SERENISSIMA Yacht Description
Represented by DMA Yachting, the majestic charter yacht SERENISSIMA is a 67 ft sailing catamaran. The key elements of SERENISSIMA are her generous space and culinary experience. SERENISSIMA spends the season in St Vincent & Grenadines. She was completed by the famous yacht builder FOUNTAINE PAJOT in 2019. The well-planned yacht layout features 5 cozy cabins and comfortably accommodates a group of 10 guests.
SERENISSIMA is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The modern cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes add to the feeling of connection with the discovered environment.
The sailboat features VOLVO D4 2 x 300 HP GENERATORS - Fischer Panda 6 KVA Onan 17 KVA engines .
Accommodation
One master cabin with queen size bed, 4 double cabins with queen size bed all with private facilitiesWhat is the cabin arrangement of SERENISSIMA?
- 5 VIP cabins
SERENISSIMA
-
Weekly price: $30,500 - $40,500
Low Season | High Season
- Length: 67'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: FOUNTAINE PAJOT
- Consumption: 25 Litres/Hr
- Cruising Speed: 9
- Max. Speed: 10
- Built Year: 2019
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SERENISSIMA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 61,000$ to 81,000$ | 12,200$ to 24,300$ | 73,200$ to 105,300$ | Discounts outside the main season are common. | |
| 7 day charter | 30,500$ to 40,500$ | 6,100$ to 12,150$ | 36,600$ to 52,650$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,250$ to 20,250$ | 3,050$ to 6,075$ | 18,300$ to 26,325$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,500$ / 6 * 3 days = 15,250$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $30,500
High season rate: $40,500
Charters for less than a week are only available upon request and the weekly rate is divided by 6
2023 GREECE Summer Rates
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ VAT 13% + APA 20%
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.Charters for less than a week are only available upon request and the weekly rate is divided by 6
2023 GREECE Summer Rates
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ VAT 13% + APA 20%
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Price Terms
Plus Expenses
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
shower gel, shampoo, conditioner, body milk, sewing kit
hairdryers 5
Iron
washing machine & dryer for light laundry
bathrobes for each guest
slippers
TV 1 in the lounge
4 pillows for each bed
Crew Information
Captain
Stewardess
Captain: Thanasis Kotsilios
Captain Thanasis Kotsilios
Thanasis has a very strong background in sailing as well as maintenance of boats. He is sailing since the age of 12 with traditional wooden sailing boats and Tall Ships. He is Master of Yachts up to 200gt on commercially and privately registered yachts. He is holding the RYA / MCA Yachtmaster Offshore commercial endorsement and he is a PADI Divemaster too. He has done many sailing boat deliveries and has worked as skipper for different sailing cruise companies, sailing the Atlantic Ocean, Mediterranean Sea, Aegean Sea and Black Sea. Thanasis is always ready and willing to take his guests to a different sailing experience level, providing full relaxing vacation and adventure lifetime trips. He is open-minded, adaptable and a calm person. He speaks Greek, English and basic German. In his free time he enjoys scuba diving, hiking and snowboarding.
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 Serenissima and creating memorable dishes for his charter guests.
Languages: Greek and English (fluent)
Stewardess/ Deckhand Tina Heinzig
Tina was born in Germany and she is a sea - addict and in love with giving guests a lifetime experience in beautiful Greece. She studied Political science, Communication, and Media Science at the Leipzig University of Germany. After a few years working in marketing and PR consulting she lost her heart to Greece. With the experience of 6 years as a professional tour guide on different motor yachts with 20 guests in the Aegean sea, Saronic Gulf, and the Ionian Islands make the perfect crew member to have onboard Serenissima. What a perfect combination of a great stewardess and a tour guide! Her passion for storytelling and outdoor sports can be the cherry on top of your sailing holidays.
Besides her mother tongue German, she speaks fluent English and basic French, Spanish, and Greek. In her free time, she enjoys biking, hiking, cross-fit, and skiing.
Menu
Breakfast:
Village style bread thyme honey • local marmalades (vegan)
Assorted Cheese and cold cuts • plater
Fresh fruits and Fruit salad and honey (vegan) • Eggsselection:Omelets,Scrambledeggs,
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 Greekyogurt 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 guests schedule, will discuss our daily menu so I can accommodate your taste and preferences.
Day 1
Lunch
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
Appetizer: Homemade local Spinach Pie with herbs and leek (vegan)
Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts and Passion Fruit vinegrate (vegan)
Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans, guacamole sauce, pickled onions and vegan cinandro cream (vegan)
Dessert: Panacota with Greek Mastic and strawberry couli (vegan)
DAY 2
Lunch
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
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
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
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
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 traditional sour cherry spoon sweet
DAY 5
Lunch
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
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
Lunch
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: Sea Bream cooked in traditional salted crust Vegan option : Roasted vegetables
Dessert: Traditional fig desert
DAY 7 Lunch
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 tortiya 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 varietyof traditional products that Greek islands Provide!
Greece’s culture is so attached to the food tradition and I will make sure our guestsexperience this trip to our unique taste combitation.
