- King Beds: 1
- Queen Beds: 3
Captain Konstantinos was born in Greece in 1993. He holds an open sea sailing license (advanced) HYCA 2018, a coastal rescue degree, a pool lifeguard degree, a river rescue certification, and his freediving up to 8 meters. Since 2015 he has worked as a deckhand and then as a skipper for many charter companies in Greece. He has very good experience sailing in the Aegean, Saronic Gulf, Sporades, and Ionian Seas. Konstantinos is eager to welcome his guests to beautiful Greece and show them the stunning islands. In his free time, he enjoys hiking, snowboarding, CrossFit, chess, and traveling. Konstantinos speaks English and Greek.
Chef Athanasiades Isaac
Chef Isaac was born in 1983. Graduated from culinary school in 2011. His flexibility and friendliness immediately make everyone on board feel welcome. He is an ambitious cook with up to 12 years in dynamic, busy, and demanding culinary environments in Cretan hotels, luxury Catamarans, and fine-dining restaurants. He is looking forward to a wonderful summer and welcomes the guests to EXPLORION to create a memorable vacation on beautiful Greek islands. He is fluent in Greek and English.
Deckhand Paris Kairis
Paris was born in Greece in 1987. He has excellent organizational and communication skills and possesses strong critical thinking. Back in 2013, he decided to work on day cruises in Santorini, and then join luxury private yachts as a Steward. He has a speedboat driver's license. Paris is a very adaptable and fun person who guarantees his guests an unforgettable sailing trip since loves to entertain and understand different cultures and personalities! He likes sailing, traveling, and professional photography.
- Captain: Konstantinos Perdikaris
- Language: All crew required languages will be proficient in English with additional languages Greek, and French
- Crew: 3
- Crew Smokes: No
- Crew Has Pets: No
BREAKFAST
Fresh fruits and local cheese
Eggs in various ways
Bacon
Greek yogurt and traditional pies
Variety of coffees
Croque madame
Avocado toast
Croissant and pancakes
Cereals
SALADS
Greek salad with tomato,cucumber,feta,olives,onion and green pepper
Quinoa salad with fresh mango, raisins,red pepper,lime zest, chili flakes and cucumber
Purple cabbage, fresh pineapple, bell pepper, shrimps and extra virgin olive oil
Green salad with caramelized manouri,apple,cranberries ,sesame seeds and carob syrup
Baby spinach,fresh onion,feta,poached egg and leek chips
Lentils salad with avocado, carrots and ginger-lime dressing,
APPETIZERS
"Saganaki" fried graviera cheese with walnut crust and thyme honey
Marinated eggplant rolls with feta, sage and grape syrup
Sauteed mushrooms with garlic,cognac and thyme served with roquefort fondue
Tarama mousse on carob bread with baby shrimps
Tuna ceviche with lime avocado and cucumber
Stir fry chicken with spicy dried apricot sauce
Red mullets with garlic, white balsamic vinegar and rosemary
Fried tomato balls with tzatziki
Salty tart with summer veggies ,feta,mint and bechamel sauce
MAIN DISH
White grouper slow cooker in salt crust
Osso buco with black garlic sauce and celery root puree
Octopus cooked in red wine with fava beans and caramelized onions
Lamb leg stuffed with haloumi and warped in vine leaves
Fresh ravioli served with lobster ,tomato confit and basil
Rooster cooked in grape syrup served with black rice
Tuna steak with roasted baby potatoes and fennel- orange salad
Stuffed squid with carrot ginger puree and lemon sauce
DESSERT
Chocolate souffle stuffed with peanut butter served with ice cream
"Halva" with almonds and raisins
Fig cheesecake
Double chocolate tart on a hazelnut base
Greek Walnut Pie with vanilla ice cream
"Kataifi" served with custard cream and cinnamon sauce
Baklava
Brownies with white chocolate mousse and caramelized nuts
- Air Conditioning
- BBQ
- Boarding Ladder
- Gym
- Ice Maker
- Ipod
- Swim Platform
From Athens to Athens