- King Beds: 1
- Queen Beds: 4
Meet Vladimir, a seasoned captain with a passion for sailing and a wealth of experience navigating the beautiful waters of Europe. With his extensive knowledge of Croatia, Greece, Montenegro, and Turkey, Vladimir is the perfect captain to guide any client on their dream vacation.
At 52 years old, Vladimir is not only an experienced sailor but also a fluent English speaker, ensuring clear communication throughout your journey. He has honed his sailing skills through participation in various races and regattas in sailing class F18, taking him to stunning locations such as Bulgaria, Romania, France, and Turkey.
He has been working on the Greece for over 10 years.
In addition to his sailing expertise, Vladimir has captained a commercial motor yacht based in the South of France for the past three years. This experience has further enhanced his interpersonal skills, allowing him to provide exceptional service and create unforgettable moments for his guests.
Moreover, Vladimir's technical expertise sets him apart. For the last five years, he has worked as a technical advisor for reputable dealers of Lagoon and Jeanneau yachts. This background gives him the valuable knowledge and resources to handle any technical issues that may arise during your voyage, ensuring an stress-free journey.
And did we mention that Vladimir is also a loving father of two? His parental experience makes him particularly adept at creating a family-friendly environment, where children can feel safe and have the time of their lives.
With Vladimir as your captain, you can trust that your sailing vacation will be in capable hands. His extensive experience, friendly demeanor, and technical proficiency make him the ideal choice for an unforgettable journey on the seas.
Previous yachts: ALOIA and CARPE DIEM
Chef Panos Kyriazis
Panos was born in 1988 in our beautiful Thessaloniki. His love for cooking made him want to travel the world. Hence, he had a job opportunity to work as a chef in a luxury resort of Bansko of Bulgaria, he then traveled to Germany, first from the south (Stuttgart) up to the north (Hamburg), to the city of lights, Paris, and ended down to the exotic St. Barth in the Caribbean! Finally, he accomplished combining his love for the sea with his love for cooking like a chef on yachts.
He holds his Culinary diploma from IEK DELTA in Athens, he speaks fluent English, some german and he also holds a powerboat certificate.
In his free time, he enjoys traveling, of course, reading, relaxing with some good vibe music with a glass of good French wine!
Previous yacht: ALOIA
Chief Steward: TBA
Steward: TBA
Deckhand: TBA
- Captain: Vladimir Vanglov
- Language: English, Greek, Bulgarian, Russian
- Crew: 5
- Crew Smokes: No
- Crew Has Pets: No
BREAKFAST
Tea, infusions, coffee, fresh juices, smoothies, milk different types
Bread and toasts
Croquet madame
Greek yoghurt
Cereals, fresh fruits, honey, marmalades, tahini and other spreads
Cheese and cold cuts different types
Eggs all types
Pancakes, crepes, croissant different types
Variety of cakes
DAY 1
LUNCH
Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk and caviar from passion fruit
Salad rocket with artichokes
Calamari sauté with fava from Santorini and vegetable spaghetti
DINNER
Greek salad
(cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse and soap from feta cheese)
Fish Carpaccio with leche de tigre
Seabass with spanakorizo sauce and Cuttlefish ink
DAY 2
LUNCH
Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil
Bruschetta with roasted peppers, rocket leaves and parmesan flakes
Risotto a la vongole
DINNER
Salad Niçoise
Beef Tartar or Foie gras with marmalade from fruit
Chicken fricassee
DAY 3
LUNCH
Traditional Spanish Salad melon with prosciutto Gazpacho soup
Fresh Tuna fillet Vierge
DINNER
Beef Carpaccio with rocket and parmesan flakes
Salad sikore with sevre cheese, apple red, pecan, tomato and aioli sauce
Iberico di bellota with pure and chips from sweet potato
DAY 4
LUNCH
Spring rolls with vegetable and chicken
Salad with green beans
Ramen Bowl with noodles and shrimps
DINNER
Sushi Night
Salad mix
DAY 5
LUNCH
Athinaiki salad (baby potato, fresh vegetables and fresh fish)
Tzatziki avocado
Fish fillet with green horta and sauce egg-lemon
DINNER
Green Mix salat with fried cheese and walnut
Taramas with cuttlefish ink
Lobster Pasta with fresh tomato sauce
DAY 6
LUNCH
Tricolour beetroot with mousse from Greek yogurt and walnuts
Smoked eel with homemade hummus, capers leaves and kritamo
Fresh fish fillet with pure from celery or eggplant
DINNER
Greek cheese Talagani in a crust filo with honey and sesame
Traditional Crete Salad Dakos
Greek Moussaka (New style)
DAY 7
LUNCH
Lentils salad me tomato cherry and fresh herbs
Asparangus with romesko sauce and crispy prosciutto
Stuffed Chicken ballotine with cream cheese, dried tomato and fresh onion with polenta
DINNER
Crab salad with green apple, ginger and lemon juice and
avocado cream Grilled zucchini with mozzarella and basil pesto
Fillet Rossini with foie gras
DESSERTS
Tiramisu
Mille faille
Cheesecake
Crème brulee
Panna cotta
Loukoumades (Greek Doughnuts)
Pavlova
Banoffee
- Air Conditioning
- BBQ
- Beach Games
- Generator
- Ice Maker
- Ipod
- Jacuzzi
- Kids Skis
- Tube