Born and raised in Greece, he has always been fascinated by the strength of the wind,
the beauty of the sea and the open horizon.
He started living his dream getting salty on board a 34 feet Sweden Yacht sailing boat.
He’s been privileged and honored to meet and sail with extremely experienced sailors and
even compete with them logging thousands of miles in offshore racing and a few trophies.
At some point in his life he found himself living abroad accumulating training and
sailing experiences. He’s holding a series of sailing certificates such as US SAILING, RYA,
Hellenic Offshore Racing Club.
He has been working as a freelancer, skippering various kinds of boats (sailing, power,
traditional Greek caïques) and sharing his passion for sailing the Greek waters with his
occasional crew. When he is not working he is sailing on board his own sailing boat.
HOSTESS / DECKHAND: Roula Tamaresi
Born and raised in Greece, she used to spend her childhood summers in a small fishing
village on her family’s island of origin, somewhere in the Ionian Sea, on board small fishing
boats owned by the family and in her mother’s kitchen where her mom and grandma were
mastering local recipes capturing her senses.
These childhood experiences and her many years of experience in the business world
after her college studies in marketing forged, besides her organizational skills, her high energy
can-do attitude at all times, her creativity flair and her genuine hospitality services to meet
her guest’s and captain’s expectations. “We were treated like family”, that’s her goal.
Stewardess - 3 years experience on Gulets in Greece.
BREAKFAST Coffee (regular, espresso, cappuccino, instant, frappe, Greek coffee) / Tea / Milk (Low Fat and Regular) / Natural Juices (orange, grape fruit or other selections) / Corn flakes and Oatmeal / Fresh and Toasted bread (slices) / Butter / Jelly-Marmalade / Chocolate spread/ Greek Honey / Greek Yogurt / Eggs (omelet, sunny, poached, scrambled) Cake, Croissants, Fruits in season
MENU 1 Appetizers: “Greek Tzatziki” strained yogurt with cucumber, minced garlic and virgin olive oil Salad: Green salad with fresh spinach, croutons, trimmed goat cheese and orange vinaigrette Main Courses: ”Moussaka” sweet eggplants layered with potatoes and creamy béchamel sauce Dessert: ”Baklava” honey-soaked layers of crunchy phyllo dough filled with spiced walnuts and pistachios
MENU 2 Appetizers: “Melitzanosalata” smoky purple eggplants dip Salad: Greek salad with tomato, cucumber, pepper, olives, red onion, caper and feta cheese Main Courses: Roasted lamb with rosemary, lemon and mustard served with baked potatoes Dessert: “Rizogalo” rice and milk pudding with vanilla extract and lemon zest
MENU 3 Appetizer: “Tyropita” small cheese pies with Greek feta cheese, eggs and yogurt Salad: Tossed romaine lettuce tomato and radish with virgin olive oil and fig balsamic vinegar Main Course: Greek “Yemista” baked tomatoes and green bell peppers stuffed with a mixture of rice, chopped vegetables and fresh herbs Dessert: “Chocolate Tahini Halva” sesame seeds paste with honey and chocolate
MENU 4 Appetizer: “Dolmadakia” summer vine leaves stuffed with rice and herbs Salad: “Cretan Dakos” barley rusks with fresh pomodoro tomatoes, feta cheese and black olives Main Course: Greek “Beeftekia” grilled beef patties served with Artichokes a la Polita Dessert: Bergamot spoon sweet and almonds served with soft vanilla ice-cream or Greek yogurt
MENU 5 Appetizer: “Gavros” lemon marinated raw anchovies with garlic and parsley Salad: Tuna salad Main Course: Shrimps “saghanaki” cooked in tomato sauce with Greek Ouzo, feta cheese and fresh basil served with orzo pasta Dessert: Creamy panna cotta served with strawberry sauce
MENU 6 Appetizer: “Spanakopita” traditional pie with spinach, leafy greens, herbs and feta cheese Salad: Boiled fresh vegetables with oregano, virgin olive oil and fresh lemon juice Main Course: Chicken fillet with colored bell peppers, caramelized onions, corn and sweet-sour sauce served with basmati rice Dessert: “Bougatsa” sweet pie with vanilla custard, ground sugar and cinnamon
MENU 7 Appetizer: “Tyrokafteri” feta cheese spicy dip with red chilies Salad: Beetroot salad with Greek yogurt Main Course: “Pastitsio” Greek lasagna dish with cooked minced meat and béchamel topping with nutmeg and cheese Dessert: Greek semolina halva
MENU 8 Appetizer: “Taramosalata” fish roe dip Salad: Steamed mixed vegetables Main Course: Honey Mustard Glazed Salmon Dessert: Greek yogurt with thyme honey, walnuts and cinnamon
We can also prepare for you a variety of dishes according to your preference. This is only an indicative list to which you have the flexibility to choose and combine whatever you would like to taste.
No rates details available.
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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