Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €27,300/week |
| June & September | Plus Expenses | €23,100/week |
| October through May | Plus Expenses | €19,600/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 : 27300 EUR per week plus VAT & expenses
June/September: 23100 EUR per week plus VAT & expenses
Low Season: 19600 EUR per week plus VAT & expenses
Location Details
Summer Area: Greece
Winter Area: Greece
Captain Costas Chiotis
Costas is one of the most experienced sailing yachts skippers in Greece. He was born on the island of Hydra. He is married and has two daughters. Started sailing at the age of 13 and is a professional skipper since 1989, on 50 to 65 feet mono-hulls and catamarans. He has sailed more than 200.000 nautical miles, and has been the Captain of Nova since she was launched in 2011.Costas has all the training and experience to sail you safely in order to relax and enjoy a wonderful cruise! Costas knows the Greek islands and coasts like nobody else: idyllic remote bays, good fishing spots, nice harbours and their best restaurants and bars, interesting sites to visit, etc. Costas has a relaxed and outgoing personality, and adapts easily to new people. On board he is warm and discreet at the same time. His hobbies include sailing, scuba diving, fishing, water skiing, cooking, and models making. He speaks fluent Greek, English and Italian.
Captain class b diploma from Greek merchant marine academy of Aspropyrgos
Officer in charge of a navigational watch
Master of yachts of less than 500 GT
RYA ocean yacht master UP TO 200 GT
Power boat certificate
Holder of Greek seaman’s book
RO/RO passenger (a-v/1, a-v/2, a-v/3)
SSO diploma (ship security officer)
CSO diploma (company security officer)
Risk assessment & risk management
General operator diploma – GMDSS / Inmarsat/ ECDIS
Offshore personal survival training course by USAF
Small craft radar certificate
First aid certificate
Fire-fighting certificate
RYA diesel engine maintenance
CYA race management
Certificate in incident investigation
Certificate in chartering & brokering
PADI diving open water license
Lifeguard – rescue certificate
Seminars in yachting for crew members
Extensive yacht maintenance experience
Chef Sotiris (Takis) Bembedelis
Sotiris is a professional Chef. He graduated in 2004 from the Private Institute of Vocational Training “LE MONDE”in Athens, with specialization in culinary arts. He also holds a degree in tourism management from the Public Technological Educational Institution of Athens. Since 2004 Sotiris has worked as a chef or as the head-chef for various luxury hotels in Athens and on the islands, for Agnanti, the best restaurant on Skopelos island, and on Nova since 2017. His delicious and inspired Mediterranean cuisine will contribute to making your cruise onboard Nova unforgettable ! Calm, easy going and hard working, with a very good sense of humor, Sotiris speaks fluent Greek and English, and has good notions of French and German. His hobbies include Playing football 5×5, traveling, beer brewing, and wine making. He is married and the father of two little girls.
Diploma from Private Institute of Vocational Training “LE MONDE”in Athens, specialization in culinary arts
Degree in tourism management from the Public Technological Educational Institution of Athens.
Numerous trainings and seminars and notably:
‘Sushi’ By Nick Politakos, Chef in Kinjo Japanese Restaurant.
‘Restaurant Desserts’ by Thodoris Moisidis Chef Patissier in Varoulco restaurant (One Michelin Star)
‘Modern Patisserie’ by Raul Martinez (LA Boqueria, Barcelona).
‘Molecular Gastronomy’ by Chef Alexandros Charalampopoulos author of the award-winning book ‘Senses’.
Hostess Konstantina Belsi
Konstantina worked in different areas before she started sailing, and was notably a Greek dance teacher. Konstantina has been the hostess onboard Nova since 2012.
She is a charming, energetic and clever young lady. Her strong empathy and attention to others help create a relaxed and well-being atmosphere onboard. When it comes to setting up the table, Konstantina is an artist, who will make your meals a pleasure for the eyes as well. She speaks fluent Greek and English, and holds the Greek speed boat and sailing boat licenses, and the medical first aid certificate from the European Red Cross. Konstantina is also an excellent masseuse, trained in Swedish and Thai massage, and aromatherapy.
MCA (STCW 95) Basic crew training
Diploma of offshore sailing up to 20m from Hellenic Yacht Fed
Holder of license for power boat up to 20m.
RO/RO passenger A/V1
Holder of Greek seaman’s logbook
Fire-fighting certificate
MCA Proficiency in Medical First Aid Aboard Ship.
Massage training: Swedish with essential oil, Thai, Chair (face)
Training in personal make up
Seminars in yachting for crew members
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Costas Hiotis | Greek | 1965 | Greek,English & Italian |
| Crew | Sotiris Bempedelis | Greek |
Captain
Costas Hiotis
Chef
Sotiris Bempedelis
Hostess
Konstantina Belsi
Accomodation
Amenities
General
Leisure
Other Specs
2 Watermakers
Full air conditioning
Raymarine electronic navigation system + Radar + AIS anticollision system
Internet / Wifi / Iridium satellite phone
Galley: dish washer, oven, microwave oven, double door side by side fridge – freezer 132 gallons (132 US Gal) with ice maker
Ice maker and electrical grill in cockpit, fridge on flydeck
Construction in infused FRP + balsa core with polyester and high quality anti-osmotic resins
Carbon canoe boom – Aluminum mast
Electrical winches and mooring capstans – Harken deck gear
2 helm stations on flybridge
Hydraulic gangplank on port transom – Hydraulic platform for dinghy
Teak deck on aft cockpit and flybridge
1 transom shower (hot/cold) on each transom
Icemaker
Refit 2020
New Engines 2x New Yanmar 2x 170HP
New Quantum Sails Genoa (the main sails was changed 3 years ago).
Light grey hull membrane, and new colour for Nova logo
Replacement of guard lines inox lines
New ice maker
New bathing towels
New plates
New flydeck mattresses, new tender cover, replacement of all deck pockets, new outside grey screens for saloon windows
New fender socks
New flydeck furniture
New curtains in saloon, cabins and galley
New microwave oven, new hood
Replacement of bow thrusters
Replacement of the fabric bed heads with leather bed heads
Up to 8 guests, in one master cabin, two double and one with upper & lower bunks.
BREAKFAST CHOICES
Coffee, Milk, Tea, Herbal Tea, Fleshly Squeezed Orange Juice, Smoothies, Cold Cheese and Meat Platter, Egg Selection, Cereals, Greek Yoghurt, Local Honey, Handmade Marmalades, Seasonal Fruit Selection, Pancakes, Crepes, Waffles, Greek Style Cheese Pie.
LUNCH CHOICES
Starter: Mini Cheese Pies with Roasted Pine Nuts and Spearmint
Salad: Green Salad with Smoked Salmon, Cucumber and a Yoghurt and Dill Sauce
Main Course: Tomatoes and Bell Peppers Stuffed with Vegetables, Rice and Fresh Herbs.
Dessert: Ice Cream Selection
Starter: Halved Avocado Topped with King Prawns and Marie Rose Sauce
Salad: Cretan Salad Topped with Caper Leaves Served in a Rye Rusk Basket
Main Course: Fresh Cuttlefish Cooked with Spinach, Leeks, Fennel and Dill
Dessert: Greek Yoghurt Topped with Traditional Candied Fruits
Starter: Grilled Octopus with Sea Fennel Leaves served on Fava
Salad: Mixed Leaves Salad with Grilled Chicken, Mango and Cashews
Main Course: King Prawns Cooked in Fresh Tomato Sauce Topped with Feta Cheese Crumbles
Dessert: Traditional Fritters with Honey and Sesame Seeds.
Starter: Chicken Gyros with Mini Pitta Bread
Salad: Greek Salad with Extra Virgin Olive Oil
Main Course: Marinated Pork Skewer with Potato Wedges and Tzatziki Sauce
Dessert: Semolina Cake with Almond and Cranberries
Starter: Zucchini Fritters with Spring Onions and Herbs with Yoghurt and Sumak
Salad: Caprese Salad with di Buffala Mozzarella and Basil Oil
Main Course: Greek Style Lasagna with Beef Minced Meat and Béchamel Sauce
Dessert: Ice Cream Selection
Starter: Spinach and Fennel Pie
Salad: Tomato, Avocado and Feta Cheese Napoleon
Main Course: Grilled Squid with Saffron Risotto
Dessert: Greek Yoghurt Topped with Traditional Candied Fruits
Starter: Sea Urchin Eggs served in its Shell with Extra Virgin Olive Oil and Lemon
Salad: Tuna Salad with Baby Vegetables and Citrus Fruit Vinaigrette
Main Course: Linguini Pasta Topped with Botarga Flakes
Dessert: Orange Pie with Mastic Ice Cream
DINNER CHOICES
Salad: Roasted Mediterranean Vegetables
Main Course: Decoupage of Whole Fresh Fish
Dessert: Chocolate Brownies with Vanilla Bean Ice Cream
Salad: Roquette and Mixed Green Leaves Salad served in a Parmesan Nest
Main Course: Black Angus Beef Tagliatta with Purple Potato Mash and a Red Wine with Black Garlic Reduction
Dessert: Panacotta with Mastic Aroma and a Lemon, Saffron and Pink Peppercorns Sauce
Starter: King Crab with Avocado Puree and Tomato Coulis
Main Course: Monkfish with Grilled Artichokes on a Bed of Green Peas and Carrots Fricassee
Dessert: Chocolate Sponge Cake with passion Fruit Cremeux and Passion Fruit Foam
Starter: Gazpacho Soup Topped with Prawn in Panko Breadcrumbs
Main Course: Local Fillet of Beef with Fondant Potato, Asparagus Wrapped in Prosciutto and a Red Wine and Porcini Mushrooms Sauce
Dessert: Basil and White Chocolate Cremeux with Olive Oil Biscuit and Lemon Sorbet
Salad: Panzarella Salad with Chicken Smoked with Green Tea
Main Course: Pan Seared Fillet of Sea Bass with Celeriac Remoulade, Carrot Puree and Salsify Tagliatelle
Dessert: Chocolate Soufflé with Vanilla Bean Ice Cream
Salad: Greek Salad
Main Course: Lobster or Jumbo Prawn Black Tagliolini Pasta
Dessert: Crème Brulee Infused with Tonka Bean Aroma
Starter: Pitta Bread with Tzatziki
Salad: Mixed Green Salad with Beetroot
Main Course: BBQ on Board
Dessert: Angel’s Hair Filled with Semolina Cream, Cinnamon Foam and Citrus Fruit Syrup
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