KaLiMar

KaLiMar

BUILT/REFITYEAR 2019
YACHTLENGTH 50.00 Ft
NUMBER OFCABINS 6
NUMBER OFGUESTS 10
TOTALCREW 2
RATESFROM €11,900

Captain: Emilio Campetti
Emilio is a certified RYA captain. His creative and adaptive personality makes him a very energetic, responsible and dedicated hard worker and has succeeded to turn his love for the sea into his profession. Through his experience, he has gained great leadership and effective teamwork skills which have become part of of his everyday life. He has worked for some of the biggest yacht charter companies in Greece and shared his knowledge and respect for the sea with a diverse range of clients, offering enjoyable sailing experiences. In addition, he is experienced in yacht maintenance with great craftsmanship and expertise. Emilio has done several yacht deliveries in the past. He speaks Greek, Italian and English.

Yachtmaster Offshore ( Sail – Motor ), RYA
Offshore Sailing Diploma, H.O.R.C.
Speed boat operating license, Hellenic Coast guard
R.O GMDSS Certificate, RYA
First Aid Certificate, ENAK
Lifeguard Diploma, Italian Coast guard
Scuba Diving license, Padi in Italy
Certificate of climbing and alpine climbing, Hellenic Federation of mountaineering and climbing

Cook/ Stewardess: Iliana Driva
Iliana was born in 1989 in Athens, and she has been working in the yachting industry the last 3 years as cook - stewardess on charter yachts. Her love for nature and sailing made her to take the chance to follow her dad’s steps as a sailor. She has worked as cook and chef assistant in restaurants for several years but her passion is cooking while traveling on these magnificent Greek islands. She enjoys going to local markets and choose fresh products that reflects the flavours of each place she visits. She cooks Greek - Mediterranean and international cuisine. She has also experience as a barista and bartender.
She speaks fluent English. She also has studied cinematography and when she's not cooking on board for her clients, she participates in theatre plays. Art is an integral part of her life.




Specifications

Type Catamaran
BuilderLagoon
Year Built2019
Size50.00 Ft
Beam26.7 Feet
Draft4.7 Feet
Guests10

Boat Details

Cabins: 6
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: -
Electric Heads: -

Pick Up Locations

Pref. Pick-up: Athens
Other Pick-up: upon request

Details

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

Engine Details

2 x 80 CV / 2 x 80 HP
Fuel Consumption: 35
Cruising Speed: 8
Max Speed: 9 US Gall/Hr

Locations

Winter Area: Greece
Summer Area: Greece

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Wi-fi
Laptop
printer
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: No
Kosher: No
BBQ: -
# Dine In: Yes
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 220 V
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: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Tender 3,80
Dinghy hp: 40 HP
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 10
Tube: 10
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern/Hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: No
Gear Type: -
Rods: -

Sample menu for 7 days charter

 

Breakfast

 

Plate with cheese variety, eggs ( fried,  boiled, poached , scrabbled, omelet),  cold cuts, bacon, sausages,  cherry tomatoes and avocado salad, smoked salmon with caper, tuna salad with burned onion

Croissants, pancakes, crepes, platter with summer fruits, Greek yogurt, thyme honey, marmalades, whole grain tahini, praline spread, dried fruits, granola, oats, cereals

All types of coffee - tea, smoothies, fresh orange juice, infused water

 

Day 1

Lunch

Black garlic crostini with sea bass tartar

Escarol – Radicchio -  Valeriana  salad with citrus fruits and almond fillets

Monkfish skewers with zucchini and red peppers served with celery root puré

 

Dinner

Griiled mastelo and haloumi cheese with fresh thyme and lime

Spinach – rocket salad with caramelized peach, walnuts, and goat cheese

Lamb with rosemary and garlic pockets, served with baby potatoes

 

Day 2

Lunch

Tomatoes mariné with basil pesto and spring onion

Feta cheese with extra virgin olive oil and fresh oregano

Greek ratatouille

 

Dinner

Black olive paté crostini with filleted anchovies and cherry tomatoes

Caprese salad

Salmon sauté with black linguine and truffle oil

 

Day 3

Lunch

Greek creation with cherry tomatoes, cucumber, spring and dried onion, kritamo herb and grilled manouri cheese

Kodosuvli (big skewers of marinated pork or chicken) with tzatziki and pita bread

 

Dinner

Tuna carpaccio with capers and rosé wine

Baby potatoes salad with shrimps and truffle

Seabass fricassee with tarragon and artichoke

 

Day 4

Lunch

Cretan rusks with chopped tomatoes and feta cheese

French fries

Stuffed vegetables with summer flavorings  

 

 Dinner

Chevré cheese bruschetta with crunchy muesli and blueberry marmalade

Coleslaw salad with celery, walnuts and pomegranate pearls

Coq au vin (Greek style) with Limniona wine and traditional pasta

 

Day 5

Lunch

Gazpacho soup with spring mint and mozzarella

Tabbuleh salad with quinoa 

Lemon hummus with crispy pitas

Shrimps sauté with lime, garlic and chives

 

Dinner

Pumpkin soup with orange and cardamom

Raw beetroot salad with carrot, green apple and aioli sauce

Beef steak tagliata with potato puré  

 

Day 6

Lunch

Salad with tomato, boiled egg and avocado

Grilled corn

Chicken ballotine stuffed with dried tomato and peppers, served with baby potatoes and chimichurri sauce

 

Dinner

(Greek meze night)

Variety of boiled beans with smoked trout

Taramas salad

Octopus braisé in vinegar

 Grilled squid with fresh herbs

Shrimps saganaki with ouzo, tomato sauce and feta cheese

 

Day 7

Lunch

Eggplant rolls with feta

Rocket salad with fig, prosciutto and vinaigrette

Coquille big pasta stuffed with Bolognese sauce in the oven with parmesan mozzarella and basil

 

Dinner

Steamed mussels sauté in Robola wine with fresh herbs and lime breeze

Vegetable banquet with parmesan flakes and balsamic vinegar

Fish of the day en papillote with fava beans

 

 

Desserts

Orange pie with mastic ice cream, cheesecake with strawberry sauce, lemon tart with berries, semolina halva with raisins and cinnamon,  banana brownies,  yoghurt with traditional sweets, fruit salad

No rates details available.


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


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Hold/Option:
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