from 32000€ per week
26.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

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 : 0
  • 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 :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Home theatre system in saloon
i-Pod docking station
Hi-Fi System
TV LCD/DVD player & Hi-Fi Stereo system in master
TV LCD/DVD player & CD player in VIP and two twin cabins
Playstation
Table Games
The dining area on the sundeck can be converted into a lovely sunbathing area.

Watersports

Watersports

  • Dinghy size :
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :Yes
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 2
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 0
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Tender 4.30 m Novurania with 70 hp Yamaha
1xWaverunner Seadoo Spark 2018 (2-seater)
1x Seabob
2x SUP paddle boards
1x Kneeboard
1x Wakeboard
1x tube for 3 pax
1x tube for 1 pax
1x hot dog for 5 persons
1x set of water ski
Fishing & Snorkeling Equipment

Accommodations & Specs

  • Length : 26.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Admiral - It
  • Built : 1999
  • Cruising Speed : 22
  • Fuel Consumption : 550
  • One master cabin with a king size bed and a walking in closet
    One VIP cabin with a queen size bed
    Two twin cabins with a pullman berth each
    All with ensuite facilities

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 4
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : No
    • 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:5

    Michael Zarifoglou|Captain
    Born: 0 Nation: Greek | Languages:
    |
    Born: 0 | Nation:

    CAPTAIN – Michael Zarifoglou
    Captain Michael was born in 1988 and is a Greek national. He has graduated from the National Merchant Marine Academy of Greece and he holds a Captain’s Diploma. He has attended many seminars and holds numerous certificates such as Gmdss, RO-RO, BRM, ECDIS, Passenger, SSO, Medical Care. He also holds Open water sailing license and a diving license. He began his career onboard merchant and later continued on passenger ships. He has an extensive professional background on various private and charter yachts such as S/Y Pan Orama II, M/Y Wish, M/Y Harmony G and M/Y Eliki. His experience in the Mediterranean Sea is a valuable asset. His professionalism and enthusiasm in combination with his team spirit and friendly personality make him the perfect commander for M/Y Zoe. Captain Michael loves to offer tailor made charters to client’s preferences and show them the beauty of Greek islands. He speaks fluent English and intermediate Spanish; his hobbies are diving, water sports, basketball and spending time with his family.

    ENGINEER – Michael Govessis
    Michael was born in Greece in 1962 and holds an A Class Engineer Diploma. He has attended many seminars in engineering and he started his career on tanker vessels and passenger ships. He entered yachting in 2000 and since then he has worked onboard various charter and private yachts such as M/Y Rini V, M/Y Alexandra and M/Y Vitamin Sea 2. Michael aims to please the guests and with his valuable many years’ experience ensures that everything works smoothly on M/Y Zoi. He makes sure that everyone onboard is safe and secure. Michael speaks English and at his free time he enjoys water sports, fishing and volleyball.

    CHEF – Yannis Mitsakis
    Yannis was born in 1990 and raised in Greece. He is a graduate of culinary arts of the Hellenic Tourism Organization cooking school in Macedonia, Greece and holds a Charcutier degree and a degree in New Gastronomy Techniques. After gaining his diploma, he has continued growing his knowledge and skills in Gastronomy by attending numerous seminars such as Molecular Gastronomy, Fusion Asian-Japanese-Greek Cuisine, High End Santorinian Cuisine, and Hospitality BA. He started his career in 2009 working in Luxury 5 Star hotels and restaurants; Rhodes Palace, Les Lazaristes Hotel and Mediterranean Palace Hotel among others. Also, Yannis won the 5th place at the Chef’s competition in Monaco Yacht Classic week 2017 and he was awarded with 2 bronze medals in two categories at 11th International Culinary Competition of Southern Europe 2019. He is passionate with cooking and modern Mediterranean cuisine with a great knowledge on seafood and his delicious and nourishing recipes will make your trip unforgettable. Yannis speaks English.

    STEWARDESS – Iuliia Kozlova
    Iuliia was born in 1992 and she is Russian nationality. She holds a Bachelor degree in Hospitality, Guest relations and Tourism management from Cardiff Metropolitan University in UK. She has also acquired the Swiss diploma in Hospitality and Tourism from the Alpine Center. When she arrived in Greece she started working in the hospitality industry in Costa Navarino Resort and Daios Cove luxury villas. Her love for the sea and travelling led her to yachting in 2018. She served onboard M/Y Amer-ica, M/Y Hallelujah, M/Y Grande Amore and M/Y Riva I before joining Zoe’s crew in 2022. Her pleasant personality and her professionalism are valuable assets on board and her main goal is to make guests feel like home. She speaks English, Greek and Russian.

    DECK HAND – Richard Layco
    Richard was born in 1974 in Philippines and holds all the necessary certificates for his position. He started his career in yachting in 20017 onboard M/Y Chrysanthe and he has worked on various motor yachts before joining M/Y ZOE in early 2020, such as M/Y Dream
    and M/Y Scandal. He is a very enthusiastic and hard working person. He speaks English and he is married.

    Guest Reviews

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