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GREECE · 7 DAYS
Ionian Islands Itinerary: A 7-Day Greek Sailing Week, No Meltemi
An Ionian Islands itinerary, day by day — Corfu, Paxos, Antipaxos, Meganisi, Ithaca, Kefalonia. Family-friendly Greek sailing, zero Meltemi, taverna villages.
67
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
3
CREW
Athens
HOME PORT
From
€31,500
Per Week
74 reviews74 reviews
The Yacht
'Kimata' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter with a home base in Athens, Greece.
Kimata Description and Charter Summary Information
S/Y Kimata is the very definition of luxury at sea — a stunning Fountaine Pajot Alegria 67 that perfectly combines elegance, performance, and comfort. Designed to deliver an unforgettable sailing experience, Kimata features expansive living areas, contemporary styling, and premium amenities that elevate every moment on board. From her vast flybridge, which doubles as an authentic ocean terrace, to her forward cockpit with Jacuzzi, Kimata invites guests to embrace the essence of relaxation and open-sea living.
Her sleek lines and sophisticated profile turn heads in every port, while her boldly modern interior offers a refined blend of light, space, and comfort. Accommodating up to 8 guests in four beautifully appointed cabins — including a magnificent Owner’s Suite and three queen-bed cabins, each with private en-suite bathrooms — Kimata ensures every guest enjoys privacy, tranquility, and five-star comfort. The yacht’s flybridge and foredeck lounge offer multiple spaces for sunbathing, socializing, and taking in panoramic sea views, while the aft cockpit provides a stylish venue for alfresco dining and relaxed evenings under the stars.
Whether sailing through the crystal-clear waters of the Aegean or anchored in a secluded bay, Kimata’s design creates an effortless connection between luxury and nature. A dedicated crew of three — captain, hostess, and chef — delivers a seamless charter experience defined by warm hospitality and personalized service. Every detail, from gourmet dining to daily excursions, is thoughtfully curated to ensure an experience that exceeds expectations.
For those seeking excitement on the water, Kimata comes fully equipped with a wide selection of water toys, offering endless fun and adventure for guests of all ages. Her dedication to excellence has also earned her recognition in the yachting world — most notably achieving 3rd Place in the Diamond Category at the CYBA Designer Water Competition, EMMYS 2024, celebrating her creativity, presentation, and onboard service. Combining modern luxury, exquisite design, and superb performance, S/Y Kimata is the perfect yacht for exploring the Greek islands — where every sunrise brings new horizons and every sunset is best enjoyed from the deck of this magnificent catamaran.
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Specifications
At a Glance
- Length
- 67 ft
- Beam
- 32 ft
- Guests
- 8
- Cabins
- 4
- Heads
- 4
- Queen Beds
- 4
- Year Built
- 2021
Yacht Information
Kimata on Film
Additional yacht details including amenities and standard equipment for Kimata
Explore Kimata
Jul 1, 2026 – Aug 31, 2026
High Season 2026
€42,500 / week
Plus Expenses
+ 6.5% VAT
Base: Athens, Greece · Pickup: Athens, Greece
Sep 1, 2026 – Sep 30, 2026
Mid Season 2026 B
€40,000 / week
Plus Expenses
+ 6.5% VAT
Base: Athens, Greece · Pickup: Athens, Greece
Oct 1, 2026 – Dec 31, 2026
Low Season 2026 B
€31,500 / week
Plus Expenses
+ 6.5% VAT
Base: Athens, Greece · Pickup: Athens, Greece
Yacht is based in Marina Zea, Athens. (Summer)
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Rate Notes & Conditions
High Season (July-August) EURO 42500/week
Mid Season (June and Sept) EURO 40000/week
Low Season (Rest months) EURO 31500/week
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters less than a week upon request. Weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR + 6,5%VAT)
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
- A selection of freshly baked pastries or pancakes, blinis or muffins.
- Fresh local, in-season fruit platter.
- Variety of yoghurts with chef’s homemade granola.
- Freshy squeezed juices & daily smoothie on request.
- Plus one hot selection per day:
- Cooked breakfast with bacon, fresh herb baked mushrooms & tomatoes.
- Eggs (fried, scrambled, poached, frittata, etc.)
-
Breakfast
Day 1
Welcome Snacks
Selection of Breadsticks.
Marinated olives.
Hummus, taramasalata & tzatziki.
Warm and cold bites, including:
Carob puffs with tarama, shrimp & herbs.
Classic gougères filled with Arseniko Naxou Mornay sauce
Lunch
Fried calamari with citrus aioli and crushed pink peppercorns.
Traditional Greek taramasalata served with warm pita bread.
Traditional Greek grouper plaki, oven-baked with tomatoes, onions, garlic, olive oil, fresh herbs and potatoes.
Seasonal fresh fruit selection.
Dinner
Lentil salad with smoked eel, fresh herbs, and an orange citrus dressing.
Seafood orzo with shrimp, mussels, and calamari, finished with tomato, fennel and extra virgin olive oil.
Lemon curd with almond crumble, crisp meringues, and candied lemon peel.
Day 2
Lunch
Greek salad with ripe tomatoes, cucumbers, olives, onions, and feta cheese.
Tzatziki served alongside sourdough bread.
Traditional Greek moussaka.
Traditional Greek karydopita (walnut pie) served with Greek yogurt infused with citrus notes.
Dinner
Melon, Copa & Comté salad.
Wild boar schnitzel with fresh green apple, remoulade sauce, and creamy mashed potatoes.
Set mastiha custard with almond tuile and poached strawberries.
Day 3
Lunch
Arugula and baby spinach salad with Manouri cheese, balsamic dressing, pasteli, and petimezi.
Traditional Greek "gemista".
Classic galatopita (Greek milk pie).
Dinner
Octopus with fava.
Monkfish with artichoke and cocoa beans, finished with gremolata.
Pavlova topped with berry compote and citrus curd.
Day 4
Lunch – Greek Souvlaki Party
"Politiki" salad with cabbage, carrots, peppers, and a white balsamic glaze.
Selection of grilled meats including pork, chicken, and lamb.
Build-your-own souvlaki accompaniments
Crispy chips
Sliced onions, tomatoes and fresh lettuce
Warm pita breads
Traditional tzatziki.
Loukoumades drizzled with honey and dusted with cinnamon.
Dinner
Steamed mussels with white wine, garlic, and fresh herbs.
Seafood trahanas with clams, bottarga, and extra virgin olive oil.
Set limoncello cheesecake with blackcurrant jam.
Day 5
Lunch
Seabass crudo with blood orange segments and agretti.
Crispy fried halloumi cheese with fig jam.
Lobster pasta.
Greek yogurt pannacotta and honeycomb.
Dinner
Beef tartare with truffle and bone marrow.
Beef fillet with caramelized onion, parsnip, and Bordelaise sauce.
Dulce de leche, banana, pecans, and chocolate crumble.
Day 6
Lunch
Ntakos with capers and Xinomyzithra Kritis.
Deep-fried feta drizzled with honey and sprinkled with sesame seeds.
Whole roast lemonato chicken with fresh herbs and roasted potatoes (kidonates as known in Greece).
Ravani cake served with kaimaki ice cream for dessert.
Dinner
Treviso salad with candied walnuts, Arseniko Naxou cheese, and charred orange dressing.
Lamb chops with artichoke, onion purée, crispy garlic, and a jus made from the lamb bones.
Craquelin choux filled with white chocolate whipped cream ganache, almond crumble, apricot gel and poached apricots.
Day 7
Lunch
Kakavia soup (psarosoupa).
Whole wild sea bream cooked in salt, served with boiled seasonal vegetables dressed with ladolemono.
Watermelon with feta.
Dinner
Yellow summer squash (fritti) served with sauce verte and a drizzle of honey.
Guinea fowl with homemade gnocchi, pastitsada sauce, and carrot purée.
Pistachio crème brûlée.
***All lunches and dinners are accompanied by freshly baked bread.
****A variety of healthy snacks and fresh, light canapés are available upon request.
Seabobs ×2
Tender
Highfield 4.20 · seats 5-6 · 70 HP
Banana
Boarding Ladder— Hydraulic stern
Fishing Gear
Jobe Binar Towable 3P
Jobe Multi board ×2
Kayak (2-person)
Kayak 2-seater
Kneeboard
SUP ×2
Snorkel Gear
Snorkeling gear
Stand-up Paddleboards ×2
Swim Platform— Hydraulic Aft swimming platfor
Tube
Wakeboards
Water Skis (Adult)
Water Skis (Kids)
Air Conditioning (all night)
Water Maker
BBQ
Bimini
Board Games
Books
Deck Shower
Dining
Generator
Gym
Hair Dryer
Ice Maker
Internet/WiFi— Onboard WIFI
Inverter
Salon Stereo
Satellite TV
Smoking Allowed— outdoor areas only
Sun Awning
VCR/DVD
Captain
George Platsakis
Greek · English
Chef
Anna Kourtelli
Greek · English · German
Deck/Stew
Nikolaos Kolomtsas
Captain: George Platsakis
Captain George Platsakis brings a powerful blend of maritime expertise and high-level operational leadership to Kimata, shaped by a long career guiding teams and managing complex operations before devoting himself fully to luxury yachting. As an accomplished Yacht Captain, he excels in command and navigation, crew coaching, and delivering personalized, authentic guest experiences throughout the Greek islands. Known for his calm authority and meticulous attention to detail, George ensures seamless charter execution through strong strategic planning, budgeting, and logistics management. His strengths in communication, discretion, and crisis handling foster both a safe environment and an exceptional level of hospitality on board. Dedicated, guest-focused, and highly professional, Captain George embodies the refined leadership and warm Greek hospitality that define a five-star sailing experience.
Chef: Anna Kourtelli
Chef Anna is a young and talented Culinary Arts Technician with a professional qualification from a renowned school in Athens, Greece. She has 4 years of experience in the yachting industry, including the past 3 years working on charter catamarans in the Cyclades, where she has been responsible for preparing and presenting meals while maintaining high standards of quality, service, and attention to detail. Her culinary expertise includes Greek and Mediterranean cuisine, seafood, international dishes, brunch, and pastry, complemented by experience in restaurants and luxury hotels in Greece and Switzerland. Anna enjoys working with fresh, quality ingredients and creating flavorful, beautifully presented dishes tailored to her guests’ preferences. Organized, versatile, and adaptable, she understands the unique demands of charter life and takes pride in creating a relaxed and memorable dining experience on board. She speaks Greek and English fluently, German and some Russian.
Deck/Stew: Nikolaos Kolomtsas
Nikolaos Kolomtsas brings a strong blend of seamanship, hospitality, and guest-focused service to his role as Deckhand/Stew aboard Kimata. With extensive experience in daily cruises and transfers in Paros and the Cyclades, including time as a skipper, deckhand, and bartender on traditional caiques, Nikolaos is confident on deck and highly attentive to onboard operations. His background spans many years in high-end seaside and city restaurants across Greece, where he served as head waiter and bartender, refining his service standards, communication skills, and ability to anticipate guest needs. Complementing his maritime and hospitality experience, Nikolaos has worked in sales, marketing, and operations roles, giving him a professional, organised, and solution-oriented mindset. Passionate about food, service, and the sea, he is known for his adaptability, teamwork, and calm presence under pressure, making him a valuable all-rounder who enhances both the operational efficiency and guest experience onboard.
Client Comments July 2026
11/07/26-18/07/26
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07 / Open Weeks
'Kimata' Availability
Cruising Grounds
Where Kimata voyages
Sample Itineraries
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