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.
Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
50
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
3
CREW
Preveza
HOME PORT
From
€15,000
Per Week
11 reviews11 reviews
The Yacht
Sail the Greek islands in style onboard our premium Lagoon 50 catamaran. The yacht features a nice layout of 4 spacious VIP en-suite cabins accommodating up to 8 guests, elegant living areas, full air-conditioning, and exclusive furnishings for a luxurious stay on board. Based in Preveza, enjoy five-star service as you explore the hidden bays and beaches of the Ionian islands. A professional crew of 3 is ready to pamper the guests offering a lifetime cruising experience. Oneida 2 is perfect for families, couples and friends seeking unforgettable holidays in the stunning Greek landscape.
Specifications
Explore Oneida 2
Jun 15, 2026 – Sep 15, 2026
€19,500 / week
Base: Preveza, Greece · Pickup: Preveza, Greece
The yacht is based in Preveza, Greece.
Jan 1, 2026 – Jun 14, 2026
€15,000 / week
Base: Preveza, Greece · Pickup: Preveza, Greece
The yacht is based in Preveza, Greece.
Sep 16, 2026 – Dec 31, 2026
€15,000 / week
Base: Preveza, Greece · Pickup: Preveza, Greece
The yacht is based in Preveza, Greece.
Breakfast
Day 1
Lunch
Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
Lamb lemonade with celery
Dinner
Beetroot with xynomyzithra and balsamic vinegar
Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled
Day 2
Lunch
Greek salad
Sauteed squid with fennel lemon oil and black-eyed beans
Dinner
Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
Ossobuco with mashed potatoes and gremolata
Day 3
Lunch
Manouri breaded with almond fillet and tomato jam
Greek moussaka
Dinner
Seasonal greens with tomato pulp and fresh oregano
Grilled shrimp with parsley and butter sauce
Day 4
Lunch
Gorgonzola salad
Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce
Dinner
Dakos salad
Shrimp pasta
Day 5
Lunch
Fava with octopus
“Gemista” (seasonal vegetables stuffed with rise and herbs)
Dinner
Fresh fish ceviche with cucumber, coriander, and citrus
“Giouvetsi” octopus
Day 6
Lunch
Bruschetta with whipped cream, dates and Lefka’s salami
Greek pastitsio
Dinner
Mix salad with pickled Beetroot, carob and balsamic vinaigrette
Fried squid
Day 7
Lunch
Mousse tarama with dill oil and black caviar
Codfish skordalia
Dinner
Tzatziki with xynomyzithra and fennel
Fresh tomato with oregano, caper, thyme and coarse salt
Stake with potatoes baby (dip chimichurri)
Desserts
Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
Blueberry cheesecake
Orange pie with ice cream
Mousse chocolate with bourbon
Mousse yogurt with kumquat marmalade
Ekmek
Tender
Highfield 340 · 25hp outboard
Greek · English · German
Captain
Dimitris Bokolas
Chef
Markos Gkolemis
Deckhand/Steward
Nikolaos Gardelis
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his guests and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel. Captain Dimitris is onboard ONEIDA 2 since day one!
For me, cooking is not simply a profession, but a way of life—one I have devoted myself to since the age of 19.
Over the years, I have developed strong expertise in Mediterranean and Italian cuisine, alongside a deep passion for traditional Greek gastronomy, which reflects my roots and upbringing.
My culinary philosophy is centered on the freshness and quality of ingredients, the balance of flavors, and the creation of memorable dining experiences that make every guest feel welcome and at ease.
I take great pride in caring for others, ensuring that each moment at the table is both enjoyable and meaningful.
The sea and nature play an essential role in my life, providing inspiration, clarity, and a sense of balance that naturally influence my work.
In my free time, I enjoy staying active through workouts, walks, and five-a-side football, as well as spending quality time with friends—valuing genuine connections and shared experiences above all.
Hello everyone, I’m Nickolas, your steward on board Oneida 2.
For me, the sea is not just a destination—it’s a way of life. I approach my role with the discipline of a sailor and the sensitivity of a poet, ensuring that every detail on board flows seamlessly, while never losing sight of the beauty that surrounds us.
When I’m not at sea, I enjoy exploring the world on two wheels, writing poetry, and playing music.
I value meaningful conversations—whether about hidden coastal gems or the rhythm of a song—and I believe these shared moments are what make every journey truly special.
My goal is to turn your time on board into more than just a trip, creating an experience filled with comfort, elegance, and unforgettable memories.
I look forward to sailing with you.
07 / Open Weeks
Cruising Grounds
Sample Itineraries
Other crewed yachts cruising the same waters — comparable in size and style.