3 Double cabins with queen beds and 3 bathrooms.
- Queen Beds: 4
Captain Antonis is a highly experienced Captain with more than 25 years of sailing experience in both charter and private sailing and power vessels across the Greek and Mediterranean Sea. He possesses extensive knowledge of the Greek islands, coupled with a safety-oriented and professional attitude. As a confident Captain with international qualifications, he has excellent communication skills and a holistic understanding of technical and mechanical aspects of sailing/power vessels from all major manufacturers. Antonis is adaptable, responsible, and an excellent team player. He speaks Greek, English and French and has the talent of making everyone feel safe and comfortable on board immediately!
Chef: Everest Ibrahim
Chef Everest was born in 1996 in Greece. He completed his studies in Culinary Arts in 2019 and has worked as a sous-chef and chef in Greece and overseas since 2016. Everest has been a chef in a restaurant on the island of Antiparos for the past few years, and despite being new to the yachting profession, Everest is a very enthusiastic and adaptive person. Along with the rest of the crew on board our Yacht Alena, he will make your sailing trip an unforgettable experience. Everest speaks Greek, English, and Spanish and he is looking forward to welcoming and delighting his guests on board!
Stew/Deckhand: Alex M. Lobo Jr.
Alex has been working in the yachting industry for the past 6 years, gaining wide experience as deckhand and first mate on different motor yachts for private and charter use.
His personality, being an honest, trustworthy, reliable, and hard-working individual makes him the right hand of the captain and the chef. His determination and passion for his job, his knowledge of the position as a deck hand and of the safety on board makes him a great co-worker and valuable team member.
His kindness and his excellent service for the guests contribute to a memorable holiday and overall wonderful experience on board!
- Captain: Antonis Nikolaidis
- Language: Greek, Italian, and English (fluent), basic Spanish and French
- Crew: 3
- Crew Smokes: No
- Crew Has Pets: No
Breakfast
Tea
Coffee
Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal
Juices
Cold Meat platter & Cold Cheese platter
Eggs
Greek Yogurt
Nuts & Dried fruits
Day 1
Lunch
Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese mousse, and Bread Tuile.
Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs.
Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce.
Panna Cotta
Dinner
Broccoli, Ponzu, Sunflower seeds, Orange fillets.
Ceviche Sea bass, leche de tigre, chilli, Corn and Mango.
Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.
Souffle Chocolate
Day 2
Lunch
Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup.
Tarama with Squid ink Bread and Pickle Beetroot.
"Gemista" Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato.
Tiramisu
Dinner
Orange, olives, onion, vinegar, and pickle syrup.
Fava Croquettes with Onion Mousse and Herb Oil.
Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile.
Millefeuille
Day 3
Lunch
Greek Salad, Feta Cheese, Carob, Capers.
Fried Chicken, Miso-Mirin Glaze
Gnocchi with Tomato Sauce, Basil oil.
Profiterole
Dinner
Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise.
Shrimps, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon.
Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut.
Fondant
Day 4
Lunch
Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.
Grilled Calamari, Tomato, Pesto, Baby Rocket.
Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.
Rice pudding
Dinner
Mojito "olive"
Fried Spinach Pie with Feta Cream
Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.
Chocolate Mousse
Day 5
Lunch
Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle.
Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker.
Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds.
Lemon curd
Dinner
Greek Salad Popsicle.
Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon.
Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze.
Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble.
Choux Banoffee
Day 6
Lunch
Bean Salad with Spicy Vinaigrette and Herbs.
Tzatziki Avocado, Chili, Bottarga Powder, Tuile.
Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese.
Flexible Choco
Dinner
Caramel, Foigrass with Hazelnut and Cherry.
Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger.
Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble.
Deconstructed Galaktoboureko
Day 7
Lunch
Corn and Red Pepper, Pickle Syrup, Chili, Herbs.
Puffed Pie with Soft Cheese, Fig and Caper Paste.
Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.
Namelaka Chocolate
Dinner
Steamed Mussels, White Wine, Garlic, Herbs.
Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine.
Hake "Skordalia" with Gnocchi and Crumble.
Macarons "Melomakarono"
- Air Conditioning
- Jacuzzi
- Tube