ALEGRIA, un Sailing Catamaran de 46 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 46FT · KALAMATA, PELOPONNESE

ALEGRIA

Yate privado con tripulación

Descubrir

46

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

2

CREW

Kalamata

HOME PORT

From

€10,900

Per Week

16 reseñas16 reseñas

The Yacht

'ALEGRIA' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación con base en Kalamata, Peloponnese.

ALEGRIA Description and Charter Summary Information

Discover the little secret gems of South Peloponnese, the "Mythical Peloponnese" with the impressive landscapes of primitive and of diversity, wild beauty in austere, rugged lines, water and mountain escapes, castles, gorges and caves, magnificent crystal clear waters and the authentic Greek traditions on board our boutique catamaran "Alegria", a Fountaine Pajot Saona 47.

Discover the little secret gems of South Peloponnese, the "Mythical Peloponnese" with the impressive landscapes of primitive and of diversity, wild beauty in austere, rugged lines, water and mountain escapes, castles, gorges and caves, magnificent crystal clear waters and the authentic Greek traditions on board our boutique catamaran "Alegria", a Fountaine Pajot Saona 47.
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Explore the layout and specifications for ALEGRIA, a 46 ft Sailing Catamaran

Especificaciones

At a Glance

Longitud
46 ft
Manga
25 ft
Huéspedes
8
Cabinas
4
Baños
4
Camas queen
3
Cabinas dobles
1
Año de construcción
2021

Información del yate

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para ALEGRIA

Embárcate y explorá ALEGRIA

    > DRINKS

    Detox boosting smoothies with seasonal fruits,
    plant milk or Greek yogurt,
    healthy fats Ω3,
    superfood powders such as acai and matcha.
    Selection of local Greek herbs as hot or cold “tea”, such as sage, dictamus, mint.
    Coffees and chocolates of your wish.
    Milk: coconut, almond, soya, cow, goat.


    > BREAKFAST


    INTERNATIONAL COMFORT
    Oatmeal with dried fruits and nut butter.
    Pancakes, crepes, cakes.
    Avocado toast.
    Eggs: poached, scramble, omelette.
    Platter of cold cuts from local Deli.
    Platter of fresh fruits.
    Dried fruits and nuts. Variety of Breads
    Spreads & Jams: Berries , fig, apricot, kiwi, quince, orange, lemon, apple.
    Chocolate praline, tahini sesame paste, almond paste.


    > LOCAL DELICACIES
    Traditional, goat or sheep, Greek yogurt with honey and walnuts.
    Eggs or fried eggbread with fresh tomato and feta cheese.
    Dried wholegrain bread with Kalamata olive paste and local creamy cheese.
    “Kalamata” Olives.


    > DAY 1
    LUNCH
    Green string beans with mustard dressing.
    Grilled paprika sardines fillets with tabule salad.


    DINNER
    Gazpacho soup.
    Three variety of wild,mountainous mushrooms risotto.


    > DAY 2
    LUNCH
    Endives or radishes.
    Lamb with rosemary thyme sauce and potato salad with caper and fresh onions.


    DINNER
    Green salad.
    Handmade traditional pie, zucchini leek feta cheese.

    > DAY 3

    LUNCH
    Hummus with pomegranates.
    Stuffed eggplants.


    DINNER
    Chicken carry with mashed ginger pumpkin and rustic black rice.


    > DAY 4
    LUNCH
    Salicorne
    Stuffed squid with backwheat, goji berry and pine nuts.

    DINNER
    Quinoa salad with shrimps and mango.

    > DAY 5

    LUNCH
    Bruschetta Guacamole and black eye beans salad with smoked fish, golden samphire and orange dressing.
    Fresh fish grilled.

    DINNER
    Dakos (fresh tomatoes, Kalamata Olives, feta cheese)
    Zuccini and meat balls with yogurt dressing.

    > DAY 6

    LUNCH
    Green salad with handmade sproutings and avocado.
    Handmade traditional pie milky couscous with herbs.

    DINNER
    Smoked eggplant salad and beetroot tzatziki.
    Barbeque, beef steak.

    > DAY 7

    LUNCH
    Saganaki, fried golden crust local cheese and marmalade.
    Creamy cheese wild mushrooms filled eggs.
    Green beans with fresh tomato sauce and feta cheese.

    DINNER
    Traditional pasta with “Syglino”, dried tomatoes and basil pesto.

    > DESSERTS

    Traditional pies, lemon, orange, walnuts, watermelon.
    Chocolate biscuits mosaic.
    Lemon yogurt crème with Mastic and spearmint.
    Pineapple or mango coconut chia pudding.

  • TENDER: Highfield Ocean Master 350 Deluxe, 30 HP engine, with room for 5
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Wakeboard
  • Sea scooter
  • Fishing Gear

Captain  Dimitris Petikidis

Captain

Dimitris Petikidis

Hostess/Cook Konstantina Tsiouri

Hostess/Cook

Konstantina Tsiouri

Captain  George Papaeliou

Captain

George Papaeliou

  • Captain

    Dimitris Petikidis / George Papaeliou

ROTATIONAL CREW

Captain: Dimitris Petikidis

Dimitris, a native of Kalamata, embodies a highly enthusiastic and experienced captain born in 1985. With a sailing career that spans thousands of nautical miles in the Greek seas, the Atlantic Ocean, and the Persian Gulf, Dimitris brings a wealth of expertise to the helm. His notable achievements include winning the 2019 European Championship, a testament to his high standards of experience and discipline. Holding a Yacht Master Offshore RYA/MCA license, Dimitris is well-versed in the intricacies of the job.
Dimitris has actively participated in significant sailing championships worldwide and has been a part of various teams, including the Yacht Club of Greece and the national team in the 470 Olympic class. These experiences have cultivated exceptional interpersonal skills, characterized by creativity, a good sense of humor, confidence, punctuality, and a paramount commitment to "safety first" alertness.
Beyond sailing, Dimitris' diverse interests span extreme sports such as windsurfing, cycling, and diving. His educational background includes two degrees in Civil Engineering, complemented by working experience in the UAE. This multifaceted profile makes Dimitris the ideal captain, ensuring that your journey is not only delightful but also etched in memorable experiences.

Captain: George Papaeliou

George is a highly skilled and service-oriented Captain with over 15 years of experience in racing yachting and extensive hands-on expertise across more than 20 sailboats. Holding a Yachtmaster RYA certification (2025), along with Marine Radio SRC and a Motor Boat Licence, he combines strong technical proficiency with a passion for delivering exceptional guest experiences. His background as both a skipper and technician ensures smooth, safe, and efficient operations on board, while his electrical and mechanical knowledge allows him to confidently handle a wide range of onboard systems. George’s experience spans charter sailing, guest transfers across Greece, and instructing in both sailing and astronomy, bringing a unique and engaging dimension to every journey. Fluent in English and known for his calm, professional demeanor, he is dedicated to creating memorable, personalized experiences for guests. George is a reliable and knowledgeable leader who blends seamanship, hospitality, and a genuine enthusiasm for the sea.

Cook/Hostess: Konstantina Tsiouri (for July/August/September 2025)

Konstantina hails from a serene Arcadian village surrounded by untamed nature. A pedagogy graduate, she seamlessly blends her profound connection with soil and plants with designing and animating educational environmental programs. Embracing permaculture as a way of life, Konstantina passionately forages for wild food in diverse terrains, accumulating boundless wisdom from herbs and plants. Her commitment to holistic well-being extends to various massage practices, and she recently applied her expertise to craft therapeutic and cosmetic products.
Cooking, for Konstantina, is a profound expression of care and love. Guided by the principles of seasonality and locality, she meticulously selects the finest ingredients. Mindful of preserving nutrients and intensifying flavors, her culinary approach is light and clear, echoing the belief that food, beyond pleasure, is our medicine.
Growing up in a tight-knit extended family in a small village, Konstantina values community living. Having participated in courses on group animation and theatrical games, she places a premium on team spirit and dynamics. With 15 years of experience in the service sector, encompassing hotels, restaurants, and cafes, Konstantina finds genuine pleasure in serving and cooking for diverse groups, reflecting an integral aspect of her personality.
Fluent in both Greek and English, Konstantina brings a rich tapestry of skills and experiences to create memorable and nourishing experiences for those she serves.

Guests Comments August 2025

11/08/2025-18/08/2025
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