ALL CABINS ARE AIR - CONDITIONED
CREW IN SEPERATE CABINS
- Queen Beds: 4
Sokratis is a dedicated and responsible mariner with the utmost level of commitment and respect. Lifelong sailor and diver since the age of five, with over a decade of experience sailing, diving, training, and chartering with individuals from all over the world.
He is also a professional sailing athlete, participating to Nationals, Europeans and Worlds Championships
Best results 5th in World Youth Sailing Championship 2007 & 8th in World Men's Championship 2008.
Capable of meeting the needs of any guest and exceeding their expectations. Nonetheless, as a highly determined mariner who adapts with diligence and is constantly eager to accept growth comments, he seeks to enhance his abilities and advance to a higher rank.
When Sokratis is not sailing, he loves to to play music, since he has also a degree in music synthesis, and do extreme sports as well in mountains as also in sea
Chef: Vasilis Tsito
Vasilis, born in 1994, grew up in Athens and is from a Greek/Albanian family. He attended university for electrical engineering and worked in that field once he graduated. With a passion for cooking, he decided to pursue his early childhood dream of becoming a chef. His studies in gastronomy began in 2017. After completing his degree in 2019, he has been working alongside many well-accomplished chefs in Greece. Vasilis specializes in seafood and loves creating exceptional dishes.
Vasilis’ gastronomy is fresh with a simple yet elegant style that showcases the incredible food and his great precision and detail. In his free time, Vasilis enjoys garden planning and creating new dishes. Working onboard Madinina, he combines his love for seafood and cooking, with his adventurous side of living life on the sea.
Deckhand: Stefanos Moisoglou
Stefanos has a Diploma in Shipping, but his love for nature and the sea where stronger than the studies he chose. Stefanos is a teacher of all kinds of Water Sports, Scuba Diving, and Snowboard and he is the owner of a Motorboat and Sailing license. Last year he was driving fast ribs for daily excursions, and he has also delivered various boats in the past few years. Stefanos is an extremely lively and active individual. He is responsible, diligent, and kind. He speaks English and Greek and, along with the rest of Madinina's crew, will do everything possible to provide his guests the most memorable sailing experience!
- Captain: Sokratis Koyros
- Language: English, Greek
- Crew: 3
- Crew Smokes: No
- Crew Has Pets: No
Breakfast Buffet
Oats and cereals, dairy, jam, fresh juice, croissants ( plain with butter, with chocolate filling) cheese and fruit platter, eggs and omelets based on your preference (scrambled fried, hardboiled, softboiled, benedict,etc...)
Toasted fresh bread with blanched spinach cream cheese and eggs Benedict
Cornbread with baby arugula, avocado cream, and smoked salmon
Starters
Grilled peppers stuffed with cheese
Fava with caramelized onions and capers
Eggplant salad
Salad with beetroot, resin and coconut
Brussete with tomato and cream cheese
Tarama
Roasted feta with cherry tomatoes and olives
Grilled vegetables
Mushrooms with balsamic cream
Freshly made zucchini-balls
Shrimp or crawfish Ceviche
(Diced cherry tomatoes, spicy peppers, orange flakes, garlic flakes, oil, and lime)
Crawfish Carpaccio with exotic fruits
Tuna tartar with spices, fresh chives, and caviar
Tuna tataki with citrus zest
FRESHLY CAUGHT FISH
Sashimi from fish freshly caught ( with lime, koum kouat flakes, orange flakes, cappuccino leaves, and citrus cream)
Tartar of freshly caught fish and peppers, cherry tomatoes, chives, herbs and spices, oil
Carpaccio from freshly caught fish, with citrus cream), flakes from fresh fruit and berries
Lunch
Taliatella with steamed grouper
Grouper broth, handmade tomato sauce with peppers, lime juice, and zest, and fresh herbs
Giouvetsi with octopus, shrimp, parsley, cherry tomatoes, bay leaves, thyme
Roasted mullet stuffed with aniseed, parsley, spearmint, finocchio, and celery, served with wild fresh leaves( stamnagathi, vlita, ampelofasoula)
Fish soup (puréd): potato, carrot, finocchio, with sea bream cooked in baking paper with cherry tomatoes and thyme
Dinner
Greek Mousaka with eggplants, potatoes, zucchini, sundried tomatoes, onions, minced beef-lamb and bechamel cream, kefalotiri (local cheese), and nutmeg
Greek Gemista -Bell peppers and tomatoes stuffed with rice and herbs, served with roasted potatoes
Mussels cooked with white wine, garlic paste, and aniseed served with mussel saganaki with tomato sauce and feta
Mushroom risotto with parmesan and truffle oil
Desserts
Chocolate mosaic with dried nuts
Pastafrola with exotic fruits
frozen yogurt with forest fruits
Brownies
Cheesecake
- Air Conditioning
- Ice Maker
- Ipod
- Sun Awning
- Tube