Oneida

Crew Profile

Sotiris Drokalos - Captain
His name is Sotiris but everyone calls him "Captain SO."
Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it.
His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.
He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.
Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!
A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing
but ultimately, all he does is spend his free time with his 3-year-old twins.
Don't forget... "A bad day of sailing is much better than a good day of working"
See you aboard.

Maria Karageorgiou - Chef
Maria is an experienced Chef with a diverse culinary background spanning over two decades. Beginning her career in mass catering, she has honed her skills across various cuisines, specializing in Greek and Mediterranean flavors. Maria's professional journey includes roles such as Head Chef at notable establishments, where she demonstrated leadership and creativity in culinary arts. With a passion for cooking instilled from early experiences, she pursued formal training and attended seminars, enriching her expertise in international cuisines. Known for her responsibility, creativity, and team spirit, Maria brings a wealth of knowledge and dedication to every culinary endeavor.


Eleni Evagelou - Deckhand/stewardess
Eleni is an experienced and dedicated stewardess/deckhand, bringing 7 years of high-quality service in restaurants, villas, and kitchens, and extending her expertise to the maritime industry. Currently a student at a Maritime school, she is working towards her 3rd Officer Diploma. Eleni is enthusiastic about her role on the S/Cat Oneida and is committed to providing an exceptional experience for all charter guests.

Sample Menu

Breakfast 

• Eggs: boiled, scrambled, omelette, poached and traditional “strapatsada” and “kagiana” 
• Homemade cakes and pancakes
• Crepes and french toast 
• Cookies
• Traditional Greek pies 
• Cold cuts variety from local Deli
• Seasonal fruits and smoothies 
• Milk and cereals 
• Greek yoghurt 
• Honey and homemade marmelades

Day 1st

Lunch :

• “Greek” salad.
• “Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner :

• Seasonal greens saute with citrus sauce, tomatoes and fresh onion.
• Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.

Day 2nd

Lunch :

• Smoked salmon carpaccio.
• “Gemista” ( seasonal vegetables stuffed with rise and herbs).

Dinner :

• Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.
• Lamp, “Graviera” cheese from Creta island  and potatoes papillote.

Day 3rd

Lunch :

• Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.
• “Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )

Dinner :

• Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
• Cuttlefish fricassee with fennel. 

Day 4th

Lunch :

• “Ntako” salad. 
• “Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner :

• Seasonal fish tartar.
• Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).

Day 5th

Lunch :

• Lamp carpaccio.
• Cherry tomatoes salad with “katiki Domokou” cheese.
• Wild mushrooms orzo.

Dinner :

• Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette
• Fish cooked in salt.

Day 6th

Lunch :

• Steamed mussels 
• Vine beans salad
• Fried squid
• “Tarama” (preserved fish roe sauce)

Dinner :

• Seasonal fish ceviche
• Lobster spaghetti 

Day 7th 

Lunch :

• “Ntolmadakia” (vine leaves stuffed with herbs and rice).
• Beef tagliata with rocket,cherry tomatoes,truffle oil and “Graviera” cheese from Naxos island.

Dinner :

• Bruschetta with smoked eel 
• “Bianco” (a traditional recipe from Corfu island ,a ragu with fish and potatoes)

Desserts 

• Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
• “Ravani” pie with mastixa ice-cream and caramelized rose petals
• Orange pudding pie with vanila ice-cream and pistachios 
• Chocolate moelleux with matcha ice-cream
• “Risogalo” with cinnamon ( a milk and rise cream)
• “Kantaifi” phillo with salep cream and toasted pine nuts 
• Cheesecake with sheep yoghurt ,pistachios, and tomato jam 
• Chocolate mousse 

More Locations Details

Summer Operations
Greece

Winter Operations
Greece