ZORBA CAT Fountaine Pajot Eleuthera 60 Yacht Charter - Luxury Fully Crewed Yacht Charters

ZORBA CAT Fountaine Pajot Eleuthera 60

from 19000€ per week
18.00 m
Crew: 3
Cabins: 4
Guests: 8
Port: Aegina/Naxos

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

“Happy is the man, I thought, who, before dying, has the good fortune to sail the Aegean sea” Nikos Kazantzakis, Zorba the Greek

Zorba Cat sails the Greek islands in comfort and style, providing guests with a luxurious sailing experience. She is a modern Fountaine Pajot Eleuthera 60ft catamaran with 4 beautifully appointed guest cabins. A model which is appreciated by the customers due to its exceptional sailing performances along with a high level of comfort. From hidden anchorages away from the tourist hustle and bustle to traditionally Greek seaside tavernas – Zorba Cat truly offers guests an unforgettable authentic sailing journey in Greece. From family friendly charters to voyages for couples or friends, she certainly has something for everyone.

ZORBA Cat is not only the name of the boat, it’s the philosophy behind it: You only have one life so enjoy every minute of it and create wonderful memories – that’s how one can sum up the adventures of Zorba the Greek written by Nikos Kazantzakis.

“I felt once more how simple and frugal a thing is happiness: a glass of wine, a roast chestnut, a wretched little brazier, the sound of the sea. Nothing else.”
― Nikos Kazantzakis, Zorba the Greek

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock : Yes
  • Windscoops :

  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches : Yes
  • Crew Smokes : No
  • Guests Smokes : Designated smoking area only (
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 1x Onan 14KW
  • Inverter : Yes
  • Ice Maker : 220L/Hr
  • Stabilizers : No
  • Make purified drinking water :

  • Re-usable water bottles :

Solar Panels
Sun awning
Hammock
BBQ
TV in Saloon
Shower gel, shampoo, body milk, and hand soap
Hairdryers (5)
Pillows on each bed (4)

Broker Notes

Watersports

  • Dinghy size : T/T Caribe 400
  • Dinghy hp : 40
  • Dinghy Pax : 7
  • Water Skis Adult : No
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :0
  • Kneeboard : No
  • Windsurfer : 0
  • Snorkel Gear : 10
  • Tubes : No
  • Scurfer : No
  • Wake Board : No
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : Yes
  • Fishing Gear : No
  • Rods :

  • Deep Sea Fish :

  • U/Water Camera : Yes
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

T/T Caribe 400
SUP (4)
Kayak 2 seated (1)
Snorkel Gear (10 sets)
Variety of Inflatables
Underwater Camera

All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : Fountaine Pajot
  • Built : 2007
  • Cruising Speed : 8
  • Fuel Consumption : 25
  • 2 x master aft ensuite cabins
    2 x double en suite cabins
    5th small double cabin upon request (suitable for children)

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

    Interior Layout

    ZORBA CAT Fountaine Pajot Eleuthera 60 - Boat Interior Layout

    Sample Menu

    Day 1

    Lunch

    Greek salad with a secret twist, organic vegetables, and homemade goat’s feta cheese

    Greek mezze (hummus, stuffed vine leaves, tzatziki, local olives, aubergine dip), fresh bread

    Cheese platter with local figs or fig jams (depending on the season)

    Homemade marinated anchovy in olive oil and vinegar

    Dessert

    Watermelon ice cream dipped in chocolate

     

    Dinner

    Quinoa salad with avocado, beetroot, sheep and goat cheese, roasted nuts and seeds

    Tuna steak with teriyaki sauce / Cauliflower steak with chimichurri on creamy butter bean puree

    Dessert

    Homemade raspberry chocolates

     

    Day 2

    Lunch

    Sweet potato baked in the oven with pistachio pesto, feta, and pomegranate

    Bruschetta with Cherry tomatoes with red wine, balsamic vinegar, mizithra soft cheese and fresh basil

    Salad with shrimp, mango, and avocado

    Dessert

    Bounty dates dipped in dark chocolate

     

    Dinner

    Green salad with olive oil, lemon and olives

    Flame-grilled chorizo

    Zucchini stuffed with lamb and vegetables baked in the oven

    Dessert

    Crisp carrot cake bites

     

    Day 3

    Lunch

    Roca salad with roasted pumpkin, beetroot, goat cheese, orange, nuts and seeds, and secret vinaigrette

    Nori wrap with salmon, avocado, carrot, cucumber, and philadelphia cheese

    Dessert

    Greek yogurt peanut butter ice cream

     

    Dinner

    Caprese salad with fresh basil and local sheep and goat cheese

    Aubergine stuffed with shrimp in mango sauce

    Dessert

    Raspberry cups

     

    Day 4

    Lunch

    Spinach, blueberries, pear, blue cheese, walnuts, and cherry tomato

    Melon, parma ham rolls with pistachio

    Shrimp sauté with garlic, chili peppers, olive oil, and butter with fresh baguette

    Dessert

    Homemade truffles

     

    Dinner

    Homemade Fava beans with caramelized onion and capers

    Taco cabbage beef tostadas with guacamole/salmon in almond flakes from the oven with ghee

    Dessert

    Seasonal fruits crumble

     

    Day 5

    Lunch

    Watermelon, feta, and fresh mint salad

    Michelin-starred pasta with Fresh cherry tomatoes, olive oil and basil

    Dessert

    Chocolate fudge bars

     

    Dinner

    Dakos salad

    Grilled seabream or seabass with rosemary-roasted potatoes

    Dessert

    Traditional Polish apple pie

     

    Day 6

    Lunch

    Lettuce wraps with tofu and avocado

    Vegetable curry with shrimp, coconut milk, and jasmine rice

    Dessert

    Rafaello cake

     

    Dinner

    Grilled vegetables with fig balsamic

    Sardines from the oven/grill

    Dessert

    Rice paper pop tart with blueberries

     

    Day 7

    Lunch

    Roasted green peppers stuffed with fresh local cheese

    High protein beetroot quinoa tacos with shrimp

    Greek dips: taramasalata, aubergine salad (melitzanosalata) and spicy cheese sauce with homemade almond bagels

    Dessert

    Fresh fruits dipped in chocolate

     

    Dinner

    Greek Horta (wild greens)

    Grilled halloumi with tomato chutney

    Octopus stifado with red wine

    Dessert

    Pistachio baklava/cinnamon cream pie (bugatsa)

    Crew Profiles

    Number of Crew:3

    Greg Bieluczyk|Captain
    Born: 0 Nation: Polish | Languages: English, Polish

    Agnieszka Sieradzka|Chef
    Born: 0 | Nation: Polish

    Captain – Greg
    Being born just by the seaside, Greg has been sailing all his life. When he was younger, he was racing in regattas as a part of the professional Polish sailing team, where he gained the experience to cope with every possible weather condition and learned to overcome any difficulties. He has sailed thousands of miles on different seas and oceans. We could risk the statement that he has spent more time on the water than on land, but who’s counting, right?

    Seventeen years ago, he gave up his role as director of a big international company and started to live on his boat permanently, organising commercial sailing trips. He realised that life is too short to spend it in the office, and the world is too beautiful to leave it unexplored. He crossed the Atlantic many times, both ways, and since then counts his “job” as a professional skipper.
    Greg is an International Sailing School Association (ISSA) instructor with the possibility of issuing a skipper certificate as well as a captain with no limits and an instructor accredited by the Polish Sailing Association. Having Greg as their captain, guests will experience his remarkable sailing and mooring skills and surely feel safe in any weather conditions.

    Chef – Aga
    A film producer in “previous life,” joined Greg eight years ago when she came for a sailing holiday on board’s Greg’s boat and never left! Since that moment, it has been her job to take care of all guests and make them feel at home – something she’s certainly a natural at. She will show guests all the hidden gems, take care of all the logistics around the trip, and solve any issue that may occur. She will explain what each island has to offer, as well as recommend the best viewpoints and local spots. Her enthusiasm to give guests the best high quality sailing experience on Zorba Cat is unquestionable, and her love of Greece from the water is truly infectious!

    Aga is the chef on board cruises. Guests can expect delicious, healthy, fresh, and truly local meals (often said to be the reason for returning on board Zorba Cat). The products used on board are organic, some of them homemade, while others are bought at local fresh vegetable and fish markets or come directly from local friend’s gardens. Aga, using her nutrition knowledge, will do her best to provide healthy, mouth-watering meals that not only influence the body’s well-being but also feed the soul.

    Guest Reviews

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