Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
Rate Period | Terms | 2 Guests |
---|---|---|
July & August | Plus Expenses | €40,500/week |
June & September | Plus Expenses | €38,000/week |
October to May | Plus Expenses | €30,500/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: SUMMER (Greece)
Yacht is based in Marina Zea, Athens. (Summer)
Captain: Stavros Dritsas
Captain Stavros, born on November 27, 1978, embarked on his sailing journey at the young age of 7, and since then, sailing has become an integral part of his life. This early initiation has provided him with extensive experience, allowing him to actively participate in numerous sailboat racing events and regattas.
With a solid foundation as a sailing instructor, Captain Dritsas prioritizes the safety of Guests, Crew, and the vessel above all else. His exceptional engineering skills, coupled with a background as a mechanic-electrician, provide him with the expertise to address and assist in mechanical operations on board. Known for his high adaptability to various situations and demands, he maintains excellent communication with both guests and his crew.
Chef: Themis Tzounakos
Themis, born in 1991 and a graduate of Le Monde Athens Institute, is a passionate and hardworking individual with more than 12 years of experience in the hospitality and restaurant sector. With a solid foundation of three years in the yachting industry, he has honed his skills as a sous and head chef in various establishments across Athens, Santorini, and Rhodes. Themis eagerly anticipates welcoming guests on board Kimata and sharing his culinary expertise, particularly in Greek and Mediterranean cuisine. Fluent in English and unfailingly polite, Themis possesses a lovable personality, ensuring that he will go above and beyond to create unforgettable vacation experiences for all.
Deckhand: Nikos Nikolaou
Nikos was born in 1974 in Athens, Greece where he lives today with his wife and family. For 9 years, he owned a restaurant in Athens and has also worked as a Sous Chef. His sailing experience began in 1993- he holds both his sailing and motorboat licenses. With his passion for the sea, he joined the yachting world a few seasons ago as a deckhand and this year is his second season on board Kimata. In his free time, he loves to spend time with his family, cook, play basketball, and head off sailing with friends.
Languages: Greek and English (fluent)
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Stavros Dritsas | Greek | 0 | Greek, English & French (basic) |
Crew | Themis Tzounakos | Greek |
Captain
Stavros Dritsas
Chef
Themis Tzounakos
Deckhand/Steward
Nikos Nikolaou
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Stereo system throughout yacht
Additional Bluetooth speakers
Washer and Dryer
Full teak deck
Jacuzzi on deck
Hydraulic Bathing platform
BBQ
Filtration system for drinking water (mineral & sparkling water)
SUP (2)
Water Skis
SeaBobs (one with Seabob Cam) with quick chargers (2)
Kneeboard Jobe (1)
Jobe Binar Towable 3P (1)
Wakeboard Jobe Maddox (1)
Jobe Multi board (2)
Banana (3 seater)
Fishing gear
Snorkeling gear
Fishing gear
Jet Surf (1) - (upon request)
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.
BREAKFAST
Fresh juices, smoothies and healthy drinks
Eggs (boiled, fried, poached, scrambled, shakshuka, kayanas)
Jams (strawberry, pear, apricot, fig, vanilla honey)
Homemade cakes (chocolate, vanilla, orange, lemon)
Croissants (butter, chocolate)
Puff pastry traditional Greek pies: milk pie, leek pie, spinach pie, cheese pie
Breads: white, black, gluten-free
Pancakes-crepes with: chocolate sauce, tahini, peanut butter, maple syrup
Smoked salmon and smoked eel
Cheese: gruyere, manouri, emmental, gouda, mascarpone with herbs
Cold cuts: turkey, ham, prosciutto, bresaola, mortadella with peanuts
All kinds of meats
Variety of fresh fruits
Bacon, boiled sausages
Variety of dried fruits and nuts
Cereals: honey, oats, chocolate
Traditional Greek yogurt
SALADS
Greek salad with pickled onions, pappardelle cucumber, fried capers, feta cheese snow, and oregano olive oil
Quinoa with diced smoked eggplant and zucchini, roasted nuts, lemon dressing, and spearmint oil
Green salad with raw red Valley shrimp and ginger garlic dressing
Politiki salad with red cabbage, green apple, and raisins
Burrata salad with a trio of cherry tomatoes and basil oil
Grilled watermelon with feta mousse and rucola pesto
Lentil salad with smoked eel, cauliflower lemon sauce, and fresh herbs
Fennel salad with nuts, parmigiano reggiano, and extra virgin olive oil
Potato salad with soil from olives, oregano oil, confit tomato, and dehydrated capers
APPETIZERS
King Alaskan crab with beluga caviar and lemon gel
Greek crab salad with wasabi, avocado, carrot spaghetti and chive oil
Lobster ballotine with yuzu gel, zucchini, and chive soil
Tuna tartar with tomato water, cherry tomatoes, basil leaves and vanilla honey
Musaka croquets with feta mousse, hairs of eggplants, and paprika oil
Smoked eggplant with metsovone cream, parsley oil, and pomegranate
Vegetable ratatouille with tomato basil sauce
Beef tartar with egg yolk flakes, pickles and caviar
Beef carpaccio with parmigiano Reggiano flakes, shaved truffles, rucola and extra virgin olive oil
Scallops marinated with curry and Beurre Blanc sauce
MAIN DISHES
Lemon orzo with raw crayfish and microgreens
Mushroom risotto with fresh truffles, crispy chicken skin and goat cheese
Pomodoro spaghettoni with fior di latte mozzarella and caviar
Lobster with potato gnocchi and bisque
Rib eye with sweet potato puree, sweet potato chips, and red wine reduction sauce
Double-fried chicken chili glazed with rice noodles
Pork tenderloin with potato ecrase and red wine rosemary honey sauce
Cauliflower in three textures (steak, puree, and fried) and tahini sauce
Eggplant fried steak, goat cheese drums, parsley oil, garlic puree and cherry confit tomatoes
Seabass fillet with celery root puree, pickled fennel, baby carrots and parsley oil
Grouper with boiled vegetables, fried capers, and lemon olive oil dressing
Cod with fennel cream, roasted fennel, and parsley powder
Crayfish stifado with asparagus and sautéed chorizo
Amvrakikos shrimp with white wine tarragon sauce and couscous
Lamb chops with crusted peanuts, carrot puree, cauliflower puree, pea puree and red wine sauce
DESSERTS
Pannaccota with strawberry sauce, mint water, and fresh berries
Orange pie with crispy caramel and whipped cream
White chocolate mousse with red pepper and caramelized hazelnuts
Crème Brulee with an essence of sage and fresh berries
Chocolate brownies with orange gel and orange whipped cream
Pavlova, strawberries, whipped cream/ strawberry sauce
Lemon tart with blueberries and lemon meringue
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