Dimensions
2 χ 230 χ 210
2 χ 240 χ 210
2 χ 160 χ 220
- Queen Beds: 4
- Single Beds: 2
- Double Beds: 4
Michalis has served in the Navy for 26 years were he spent his time aboard ships such as destroyers, navy vessels, minesweepers, and frigates as an electrician, diver, and EOD. Throughout these years, he has acquired extensive knowledge and experience in areas requiring self-discipline, initiative, obedience, and determination while making crucial decisions. Since 2011, he has sailed as a delivery captain and a charter captain for many different companies sailing monohulls, catamarans, and motor yachts of up to 75 ft!
In addition, he has worked as a diving and first aid instructor at various diving centers/schools from 2014 to 2016.
He is enthusiastic and excited to be working on Kalimar, bringing his experience to new levels and providing a wonderful sailing experience to his guests! He is kind, hard working and professional.
Languages: Italian (native), English, Greek
Cook/ Host : TBA
- Captain: Michail Chatzikonstantinou
- Language: English, Greek, and Italian
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
Breakfast
Cereal Station
Juice Station
Chilled Orange and Apple juice
Coffee Station - selection of Teas
Fresh Seasonal Fruits with Yogurt & Honey
Toast Station
English Muffins with assorted Condiments-Croissant-Cake
Scrambled Eggs and Boiled eggs
Link sausage
Choice of Smoked bacon - Pork sausage.
Cold meat Platter
Cheese Platter
Pancakes - Maple syrup – praline- marmelades.
Day 1
Lunch
Burrata Salad with cherry tomatoes and virgin olive oil
Portobello mushrooms with cream cheese and apaki
Bruschetta with mozzarella red sauce basil pesto
Tagliata with rocket parmesan and virgin olive oil
White Chocolate cremeux with cashews crumble and traditional grape preserve
Dinner
Kritamo salad
Sauté mushrooms with garlic butter
Oven Baked Aubergine with tahini sauce
Beef in red sauce
Tarta Lion
Day 2
Lunch
Greek Salad
Bouyiourdi with anthotiro
Zucchini balls with yogurt herb dip
Moussaka
Souffle Chocolate
Dinner
Quinoa salad with avocado
Grilled octopus with Greek fava
Steamed mussels
Semolina Halva
Day 3
Lunch
Ntakos
Aubergine rolls with feta cheese and tomato sauce
Greek Saganaki
Mixed Grill
Orange Pie
Dinner
Caprese
Halloumi with honey syrup
Chicken Tandoori
Millefeuille
Day 4
Lunch
Mixed Salad maple syrup vinaigrette, caramelized walnuts, and orange
Tuna slice with caramelized onion
Sea bass filet with seasonal greens
Apple Pie
Dinner
Seasonal leafy greens
Crispy baby squid
Mushroom Risotto
Baklava
Day 5
Lunch
Red and White cabbage with ravigote sauce
Prawn saganaki
Chivas Carpaccio
Shrimp Pasta with avocado, cream, and paprika
Ice cream
Dinner
Grilled Vegetables with lemon oil
Chicken bites a la creme
Feta with black and white sesame and maple syrup
Asparagus risotto with strawberry aroma
Brownies
Day 6
Lunch
Caesar Salad
Mozzarella Sticks & Onion Rings
Chicken bites
American Style 100% beef burger with cheddar, caramelized onion, lettuce, tomato, and egg
Cheesecake
Dinner
Shrimp Salad
Spring rolls with sweet chili mayo
Sauté salmon with grilled vegetables
Apple Pie
Day 7
Lunch
Chickpeas salad with paprika sauce, sundried tomato, avocado and caramelized onion
Sea bream ceviche with citrus truffle dressing and basil oil drops
Greek Risotto
Walnut Pie
Dinner
Black-eyed bean salad
Feta cheese with tomato, peppers, and village sausage
Pork Tenderloin with demi-glace sauce, eschalots, mushrooms and oven-baked potatoes
Baked cheesecake
- Air Conditioning
- Generator
- Ice Maker
- Ipod
- Kids Skis
- Swim Platform