini Salad, goat cheese, almonds, lemon dressing.
- Soutzoukakia (Greek baked meatballs) mashed potatoes
- Greek Donuts honey, cinnamon, nuts
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.