SERENISSIMA
SERENISSIMA
Svetlin was born in 1987 in Varna, Bulgaria. He holds a master's degree in Management and a bachelor's degree in Economics and Business Management. He had expertise in sales roles, but his favorite pastime was sailing.
Svetlin developed sailing experience through his participation in races and other sailing-related activities and events. As a result of this experience, he has gained the abilities necessary to handle difficult conditions.
As a Captain, he had a whole new perspective on this field of yachting.
Svetlin has always centered on giving the best quality of care to his guests and ensuring they have the most memorable experience possible while swimming in the waters of Greece.
Languages: English, French , Russian
Chef: Emilia Sotiriou
Emilia was born in 1982. She is from the gastronomical island of Crete where chefs use traditional ingredients to create a fusion of tastes! Emily LOVES to cook and can get carried away so if you need to keep your waistline make sure you tell her! Emilia is always with a smile – loved by everyone. A girl with virtues and integrity. She has been cooking for most of her life as it was a passion and she completed her chef certification in 2018. Throughout the years she has worked in numerous catamarans and yachts as stewardess, hostess, and chef and has completed many courses in seamanship, safety, and customer care as well. All of which is helping her to take the best care of her clients! Her eye for detail will make sure that the clients will get the service before they can even ask for it! She specializes in healthy cooking, fresh Mediterranean cuisine and will accommodate any type of diet such as low carb, gluten-free, and many more. In her spare time, she loves photography, diving, sail racing, music, and travel. She came in third place in her yachts category in the chef competition in 2022 in one of the most important boat shows in the Mediterranean!
Deckhand/Stewardess - TBA
Specifications
| Type | Catamaran |
|---|---|
| Builder | Fountaine Pajot |
| Year Built | 2019 |
| Size | 67.00 Ft |
| Beam | 32.2 Feet |
| Draft | 5.57 Feet |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | 6 |
| Heads: | - |
| Electric Heads: | 5 |
Pick Up Locations
| Pref. Pick-up: | Athens |
| Other Pick-up: | upon request |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| VOLVO D4 2 x 300 HP GENERATORS - Fischer Panda 6 KVA Onan 17 KVA | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | 10 US Gall/Hr |
Locations
| Winter Area: | - |
| Summer Area: | Greece |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | - |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| 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: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | Lomac 460 |
| Dinghy hp: | 60 HP YAMAHA |
| 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: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Breakfast
Tea, infusions, all types of coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts, eggs all types, avocados, pancakes, crepes, croissant, pancakes, porridge, cakes.
Day 1
Lunch
Shrimps ceviche flavored with fresh mango
Nicoise salad with the famous tuna from Alonissos island.
Whole Grouper baked in sea salt crust.
Dinner
Grilled talagani cheese with homemade tomato chutney.
Rocket salad with cherry tomatoes, parmesan flakes and thyme honey vinaigrette sauce.
Goat mastelo from Sifnos island with potato puree
Day 2
Lunch
Bugiourdi (Grilled feta cheese with spices and tomato)
Green salad with gorgonzola, fruits, walnuts Kleftiko (Lamb with vegetables en papillote)
Dinner
Athenian salad with grouper Steamed mussels with ouzo and Greek herbs
Salmon sauté with spinach and cherry tomatoes
Day 3
Lunch
Cucumber soup
Yoghurt mint sauce with pitas
Greek salad with fresh oregano and caper leaves Moussaka the traditional way
Dinner
Feta cheese wrapped in filo with thyme honey and sesame Row beetroot salad from Pontos
Seabass with vegetables and herbs en papillote
Day 4
Lunch
Mykonian mostra (rusk with kopanisti cheese, tomato and caper)
Octopus braise in cabernet sauvignon with fava from Santorini on the side
Flambé shrimps saganaki with ouzo and feta Fried red mullets
Grilled Squid
Almyra boiled greens
Dinner
Orange fennel salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with darphin potatoes and béarnaise sauce
Day 5
Lunch
Tabbouleh salad with quinoa Fried julienned zucchini with tzatziki
“Gemista” stuffed tomatoes and peppers
Dinner
Spinach rocket salad with dried fruits Grilled peppers
Haloumi cheese marinated with mango, spring onion and mint
Chicken fillet with rosemary and lemon, served with baby potatoes
Day 6
Lunch
Grilled vegetables with basil pesto
Cod doughnut with beetroot tartar and aioli sauce
Dinner
Smocked eggplant salad with crispy Arabic pies
Rocket salad with baby spinach, sundried tomatoes, sweet balsamic dressing and graviera flakes
Rooster pastitsada with traditional Greek pasta
Day 7
Lunch
Prosciutto melon salad
Gaspatzo soup
Tuna tagliata with sauce vierge Gremolata couscous
Dinner
Mesclun salad with red grapefruit fillets, avocado and goat cheese
Shrimp sauté flavored with mastic from Chios island , served with asparagus and peas
Lobster linguini with fresh tomato sauce
Desserts
Blueberry panacotta
Tiramisu
Orange pie with mastic ice cream Mousse lemon, chocolate
Baklava
Traditional sweet with milk and filo Chocolate pie
Halvas (Semolina with Korinthous raisins and cinnamon )
Cheesecake
Lime tart with meringue Cretan traditional kaltsounia
No rates details available.
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