KIMATA Fountaine Pajot Alegria 67

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from 30500€ per week
20.00 m
Crew: 3
Cabins: 4
Guests: 8

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

S/Y KIMATA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins – one owner’s suite and 3 queen bed cabins all with private bathrooms.

The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.

 

Amenities & Watersports

Amenities

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

9

 

Watersports

  • Dinghy size : Highfield 4,20
  • Dinghy hp : 70
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Tender Highfield 4,20 with 70 HP engine
2 X seabobs (one with Seabob Cam) with quick chargers,
1 Jobe kneeboard
1 Jobe Maddox wakeboard
Jobe Lunar towable 3 seater
2 X Jobe Multi board
Banana (3 seater)
Fishing gear
Snorkelling gear
Water Skis
2 X SUP

 

Broker Notes

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : FOUNTAINE PAJOT
  • Built : 2021
  • Cruising Speed : 8
  • Fuel Consumption : 25
  • One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms

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

     

    Interior Layout

    KIMATA Fountaine Pajot Alegria 67 - Boat Interior Layout

    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:3

    Giorgos Mourmouris|Captain
    Born: 1974 Nation: Greek | Languages: Greek, English
    Triantafillos Pnevmatikos|Chef
    Born: 1974 | Nation: Greek

    Captain: Giorgos Mourmouris
    Giorgos passion is the sea! He has been sailing since the age of twelve and has reached almost every corner of the planet. A true seaman at heart there is no place that he rather is than on the deep blue sea. He is RYA Ocean Master licensed for both power and sailing yachts, and a divemaster. A wealth of knowledge and experience in both the Mediterranean and Caribbean along with a professional attitude and meticulous eye for detail. His relaxed leadership style and over 20 years of professional yachting experience Giorgos will help to get the best out of any situation and ensure a wonderful experience for you and your guests. He likes to maintain a relaxed and friendly atmosphere on board with an emphasis on sailing as much as possible. He is extremely professional and responsible and makes his clients feel right at home. In his spare time, Giorgos likes yoga, photography, music, and travel.

    Chef: Triantafillos Pnevmatikos
    Triantafilos was born in 1985 in Athens Greece. After his studies as a chef at Le Monde- Institute of Hotel and Tourism Studies, he began his career in restaurants throughout Greece. From a young age, he and his father spent time fishing and he fell in love with the sea. These early experiences prompted him in 2019 to take his culinary skills and experience into the yachting world.

    Specializing in traditional Greek, Mediterranean, Fusion, and Sushi cuisines, Triantafilos strives to create exceptional dishes along with a thrilling dining experience. On a yacht, he can combine stunning settings with local products from the gorgeous islands- this brings a unique experience to every meal. Along with travel and the sea, Triantafilos enjoys martial arts and has competed in championships of Chinese kick boxing and karate. His other endeavours include video games, spear fishing, solving Rubik’s cubes, and programming languages.

    Languages: Greek (native) and English (fluent)

    Deckhand: George Argitis
    George, from the beautiful island of Hydra, is young and highly motivated. After graduation, he spent 3 years as a waiter; during this time, he began studies for joining the yachting profession. In 2019, he attended the Naval Academy of Aspropyrgos for Safety at Sea; this June, he will graduate from IEK Delta Industry in Athens with a Bachelor of Boat Mechanics. He is easygoing and eager to work with his crewmates to offer guests the very finest charter experience on Kimata. During his free time, George is very active- he enjoys swimming, fishing, SCUBA diving, nautical camping, running, traveling, and all sorts of DIY crafts.

    Languages: Greek (native) and English (fluent)

     

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