FLO

FLO

BUILT/REFITYEAR 2018
YACHTLENGTH 52.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 3
RATESFROM €15,000

Captain: Christos Spanos
Christos was born in 1990 and is a father of 2 from Thessaloniki in the north of Greece. After spending 8 years working as an engineer, his love of the islands and sea, led him into hospitality and the yachting world.

Starting in 2015, Christos began increasing his sailing knowledge and experience by joining GLM Santorini Sailing company as a crew member on daily charters, also worked on a trimaran Orma 60 as deckhand, where he gained most of his experience in sailing. After a few seasons, he began as a skipper for weekly monohull charters in Naxos. In 2019, he was back in Santorini working as a skipper for catamaran day charters.

He’s excited to be joining Flo and showing guests the gorgeous islands and hidden gems of Greece!

Chef Giannis Tsiapas
Yiannis is from Haidari in Athens and found a passion for cooking through his grandmother. She taught him at a young age to cook with love and that is what truly gives food an exceptional flavor. In 2017, he went on to study at IEK Akmi in Athens and has additional workshop studies in Greek Creative Cuisine.

He has spent a considerable amount of time in the islands working at various restaurants on Kea, Rhodes, Ios, and Santorini. After holidays in Poros on the Saronikos Bay, he decided to combine his professional life with his newfound love of sailing. In his free time, he enjoys the study of psychology, water polo, and martial arts… plus sailing for fun! He is excited for an incredible season onboard Selene and creating memorable dishes for his charter guests.

Languages: Greek and English (fluent)

Deckhand/ Stew: Ioanna Kalafati




Specifications

Type Catamaran
BuilderLagoon
Year Built2018
Size52.00 Ft
Beam28.2 Feet
Draft4.9 Feet
Guests8

Boat Details

Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Mykonos
Other Pick-up: Athens

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 80HP Yanmar Generators ONAN 19.5KW / 11 KW
Fuel Consumption: 20
Cruising Speed: 9
Max Speed: 10 US Gall/Hr

Locations

Winter Area: Greece
Summer Area: Greece

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wi-Fi internet
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: -
# Dine In: Yes
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: T/T Brig
Dinghy hp: 50
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern/Hydraulic
Sailing Dinghy: -
Beach Games: No
Fishing Gear: No
Gear Type: -
Rods: -
  • Week’s menu
    • Breakfast:
    • Village style bread thyme honey local marmalades (vegan)
    • Assorted Cheese and cold cuts plater
    • Fresh fruits and Fruit salad and honey (vegan)
    • Eggs selection: Omelets, Scrambled eggs, fried, poached eggs (Upon request)
    • Traditional Cretan pancakes with anthotyro cheese
    honey walnuts and cinnamon. (upon request)
    • Crepes (fruits, honey, chocolate), (upon request)
    • Cereal with Greek yogurt granola and honey
    • Oats (vegan)
    • Coffee, Chocolate, (hot and cold)
    • Variety of tea, ice tea.
    • Fruit Smoothie with yogurt (vegan)
    • Banana smoothie with peanut butter
    • cocoa and almond milk (vegan)
     Chef’s note:
    Every day according to our guest's schedule, will discuss our daily
    menu so I can accommodate your taste and preferences.
    Day 1
    Lunch
    (served)
    • Amuse-bouche: Shrimps in kantaifi with sweet-sour cream
    • Appetizer: Fava peas mousse with octopus red onion and beans sprouts and caper
    Vegan option: Fava peas mousse with fried leek and caper
    • Salad: Traditional Cretan Dakos with rusks drizzled in balsamic vinegar cherry tomatoes, caper leaves, garlic oil, and fresh oregano.
    • Main course: Traditional lobster Pasta with ouzo from Mitilini, tomato sauce, and fennel
    Vegan option: Traditional Vegetables Pasta with ouzo from Mitilini tomato sauce and fennel
    • Dessert: Sweet Dakos salad with rusks drizzled in sirup sweet cherry tomatoes and cream cheese or vegan cream.
    Dinner
    (family style)
    Appetizer: Homemade local Spinach Pie with herbs
    and leek (vegan)
    • Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts
    and Passion Fruit vinaigrette (vegan)
    Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans,
    guacamole sauce, pickled onions, and vegan cilantro cream (vegan)
    • Dessert: Panacota with Greek Mastic and strawberry couli (vegan)
    DAY 2
    Lunch
    (family style)
    • Appetizer: Trilogy of brusquest (classic, greek and with olive paste)
    (vegan)
    • Salad: Greek salad with tomatoes, cucumber, onion, olives, feta cheese, and oregano
    Vegan option: Soya cheese instead of feta cheese
    • Main course: Greek beef steak with baby potatoes, aromatic butter, Rosmarin and broccoli puree
    Vegan option: Traditional village pasta from legume flour with zucchini, eggplant,
    mushrooms, onion, tomato sauce, and vegan cheese
    Dinner
    (family style)
    • Appetizer: Greek Tarama with toasted bread
    • Salad: Beluga lentil salad with cherry tomatoes, garlic onion, parsley and balsamic vinegar cream
    • Main course: Fresh Kalamari stuffed with feta cheese and mustard sauce
    Vegan option: Crispy Quinoa cake topped with tomato Chickpea Relish and zucchini
    • Dessert: Pie with caramelized apples and vegan ice cream
    DAY 3
    Lunch
    (family style)
    • Appetizer: Traditional baked zucchini balls with Greek yogurt sauce or tahini sauce (vegan)
       Salad: Mesclun Salad mix with fig marinated in orange juice and nuts (vegan)
    • Main course: Giouvetsi (orzo pasta) with Shrimps, ouzo, onion, garlic, and Saffron from Kozani
    Vegan option: Instead of shrimps we can add some vegetables
    Dinner
    (family style)
    • Appetizer: Beetroot with vinegar, walnuts, and parsley (vegan)
    • Main course: Sea Bream with fresh boiled greens and traditional lemon sauce
    Vegan option: Falafel Souvlaki with baked potato chips
    • Dessert: Mango sorbet ice cream
    DAY 4
    Lunch
    (family style)
    • Appetizer: Village style oat bread and grilled Feta cheese with olive oil and oregano
    • Main course: Traditional Briam (vegetables in the oven with red sauce) served on a yogurt lake
    Vegan option: (instead of yogurt vegan cheese )
    Dinner
    (family style)
    • Salad: White cabbage salad with carrot, green apple, parsley, and honey mustard vinaigrette (vegan)
    • Main course: Souvlaki with Mushroom Gyros, onion, tomato, potato, chives, paprika and greek tzatziki or tahini sauce (vegan)
    • Dessert: Kaimaki ice cream with a traditional sour cherry spoon sweet
    DAY 5
    Lunch
    (family style)
    • Appetizer:
    • Grilled Chaloumi cheese with tomato marmalade
    • Roasted cauli dipped in vegan sour cream and onions (vegan)
    • Salad: Mesclun salad with spinach, rocket, and sweet sauce (vegan)
    • Main course: Pork tenderloin stuffed with dry tomato, smoked pecorino cheese and Vinsanto sauce
    Vegan option: Grilled eggplant with fresh thyme, onion, and tomato sauce
    Dinner
    (family style)
    • Appetizer: Traditional fried tomato rolls from Santorini with yogurt sauce or vegan cream sauce (vegan)
    • Main course: Buddha bowl Falafel with basmati rice, sweet potato, avocado, tofu cheese, radish, cucumber, carrot, and tahini sauce (vegan)
    • Dessert: Lemon mousse with homemade lemon curd
    DAY 6
    Lunch
    (family style)
    • Appetizer: Mushroom pie (vegan)
    • Salad: Red cabbage, fig, caramelized walnuts, carrot, green apple, and orange
    vinaigrette sauce (vegan)
    • Main course: Traditional stuffed vegetables (tomato, pepper, zucchini) with rice and herbs served with baked potatoes (vegan)
    Dinner
    (family style)
    • Appetizer: Baked Porto-bello mushrooms with balsamic cream and parsley
    • Salad: Almira from Kea with olive oil and lemon
    • Main: Fagri cooked in a traditional salted crust
    Vegan option: Roasted vegetables
    • Dessert: Traditional fig desert
    DAY 7
    Lunch
    (Served)
    • Amuse-bouche: Makaron beetroot (vegan)
    • Salad: Rocket, spinach, dried tomatoes, pine cone, and balsamic cream (vegan)
    • Appetizer: Tuna tartar, avocado, soya sauce, lime, and toasted sesame
    • Veggie Tartar with basil pesto, olive oil, and coriander (vegan)
    • Main course: Risotto seafood with wine and Rosmarin
    Vegan option: Risotto with vegetables, wine, and Rosmarin
    Dinner
    • Appetizer: Baked tortilla with guacamole sauce (vegan)
    • Main course: Veggie Burger with beetroot mousse, onion, tomato, and Valerian served with sweet potato chips
    • Dessert: Vegan Cheesecake
    CHEF’S NOTE:
    Some recipes may be different as I always shop local from the variety
    of traditional products that Greek islands Provide!
    Greece’s culture is so attached to the food tradition and I will make sure our guests
    experience this trip to our unique taste combination.
    Yours sincerely,
    Yiannis Tsiapas

No rates details available.


(15 December -30 April)
Greece
(1 May - 14 December)
Greece


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