PERSEFONI I Yacht Charter - Luxury Fully Crewed Yacht Charters

PERSEFONI I

from 250000€ per week
53.00 m
Crew: 6
Cabins: 6
Guests: 12
Port: Athens, Greece

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

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Details

Yacht Description

Amenities

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

TVs: ROCU-NETFLIX-SAT.TV
Main Salon 65″ Panasonic
Bridge Deck: Upper Salon LG 55″ / VIP Stateroom 55″ Panasonic
Master Suite: Office 50″ Panasonic / Suite: 50″ Panasonic
Guest Staterooms: 2X 42″ Aft and VIP Panasonic, 2 X 32″ Forward Staterooms Sharp

Garage sound system with amplifier and speakers
Main Salon Projector
Blue tooth amplifiers connectivity

Peloton Bike
Tonal Equipment
Massage Room
Jaccuzi J SPA 20/2BL

Watersports

  • Dinghy size : 2
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :No
  • Wave Runners :2
  • Kneeboard : 1
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 1
  • 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

1 X Guest tender 12 pax Castoldi Jet Tender 23
1 X Rescue tender Castoldi Jet Tender 14
2 X Yamaha VR Cruiser Waverunners 2011
2 X Seabob F5S
1 X E-Foil
1 X Jobe Double Ring Donut
1 X Jobe Single Ring Donut with Tow Line
1 X Oval Single Donut
1 X Banana
1 X Sevylor Kayak and 2 seats
1 X Wakeboard
1 X Knee board
2 X Fishing Rods
2 X Paddle boards

Accommodations & Specs

  • Length : 53.00 m
  • Cabins : 6
  • Guests : 12
  • Crew : 6
  • Make : Custom
  • Built : 2012
  • Cruising Speed : 14
  • Fuel Consumption : 550
  • 1 x Master Suite on main deck with kind size bed
    1 x VIP Suite on upper deck with queen size bed
    3 x Double Staterooms lower deck with queen size bed
    1 x Twin Stateroom on lower deck with two single beds

    All with en-suite facilities

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • 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:13

    Panos Danopoulos|Captain
    Born: 0 Nation: Hellenic | Languages: Greek, English
    GERORGE KANDYLIS|Chief Officer
    Born: 0 | Nation: Hellenic

    PANAGIOTIS DIMOPOULOS / CAPTAIN

    Captain Panagiotis has been at sea since 1998, where his career began on cargo ships. His passion for hospitality led him to continue his career on passenger ships cruising the Greek islands as a chief officer. His extensive experience originates from many years of cruising the Mediterranean with expertise in maneuvering, decision making, and problem solving. For the last 10 years, Captain Panagiotis has been a Captain in the yachting industry. Captain Panagiotis has numerous certificates and is a certified diver. In his free time, he enjoys reading, diving, and sports. He speaks English and Greek.

    GEORGE KANDYLIS / CHIEF OFFICER

    George joined the marine industry in 2004 as a 2nd Officer on cargo ships and began yachting in 2017. As a result of his hard work and dedication, he was quickly promoted to Chief Officer. To expand on his knowledge of yachting, George has attended many seminars and holds a Master 3000GT Diploma, in addition to many more certificates. Tender handling, cranes handling, anchoring, mooring operations and navigation are some of his many skills. His love for the sea began at a very young age as his father and grandfathers were fishermen. George is well-versed in net fishing, spearfishing, and watersports. Outside of yachting, some of his favorite activities include hiking, running, drawing, making drone videos, and video editing. He is fluent in English, Greek and basic French.

    VASILEIOS SIKALIAS / CHEF

    Vasilis has been involved in the culinary industry since 2001 and began his yachting career as a Chef a few years ago. He completed his training at Spondi, a 2-star Michelin restaurant, in Athens, which led him to work as a Chef in many of Athens’ top restaurants. Vasilis participates in numerous culinary TV shows and is constantly searching for new flavors and recipes. His specialties include seafood, Mediterranean cuisine, sushi,gluten-free dishes, and vegan/vegetarian menus. In his free time, Vasilis enjoys reading and exercising. He is passionate about creating tailored menus for individual tastes as well as emphasizing the visual art of his dishes. Another well-known skill of Vasilis’ is his ability to design special kid’s menus with flavors from around the world. Vasilis speaks fluent English, German and Greek.

    GREGORY CHANDRINOS / CHIEF ENGINEER

    Gregory first stepped foot on a merchant yacht in 1997 as an apprentice engineer and his career took off from there. In 2004, he graduated as a 3rd Engineer and was then promoted to Chief Engineer after a few years. Gregory decided to join the yachting industry, where he has gained extensive knowledge of an engine room, among many other aspects. He holds many certificates in the industry, including a PADI Dive Master certificate, and dives every opportunity he gets. In addition to his engineering skills, Gregory is well-versed in tender handling and watersports and enjoys DJing. He is fluent in English and Greek.

    STELIOS MARKIS / 2ND ENGINEER

    Stelios obtained his Marine Technician degree back in 2001 and worked ashore as an engineer on a yachting authorized workshop.
    Later on, his love for the sea forced him to join the merchant marine academy and graduated as a 3rd engineer in 2012, since then Stelios has been on different yachts that helped him gain experience and improve his skills. In his free time, he does professional competition-free diving, spearfishing, apnea yoga, and lots of watersports. Stelios speaks fluently English and Greek.

    ELENI VOGLI / CHIEF STEWARDESS

    Eleni has gained vast experience on yachts since beginning her career in 2009 as a stewardess. With her attention to detail , focus to hospitality, and multitasking skills, she has accumulated 10 years of experience in management and customer service on superyachts. Eleni takes pride in her ability to complete tasks accurately efficiently, and always has a smile when working. A sociable leader, she enjoys assisting her team members and teaching some of the many skills she has acquired. Guests are often amazed by her knowledge of cocktails, wines, and cigars. In her free time, Eleni enjoys photography, diving, snowboarding, and pyrography. Eleni is fluent in English and Greek.

    AIKATERINI REKKA / 2ND STEWARDESS

    Katerina has been working on yachts since 2019. She studied Marketing & Management in Greece and finished her bachelor’s degree in Business Administration & Marketing in Britain. Katerina speaks six languages at a professional level and enjoys learning and improving her skills whenever she can. Katerina holds an Offshore Sailing & Powerboat license, Food & Hygiene Level 2 Diploma, and has silver service experience.

    GEORGIA TRIANTAFYLLOPOULOU / 3RD STEWARDESS

    Georgia graduated from the National & Kapodistrian University of Athens with a degree in Physical Education & Sports Science, as well as obtaining a degree in Geography from Harakopio University in Kallithea. Georgia commenced her career in luxury yachting in 2019 as a 2nd stewardess but her passion for water comes from a very young age when she first started swimming. Georgia is now a professional swimming coach at Panionios GSS team and holds a Head Lifeguard Certificate alongside many others such as a certificate in Aquatic Therapy for people with disabilities, baby swimming, and has experience as a water ski coach. Georgia joined the hospitality sector in 2015 and acquired her Massage diploma in 2018. She is fluent in English, Greek & basic Spanish. Her hobbies include, of course, swimming, synchronized swimming, and rhythmic gymnastics. Georgia also holds a power boat and Skipper license

    DIONYSIA PATRINOU / 4TH STEWARDESS

    Dionysia has just recently joined the luxury yachting industry as she loves being at sea. Dionysia has an excellent eye for detail, always eager to assist and help the team. She is a fast learner and a very motivated person, she looks forward to a successful season ahead! Dionysia also has experience in customer service and hairstyling. She speaks English and Greek.

    IOANNIS DAVELIS / BOSUN

    Yiannis started his yachting career as a deckhand in 2009 and within a few years was promoted to lead deckhand. His years of experience with various yacht sizes and cruising itineraries led him to become a bosun. His skills vary from all aspects of deck maintenance to stock and spares management, watersports, tender handling mooring, and anchoring operations. Yiannis speaks English and Greek.

    GEORGE EMMANOUIL VOUGIOUKAS / DECKHAND

    George’s yachting career began in 2016 as a deckhand. His ability to quickly learn the trade led him to become a skipper on daily cruise catamarans and sailing boats in the Greek islands. George is self-motivated, organized, and a true team player. Prior to becoming a seaman, George worked as a security guard for high-profile individuals at a TV production company in Greece and completed military service in the Hellenic Special Forces. In addition to his work, George enjoys travelling, hiking, swimming, and participating in watersports. He also holds a scuba diving open water license.

    GIORGOS MARKOZANES / DECKHAND

    George has been on yachts since 2017 as a deckhand cruising the Mediterranean. Today he is a very experienced, energetic, positive, and ambitious person that succeeds in any tasks given to him. George has completed his military service in the Hellenic Special Forces and has an open water diving certificate and speed boat license. He speaks English and Greek, and during his free time he enjoys jet skis, fly-boards, watersports, and motocross.

    ILIAS CHARITOU / DECKHAND

    llias began his career as a junior deckhand in 2013. He quickly learned the ins and outs of the job and now holds his bosun license. In addition to this, llias has a Category C and E car drivers license, a speedboat license, and a Security Staff Diploma. His skills vary from crane operations, mooring, anchoring, painting, and varnishing. He is an expert in tender handling, sea toys, and watersports. llias speaks English and Greek.

     

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