KEPI
- Type: Catamaran
- Year Built: 2014
- Year Refit: 2020
- Builder: Lagoon
- Size: 52 ft | 15 m
- High Price: €19,200
- Low Price: €12,750
- Currency: EUR
- Summer Locations: Greece
- Winter Locations: Greece
Headroom: 2.05m
Salon - 7ft - max. 2.15 m
Cabins - 6ft.8in - 2,05 m
Beds:
3 Cabins length & width - 6ft.8in x 5ft.3in
(Starboard fwd, Portside fwd, and Portside aft)
1 Cabin length & width - 6ft.8in x 5ft
(Starboard aft)
NOTE - All cabins with double beds & ensuite facilities. Yacht available for 8 pax charters. Additional bow single cabin without facilities suitable for a petite individual or child (9th person).
Crew sleeps in central bunk-bed cabin with separate facilities.
- King Beds: 1
- Queen Beds: 3
Captain Panagiotis was born on Spetses, an island known for its marine tradition. He graduated the Aspropyrgos Marine Academy and worked in the Commercial Navy for over 8 years. In the last 6 years he worked in the hospitality industry, onboard yachts in Santorini, or sailing the Aegean sea with monohulls and catamrans. He has a true passion for the sea, and lately sailed during the winter months as a 1st mate onboard a 50 meter Superyacht in the Carribean. He cares deeply for his yacht and crew, and makes sure his guests will feel safe and get the best service possible when they sail on KEPI.
- Captain: Panagiotis Kalamatianos
- Language: English, Greek
- Crew: 2
- Years Chartering: 5
- Crew Smokes: No
- Crew Has Pets: No
Cleo’s Mediterranean Menu 2014
Breakfast
- Coffee, tea, fresh fruit juice
- Greek yoghurt with cereals and honey
- Fresh fruit platter
- Croissant, pain chocolate, cakes
- Baguette, French toast, wholegrain bread
- Assortment of cheese
- Eggs prepared to your likings
- Home-made frittata
Tapas & Starters
- Avocado crayfish cocktail
- Broccoli shot
- Carpaccio of figs with feta cheese, pine nuts and basil
- Cretan rusk with juicy tomatoes, feta, onion rings and olive oil
- Dip of tomato & goat cheese
- Duo of guacamole and tomato dip with crispy pita bread
- Eggplant grilled, filled with feta and chili peppers
- Fresh tuna tartar
- Garlic bread with tomato salsa
- Grilled Haloumi drizzled with lemon juice
- Grilled shrimp with tarragon & lime dip
- Grilled zucchini sticks wrapped in prosciutto
- Hummus dip
- Melted Camembert dip with oregano bread
- Mini melon-Serrano bites
- Mini tortilla-pizza
- Mushrooms in the oven filled with prosciutto-cheese mix
- Original yellow split pea puree (fava) with red onion and lemon
- Red peppers filled with feta in the oven
- Saganaki (grilled cheese)
- Salmon mousse
- Small toast with salmon and goat cheese
- Shots of gazpacho soup on ice
- Spanakopita (spinach pie)
- Taramosalata home made
- Zucchini keftedes with traditional soft cheese and mint sauce
- Bouillabaisse with rouille and ciabatta
- Caesar salad with chicken, crispy bacon, parmesan and garlic bread
- Calamari salad on a bed of lettuce
- Chicken gyros with cucumber salsa and tzatziki
- Club Sandwiches and wraps “terre et mer” with green salad
- Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream
- Fish burgers with salsa Verde and a summer salad
- Greek salad with caper leaves and pita bread
- Lamb souvlaki wraps with lettuce and tzatziki
- Linguine “frutti di mare”
- Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce
- Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce
- Salad Niçoise with fresh tuna on the grill
- Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing
- Shrimps in spicy green curry with jasmine rice
- Spaghetti Carbonara with Parmesan
- Tagliatelle with smoked salmon, white wine sauce topped with fresh dill
- Thai beef salad with mint, cilantro, lime & brown sugar dressing
- Beetroot tartare with smoked cod and apple
Dinner
- Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes
- Cleo’s favorite Lasagna with 5 vegetables
- Codfish with mustard-soy sauce and grilled tomatoes
- Codfish with white wine sauce, fresh spinach, baked potatoes
- Daurade in the oven with fresh ratatouille and basmati rice
- Escalope Milanese with pasta
- Fresh catch of the day on the grill with rocket, tomato and green asparagus
- Grilled local fish with fresh horta
- Lamb chops on BBQ with tomato salad and grilled vegetables
- Mixed grill with salad of lentils, feta, olive oil and fresh herbs
- Steak on BBQ with potato-chorizo cupcakes and grilled vegetables
- Ossobuco with linguine and gremolata
- Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella
- Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes
- Red mullet with mashed pesto-potatoes and zucchini spaghetti
- Rooster in the oven with tomatoes, olives, lemon and soy sauce
Dessert
- Apple cinnamon pie with grilled almonds
- Apple crumble with Metaxa and speculoos
- Baklava muffins
- Café Glacé
- Carpaccio of pineapple with Cointreau and fresh mint
- Champagne mousse with fresh strawberries
- Cheese platter with fig chutney, dried fruits and assortment of bread
- Crème Brûlée
- Dark chocolate mousse topped with white chocolate flakes
- Flan caramel
- Mascarpone with strawberries marinated in balsamic & vanilla
- Millefeuil
- Air Conditioning
- BBQ
- Beach Games
- Hammock
- Ipod
- Kids Skis
GREEK FLAG CATAMARAN 2023 Weekly Rates - Greece, East Mediterranean - Rates are in Euros 12,750€ April - May 2023 17,400€ June 2023 19,200€ July - Aug 2023 16,500€ September 2023 12,750€ October - Nov 2023 Currently, VAT for Greece is 12%. Food, bar, diesel consumption, transfers, tours, port fees are not included in the price. APA is 20% Charters start at 5pm and finish at 9am (Greek Terms), unless otherwise agreed All rates are for 7 nights, 8 days. A crew gratuity, at client's discretion, typically 10% to 20% of the rate, is not included in the above rates.