SERENISSIMA Alegria 67 | Catamaran Yacht Charter Greece

Yacht Description

S/Y Serenissima is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with extensive seating area 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 10 guests in five cabins – one owner’s suite and 4 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. Serenissima is committed to offer all our distinguished guests a calm and luxurious environment.

Gallery

Sample Menu

Breakfast:

Village style bread thyme honey • local marmalades (vegan)

Assorted Cheese and cold cuts • plater

Fresh fruits and Fruit salad and honey (vegan) • Eggsselection:Omelets,Scrambledeggs,

fried, poached eggs (Upon request)

Traditional Cretan pancakes with anthotyro cheese honey walnuts and cinnamon.(upon request)

Crepes (fruits, honey, chocolate) • (upon request)

Cereal with Greekyogurt granola • and honey

Oats (vegan)

Coffee, Chocolate, (hot and cold) • Variety of tea, ice tea.

Fruit Smoothie with yogurt (vegan) • Banana smoothie with peanut butter

Cocoa and almond milk (vegan)

Chef’s note:
Every day according to our guests schedule, will discuss our daily menu so I can accommodate your taste and preferences.

Day 1

Lunch

Amuse bouche: Shrimps in kantaifi with sweet-sour cream

Appetizer: Fava peas mousse with octopus red onion and beans sprouts and caper

Vegan option : Fava peas mousse with fried leek and caper

Salad: Traditional Cretan Dakos with rusks drizzled in balsamic vinegar cherry tomatoes, caper leaves, garlic oil

and fresh oregano.

Main course : Traditional lobster Pasta with ouzo from Mitilini, tomato sauce and fennel

Vegan option : Traditional Vegetables Pasta with ouzo from Mitilini tomato sauce and fennel

Dessert: Sweet Dakos salad with rusks drizzled in sirup sweet cherry tomatoes and cream cheese or vegan cream.

Dinner

Appetizer: Homemade local Spinach Pie with herbs and leek (vegan)

Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts and Passion Fruit vinegrate (vegan)

Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans, guacamole sauce, pickled onions and vegan cinandro cream (vegan)

Dessert: Panacota with Greek Mastic and strawberry couli (vegan)

DAY 2

Lunch

Appetizer: Trilogy of brusquest (classic, greek and with olive paste) (vegan)

Salad: Greek salad with tomatoes, cucumber, onion, olives, feta cheese and oregano

Vegan option: Soya cheese instead of feta cheese

Main course: Greek beef steak with baby potatoes, aromatic butter, rosmarin and broccoli puree

Vegan option: Traditional village pasta from legume flour with zucchini, eggplant, mushrooms, onion, tomato sauce and vegan cheese

Dinner

Appetizer: Greek Tarama with toasted bread

Salad: Beluga lentil salad with cherry tomatoes, garlic onion, parsley and balsamic vinegar cream
Main course: Fresh Kalamari stuffed with feta cheese and mustard sauce

Vegan option: Crispy Quinoa cake topped with tomato Chickpea Relish and zucchini

Dessert: Pie with caramelized apples and vegan ice cream

DAY 3 Lunch

(family style)

Appetizer: Traditional baked zucchini balls with greek yogurt sauce or tahini sauce (vegan)

Salad: Mesclun Salad mix with fig marinated in orange juice and nuts (vegan)

Main course: Giouvetsi (orzo pasta) with Shrimps, ouzo, onion, garlic and Saffron from Kozani

Vegan option: Instead of shrimps we can add some vegetables

Dinner

Appetizer: Beetroot with vinegar, walnuts and parsley (vegan)

Main course: Sea Bream with fresh boiled greens and traditional lemon sauce Vegan option: Falafel Souvlaki with baked potato chips

Dessert: Mango sorbet ice cream

DAY 4 Lunch

Appetizer: Village style oat bread and grilled Feta cheese with olive oil and oregano

Main course: Traditional Briam (vegetables in the oven with red sauce) served on a yogurt lake
Vegan option: (instead of yogurt vegan cheese )

Dinner

Salad: White cabbage salad with carrot, green apple, parsley and honey mustard vinaigrette (vegan)

Main course: Souvlaki with Mushroom Gyros, onion, tomato, potato, chives, paprika and greek tzatziki or tahini sauce (vegan)

Dessert: Kaimaki ice cream with traditional sour cherry spoon sweet

DAY 5

Lunch

Appetizer: Grilled Chaloumi cheese with tomato marmalade

Roasted cauli dipped in vegan sour cream and onions (vegan) Salad: Mesclun salad with spinach, rocket and sweet sauce (vegan)

Main course: Pork tenderloin stuffed with dry tomato, smoked pecorino cheese and Vinsanto sauce
Vegan option: Grilled eggplant with fresh thyme, onion and tomato sauce

Dinner

Appetizer: Traditional fried tomato rolls from Santorini with yogurt sauce or vegan cream sauce (vegan)

Main course: Buddha bowl Falafel with basmati rice, sweet potato, avocado, tofu cheese, radish, cucumber, carrot and tahini sauce (vegan)

Dessert: Lemon mousse with homemade lemon curd

DAY 6

Lunch

Appetizer: Mushroom pie (vegan)

Salad: Red cabbage , fig,caramelized walnuts, carrot, green apple and orange vinaigrette sauce (vegan)

Main course: Traditional stuffed vegetables (tomato, pepper, zucchini) with rice and herbs served with baked potatoes (vegan)

Dinner

(family style)

Appetizer: Baked Porto-bello mushrooms with balsamic cream and parsley

Salad: Almira from Kea with olive oil and lemon

Main: Sea Bream cooked in traditional salted crust Vegan option : Roasted vegetables

Dessert: Traditional fig desert

DAY 7 Lunch

Amuse bouche: Makaron beetroot (vegan)
Salad: Rocket, spinach, dried tomatoes, pine cone and balsamic cream (vegan) •

Appetizer: Tuna tartar, avocado, soya sauce, lime and toasted sesame Veggie Tartar with basil pesto, olive oil and coriander (vegan)

Main course: Risotto seafood with wine and rosmarin Vegan option: Risotto with vegetables, wine and rosmarin

Dinner
Appetizer: Baked tortiya with guacamole sauce (vegan)

Main course: Veggie Burger with beetroot mousse, onion, tomato and Valerian served with sweet potato chips

Dessert: Vegan Cheesecake

CHEF’S NOTE:

Some recipes may be different as I always shop local from the varietyof traditional products that Greek islands Provide!
Greece’s culture is so attached to the food tradition and I will make sure our guestsexperience this trip to our unique taste combitation.

Crew Profiles

Number of Crew:3

Svetlin Karadzhov|Captain
Born: 1987 Nation: Bulgarian | Languages: Greek, English, French, Russian

Emilia Sotiriou|Chef
Born: 1987 | Nation: Greek

Captain – Svetlin Karadzhov

Svetlin was born in 1987 in Varna, Bulgaria. He holds a master’s degree in Management and a bachelor’s degree in Economics and Business Management. He had expertise in sales roles, but his favorite pastime was sailing.
Svetlin developed sailing experience through his participation in races and other sailing-related activities and events. As a result of this experience, he has gained the abilities necessary to handle difficult conditions.

As a Captain, he had a whole new perspective on this field of yachting.
Svetlin has always centered on giving the best quality of care to his guests and ensuring they have the most memorable experience possible while swimming in the waters of Greece.

Languages: English, French , Russian

Chef: Emilia Sotiriou

Emilia was born in 1982. She is from the gastronomical island of Crete where chefs use traditional ingredients to create a fusion of tastes! Emily LOVES to cook and can get carried away so if you need to keep your waistline make sure you tell her! Emilia is always with a smile – loved by everyone. A girl with virtues and integrity. She has been cooking for most of her life as it was a passion and she completed her chef certification in 2018. Throughout the years she has worked in numerous catamarans and yachts as stewardess, hostess, and chef and has completed many courses in seamanship, safety, and customer care as well. All of which is helping her to take the best care of her clients! Her eye for detail will make sure that the clients will get the service before they can even ask for it! She specializes in healthy cooking, fresh Mediterranean cuisine and will accommodate any type of diet such as low carb, gluten-free, and many more. In her spare time, she loves photography, diving, sail racing, music, and travel. She came in third place in her yachts category in the chef competition in 2022 in one of the most important boat shows in the Mediterranean!

Deckhand/Stewardess – TBA

SERENISSIMA Fountaine Pajot Alegria 67

Yacht Description

Amenities

Amenities

Watersports

Watersports

Accommodations & Specs

Gallery

Sample Menu

Crew Profiles

Guest Reviews

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