The charter fee includes VAT, service from the three crew members, and airport transfers; additional expenses are not included. To ADD : APA amount 30% The APA amount is used to cover all expenses during the course of the charter such as fuel, food, beverages, mooring fee and other expenses not included in the Charter Fee. The captain of the yacht is responsible for accounting for all APA expenses during the charter, and the breakdown will be presented to the client at the end of the charter. SPECIAL DISCOUNT OFFERED FOR A ONE WEEK CRUISE between the 25th of April and the 27th of June 2026 !

Plus Expenses · Greece Terms

STARLIGHT LAGOON 560

BREAKFAST

-Cheese and meat platter

-Eggs (boiled, scrambled, omelette etc.)

-Oat

-Croissants

-Milk, coffee, tea, juices

-Cereal

-Fruits

-Pancakes

-Bread

-Honey and jam variety

-Vegetables

APPETIZERS

-Cauliflower sauté with beurre noisette hollandaise sauce, burned spring onion,lola lettuce,radish and pickled onion rings

-Salmon gravlax with cucumber, orange hearts and orange glaze

-Beef carpaccio with beef tartare

-Zucchini carpaccio

-Greek spreads (‘’tzatziki’’ , ‘’tirokafteri’’ Greek fish-roe dip etc,)

-Traditional stuffed grapes leaves with rice and herbes

-Fried zucchini sticks

-Pan-fried pork

-Vegetable pies

-Mussels on steam

-“Kagianas”

SALADS

-Greek salad

-Ntako salad

-Green bean salad with hazelnuts

-Grilled or boiled vegetables

-Potato salad

-Tuna salad

-Beetroot salad

-Caprese

-Rocket and spinach salad

-boiled seasonal greens

MAIN COURSES

-Scallops saute,fennel,tomato puree and safran sauce

-Mushroom cream soup with black lentils, mushroom oil and mushroom sauté

-Chicken breast with mushroom puree, asparagus sauté and sage sauce

-Fish fillet with chorizo crumble,zucchini and milk sauce with aromatic oil

-Pork tenderloin with glazed baby carrots, celery root puree and carrot sauce

-Rib eye with asparagus ,corn,glazed baby potatoes and red wine sauce

-Risotto milanese with shrimps

-Tagliatelle with salmon ,zucchini,carrots,salmon roe and sauce with vodka ginger and lemongrass

-Traditional Greek stuffed vegetables

-Fresh fish

-Variety of shellfish

TENDER: Highfield Ultra Light 470 , 50 HP, with room for 8
Water skis for adults
Standup paddleboards
Snorkeling gear
Inflatable tube
Wakeboard
2-person kayak
Sea scooter

Captain KARAGIANNIS THODORIS — Captain

KARAGIANNIS THODORIS

Cook Drakontraidis Thomas — Cook

Drakontraidis Thomas

Hostess CHARALAMAPOUS EVIRIA — Hostess

CHARALAMAPOUS EVIRIA

Captain

THODORIS KARAGIANNIS

THODORIS KARAGIANNIS

Dedicated professional with a profound connection to the sea, born in Athens, Greece. Over 13 years, I meticulously cultivated leadership skills as a Sea Scout, ultimately advancing to the position of Venture Leader, where I successfully guided teenagers aged 11-14 for six years. In the past year, I assumed the responsibilities of a skipper, a role that not only enhanced my navigational expertise but also solidified my unwavering commitment to a career path centered around sailing. This progression reflects my seamless integration of sailing into various facets of my life, recognizing it as an integral aspect of both my personal and professional identity. Throughout the last year, I derived immense joy from sailing, concurrently forging meaningful connections with individuals from diverse corners of the globe.

Thomas Drakontaidis :

With a personal approach to what the term “Sailing Holidays Services” includes, I have collaborated with the most serious Greek sailing-cruises agencies and serviced many crews as a second Captain, Cook and/or a Host. Very experienced in deck handling, anchoring and safety procedures. Very experienced in on-board cooking, menu and supplies planning, plate presentation and Guest’s constant follow-up. Following and constant fine tuning of a boat’s highest hygiene standards and day to day maintenance procedures. The basic idea is that, with the Captain's cooperation, we give our Guests the best out of us. Common memories built, based on mutual trust, partnership, discreetness, humour and dream. Some of my roles consisted in deck handling, anchoring, supplies procurement, menu planning, cooking, kitchen maintenance and hosting.

EVIRIA CHARALAMAPOUS

Born in Athens, Greece, I have cultivated a lifelong affinity for the sea, considering it an integral part of my natural surroundings, symbolizing both freedom and purity. From childhood, the aquatic element has held profound meaning for me. During my academic years, I ventured into sailing, spending numerous summers on the seas with friends and family, fostering a deep connection to maritime pursuits. Subsequently, as an adult, my career path led me to the realm of hospitality, where I honed my hosting skills while managing my family's restaurant. It was during this time that I discovered genuine pleasure and joy in delivering exceptional hosting services to patrons. Through a fortuitous turn of events, I merged my maritime and hospitality backgrounds, embarking on a unique profession as a hostess cook on sailing boats. This distinctive role presents a perpetual challenge, set against the breathtaking backdrop of Greece's coastal beauty and rich traditions. Navigating through new faces, diverse mentalities, and a myriad of stories, I consistently find fulfilment in creating memorable experiences. As a hostess cook, I bring a blend of hospitality expertise and culinary proficiency to ensure a seamless and enjoyable sailing experience. This convergence of professional realms has allowed me to witness the enduring impact of a genuine smile—an enduring testament to the satisfaction derived from my work.