PIOLA

Yacht Description

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:4

Konstantinos Ziogkas (Kostas)|Captain
Born: 1984 Nation: Greek | Languages: Greek, English

George Botsios |Chef
Born: 1984 | Nation: Greek

Professional English Speaking crew of four persons. The crew is child friendly, hard working and always striving to have happy guests onboard. Their aim is to offer the guests a home away from home.

CAPTAIN – Konstantinos Zogkas
Captain Konstantinos was born in 1984 and was raised in Piraeus, Greece. Because of his love for the sea he joined the Marine Academy. He started working in the yachting industry 10 years ago. This is his third year onboard M/Y PIOLA. He holds a Captain’s diploma and has a great experience. In the luxury yacht industry he was working for M/Y SUMMER DREAM, M/Y ONEIRO, M/Y IVI, M/Y DIVA, M/Y LUXUS, M/Y NITA, and M/Y O’PATI. Among other certifications he also holds GMDSS, RO-RO Passenger certifications, fast boat license, SSO and Medical Care diploma. Captain Costas also has a scuba diving license PADI 3. He has a great computer knowledge and is keen on learning. In his free time Captain Konstantinos likes scuba diving, reading, sailing, travelling, harpoon fishing and listening to music. He speaks Greek and English.

CHEF – George Botsios
Chef George has over 15 years of experience in the culinary field. He holds a Chef’s Diploma from “Le Monde” School of Hotel and Tourism. He has worked in high profile restaurants in Athens, Hydra and Ios Island and in 2008 joined the yachting industry. He has worked, among other yachts, onboard M/Y GEOSAND and M/Y SANJANA. Chef George loves the Mediterranean cuisine and prepares delicious Greek dishes with fresh ingredients that will satisfy the guests. When not working, he enjoys listening to music and watching movies. He speaks Greek and English.

STEWARDESS – Giota Papavasilopoulou
Giota is 25 years old and has studied accounting. This is her third year onboard Piola and she really loves her job. Giota is very attentive, polite and enthusiastic. She gives great attention to all interior details and offers excellent service. In her free time, she enjoys swimming and diving. She speaks Greek and English fluently.

DECKHAND/SAILOR – Apostolos Psaroudas
Apostolos was born in 1980 and he is married. He is a graduate of the Mercantile Marine Academy of Aspropyrgos in Athens and started working as an Electrician on yachts. He has successfully passed all the required courses in life saving, saving techniques, firefighting, first aid techniques and is a holder of a speed boat operator license. Apostolos started his career in luxury yachts in 2014 onboard M/Y DALOLI. The last four years he was working onboard M/Y O’NEIRO. In his free time, he enjoys hiking, water sports and spending time with his family. He speaks Greek and English.

PIOLA

Yacht Description

Amenities

Amenities

Watersports

Watersports

Accommodations & Specs

Gallery

Sample Menu

Crew Profiles

Guest Reviews

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