SERENISSIMA Fountaine Pajot Alegria 67

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from 30500€ per week
20.00 m
Crew: 3
Cabins: 5
Guests: 10

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

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.

 

Amenities & Watersports

Amenities

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

11

 

Watersports

  • Dinghy size : Lomac 460
  • Dinghy hp : 60 hp YAMAHA
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 10
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • 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

2 X Brompton bicycles
T/T – Lomac 460 with 60 hp Yamaha engine
Water skis adults (2)
Water skis kids (1)
Wakeboard (1)
Monoski (2)
Monoski kids (1)
Inflatable tubes (1)
Inflatable donut (1)
Fishing gear (2)
Snorkeling gear (10)
Kayak 2 pax (1)
SUP (2)
Sea Wings (4)

 

Broker Notes

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 3
  • Make : FOUNTAINE PAJOT
  • Built : 2019
  • Cruising Speed : 9
  • Fuel Consumption : 25
  • One master cabin with queen size bed, 4 double cabins with queen size bed all with private facilities

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

     

    Interior Layout

    SERENISSIMA 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

    Thanasis Kotsilios|Captain
    Born: 1991 Nation: Greek | Languages: Greek, English, basic Spanish, and German
    Giannis Tsiapas|Chef
    Born: 1991 | Nation: Greek

    Captain Thanasis Kotsilios
    Thanasis has a very strong background in sailing as well as maintenance of boats. He is sailing since the age of 12 with traditional wooden sailing boats and Tall Ships. He is Master of Yachts up to 200gt on commercially and privately registered yachts. He is holding the RYA / MCA Yachtmaster Offshore commercial endorsement and he is a PADI Divemaster too. He has done many sailing boat deliveries and has worked as skipper for different sailing cruise companies, sailing the Atlantic Ocean, Mediterranean Sea, Aegean Sea and Black Sea. Thanasis is always ready and willing to take his guests to a different sailing experience level, providing full relaxing vacation and adventure lifetime trips. He is open-minded, adaptable and a calm person. He speaks Greek, English and basic German. In his free time he enjoys scuba diving, hiking and snowboarding.

    Chef – Giannis Tsiapas
    Yiannis is from Haidari in Athens and found a passion for cooking through his grandmother. She taught him at a young age to cook with love and that is what truly gives food an exceptional flavor. In 2017, he went on to study at IEK Akmi in Athens and has additional workshop studies in Greek Creative Cuisine. He has spent a considerable amount of time in the islands working at various
    restaurants on Kea, Rhodes, Ios, and Santorini. After holidays in Poros on the Saronikos Bay, he decided to combine his professional life with his newfound love of sailing. In his free time, he enjoys the study of psychology, water polo, and martial arts… plus
    sailing for fun! He is excited for an incredible season onboard Serenissima and creating memorable dishes for his charter guests.
    Languages: Greek and English (fluent)

    Stewardess/ Deckhand Tina Heinzig
    Tina was born in Germany and she is a sea – addict and in love with giving guests a lifetime experience in beautiful Greece. She studied Political science, Communication, and Media Science at the Leipzig University of Germany. After a few years working in marketing and PR consulting she lost her heart to Greece. With the experience of 6 years as a professional tour guide on different motor yachts with 20 guests in the Aegean sea, Saronic Gulf, and the Ionian Islands make the perfect crew member to have onboard Serenissima. What a perfect combination of a great stewardess and a tour guide! Her passion for storytelling and outdoor sports can be the cherry on top of your sailing holidays.
    Besides her mother tongue German, she speaks fluent English and basic French, Spanish, and Greek. In her free time, she enjoys biking, hiking, cross-fit, and skiing.

     

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