PI 2 Fountaine Pajot Saba 50

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from 16000€ per week
15.00 m
Crew: 3
Cabins: 5
Guests: 10

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Pi 2 a Saba 50 continues to garner critical acclaim throughout the world for its distinctive lines, sophisticated styling, choice of spacious living areas, and outstanding offshore performance. Voted Best Boat, this sailing yacht is the perfect vessel on which to share the joy of exploring the most beautiful destinations with those you love.

With an exterior profile that reflects the elegant and innovative philosophies of her designers, Pi 2 turns heads wherever she goes. A generous lounge deck delivers a bold high-performance profile.

While guests can also choose to unwind in the spacious cockpit or on the magnificent sun lounger at the fore, which provides an indulgent all-weather retreat adjacent to concealed storage lockers. The boat’s design provides seamless movement and communication between the cockpit, helm station and lounge deck, while the incredible space in the saloon evokes the ambience traditionally found only on much larger yachts.

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : No
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes : On deck
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : ONAN 11 KVA
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water? :
  • Re-usable water bottles :

30

 

Watersports

  • Dinghy size : T/T Highfield Deluxe Yamaha 420
  • Dinghy hp : 50
  • Dinghy Pax : 6
  • Water Skis Adult : 1
  • Water Skis Kids : No
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : No
  • Snorkel Gear : 10
  • Tubes : 2
  • 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 : No
  • Sea Scooters : No

1 x Yamaha Sea wing
1 x fishing gear
1 x monoski
2 x SUP
1 x kayak (2 seated)
2 x tubes
1 x wakeboard
1 x water ski (w/ adjustable size)

 

Broker Notes

Accommodations & Specs

  • Length : 15.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 3
  • Make : FOUNTAINE PAJOT
  • Built : 2019
  • Cruising Speed : 7
  • Fuel Consumption : 20
  • 10 guests can sleep in 5 queen bed size cabins all with private bathrooms. All cabins are air-conditioned.

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

     

    Interior Layout

    PI 2 Fountaine Pajot Saba 50 - 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

    Andreas Ntokos|Captain
    Born: 1978 Nation: Greek | Languages: English, Greek
    Dimitris Dimitsas|Chef
    Born: 1978 | Nation: Greek

    Captain: Andreas Ntokos
    Andreas is a genuine seafarer!
    He has extensive experience at sea built upon thousands of miles of traveling both spent at passages and crossings as well as charters around the Mediterranean Sea. He will be happy to share his knowledge and sailing experience with his guests on board but he will also leave them their space if they wish to.
    He is not a “loud” person and he will never advertise his knowledge and capability. Thus he will make sure that all his guests standards and expectations are met and exceeded! His guests trouble free and memorable vacations is his main goal and he uses more of a hands on and lead by example crew management approach in order to effectively deal with whichever problems may occur during the charter.
    He is a person you can totally trust for your safety at sea and still, he will do the extra mile working towards fulfilling each guest’s dreams and hopes. And that is what makes him an exceptional captain!

    Chef: Dimitris Dimitsas
    Dimitris is a Greek national. Besides being a chef, Dimitris is also a passionate sailor and owner of a small sailing yacht.
    He has worked as a professional chef in a number of restaurants and hotels in Greece and abroad. He has great experience with chartered crewed catamarans as he has worked for several catamarans.
    Soon, guests and crew announced Dimitris as an exceptional chef, preparing a vast selection of plates, in both international and Mediterranean cuisine. He effortlessly adjusting meals to the requirements of his guests. But above all, he is famous for transforming an ordinary recipe into a delicious meal, using fresh ingredients and lots of imagination.

    Steward/ Deckhand- Giorgos Kourtoglou
    Giorgios has worked for the past five years as deckhand and skipper in different catamarans and monohulls. He was born in 1985 and lives on the island of Aegina. He is very responsible, organized, and is used to work under high pressure and he is looking forward to welcoming his guests on Selene. He is flexible, adaptable, and an excellent team player. He speaks Greek and English and loves to fish, scuba dive, and
    travel.
    Languages: Greek (native); English (fluent);

     

     

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