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KEPI

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from 12750€ per week
15.00 m
Crew: 2
Cabins: 4
Guests: 8
Port: Lavrion / Aegean Sea

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Elegance and Luxury – Kepi is a 2014 launched, fully equipped Lagoon 52. She can accommodate up to 10 passengers in 4 double and 1 double bunk, en-suite, cabins. Air-conditioned throughout, with a spacious fly-bridge, ample sun-bed loungers, a wide cockpit and a comfortable fore deck, the guests can always find the right place for the right moment.

A fully equipped kitchen and a gas BBQ in the competent hands of Chef Cleo guarantee memorable culinary experiences, while the water toys available will keep those who are tired of relaxing, busy.

Kepi’s Philosophy:
Our aim is to offer the best holiday experience of your life. The combination of an excellent, fully equipped yacht, the polite, highly professional crew and 12 years of charter business experience is the best guarantee.

Please inquire for itineraries.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : No
  • Hammock : Yes
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches : Many
  • Crew Smokes : No
  • Guests Smokes : On deck only
  • Guest Pets : Yes
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 17.5 KW
  • Inverter : Yes
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water : No
  • Re-usable water bottles : No

We specialize in making sure our guests are taken care of. From the time you walk onboard until the time you leave, you’ll receive top-notch service.
Ask us to prepare a route that fits your wishes. Feel free to taste our gourmet dishes and cocktails. Or just ask your captain to organize a watersports activity, anything from SUP to wakeboard. We promise your stay on Kepi will be like nothing you’ve ever experienced.

Watersports

Watersports

  • Dinghy size : Custom
  • Dinghy hp : 50
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : 10
  • Tubes : 1
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 2
  • Deep Sea Fish : No
  • U/Water Camera : Yes
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : Yes

SeaWing II
Wakeboard
SUPs
Waterski
2 Deck showers Hot/cold
4 Hairdryers
Top quality inflatable kayaks for 2 pax
iPhone, iPad, and Android sound-docking stations in all cabins
Gangway upgraded to Carbon

Accommodations & Specs

  • Length : 15.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 2
  • Make : Lagoon
  • Built : 2014
  • Cruising Speed : 9 KN
  • Fuel Consumption : 20

    • Measurements:
    Headroom: 2.05m
    Salon – 7ft – max. 2.15 m
    Cabins – 6ft.8in – 2,05 m
    Beds:
    3 Cabins length & width – 6ft.8in x 5ft.3in
    (Starboard fwd, Portside fwd, and Portside aft)
    1 Cabin length & width – 6ft.8in x 5ft
    (Starboard aft)

    NOTE – All cabins with double beds & ensuite facilities. Yacht available for 8 pax charters. Additional bow single cabin without facilities suitable for a petite individual or child (9th person).
    Crew sleeps in central bunk-bed cabin with separate facilities.

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Gallery

    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:2

    Vasilis Diamantis|Captain
    Born: 1981 Nation: Greek | Languages: English, Greek
    |Stewardess/Cook
    Born: 1981 | Nation:

    CAPTAIN VASILIS DIAMANTIS

    Vasilis Diamantis was born and raised in Aigio, a small coastal town by the Corinthian golf. He has been sailing since his early years as a triangle racer. His love for action and nature also lead him to become a snowboard and rafting instructor and guide. He is a charismatic skipper with a great knowledge of the secrets that Greek seas hold, like detecting secluded beaches all around Greece. If you are lucky to have him as your captain you will immediately realize that he can become a trustful and beloved friend, satisfying your all your requests. Vasilis holds the Yachtmaster Offshore and STCW certificates and combined with his experience, you know you are in safe hands. Vasilis is also a volunteer for the Hellenic Red Cross and Civil Protection Authority due to his training and abilities.

     

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