Captain: Giorgos Mourmouris
Giorgos passion is the sea! He has been sailing since the age of twelve and has reached almost every corner of the planet. A true seaman at heart there is no place that he rather is than on the deep blue sea. He is RYA Ocean Master licensed for both power and sailing yachts, and a divemaster. A wealth of knowledge and experience in both the Mediterranean and Caribbean along with a professional attitude and meticulous eye for detail. His relaxed leadership style and over 20 years of professional yachting experience Giorgos will help to get the best out of any situation and ensure a wonderful experience for you and your guests. He likes to maintain a relaxed and friendly atmosphere on board with an emphasis on sailing as much as possible. He is extremely professional and responsible and makes his clients feel right at home. In his spare time, Giorgos likes yoga, photography, music, and travel.

Chef: Vaya Bairaba
Vaya was born in Athens but spent her childhood in Kilada, a fishing village famous for the traditional wooden Kaiki boat shipyards. It was in Kilada that she found a connection and love of the sea. After her initial studies and a career in economics, she left that world behind to follow her passion for cooking. In 2011, she graduated from Chef d’Oeuvre in Athens- then, she combined cooking with her sea life and began working on board yachts. With a love of fresh, natural flavors and the beautiful produce in Greece, Vaya uses local fresh bioproducts to create exceptional dishes that will delight her guests.

In her free time, Vaya volunteers with several charity organizations. With her love of life, she enjoys dancing, filming, running, trekking, wood construction, gardening, ceramics, traveling, and discovering new places. Her enthusiasm and creativity are a perfect addition to the crew of Kimata. Her kind, welcoming nature will make guests feel at home and they are certain to have an incredible charter experience.

Languages: Greek, English, Spanish (fluent); French (conversational)

Stewardess: Nikos Nikolaou
Nikos was born in 1974 in Athens, Greece where he lives today with his wife and family.
For 9 years, he owned a restaurant in Athens and has also worked as a Sous Chef. His sailing
experience began in 1993- he holds both his sailing and motor boat licenses. With his passion for
sea, he joined the yachting world a few seasons ago as a deckhand and this year is joining Kimata.
In his free time, he loves to spend time with his family, cook, play basketball, and head off sailing
with friends.
Languages: Greek and English (fluent)


Type Catamaran
Year Built2021
Size67.00 Ft
Beam32 Feet
Draft56 Feet

Boat Details

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

Pick Up Locations

Pref. Pick-up: Athens/ Marina Zea
Other Pick-up: Upon request


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

Engine Details

Fuel Consumption: 25
Cruising Speed: 10
Max Speed: -


Winter Area: -
Summer Area: Greece


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

Water Sports

Dinghy size: Highfield 4,20
Dinghy hp: 60
Dinghy # pax: 8
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: 2
Kayaks (2 Pax): No
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Hydraulic stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -



Teas-Blends of Herbs - Top quality Coffees

Fresh Detox Beverages - Energetic Smoothies

Handmade Bread - Sour Dough - Wholegrain - Gluten Free

Milk (full fat - low fat - lactose-free - dairy-free)

Greek Yogurt

Variety of Greek Honey - Handmade Marmalades

Variety of Cereals

Handmade Viennoiserie

Fluffy Pancakes - Crepes

Each day a different Cake or Tart

Variety of Fresh Fruits

Eggs  (Omelets-Poached-Fried-Shakshuka-Florentine-Greek)

Platter of Cheeses and Charcuterie




Greek Salad                 - Tomato Tartar/Cucumber/Grilled Onions/Olives/Caper Leaves/Feta Mousse

Marinated Endives       - Endives/Sweet Onions/Orange/Roasted Peanuts   

Grilled Carrots              - Caper/Celery/Mint/Kaffir Lime

Lentil                             - Plum Pestil/Cumin/Marinated Courgettes/Scallions/Cervil/Sprouts

Spinach                         - Baby Spinach/Microgreens/Mango/Strawberry Vinaigrette                            

Grilled Avocado            - Cherry Tomato/Yogurt/Cilantro/Black Sesame

Quinoa Tabouleh           - Various Peppers/Cucumber/Mint/Parsley/Seaweed



Crunchy Flowers              - Courgette Flowers/Smoked Paprika/Soft Aegean Cheese/Gruyere

Samosas (spicy or mild)  - Crunchy Indian Vegetable Pies

Anchovy Croquettes        - Olive Marmalade/Basil Pesto/Tomato Coulis

Stuffed Kalamari              - Wild Rice/Green Apple/Lemon/Verbena/Citrus Powder

Shrimps Tempura            - Panko/Smoked Paprika/Tomato Chutney

Quiche                             - Leek/Goat Cheese/Carrot/Pomodori

Cold Beetroot Soup         - Beetroot/Pickled Shallots/Zaatar/Sour Cream


Main courses

Tagliatelle (spicy or mild)  - Smoked Tuna/Red Pepper/Lemon/Thyme

Steamed Monkfish            - Coconut Milk/ Curry/ Lime

Moussaka                          - Eggplants/Minced Beef Meat/Herbs/Mornay Sauce

Kakavia                              - Classic Greek Fisherman’s Soup

Risotto                               - Greek Sparkling Wine/Mascarpone/Crayfish/Saffron

Chicken Fillet Sous Vide    - Grilled Potato Puree/Fig Sauce/Ginger/Almonds

Vegetable Millefeuille       - Courgette/Shiitake/Topinambur/Red Pepper/Tahini  Sauce/Haloumi  Cheese



Bavaroise                            - Mastic/Almond Powder/Neroli

Grapes Sorbet                    - Blackberry/Pelargonium Flower Foam

Yogurt Panacotta               - Crème Fraîche/Black Gooseberry Jelly

Lemon Tart                        - Pâte brisée/Lemon Curd/Sweet Tomato Jelly/Charred Meringue

Mousse                             - Coconut/Coffee Ganache/Bitter Chocolate

Fruit Salad                        - Season’s Fruits/Cinnamon Foam/Green Tea Syrup

Peach Tart                         - Pâté Sucrée/Peach Cream/Caramelised Hazelnuts




Season’s Greens     - Brie/Salty Caramel/Baby Spinach/Endives/Summer Lettuce/Rocket/ Herbs 

Figs Gorgonzola     - Watercress/Radish/Prosciutto/Aged Aromatic Vinegar Reduction

Prawn Tartlet          - Crispy Potato Nest/Lettuce Hearts/Squash/Pistachio/Basil/Carob Honey

Asparagus             - Green Beans/Peas/Baby Carrots/Capuccino Flowers/Fermented Egg Yolk

Beetroot                - Cherry Tomato/Wild Rocket/Parsley/Roasted Sesame/Origanum Parmesan Cream

Waldorf                 - Crispy Apples/Juicy Grapes/Crunchy Celery/Roasted Walnuts/Spicy Mayo

Grilled Peaches     - Baby Leaves/Blackberries/Sunflower Seeds/Ricotta



Steamed Gyoza                 - Bok Choy/Scallions/Ginger/Red Miso/Microgreens

Chard Rolls                        - Carrot/Bell Pepper/Red Cabbage/Cucumber/Lemon/Bechamel

Grilled Octopus                 - Artichoke/Black Garlic Parmentier/Purple Potato/Pea Sprouts

Grouper Carpaccio            - Sweet Chili/Chives/Orange Fillets/Rocket/Raspberry

Fava  (Split Peas)               - Roasted Pomodori/Sardine Croquets/Salicorne

Mussels                             - Pimientos de Padron/White Wine/Lime/Mustard/Thyme

Cold Kiwi Soup                 - Jalapeño/Scallions/Grapeseed Oil/Green Dal/Turmeric


Main Courses

Pork cotelettes                  - Pineapple/Lime/Jasmine Rice/Tarragon/Shriracha

Coq au apricots                 - Dried Apricots/Red Wine/Nuts/Chanterelles

Crusted Grilled Salmon     - Pumpkin Seeds/Herbs/Strawberry/Spices/Aromatic Bulgur

Wild Goat Sous Vide         - Pickled Shallots/Tomato Configs/Red Pepper/Potato Pavé


Red mullet                         - Tomato/Rosemary/Aged Vinegar/Kale/Cauliflower

Handmade Pappardelle     - Seaweed/Pomodori/Wasabi Jelly/Scallops

Steamed Sea Bass              - Clams/Fennel/Orange/Beurre Blanc



Almond Tart              - Almond Cream/Vanilla/Fig Configs

Pavlova                      - Verbena/Rose Petals Meringue/Rose Water Cream/Small Red   Fruits

Ice Cream                  - Coconut/Carrot Syrup

Mousse Chocolate    - Passion Fruit Tuile/Orange Crumble

Poached Pears          - Porto Wine/Spices/Rhubarb Cream/Mint

Cheesecake              - White Chocolate/Banana Cream/Salty Caramel/Valrhona Chips

Ice Cream                 - Peanuts/Black Currant/Hibiscus Powder




All the ingredients are fresh, olive oil is extra virgin, whenever is possible we use local products from the islands we visit




No rates details available.

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


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