GIOE I

from 45000€ per week
30.00 m
Crew: 5
Cabins: 5
Guests: 12

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

Apple TVs throughout the yacht and Video on demand
SAT TV
DVD, VCR, CD
Stereo entertainment systems
IPOD station in the Saloon area
Playstation

Watersports

Watersports

  • Dinghy size :
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :Yes
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 2
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : Yes
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards :
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs :
  • Sea Scooters :

Avon Tender 4.50 m with YAMAHA 60 HP outboard
Waverunner YAMAHA 1300 cc (for 2 persons)
2 tubes
SUP Paddle
Towed Buoy for 4 persons
Water skis (1 x children & 1 x adults)
Kayak (for one person)
Snorkelling equipment
Fishing equipment

Accommodations & Specs

  • Length : 30.00 m
  • Cabins : 5
  • Guests : 12
  • Crew : 5
  • Make : Tecnomar
  • Built : 2009
  • Cruising Speed : 23
  • Fuel Consumption : 680
  • One master cabin with a king size bed
    Two VIP cabins with a queen size bed
    Two twin cabins with a pullman berth each
    All with ensuite facilities

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : No
    • 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

    George Sakellaropoulos|Captain
    Born: 0 Nation: Greek | Languages: Greek, English,
    |
    Born: 0 | Nation:

    Captain: Dimitris Altanis (Greek)
    Captain Dimitris was born in 1988 in Athens and graduated from the Merchant Marine Academy of Aspropyrgos where he acquired his captain’s diploma. He also holds a speedboat license and all the necessary certificates for his position. Since a very young age he started sailing and started his professional career in 2010 on cargo vessels. Dimitris joined the yachting industry in 2014 and since then he has worked as a captain on board various private and charter motor yachts such as M/Y Almi, M/Y Interceptor, M/Y Ansimar, M/Y Zoras and M/Y Elite. As he has spent most of his life at sea, he makes sure guests will have an unforgettable experience and memories from the Greek islands. He has excellent communication and social skills and speaks English. Dimitris loves free diving and fishing.

    Engineer: Charalampos Villiotis – Takos (Greek)
    Charalampos was born in Greece in 1966 and holds an A Class Engineer Diploma. Having 30 years total experience and 20 years as a chief engineer ensures the perfect and smooth operation of M/Y Gioe I. He has worked on all types of commercial and passenger ships before joining yachting in 2015. His previous yachts among others are M/Y Bonito, M/Y Allegra, M/Y Elegant 007, M/Y Wind of Fortune and M/Y Parenthesis. He serves onboard M/Y GIOE I with great professionalism. Charalampos is a very kind and enthusiastic person with passion for the sea. He speaks fluent English.

    Chef: Kalomoira Kaltsa (Greek)
    Kalomoira holds a Chef’s diploma and she is a member of Chef’s club of Greece. She started her career in 1986 and since then she has worked at various hotels, restaurants and catering services. Also she has been teaching cooking since 2000. In 2018 joined the yachting industry. Kalomoira prepares delicious dishes with fresh ingredients and offers authentic traditional aromas and tastes from the famous Greek cuisine as well as the international ones. She enjoys music and gymnastics and she speaks fEnglish and French.

    Stewardess: Dimitra Theodoropoulou (Greek)
    Dimitra was born in 1980 in Athens. She has a diploma in Designing and Architecture. She holds a Stewardess Class A license and started her career on passenger ships. In 2004 she moved to yachting and before joining Gioe I she was on board M/Y O’Rea, M/Y Proteus, M/Y Allegro, M/Y My Toy, M/Y Monte Carlo, M/Y O’mega, M/Y Geepee , M/Y Sin etc. She offers excellent service to all guests onboard M/Y Gioe I , ensuring that everyone has an enjoyable and comfortable time. She has great communication skills and positive attitude, bringing always a friendly smile. Her hobbies are drawing, cinema and tae kwon do. She speaks English.

    Deckhand: Romylo Molina (Filipino)
    Romylo was born in 1973 . He has been working on private and charter yachts since 2007 and joined Gioe I’ s crew in 2021. He has all the necessary qualifications for this position and good technical knowledge as well. Romylo is the kind of person who is always happy to offer the best service onboard to his Guests and assist his team anytime. He speaks English.

    Guest Reviews

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