Spring, a 51 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 51FT · ATHENS, GREECE

Spring

Private Crewed Yacht

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Deck plan and layout for Spring Deck Plan · Spring

51

FT — SAILING CATAMARAN

12

GUESTS

6

CABINS

2

CREW

Athens

HOME PORT

Summer Cruising

Winter Cruising

From

€15,030

Per Week

16 reviews16 reviews

The Yacht

'Spring' is a Sailing Catamaran, accommodating up to 12 guests, available for crewed charter with a home base in Athens, Greece.

Spring Description and Charter Summary Information

Spring, 2024 Lagoon Sailing Catamaran — crewed yacht charter
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Specifications

At a Glance

Length
51 ft
Beam
8 ft
Guests
12
Cabins
6
Heads
4
Queen Beds
4
Double Cabins
2
Year Built
2024

Yacht Information

Spring on Film

Additional yacht details including amenities and standard equipment for Spring

Explore Spring

Mar 20, 2027 – Nov 6, 2027

YACHT CHARTER RATES 2027

€15,030 / week

Plus Expenses

Base: Athens, Greece · Pickup: Athens, Greece

The yacht is based in Alimos Marina, Athens.

Rate Notes & Conditions
YACHT CHARTER RATES 2027

20 March – 15 May 2027 — €9.680 / week + VAT + Expenses
15 May – 22 May 2027 — €12.460 / week + VAT + Expenses
22 May – 19 June 2027 — €15.030 / week + VAT + Expenses
19 June – 24 July 2027 — €17.600 / week + VAT + Expenses
24 July – 21 August 2027 — €18.890 / week + VAT + Expenses
21 August – 11 September 2027 — €17.600 / week + VAT + Expenses
11 September – 25 September 2027 — €15.030 / week + VAT + Expenses
25 September – 9 October 2027 — €12.460 / week + VAT + Expenses
9 October – 6 November 2027 — €11.700 / week + VAT + Expenses

RATES INCLUDE

Yacht, her equipment and professional crew of 2 (Captain & Cook/Hostess).

ADDITIONAL CHARGES

VAT: 12% — subject to change without prior notice.
APA: 30% of the charter fee — not included in the above rates.

CHARTER PERIOD

All charters operate Saturday to Saturday.

Embarkation: Saturday at 15:00
Return to base: Friday by 18:00
Disembarkation: Saturday by 09:00

MEAL SERVICE

Meals are offered on a Half Board basis.

The Cook/Hostess prepares:

  • Daily breakfast
  • Daily lunch
  • Light snacks during the day
  • Up to 2 dinners per week

BASE & OPERATING AREA

Summer Base Port: Athens – Alimos Marina
Summer Operating Area: Greece

Winter Base Port: Athens – Alimos Marina
Winter Operating Area: Greece

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    Chef Savvas's Sample Menu

    BREAKFAST

    • Served daily: Coffee, tea, milk, fresh juice and fresh fruit platter
    • Greek yoghurt, honey, nuts, homemade granola
    • Overnight oats, cereals and peanut butter
    • Vanilla and chocolate cake
    • Sweet and salty crepes(strawberry jam, nutella, honey, blueberries, maple sypur, cheese, bacon)
    • Eggs (boiled eggs / fried / omelette / scrambled)
    • Smoked salmon, bacon, sausages and more...
    • Fresh toast with tsoureki (tsoureki is traditional sweet bread) with cream patisserie
    • Avocado toast (toasted bred, eggs, avocado)
    • Croissant with fillings
    • Greek pie with spinach and feta cheese
    • Kagianas (Greek scrambled eggs with tomato, feta and fresh herbs)
    • Plate of different cheeses and cold cuts

    STARTERS

    • Tzatziki (greek yoghurt with cucumber and garlic
    • Tirokauteri (feta cheese with spiccy pepper
    • Fava (bean pure with caramelised onions)
    • Feta with honey and sesame
    • Kolokithokefteres (zucchini fritters with yohurt sauce / feta)
    • Greek Ntolmadakia (stuffed vine leafs with rice and hearbs)
    • Fish tartar with stawberry ★
    • Beef tartar with herbs and aromatics
    • Shrimp saganaki with feta cheese & tomato sauce with basil or Shrimp tacos
    • Scallops with kefir and parsley oil ★
    • Handmade Croissant Tart with truffle, strawberry jam, prosciutto and parmesan ★

    SALADS

    • Traditional greek salad!
    • Greek Ntakos (Barley rusk, fresh tomato, feta, oregano, and 100% greek olive oil.) The classic taste of Crete!
    • Greek Patatosalata (potato salad)
    • Beetroot salad (Electric pink beetroot, yogurt and caramelised nuts)
    • Mediterranean pasta (cherry tomatoes, mini mozzarells, toasted pine nuts and pesto sauce)
    • Burrata with cherry tomatoes and burnt bacon ★
    • Politiki salad from Constantinoupoli (Crisp cabbage, carrots, extra virgin olive oil, lemon, and aromatic garlic)
    • Quinoa salad (shrimps and Japanese dressing)

    MAIN COURSES

    • Traditional Moussakas
    • Traditional Pastitsio
    • Traditional Gemista (Stuffed vegetables with rice and tomato sauce in the oven)
    • Velouté soups
    • Pork knuckle with sweet potato purée ★
    • BBQ pork belly with sweet potato purée
    • Traditional Giouvetsi (Beef cheeks with tomato sauce and parley)
    • Ribeye with herbs sauce
    • Rissoto with wild mushrooms and truffle
    • Pasta with shrimps
    • Rogatoni with basil sauce, cherry tomatoes and feta
    • Pasta aglio e olio
    • Salmon with boiled vegetables and black garlic mayonnaise
    • Fish in the oven with vegetables and avgolemono (lemon-egg sauce)
    • Duck breast with carrot purée and red sauce ★

    DESSERTS

    • Rice pudding créme crème brûlée with strawberry and fruits ★
    • Traditional Balkava
    • Lemon tart
    • Tiramisu
    • Lotus cheesecake
    • Cheesecake with strawberry jam and mint
    • Brownie with ice cream

    ★: Chef's recommendation

    * Happy to discuss any food allergies or special dietary needs.
    * All traditional Greek dishes can be prepared.
    * Athlete diet available: high protein, low fats & carbs.
    * Fresh fish from local fishermen depends on the weather and catch.

Tender

3.6m · 40 HP

Fishing Gear Kayak (2-person) Sea Scooters Snorkel Gear Stand-up Paddleboards ×2 Swim Platform— Hydraulic

Air Conditioning (all night) Bimini Generator— Onan Hair Dryer Internet/WiFi— Onboard WIFI Inverter Salon Stereo

CAPTAIN George Kourniotis

CAPTAIN

George Kourniotis

Greek

Host/Chef Savvas Demirtzoglou

Host/Chef

Savvas Demirtzoglou

Captain: George Kourniotis

George is an experienced skipper who genuinely loves life at sea and sharing the magic of the Greek islands with his guests—whether he’s sailing or running a fast, smooth day on a power boat. He’s calm, discreet, and easy to be around, with a natural “host” mindset: his goal is for everyone onboard to feel relaxed, looked after, and truly welcome, like they’re travelling with a trusted local friend. When he’s not on the helm, George enjoys exploring new places, finding small seaside tavernas, and he’ll never say no to a good plate of grilled fish with lemon, olive oil, and plenty of homemade sauces on the side. With professional skipper training, a Hellenic Coastguard Speed Boat Operator License, and internationally recognized safety certifications
(First Aid, Sea Survival, VHF), he speaks Greek and English and loves tailoring each trip to the pace, mood, and wishes of his guests.

Hostess/Chef: Savvas Demirtzoglou

Savvas is a professional restaurant chef with over six years of experience in luxury hospitality and high-end restaurant environments. Born in Thessaloniki in 1999, he holds a Culinary Arts degree and has developed his skills through structured kitchen operations in both five-star resorts and restaurants in areas of Athens, Thessaloniki and the Corfu town. He has also spend season working in the Club Med Alpe d’Huez – All-Inclusive Ski Resort in the French Alps.

He previously worked as Sous Chef at the award-winning Caban Restaurant at Sani Resort (5*), contributing to a fine dining concept recognized within the FNL awards. His culinary style is rooted in authentic Greek cuisine, highlighting fresh, seasonal ingredients and balanced flavors, while maintaining clean presentation and attention to detail. Ηe also has experience with Mediterranean and French cuisine. Of course his base is the traditional Greek cuisine.

Currently working at Exadas Yachts, Savvas adapts confidently to the demands of yacht galley operations, ensuring smooth service and consistent quality. Organized and disciplined, he maintains high hygiene standards and professional kitchen procedures at all times.

Polite, professional, and team-oriented, he brings personality and passion into his cooking while prioritizing guest satisfaction.
He is comfortable serving international clientele and delivering a relaxed yet refined dining experience on board.

In his free time, he enjoys traveling, music, and cinema.

His favorite food: Duck breast with purée and red sauce (served at EMMYS 2026)
His favorite island: Kerkira
His favorite series: The Blacklist!
His favorite time of the day: The Sunset!
His hobbies: Football, bowling and tennis!
Place he wants to visit: New York City!

Spring 18-25 July 2026

Had a great week sailing. George was an amazing skipper and Peter’s food was delicious 😋. Would definitely recommend , nothing was too much to ask and they made our week a lot of fun! Amazing.

 

George and Peter were brilliant and very welcoming. Peter cooked delicious food every meal. George was a great Captain and drove smoothly. 👍🏻👌🏼

 

George and Peter looked after the eight of us very well and took us to some amazing places including “Paradise”. George was a very knowledgeable skipper and knew the island’s well and Peter’s food was delicious. How he cooked some of his amazing dishes in the space he had was absolutely mind blowing. Would highly recommend a week on “Spring” with these two in charge.

 

We have just had an amazing week on board Spring! George and Petros looked after us all very well and took us to some amazing places in the Cyclades. Highlights were visiting “Paradise”, eating octopus on board and partying until sunrise (for some!). We all had a wonderful holiday!

– The Read Family & Extras, UK

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07 / Open Weeks

'Spring' Availability

Cruising Grounds

Where Spring voyages

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