EFMARIA

from 39000€ per week
26.00 m
Crew: 5
Cabins: 5
Guests: 11
Port: Athens, Greece

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Yes
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Audio : The Yacht is equipped with a High End audio system that is controlled by voice command or by tablets and smartphones. The audio system consists of 3 zones ( Living Room 5.1 Surround – Deck JL audio Stereo speakers – Flybridge JL audio premium speakers with a subwoofer. The Efmaria yacht is ready to meet any occasion either its a party or just some fun in the sun.

Lighting : All the external areas of the yacht have RGB lighting and the living room as well. The yacht is ready to set the mood you’re looking for, either ambient lighting on the water or a romantic vacation.

Multimedia : Every room on the yacht is equipped with a smart TV that is connected to a multimedia server offering over 2000 full HD and 4K movies and series and over 11000 songs.

LT Voice Command : Efmaria is one of the only yachts in the world that has a onboard Artificial intelligence voice command system. All you have to do is ask the yacht a question or a request and it will perform it for you. It is connected to The google play music server so any song you would like to listen to it can play and any question you ask it will search the web and give you a answer. LT AI can also control the lighting of the Yacht.

Efmaria is ready to give you the ultimate high tech vacation.

Watersports

Watersports

  • Dinghy size : Novurania 420 (4.20m) Tender powered by Suzuki
  • Dinghy hp : 60
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :1
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 2
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

3 x seater Sofa
Mono ski

Accommodations & Specs

  • Length : 26.00 m
  • Cabins : 5
  • Guests : 11
  • Crew : 5
  • Make : Falcon
  • Built : 2001
  • Cruising Speed : 20 knots
  • Fuel Consumption : 590
  • 1 Master Cabin with 1 king size bed (2.15m x 1.95m)
    3 Double Cabins with 1 double bed each (1.82m x 1.40m, 1.92m x 1.40m, 1.80m x 1.45m)
    1 Twin Cabin with 2 twin beds and a Pullman berth
    5 Bathrooms / WC
    1 Day Head on main Deck

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 6
    • Heads : 6
    • Elec. Heads : 6
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:5

    Vassilis Tsoumas|Captain
    Born: 1977 Nation: Greek | Languages: English, Greek, Polish
    Chef|Alexandros Kaskoutas
    Born: 1977 | Nation: Greek

    CAPTAIN – Vasilis Tsoumas
    Captain Vassilis is a graduate of the Merchant Marine Academy, holding a Captain Class A’ Diploma. He has served as Captain on board commercial and passenger vessels and charter/private yachts for the last twelve years. He has overall responsibility of vessel as well as safety of all persons on board. During the cruises, he is responsible for arranging the charterers’ social and cultural entertainment (visiting places of interest – such as archaeological sites or museums – arranging lunches or dinners either on board or on shore etc. He speaks fluent English.
    Captain Vassilis enjoys water-sports, chess and backgammon, but yachting is his great passion.
    Captain Vassilis is 43 years old, married, and has two children.

    CHIEF ENGINEER – Giannis Skoutelas
    Giannis is a graduate of the Merchant Marine Academy, holding an Engineer Class A’ diploma. He has served on board passenger vessels and especially on charter yachts for the last fifteen years. He is responsible for the smooth running of the engines and all electric and electronic equipment of the yacht. He speaks English.
    Giannis is a scuba diver and likes water sports.
    Giannis is 45 years old married and has one child.

    CHEF – Alexandros Kaskoutas
    Alexandros holds a Head Cook Diploma. He has more than eight years of professional cooking and kitchen management experience, having served as an executive Chef in five-stars hotels in Athens, gourmet restaurants and onboard luxury yachts. He speaks English & Polish.
    During his free time he likes listening to music and reading. Alex enjoys snorkelling and scuba diving.
    He is 34 years old and single.

    STEWARDESS – Kiriaki Gagani
    Kiriaki has more than ten years of service experience as a Head Stewardess onboard private and charter yachts. Her asset is always doing her best to make sure that the guests’ time on board remains memorable. She speaks English fluently. Kiriaki cares a lot about children, and she can also organize creative activities for children.
    During her free time, she enjoys dancing latin, horseback riding and reading literature.
    Kiriaki is 37 years and single

    BOSUN – Yiannis Yiannos
    Yiannis holds a Bosun Diploma. He has served as Bosun on board charter/private yachts for the more than 25 years. He always seeks to make passengers’ stay unique being always ready to satisfy their wishes on board.
    Yiannis is a professional in water-sports and fishing. He speaks English.
    He is 52 years old, and married and has got three children.

    Guest Reviews

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