GREEK FLAG CATAMARAN 2026 Weekly rates - Greece, East Mediterranean Rates in EURO, plus expenses plus VAT 12%, APA 20% 14,000€ April - May 2026 - 10% Discount Offered for April & May 19,000€ June 2026 21,000€ July - August 2026 19,000€ September 2026 14,000 October - November 2026 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 20% Charters start at 5pm and finish at 9am (Greece Terms), unless otherwise agreed 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 of choice

Handmade / Toasted bread / Wheat / Whole wheat / Rye (with butter, Fruit marmalades, Honey or Nutella)

Milk (with Cereals / Protein oats)

Fruit salad (fresh fruit / honey)

Cheese variety / Cold cuts platter

Fruit juice of choice

Super Bowl (with oat, nuts, seasonal fruit and fresh yogurt choice of fat content)

Handmade Croque monsieur / Croque madame

Eggs (omelette / scrambled / fried / poached)

Crepes / Pancakes / Tsoureki (traditional sweet bread) / Cookies (regular, vegan or oat)

Bagel (with turkey, Philadelphia and chives) / Avocado toast with egg

Starters

Tzatziki (strained low-fat yogurt with grated cucumber, garlic, aromatic olive oil, a touch of vinegar, fresh dill and spearmint)

Greek salad (fresh tomatoes, cool cucumber, finely chopped onion, peppers, extra virgin olive oil and PDO feta cheese)

Traditional dolmadakia (vine leaves wrapped with rice and fresh herbs)

Fava of the Aegean Sea

Spicy cream cheese (tirokafteri)

Pita bread (grilled pita)

Grilled vegetables

Steamed mussels deglazed with wine and fresh onion

Handmade bread seasoned with garlic and paste of olive oil

Dakos salad (barley rusk seasoned with oil and vinegar, chopped tomatoes, crumbled PDO feta and caper flowers with balsamic vinegar)

Eggplant salad

Mastelo baked with vinaigrette, spinach and dried pastourma

Grilled feta with honey and sesame

Main course

Moussaka (thin alternating layers of fried eggplant, zucchini and potato, beef mince with red sauce, topped with béchamel cream and hard cheese)

Sea bass fillets (white wine sauce, handmade parsley oil, fresh asparagus and baby butter potatoes)

Truffle mushroom burger (100% black Angus beef with micro greens handmade truffle mayo shimeji mushroom cheddar cheeese cured egg and smashed potatoes)

Sea bass fillets (white wine sauce, handmade parsley oil, fresh asparagus and baby butter potatoes)

BBQ in open view (ribeye, picanha, lamb chops, pork belly fillets - all from local producers) - French fries on-the-side

Cheese and cold cuts platter (variety of cheeses and cold cuts, garnished with nuts & fresh fruits, served with wine of choice)

Shrimp pasta (linguine, fresh shrimp, red sauce and herbs, garnished with crumbled feta)

Sushi night (three classic sushi rolls and dumplings with salmon fillet, crab meat and vegetables)

Mushroom soup (broth-based soup with button mushrooms, garlic, soy sauce, ginger and green onions)

Lamb (kleftiko) in parchment (slow cooked - for three hours in the oven, with peppers, cherry tomatoes and fresh herbs) Hasselback potatoes on-the-side

Cold soup gazpacho (aromatic oil and fresh croutons)

Pastitsio (traditional dish with layers of pasta, beef mince, rich béchamel and oven cheeses)

Smashed beef burger tortillas (thin layers of minced beef, tortilla, melted cheese, onion slices)

Gemista - stuffed vegetables (tomatoes and peppers stuffed with rice, beef mince with herbs and extra virgin olive oil, and oven-baked tray potatoes)

Tender beef fillet (thinly sliced with dressing with arugula, truffle pecorino and Mani Sea salt flakes)

Greek salad with caper leaves and pita bread

Dessert

Tiramisu (Savoyard dipped in light coffee with cream cheese, cacao and chocolate pieces)

Orange pie in caramel syrup

Fresh fruit platter

Burnt Basque Cheesecake

Lemon mousse

Caramel pudding

Milk-pie with vanilla ice-cream and sour-cherries syrup

French toast cloud

Greek yogurt with fresh fruit & walnuts

Chocolate & vanilla ice-cream

TENDER: RIB 4.45, 50 HP engine, with room for 6
Water skis for adults
Water skis for kids
1 standup paddleboards
Inflatable tube
Wakeboard
Fishing Gear
Underwater camera/video

Steward - Deckhand Panagiotis Pallas — Steward - Deckhand

Panagiotis Pallas

Captain IVAN SORRENTINO

Ivan grew up in Sicily, where his early love for the ocean was nurtured through countless weekends spent sailing, scuba diving, and swimming. Inspired by his father, a skilled boat builder, Ivan embarked on a full-time career on the water, progressing from apprentice boat builder to skipper after completing his Yachtmaster Offshore training at UKSA in the UK.
Over the past several years, Ivan has built extensive experience in the charter industry, working in Croatia, Italy, and, since 2022, in Greece. He has skippered a variety of sailing vessels, including catamarans, and welcomed guests from around the globe, providing them with unforgettable experiences. Known for his optimism, energy, and passion for sailing, Ivan thrives on connecting with people from diverse cultures and sharing his love for the sea.

Chef KONSTANTINOS KONSTANTAS

Konstantinos was always enthusiastic about cooking, creating new recipies and exploring old Mediterranean dishes and presenting them with a twist. His work took him all-over Greece in various restaurants and hotels in the mainland and the islands.
He found out by accident that chefs were wanted to sail during the summer season and as he worked on one, he is thrilled to learn about the sailing, the sea and combining it with his other love - cooking.

Steward- Deckhand PANAGIOTIS PALLAS

Growing up in the south suburbs of Athens, Panagiotis was influenced by the sea from a young age. When finished highschool Panagiotis started his studies in Economics and Sustainable Development and got into working in the charter industry as a summer job. As a helping hand at Lavrio marina, he saw professional crew and it didn't take him long to realise that this was his calling. Panagiotis first became a skipper himself on day-catamarans for the last two years. Now Panagiotis is focused on starting from the bottom-up, learning from the best skippers in the industry so that he may become one too.

Charter 24.06.2017-1.07.2017 - Charterer Alex L.

My friend was gracious enough to invite my wife and meon a Greek Island cruise last summer aboard Daddy's Hobby. We came in with high expectations and those expectations were not only met, but greatly exceeded! Below is my review:

The Boat: Daddy's Hobby is a large Catamaran that comfortably sleeps 8 (we were seven), not including the crew. First of all, the crew keeps this boat immaculately clean. The boat has multiple living/lounging spaces, so you can always find a place to hang out by yourself and read or take in the beautiful scenery. There is a nice sitting areas "indoors" and multiple sitting areas outside. Each bedroom has its own bathroom and the most efficient storage systems I've seen. Literally every little nook and cranny can be used for storage. They have paddle boards, kayaks, snorkeling gear, and other accessories to help you enjoy your various stops.

The Crew: The crew was amazing, A+ all around. The boat has a skipper, a first mate/hostess, and a chef.

Andreas was our skipper. He is a very cool, calm and collected skipper. A man of few words, he takes great pride in knowing the Mediterranean like the back of his hand. Once he got to know us, he was great in tailoring our itinerary to what we would like, rather than just going through a one-size-fits-all agenda. He always knew the best (and secluded) swimming areas, the most scenic beaches, and the best times to travel. He is a top notch skipper. One of my favorite things to do on this trip was to go up to the flying bridge while in transit with a nice glass of whiskey and chat with Andreas about our route, boating, the islands, or life in general. Like I said, he is a top notch skipper.

Lina is the boat's first mate/hostess. She maintains order on the boat and makes sure everyone is having a great time. She speaks many different languages, and makes sure everyone knows the safety protocols and rules of the boat. She also has a knack for knowing when you need your next cocktail or when it's time for a snack. She makes sure the boat is always in the best condition, yet you will never notice her doing it. She also has great recommendations for when the boat docks at a new island.

The chef on the boat was fantastic. He was trained in London, I believe, working in fine dining restaurants. Each meal was a fantastic one, with various themes. Each time we would go to a port that had a market, he would get fresh ingredients and we would eat amazing Greek foods. All-in-all, I think we had one or two meals off the boat because his food was just that good. And do not ever worry about there being not enough food!
Overall the crew as an A+ and made the vacation feel like we were amongst friends. I can't stress the importance of this enough.

Itinerary: We did a seven day cruise along the Cyclades Islands. Our highlights included Syros (unique amongst the Cyclades with its beautiful marble streets), Kythnos (with its vibrant nightlife), Milos (its most breathtaking views), and Kea (with it's great swimming and where we had an amazing Greek seafood dinner at one of Andreas's good friend's restaurant). My suggestion is to listen to the skipper, as he knows what you want to see and knows where to take you. Trust in him and you will have a blast, especially if the sea is not agreeing with your plans.

Overall, if you are thinking about doing this trip do it! It was a trip of a lifetime, and a lot of it had to do with Daddy's Hobby and its crew. They are very professional, yet make you feel like you are at home.

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Daddy's Hobby

'Daddy's Hobby' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter.