GREEK FLAG CATAMARAN 2026 Weekly rates - Greece, East Mediterranean Rates in EURO, plus expenses plus VAT 12%, APA 20% 18,000€ April - May 2026 - 15% Discount Offered for April & May 24,500€ June 2026 29,000€ July - August 2026 24,500€ September 2026 18,000€ October - November 2026 - 10% Discount Ofefred for October & November Currently VAT for Greece is 12%. Not included are: Food & Drinks provisioning, Transfers to/grom the marina, Fuel consumption, Port fees, Corinth Canal fees, crew gratuities. APA is 25% All rates are for 7 nights, 8 days. For odd-day charters, please make a request. A crew gratuity, at client's discretion, is typically 15% to 20% of the rate (not included in the rates for Med).

Plus Expenses · Greece Terms

Breakfast

- Coffee, tea, juices, milk, smoothies

- Greek yoghurt with fruit/seeds and honey or marmalade

- Fresh fruit salad

- Croissant, Carrot cake, Apple pie

- Spinach pie, Cheese pie

- Baguette, French toast, wholegrain bread, corn bread, Zwieback (Melba toast), Arabic pita bread

- Assortment of cheese, cured and smoked meat (ham, proschuto etc)

- Eggs prepared to your preference

Starters

- Cretan rusk with Greek tomatoes, feta, caper and olive oil

- Gravieure from Naxos with tomato sesame grissini

- Bruschetta assortment- Spinach with blue cheese, Tomato and feta, Green and Black olives

- Mushrooms in the oven filled with prosciutto-cheese mix

- Red peppers filled with feta and oregano in the oven

- Saganaki (grilled cheese)

- Grilled shrimps with sesame

- Spanakopita ( Spinach pie)

- Tyropita (Cheese pie)

- Eggplant grilled with feta, tomato and chilli

- Steamed mussels with white wine, garlic, mustard and fresh dill

- Yellow split pea puree (fava) with red onion, parsley and lemon

- Oven-roasted carrots with nutmeg, balsamic vinegar, parsley and black pepper

- Tzatziki and eggplant salad dips

- Melon wrapped in prosciutto, rocket and balsamic cream

- Rocket salad with smoked eel and avocado

- Butter and garlic prawns

- Greek dolmadakia (stuffed grape leaves) with fresh lemon sauce

- Watermelon, Feta and Black Olive Salad

Main course

- Salmon steak with white sauce, lettuce and broccoli

- Shrimps Saganaki with feta cheese in tomato sauce

- Mussel Risotto with onions, garlic, white wine and parsley

- Spinach Tagliatelle with chicken breast, broccoli and red pepper with white sauce

- Caesar salad with chicken, crispy bacon, parmesan and garlic bread

- Calamari salad with low fat mayonnaise, lemon sauce, boiled eggs, caper and parsley

- Greek Spinach and Rice (Spanakorizo)

- Greek salad with caper leaves and pita bread

- Meat balls with red spicy sauce

- Lamb chops on BBQ with tomato salad and grilled vegetables

- Pork steak with creamy sauce

- Fresh catch of the day on the grill with hot & cold vegetables

- Chicken curry risotto with raisins

- Mustard potato salad with celery and parsley

- Grilled chicken with mustard, green beans and baked potatoes

- Seafood Spaghetti (shrimps, mussels and octopus)

- Beef Goulash with potatoes and carrot

- Codfish with mustard-soy sauce and grilled tomatoes

- Red mullet with mashed pesto-potatoes

- Grilled vegetable sticks with soya sauce and garlic

- Pork and chicken skewers with Greek pita, grilled vegetables, potatos in the oven, tzatziki dip

Dessert

- Halva - based on a traditional greek recipe with semolina, raisins and almonds

- Chocolate Soufflé served with vanilla ice cream and warm Chocolate Sauce

- Waffles with banana & rum caramel sauce

- Chocolate temptation with biscuits

- Greek yogurt with honey and fruits

- Cheesecake shots

- Banana split with yogurt and jam

- Carrot cake

- Tiramisu cups

TENDER: Highfield 4,20m, 60hp, with room for 6
Water skis for adults
Water skis for kids
2 standup paddleboards
Inflatable tube
Wakeboard
Fishing Gear

Captain Paulius JERSOVAS — Captain

Paulius JERSOVAS

Stewardess Maria LATO — Stewardess

Maria LATO

Captain Paulius was born in Lithuania and ever since his teens he was in love with the sea. He acquired his Physical Training degree as sailing coach in Lithuania and has been involved with the sea ever since. He has been participating as coach to dinghy teams, as a member of sailing races, and part of a team to famous offshore sailing regattas worldwide. For the last 5 years he has been sailing the Greek seas onboard crewed catamarans and introducing guests to the beauties of the Greek islands.
He joined ADEL for the season 2025 and is continuing to welcome guests onboard.

Stewardess Virginia was born in Lefkada, an Ionian island in Greece. Since the age of 15, she has worked in her family business, where she gained extensive experience. Owing to her varied professional background, she has acquired significant experience in the luxury dining sector across Greece and the UAE. She is a highly skilled hospitality professional with significant international experience in high-end dining environments. Holding a degree in Social Work, she applies a science-based understanding of human behaviour and communication to build strong guest relationships and effectively manage challenging situations. With a WSET Level 1 certification in Wine Studies and fluency in English, Virginia is a detail-oriented and multitasking professional, dedicated to creating unforgettable guest experiences through honesty, organization, and genuine care for service.
Virginia joined the ADEL crew this season and is already proving to be a valuable asset.

Chef George is a dynamic and experienced cook with over 15 years in the hospitality industry, including ownership and management of food businesses. He is highly skilled in Mediterranean cuisine, premium grilled meats, seafood, and sushi preparation, with a proven ability to deliver high-quality, customized dining experiences tailored to guest preferences. He demonstrates strong adaptability in fast-paced, high-pressure environments, combined with a passion for excellence and keen attention to detail. Currently, he is expanding his expertise within the yachting industry.
George joined the ADEL crew this season and is already proving to be a valuable asset to the company.