Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Grigoris Stronis | Greek | 1997 | STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, H | Greek (native), English (fluent), German |
| Crew | Nina Dania | Greek | Yachts and Villas Culinary Course, STCW Basic Training, AIDA |
Captain – Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus
Chef – Nina Dania
Born and raised by the sea, I have spent most of my life on board. Racing with dinghy boats since the age of seven and throughout my childhood created a sailing passion that led me into working on sailing yachts in my early adulthood. That was when all my cooking passion found its way to flourish and since then I have been elevating my knowledge and skills. My motivation is to create culinary experiences that highlight the best of the local ingredients and regional cuisine so as to cultivate the connection of destinations and people. The environment of life onboard gives me a constant stimulation to create.
Education: Yachts and Villas Culinary Course, STCW Basic Training, AIDA I Freediver Qualification, RYA Powerboat II, Coastal Sailing Diploma
Deckhand – Christos Argyriou
Greetings to everyone who is in pursuit of exploring Greece’s seawaters , i am Christos a 27 year old seafarer working as sailor with a lot of experience in the yachting industry. My aim is to fully show to people visiting Greece the unique gems of this country as far as also providing 100% of my effort towards them having a lifetime experience with their accommodation while being onboard!
Stewardess – Aggeliki Tziata
I am a seasoned catamaran stewardess with extensive experience in the hospitality and marine sectors. I have worked on various sailboats and catamarans throughout Greece, excelling in deckhand responsibilities, client services, and culinary preparation. As a South African-born Greek and spending countless hours as a child in the sea, I’ve developed a profound love and respect for the marine environment, which enhances my dedication to creating a harmonious and enjoyable onboard experience. I hold both my offshore sailing and advanced scuba diving certifications, further deepening my connection to the sea. I am committed to delivering outstanding service, ensuring every guest has a seamless and luxurious journey. Fluent in English, Greek, and proficient in German, I am adept at catering to an international clientele, making each voyage both enjoyable and memorable.
Captain
GRIGORIS STRONIS
Chef
NINA DANIA
Deckhand
CHRISTOS ARGYRIOU
Stewardess
AGGELIKI TZIATA
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €42,500/week |
| June & September | Plus Expenses | €40,000/week |
| October to May | Plus Expenses | €35,500/week |
Additional Rate Information
High Season (July – August): euro 42.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June – September): euro 40.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%)
Location Details
Summer Area: Greece
Winter Area: Greece
Captain – Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus
Chef – Nina Dania
Born and raised by the sea, I have spent most of my life on board. Racing with dinghy boats since the age of seven and throughout my childhood created a sailing passion that led me into working on sailing yachts in my early adulthood. That was when all my cooking passion found its way to flourish and since then I have been elevating my knowledge and skills. My motivation is to create culinary experiences that highlight the best of the local ingredients and regional cuisine so as to cultivate the connection of destinations and people. The environment of life onboard gives me a constant stimulation to create.
Education: Yachts and Villas Culinary Course, STCW Basic Training, AIDA I Freediver Qualification, RYA Powerboat II, Coastal Sailing Diploma
Deckhand – Christos Argyriou
Greetings to everyone who is in pursuit of exploring Greece’s seawaters , i am Christos a 27 year old seafarer working as sailor with a lot of experience in the yachting industry. My aim is to fully show to people visiting Greece the unique gems of this country as far as also providing 100% of my effort towards them having a lifetime experience with their accommodation while being onboard!
Stewardess – Aggeliki Tziata
I am a seasoned catamaran stewardess with extensive experience in the hospitality and marine sectors. I have worked on various sailboats and catamarans throughout Greece, excelling in deckhand responsibilities, client services, and culinary preparation. As a South African-born Greek and spending countless hours as a child in the sea, I’ve developed a profound love and respect for the marine environment, which enhances my dedication to creating a harmonious and enjoyable onboard experience. I hold both my offshore sailing and advanced scuba diving certifications, further deepening my connection to the sea. I am committed to delivering outstanding service, ensuring every guest has a seamless and luxurious journey. Fluent in English, Greek, and proficient in German, I am adept at catering to an international clientele, making each voyage both enjoyable and memorable.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Grigoris Stronis | Greek | 1997 | Greek (native), English (fluent), German |
| Crew | Nina Dania | Greek |
Captain
GRIGORIS STRONIS
Chef
NINA DANIA
Deckhand
CHRISTOS ARGYRIOU
Stewardess
AGGELIKI TZIATA
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Water Skis Adult & Kids
Kneeboard
Snorkel Gear
Tube
2 x SUPs
2 x Seabob
Infinity Pool inflatable Sea Pool
Infinity Island Inflatable Dock
Airstream Towable 3P
8 x Connelly Party Cove Noodle DeLuxe
WAKEBOARD (ADULTS)
ACCOMMODATES UP TO 8 GUESTS IN 1 MASTER CABIN AND 3 DOUBLE.
The following menu is created with respect and faith to the Mediterranean
products. Most components of the dishes are coming from small local
producers. Sometimes, their flavors blend with products coming from
other regional cuisines, to offer the finest of what our lands have to offer.
Breakfast
Juices, Tea, Herbal Blends, Quality Coffees
Finest selection of local cheeses and cold cuts platters
(Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese
Local bacon, pastrami, mortadella, smoked ham, turkey, salami)
Fresh fruit salads
Dried fruit and nuts
Cereal, muesli, homemade granola
Milk, plant-based beverages
Greek Yoghurt from local small producers
Variety of jams and indigenous wild honey
Butter, nut-butters, Cocoa Spread
Tahini, Hazelnut, Almond, Peanut butter
Greek Yoghurt Parfaits
Chia puddings, Overnight Oats
Smoothies
Eggs
(Fried, boiled, scrambled,poached, omellets)
Eggs Daily Specials
(One different special egg dish every morning)
Pastry Daily Specials
(Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies,
Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars)
Day 1
Lunch
Zucchini blossoms Tempura
Tzatziki dip
Cherry tomatoes & Nectarine
Greek Coppa, Burrata, basil
Pasta al pomodoro y basilico
Roasted pomodori, sun-dried tomato, basil, pine nut confit
Dinner
Pumpkin velouté
Ginger, coconut, nutmeg
Cabbage Slaw
Celery, peppers, green apple, raisins, walnuts, mint dressing
Iberico Pork Presa
Cauliflower and white chocolate espuma, grilled peaches, chimichurri
Vanilla Namelaka
strawberry consommé, pink peppercorn, white chocolate soil
Day 2
Lunch
Bonito Crudo
Cucumber water, grapefruit, fennel
Baby Greens and figs
Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette
Grilled Seabream fillet
Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce
Dinner
Beef tartare
Bone marrow, soy cured egg yolks, berries, pickled mustard seeds
Rocket and Strawberries
Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette
Moussakas
Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato
Crème Brulée
Essence of salep
Day 3
Lunch
Savory Cannoli
Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney
Baby Spinach
Cucumber, pickled onion, dill, yoghurt sauce
Beetroot Risotto
Greek Chevre goat cheese, walnut crumble, mint oil
Dinner
Feta Phyllo
Fried feta cheese in a pastry pouch, peach, sesame, honey
Fennel Radicchio
Orange, radish, dill, mandarin vinaigrette
Tender Chicken Fillet, Herby crust
King oyster, charred carrots, hazelnut velouté
Pistachio Sponge Cake
Berry gelato, limoncello gel
Day 4
Lunch
“Taramas” fish roe mousse
“Avgotaraho” fish roe from Messolongi, preserved cumquat
Served with homemade sourdough bread
Charred wild greens
tomato, lemon sauce
Sweet and sour grilled Octopus
Fava beans puree, saCron, fried caper leaves, caramelized pearl onion
Dinner
Crispy Eggplant ball
Stracciatella di buCala, tomato salsa, mint
Mustard Leaves and grapes
“Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls
Fresh Ravioli
Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe
Bourbon Cremeux, Grilled peaches
Caramelized hazelnut , thyme
Day 5
Lunch
Octopus carpaccio
Aioli, fried caper, “Kalamata” olives, rocket
Cretan “Dakos” salad
Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese
Crispy Fried Cod
Potato and garlic espuma, beetroot rose
Dinner
Celeriac Steak
Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene
Grilled Green Beans
Crispy lemon, almonds, dill, chili, yoghurt sauce
Grilled Lamb Ribs
Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander
Lemon Cream
Almond shortbread, meringue, rosewater
Day 6
Lunch
Steamed Saffron Mussels
Coconut, lemongrass
Grilled lettuce hearts
“Kopanisti” Mykonian cheese, anchovies, crumbs
Grouper Wine Leave Roulade
Charred leaks, dill, “Avgolemono” lemon magic sauce
Dinner
Special Greek Family Night
“Bougiourdi”
Spicy baked feta, tomato confit, pepper chutney, herbs
Greek Salad
Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives
Super spiced Chicken Skewer
Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw
Fermented Potato Fries
Greek Yoghurt Ice Cream
Whipped honey, caramelized walnuts
Day 7
Lunch
Mackerel gravlax
Granny smith, pickled shallots, radish, almond cream
Beetroot carpaccio
Raspberry sorbet, pistachio, mint
Seafood Pasta
Shrimp tartare, clams, earl grey bisque, chives
Dinner
Wagyu Tataki
Soy, dashi, truffle
Watermelon and grilled tomatoes
Verbena, feta cream, balsamic vinaigrette
Slow cooked Beef Cheeks
Artichoke espuma, asparagus, gremolata
Smash Pavlova
Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome
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