Stephanie

Crew Profile

Captain - Giannis Gargalos
Giannis Gargalos is a passionate maritime professional whose love for the sea dates back to his childhood. With a career spanning several years on yachts and as a sailing instructor, he brings a wealth of experience and expertise to any crew. Giannis thrives in customer-facing roles, leveraging his exceptional customer service skills to ensure an outstanding experience for each guest.
An open-minded individual, Giannis excels in challenging environments and is adept at working under pressure. His top priority is always the safety and well-being of his customers, making him a trustworthy and reliable team member.
Giannis is a fully certified professional with a 2023 GMDSS License, a 2022 Motorboat License, and a 2016 Skipper License from the Offshore Sailing School. Additionally, he holds a 2016 First Aid and Rescue License from the Hellenic Red Cross, HRT.
Fluent in English, Spanish, and his native Greek, Giannis is a versatile communicator who can easily connect with a diverse range of passengers and crew members. With his extensive qualifications and dedication to service, Giannis Gargalos is a valuable asset for any maritime operation.

Chef - Artemis Liaskou
Chef Artemis is a highly skilled and passionate culinary professional with years of working experience. With an unwavering enthusiasm for her craft, she brings creativity and innovation to every dish, constantly elevating the dining experience for guests. Known for her excellent communication skills, Chef Artemis excels in building strong relationships with clients and team members alike, ensuring seamless service and satisfaction. Her dedication to both the art of cooking and the art of hospitality makes her a standout in the world of private yacht charters, and she is eager to bring her expertise to new opportunities and she is commited to delivering extraordinary culinary experiences.

Deckhand - Dimitris Siotas
Dimitris is a dedicated and passionate maritime professional with a deep connection to the sea, having spent his entire life in a seaside village. The sea has always been a part of his life, from his childhood days spent taking the motorboat out for fishing trips to exploring the rocky islets nearby. For him, sailing is not just a profession, but an adventure that fuels his excitement and passion for the ocean.

Stewardess - Polyxeni Politidou

Sample Menu

The following menu is created with respect and faith to the Mediterranean
products. Most components of the dishes are coming from small local
producers. Sometimes, their flavors blend with products coming from
other regional cuisines, to offer the finest of what our lands have to offer.

Breakfast
Juices, Tea, Herbal Blends, Quality Coffees
Finest selection of local cheeses and cold cuts platters
(Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese
Local bacon, pastrami, mortadella, smoked ham, turkey, salami)
Fresh fruit salads
Dried fruit and nuts
Cereal, muesli, homemade granola
Milk, plant-based beverages
Greek Yoghurt from local small producers
Variety of jams and indigenous wild honey
Butter, nut-butters, Cocoa Spread
Tahini, Hazelnut, Almond, Peanut butter
Greek Yoghurt Parfaits
Chia puddings, Overnight Oats
Smoothies
Eggs
(Fried, boiled, scrambled,poached, omellets)
Eggs Daily Specials
(One different special egg dish every morning)
Pastry Daily Specials
(Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies,
Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars)

Day 1
Lunch
Zucchini blossoms Tempura
Tzatziki dip
Cherry tomatoes & Nectarine
Greek Coppa, Burrata, basil
Pasta al pomodoro y basilico
Roasted pomodori, sun-dried tomato, basil, pine nut confit
Dinner
Pumpkin velouté
Ginger, coconut, nutmeg
Cabbage Slaw
Celery, peppers, green apple, raisins, walnuts, mint dressing
Iberico Pork Presa
Cauliflower and white chocolate espuma, grilled peaches, chimichurri
Vanilla Namelaka
strawberry consommé, pink peppercorn, white chocolate soil

Day 2
Lunch
Bonito Crudo
Cucumber water, grapefruit, fennel
Baby Greens and figs
Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette
Grilled Seabream fillet
Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce
Dinner
Beef tartare
Bone marrow, soy cured egg yolks, berries, pickled mustard seeds
Rocket and Strawberries
Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette
Moussakas
Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato
Crème Brulée
Essence of salep

Day 3
Lunch
Savory Cannoli
Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney
Baby Spinach
Cucumber, pickled onion, dill, yoghurt sauce
Beetroot Risotto
Greek Chevre goat cheese, walnut crumble, mint oil
Dinner
Feta Phyllo
Fried feta cheese in a pastry pouch, peach, sesame, honey
Fennel Radicchio
Orange, radish, dill, mandarin vinaigrette
Tender Chicken Fillet, Herby crust
King oyster, charred carrots, hazelnut velouté
Pistachio Sponge Cake
Berry gelato, limoncello gel

Day 4
Lunch
“Taramas” fish roe mousse
“Avgotaraho” fish roe from Messolongi, preserved cumquat
Served with homemade sourdough bread
Charred wild greens
tomato, lemon sauce
Sweet and sour grilled Octopus
Fava beans puree, sacron, fried caper leaves, caramelized pearl onion
Dinner
Crispy Eggplant ball
Stracciatella di buCala, tomato salsa, mint
Mustard Leaves and grapes
“Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls
Fresh Ravioli
Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe
Bourbon Cremeux, Grilled peaches
Caramelized hazelnut , thyme

Day 5
Lunch
Octopus carpaccio
Aioli, fried caper, “Kalamata” olives, rocket
Cretan “Dakos” salad
Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese
Crispy Fried Cod
Potato and garlic espuma, beetroot rose
Dinner
Celeriac Steak
Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene
Grilled Green Beans
Crispy lemon, almonds, dill, chili, yoghurt sauce
Grilled Lamb Ribs
Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander
Lemon Cream
Almond shortbread, meringue, rosewater

Day 6
Lunch
Steamed Saffron Mussels
Coconut, lemongrass
Grilled lettuce hearts
“Kopanisti” Mykonian cheese, anchovies, crumbs
Grouper Wine Leave Roulade
Charred leaks, dill, “Avgolemono” lemon magic sauce
Dinner
Special Greek Family Night
“Bougiourdi”
Spicy baked feta, tomato confit, pepper chutney, herbs
Greek Salad
Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives
Super spiced Chicken Skewer
Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw
Fermented Potato Fries
Greek Yoghurt Ice Cream
Whipped honey, caramelized walnuts

Day 7
Lunch
Mackerel gravlax
Granny smith, pickled shallots, radish, almond cream
Beetroot carpaccio
Raspberry sorbet, pistachio, mint
Seafood Pasta
Shrimp tartare, clams, earl grey bisque, chives
Dinner
Wagyu Tataki
Soy, dashi, truffle
Watermelon and grilled tomatoes
Verbena, feta cream, balsamic vinaigrette
Slow cooked Beef Cheeks
Artichoke espuma, asparagus, gremolata
Smash Pavlova
Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome

More Locations Details

Summer Operations
Greece

Winter Operations
Greece