Elvira 52

Crew Profile

Captain - Vangelis Patrikis
Captain Vangelis Patrikis has been captain of our previous catamaran since 2009. He has extensive experience and passion for the sea and is excited to welcome you aboard our new catamaran Elvira 52 for the new season. He holds an A’ Class Master Captain’s License and has graduated from the Merchant Marine Academy of Oinousses, located in Chios, Greece. Captain Vangelis also holds a diploma of offshore sailing, of advanced medical and a life safety certificate. He was introduced to the yachting industry in 1996 when he started being the captain on various motor yachts and sailing vessels and, thus, he has been entertaining visitors for the past 20 years! Captain Vangelis’ passion is to ensure that each and every guest’s need is catered to and all aboard the luxurious catamarans feel safe and secure while cruising through the beautiful Greek Archipelago. He has tremendous knowledge about each Greek island and loves to pass his knowledge to his guests! He speaks English, basic Portuguese and Greek.


Cook/Hostess - Lia Kokotsiou
Leah was born in Corfu in 1974. Her family is from Corfu, and she has spent her summers here since her childhood. As a result, she developed a love for the ocean, and over the years, she has practiced various water sports, including sailing. Her interest in food and taste and her curiosity led her to work in restaurants in Athens and the Greek Islands. In recent years, Leah has been working on yachts and yachts, exploring beautiful places and meeting new people while creating and sharing unique hosting experiences.


Deckhand - Chris Patrikis
Meet Chris, the versatile and dedicated deckhand/stew service onboard the luxurious catamaran Elvira 52. With a background in both maritime operations and hospitality, Chris seamlessly combines his skills to provide guests with a top-notch experience on the open seas. As a deckhand, Chris ensures the smooth operation of the vessel, from navigating the waters to maintaining the exterior of the catamaran. His attention to detail and commitment to safety make him an invaluable member of the crew.
In his role as a service stew, Chris goes above and beyond to cater to the needs of guests, whether it's preparing delicious cocktails or providing impeccable service with a smile. His friendly and approachable demeanor creates a welcoming atmosphere onboard, where guests feel pampered and well taken care of. Chris speaks very good English and a bit of German.
Join Chris on the Elvira 52 for a sailing experience like no other, where his expertise, professionalism, and genuine hospitality ensure that every moment spent on board is nothing short of extraordinary. Welcome aboard!

Sample Menu

Breakfast Buffet
Savory
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter

Sweet
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Croissants

Starters
Feta cheese fried in phyllo crust, with honey and sesame
Spicy baked Feta cheese in tomato sauce
Smoked eggplant salad
Grilled peppers with burrata and chimichurri sauce
Fried Talagani cheese with orange jam
Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese
Vine leaves stuffed with rice and herbs

Fish starters
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche with Leche de Tigre
Spicy shrimp Ceviche with cocktail sauce
Steamed Mussels

Salads
Greek Salad
Cucumber, tomato, peppers, pickled onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Crushed cucumber
Strawberries, spring onion, mint, lime
Ampelofasoula
Green beans, almond flakes, lemon, zucchini
Baked beetroot
Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese
Green salad with grapes
Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Quinoa Salad
Peach, peppers, spring onion, mint, ginger

Risotto/Pasta
Mushroom risotto
Wild mushrooms, truffle essence
Zucchini flowers risotto
Baby zucchinis, dill, lime
Beetroot risotto
Goat’s cheese, walnuts
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs
Spaghetti with basil pesto
Pine nuts, parmesan, cherry tomato confit
Carbonara Italiana Egg yolks, pecorino, guanciale

Meat Courses
Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta
Steak au poivre Beef steak, peppercorns, cream, served with potatoes
Osso buco alla Milanese
Slow cooked veal, gremolata, served with pearl cous cous Milanese
Crusted Roast Rack of lamb
Pistachio and herbs crust, served with glazed vegetables
Grilled Pork tenderloin
Greek wine gravy, dried sour cherries, served with celery root purée
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew

Seafood Courses
Shrimp Orzo
Pasta, tomato sauce, star anise
Octopus Calamarata
Pasta, capers, dill
Grilled Sea bream fillet
Served with wild greens, “avgolemono” greek lemony fish sauce
Pan-fried Cod fillet
Served with pea velouté, spring onion, caramelised carrots
Seared Tuna Tataki
Served with mango and pepper salsa, sesame seeds, soy sauce
Grilled Swordfish ‘Souvlakia’
Swordfish skewers, served with grilled vegetables and fresh greens
Sweet n’ sour Octopus stew
Served with fava beans and saffron puree, caramelised pearl onions
Salmon fillet sautéed
Served with potato puree and sautéed spinach

Greek Tradition’s Finest Courses
Slow Cooked Lamb in a pouch
Roasted vegetables, lemon, rosemary
Braised Veal with eggplants
Eggplants, baby carrots, tomato sauce, spices
Greek Moussaka
Eggplants, potatoes, minced beef, béchamel sauce
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Pasticcio
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Ratatouille
Baked seasonal vegetables, virgin olive oil, herbs
Turkish Hunkar Begendi
Veal Stew, tomato sauce, cinnamon, smoked eggplant puree

Desserts
Lavender Crème brûlée
Chocolate moelleux with espresso and vanilla ice cream
Sparkling wine jelly with raspberries and blueberries
Panna cotta with mastiha essence and salted caramel syrup
Grilled Peaches with cream cheese mousse and hazelnuts
Poached Pears in wine and spices, dark chocolate sorbet 

More Locations Details

Summer Operations
Greece

Winter Operations
Greece