1 cabin with up and down bunk beds
- Queen Beds: 5
- Twin Beds: 1
Ilias is from Mykonos and began in the yachting world in 2013- first on a 30 foot RIB and then onto various sailing yachts throughout his career. He holds his Offshore Sailing Certificate from Nautical Athletic Club of Voula and his RYA GMDSS Short Range certification.
He is energetic and easy-going along with being very motivated – all of which he brings to Nomad II to offer guests an exceptional holiday. He is passionate about sailing and introducing guests to the wonders of Greece and the gorgeous Aegean waters. Along with sailing, he loves sports of all kinds and enjoys diving, fishing, and traveling.
Languages: Greek and English (fluent)
Chef: Konstantinos Vlastos
Konstantinos was born in 1988. He started his cooking career at the age of 25 attending the school of tourism and graduating as a chef. Right after his graduation, he started working in several hotels and restaurants in Greece and abroad. In 2021, he came back to Greece, and started working as an A’ Chef in several restaurants in Athens. He has many years of experience and has attended several seminars about fine dining and different cuisines. His purpose is to convey his passion for cooking in his dishes and to travel his guests to different culinary worlds. He loves Mediterranean cuisine and always tries to create new food combinations and spoil his guests. Konstantinos speaks Greek and English, and he is also fluent in Spanish.
Stewardess: Zoi Gkretsi
Zoi is from Athens, Greece, and studied in different countries throughout Europe. She has a Bachelor's Degree in Greek Philology from the University of Crete in Rethimno, Greece, and a second Bachelor's Degree in European Literature from Universidad del Pais Vasco in Vitoria, Spain. And, with a Master’s Degree in Modern Greek Studies, Zoi is the perfect person to cruise within the Greek Islands!
With a love of the water and wanting to work on yachts, she became certificated at the Nautical Club of Tzitzifies Kallithea Offshore Sailing School. She combines her love of sailing, her studies, and her passion for Mediterranean cooking into one and brings this fabulous mix to Nomad II When she is not sailing, she loves hiking, yoga, and photography. Zoi is looking forward to welcoming guests onto Nomad II this season and showing them the beauty of Greece!
Languages: Greek, English, Spanish (fluent); German (conversational)
- Captain: Ilias Chourdakis
- Language: English (fluent), Spanish (fluent) and German (conversational), Greek
- Crew: 3
- 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
Day 1
Lunch
Amaranth with olive oil & lemon
Fish roe salad dip
Fried anchovies
Halva semolina
Dinner
Beluga lentils salad with cherry tomato, radish & spring
onion
Steamed mussels with garlic, parsley, and chili
Salmon fillet with green peas puree, zucchini & beurre
blanc sauce
Lemon mousse
Day 2
Lunch
Rocket salad with mushrooms, pecorino & balsamic vinegar
Cheese croquettes with spearmint mayonnaise
Penne arrabbiata with parmesan
Affogato espresso
Dinner
Steak tartare with shallots, capers & egg yolk
Saltwort with olive oil & lemon
Mackerel with sweet potato, cherry tomato confit &
parsley oil
Yogurt topped with grape syrup
Day 3
Lunch
Greek salad
Split peas with caramelized onions & capers
Octopus with apple cider vinegar
Kaïmáki ice cream
Dinner
Lola rosa salad with melon, prosciutto, hazelnuts
& balsamic vinaigrette
Cheese platter with fig chutney & grissini
Beef tagliata with polenta, carrot & gremolata
Tiramisu
Day 4
Lunch
Gazpacho with cucumber, onion & green pepper
Meatballs with aromatic yogurt dip
Potato salad with almonds & chives
Fruit salad
Dinner
Haricots al’ almondine with olive oil & vinegar
Potato garlic mush
Sea bream with fennel, potato & rosemary
Orange pie topped with chantilly
Day 5
Lunch
Iceberg with orange fillet, red onion & citrus
vinaigrette
Charcuterie with green olives &
gruyere grissini
Linguine carbonara with parmesan
Armenonville Ice Cream with strawberry coulis
Dinner
Quinoa salad with mint, green apple & dates
Sea bass ceviche with lime, coriander & chili
Shrimp orzotto with herb butter
Melon flavor granita
Day 6
Lunch
Ajo blanco with chorizo & croutons
Black-eyed peas salad with dried fruits, cumin & kumquat
liqueur
Green asparagus with parmesan
Watermelon with white balsamic vinegar
Dinner
Caprese salad with basil pesto
Beetroot risotto with rocket & parmesan
Pork scaloppine with white wine, butter & sage
Walnut cake with vanilla ice cream
Day 7
Lunch
Beetroot salad with pickled cucumber, yogurt &
walnuts
Smoked salmon bruschetta with cream cheese & dill
Fried shrimp with ouzo, garlic & parsley
Pasteli with whipped cream & banana
Dinner
Cherry tomatoes with garlic oil & dried oregano
Tuna tataki with mandarin chili cream & beansprouts
Lasagna Bolognese
Panna cotta with wild berries coulis
- Air Conditioning
- BBQ
- Kids Skis
- Swim Platform
- Tube