ChristAl MiO
- Type: Catamaran
- Year Built: 2020
- Builder: Fountaine Pajot
- Size: 67 ft | 20 m
- High Price: €47,000
- Low Price: €34,000
- Currency: EUR
- Summer Locations: Greece
- Winter Locations: Greece
- Queen Beds: 5
Theo began Offshore Racing School in 1992 and progressed over the years to become an Offshore Sailing Instructor from 2003-2008. He raced intensively in Greece from 2007-2014 before taking his passion for sailing to yacht charters.
He holds an RYA Yacht Master Offshore, RYA Marine Radio Short Range, ENAK First Aid, and STCW Basic Safety Training. Along with sailing, he is active in scuba diving, spearfishing, cycling, Shotokan Karate, and photography. In his previous professional life, Theo was an Architectural Engineer. His professionalism, calm character, and reliability make him the perfect captain to take your clients on the trip of a lifetime! He speaks Greek and English fluently.
Chef: Georgios Kolettis
Chef George was born in 1995 and is originally from Athens. He began his culinary career in 5-star hotels throughout Greece. He is a young and ambitious chef with over 8 years in dynamic, busy and demanding cooking enviroments. He has been a private chef for families and was the chef on several luxury motor yachts. George draws his inspiration from the sea and the local Greek produce and products. He is passionate about creating tasteful dishes with a modern Greek flare. He has completed several additional cooking seminars which include Chocolate and art craft, superfoods and sous vide cooking. he looks forward to an incredible summer onboard Christal Mio welcoming guests and creating an unforgettable holiday in the gorgeous Greek Islands.
Languages: Greek and English (fluent)
Deckhand - Panagiotis Kapetanidis
Panagiotis is from Greece and he’s a passionate sailor and team member. After graduating in Civil Engineering in 2012 from the University of West Attica, he began sailing as a hobby. Over the years, while he was working as a Civil Engineer, he competed in many regattas and various sailing races. During this time, he decided to follow his love of sailing and initially began work in yacht maintenance and base operations. With his goal of becoming a captain in the future, he joins Christal Mio as their deckhand. With his previous experiences, he is perfect to assist the crew in the operations of the yacht. Always ready to help, Panagiotis is excited to welcome guests and offer an exceptional charter in the gorgeous Greek islands.
Languages: Greek (native); English (fluent)
Steward: Karanicolas George
George was born is Greece in 1995 and has been working in the yachting industry for the past seven years. He is wonderful with guests always paying attention to detail. He is hard working and goes above and beyond to make your experience on Christal Mio unforgettable.
Languages: Greek (native); English (fluent)
- Captain: Theo Maniatakos
- Language: Greek, English,
- Crew: 4
- Crew Smokes: No
- Crew Has Pets: No
Breakfast Buffet
Tea/ All types of Coffee
Fresh juices
Milk: Almond, Coconut, Milk full/low fat
Greek yogurt
Honey seasonal flavors
Jams: Strawberry, Apricot, Fig, Berries
Bread: White/black Toast, Sourdough
Croissants: Chocolate, Butter
Cheeses Plateau
Cold Cuts: Greek Salami, Turkey, Ham, Mortadella, Prosciutto
Nuts: Walnuts, Almonds, Hazelnuts
Daily Breakfast plates
“Strapatsada” fresh tomato with eggs and feta cheese
“Tiganites” Greek pancakes with feta cheese and organic fir honey
Omelet with beef sausage and baby potato
Shakshuka eggs
Croque Madame
Eggs: scrambled, boiled, omelet, fried eggs of your choice
Greek yogurt with organic thyme honey and walnuts
Pancakes with maple/chocolate/honey and berries
Acai berries bowl
Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie
Day 1
Lunch
Salad
“Almyra” greens boiled with lemon
Starters
Fresh-Fried Squid with Tartar Sauce
“Ntolmadakia”: vine leaf with herbs and rice
Main Course
Sea Bream with Lemon and Olive oil sauce side of greens
Desert
Seasonal fruit
Dinner
Salad
Greek Salad
Starter
Aubergine with tomato sauce and feta cheese on top
Main Course
Stuffed chicken roll with chestnut, mushroom side of baby potatoes
Desert
Baklava with pistachio mousse
Day 2
Lunch
Salad
“NtakoSalad” with pickle crithmum
Starter
“Spetsofai”: sausages with slow-cooked peppers
Main Course
Chicken fillet sauté with mustard sauce side of rice
Dessert
Ice cream
Dinner
Salad
Mix green salad, Pomegranate vinaigrette, Cherry tomatoes, Pine nuts
Starter
Ceviche Sea bass, Citrus fruits, Chilly peppers, Basil oil
Main Course
Orzo with Shrimps
Desert
Mille-feuille
Day 3
Lunch
Salad
Black-eyed beans salad
Starter
Fried eggplant with hummus
Main Course
Stuffed zucchini with egg lemon sauce
Dessert
Seasonal fruit
Dinner
Salad
“Caprese” colorful cherry tomatoes with mozzarella and fresh basil leaves
Starters
Charcuterie
Bruschetta with sweet and sour onions
Main Course
Mushroom risotto with truffle oil
Dessert
Tiramisu
Day 4
Lunch
Salad
“Politiki” - Red and white cabbage, carrot, vinegar sauce
Starters
Zucchini balls& Tzatziki
Main Course
Greek traditional “Mousaka”
Dinner
Salad
Potato salad
Starter
Stuffed portobello mushrooms with “apaki” and greens
Main Course
“Giaourtlou” - pita bread with kebab and tomato sauce
Dessert
“Ravani” with Mastic ice cream
Day 5
Lunch
Salad
Quinoa salad with Lemon vinaigrette
Starter
Shrimps “Saganaki”
Main Course
Stuffed tomato and pepper with rice
Dessert
“Galaktompoureko”
Dinner
Salad
Beetroot salad with “anthotiro” (white cheese)
Starters
Pita bread, Potato wedges, Mixed vegetables
Grilled haloumi cheese with fig marmalade
Main Course
Barbecue night - Mixed grill meat
Dessert
Yogurt with three kinds of sweet preserves
Day 6
Lunch
Salad
Fusilli salad with caper and sun-dried tomatoes
Starter
Fried Feta with thyme honey and sesame
Main Course
Slow-cooked octopus with fava beans salad and lemon butter sauce
Dinner
Salad
Tuna niçoise salad
Starter
Cheese balls with beetroot sauce
Main Course
Grilled salmon with black wild rice and saffron sauce
Dessert
Valrhona chocolate souffle with Madagascar vanilla ice cream
Day 7
Lunch
Salad
Greek salad with caper leaves
“Tirokafteri”: Cheese mix
Starter
“Talagani” cheese with tomato marmalade
Main Course
Slow-cooked lamb leg in the oven with aubergine puree and demi-glace sauce
Dessert
Pavlova ice cream
Dinner
Salad
Burrata salad
Starter
Cod fish Croquette with garlic mayo
Main Course
Lobster with lemon, olive oil sauce and spinach rice
Dessert
Berry cream tart with strawberry sauce
- Air Conditioning
- BBQ
- Ice Maker
- Ipod
- Jacuzzi
- Kids Skis
- Sun Awning
- Swim Platform
- Tube