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  • Vessel Info
    Year Built:
    Captain Michalis Alektoridis, Chef & 1 crew
  • Dimensions, Speed, & Specifications
    62 ft (19 m)
    Max Speed:
    12 kts (22 kph)
    Cruise Speed:
    10 kts (18 kph)
    32 ft (10 m)
    Min. Draft:
    5 ft 3 in (1.6 m)
    Max. Draft:
    5 ft 3 in (1.6 m)
  • Accommodations

    Sleeps 10 in 5 Cabins

  • Ammenities
    Fax, Indoor audio system, iPod dock, Outdoor audio system, TV saloon, Wi-Fi, 15ft / 4.60m 60hp Oceanic, Assorted water toys, Beach games, Inflatable floating island, Kayak, Paddleboard, Paddleboards multiple, Tube - towable, Wakeboard, Water skis - adult, Windsurfer - Child, BBQ, Book library, Coffee machine, Deck shower, Ice maker, Swim platform, Water maker
  • Diving
    Insured, Diving by arrangement, Seabobs multiple
  • Crew Profile
    Captain: Michalis Alektoridis

    Michalis Alektoridis was born in Thessaloniki and raised in the Aegean island of Kos spending his childhood in the sea. He became active with offshore sailing and racing sailing during his student years of Audio Visual arts in Corfu getting his national offshore sailing degree. Participating and winning in countless regional and international regattas, In 2012 he decides to follow his passion for the sea, and after

    getting his RYA Yachtmaster Offshore sailing and motor certificate of competence along with First Aid, VHF and Sea Survival certificates, he becomes a Professional captain in Yachting. He has worked since as a skipper and captain in many different sailing and motor yachts doing charters and dailies in Ionian and Aegean sea. The last couple of years upgraded his knowledge acquiring RYA Yachtmaster Ocean and HELM certifications and he has been a Skipper of an ORMA 60 racing trimaran based in Santorini with which he has travelled all around Europe, from Baltic sea to Atlantic ocean and Mediterranean sea. Always smiling, kind, willing to satisfy any customers

    wishes and share his love and knowledge of the Greek seas. Usually described as the

    best host and a true professional.

    Chef: Zeta Tyligada

    Zeta graduated from “ Chef d’Oeuvre “ culinary school of Athens as a Professional Chef and she speaks fluently English and a little French .Since then she has expanded her knowledge on Fine Dining, Molecular Gastronomy , Sous vide and now her cooking combines a fusion of different cuisines. Although she specializes in Greek cuisine , desserts and various cocktails . Zeta is extremely creative and is excited about having the opportunity to present her mouth watering creations to her guests. She adores to choose for her guests the best quality of local products in every island. That’s why they want to take her in their home at the end of the cruise. Zeta has been working as a chef both in restaurants and yachts over the past 15 years and she owned her bakery shop for many years. She is very attentive, caring,communicative, full of energy and always with a big smile for everyone. She likes pampering her guests.

    She loves to sail as much as she loves to cook, combining both makes a perfect result.

    Zeta holds a motor and sailing yacht license.

    Deck hand: Ralli Melpomeni (38)

    She was born and raised in Florina, Greece. As her father, who was working as a chef on ships for many years, she learned to love the sea and traveling. Growing up, she started sailing. She travels a lot and she likes meeting new people and experiencing cultures from various countries, which has helped her to become easily adaptable to her job. The past few years she has worked as a hostess on sailing yachts. She loves theater, films, and sports.

  • Menu


    All type of Coffee-Variety of teas-Fresh Orange Juice
    Seasonal fresh fruit platter
    Milk-Greek Yogurt
    Cereals and Oatmeal
    Variety of dry fruits and nuts
    Fresh baked bread and croissants
    Pancakes and Crepes
    Greek “Bougatsa” Pie
    Homemade Sweet cinnamon bread and Cakes
    Greek thyme honey and a variety of homemade jams
    Bacon and Eggs
    (boiled, poached, sunny side up, scrambled, omelet)
    Greek cheese and cold cut platter


    A variety of Greek homemade dips : Tzatziki, Tarama mouse, Tirokafteri ,Skordalia and Eggplant mouse served with the famous Greek pita bread and special crisps
    Gouacamole and Salsa with crispy paprika tortillas
    Traditional homemade pies with spinach , cheese or zucchini
    Pastrami and Kasseri cheese pie
    Rolls of vine leaves stuffed with rice and herbs
    Octopus in the oven with cherry tomatoes, thyme and balsamic cream
    Shrimps in crispy kataifi with rucola and grilled halloumi cheese
    Crispy Fried Calamari with dill sauce
    Homemade marinade anchovies
    Sea urchin salad
    Mussels steamed with white wine, garlic and parsley
    Fresh fish ceviche with lime, chives and fresh coriander
    Veal fillet carpaccio with pomegranate and mustard seeds
    Fava beans purée from Santorini island with safran,  caramelized onions and capers
    Revithada a traditional plate in Sifnos island from chickpeas with beetroot pesto and manoura cheese
    Stuffed portobello mushrooms with spicy orange sausages and creamy cheese
    Feta saganaki wrapped in phyllo dough with sesame and honey
    Quiche Lorraine with asparagus and Cretan Graviera cheese


    Traditional  Greek  salad with tomatoes,cucumber,
    Onions,olives,capers and feta cheese
    Cretan Ntakos salad with round barley rasks,chopped tomatoes,xinomizithra cheese, capers and extra virgin olive oil
    Boiled green salad (Cretan stamnagathi) on manouri cheese with lime vinaigrette
    Spiralized beetroot noodles with sugared cumin walnuts and Katiki cheese
    Caprese salad with greek Prosciutto
    Rucola and baby spinach salad with dry figs, pine nuts,pomegranate and orange vinaigrette
    Quinoa salad with freshly chopped vegetable, lime and fennel
    Englouvi’s lentils salad with Apaki (smoked ham from Creta ) sun dried tomatoes and yogurt peach dressing
    Fish soup veloute
    Lobster soup
    Tomato watermelon gazpacho
    Broccoli and Gorgonzola walnuts soup
    Cold Avocado and yogurt soup
    Melon and cucumber soup


    Fresh fish in a variety of salt and Greek herbs in the oven with sautéed vegetables
    Grilled tuna fillet flambé with ouzo and fennel vinaigrette with wild rice
    Swordfish with cherry tomatoes and capers in the oven
    Stuffed Calamari with aubergine and a mix of cheese
    Greek Rock Lobster spaghetti in fresh tomatoes sauce
    Cuttlefish black risotto with spinach
    Greek Octopus and shallots with plums and orzo in red wine
    Vitello tonnato made with Alonissos island tuna
    Veal Sofritto with french fries from Corfu island
    Lamp slow cooked in the oven with potatoes and artichokes
    Rooster Pastitsada with thick spaghetti from Corfu island
     Wagyu rib eye  barbecued with asparagus and baby potatoes
    Veal stewed in tomato sauce in a bed of smoked eggplant creamy purée
    Zeta’s new style greek moussaka
    Chicken curry with basmati rice
    Greek stuffed vegetables with rice, pine nuts and raisins
    Special Cretan Carbonara


    Greek cheesecake with Anthotiro and Cretan Almonds biscuits
    Strawberry Millefeulle
    Orange Pie
     Mastic flavor Panacotta
    Ekmek Kataifi
    Brownies with walnuts and  cranberries
    Greek Yogurt mouse with lime and Spoon sweet
    White chocolate mouse
    Coconut Rice Pudding with Mango
    Greek Karamelized Galatopita
    Creme brûlée
    Soufflé au chocolat
    Variety of homemade ice cream

    Vegan , Gluten free and Special kids menu is available.
    All the ingredients are the best quality in the local  market and Delicatessen shops carefully chosen by the chef

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978