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ChristAl MiO Fountaine Pajot Power 67

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Rate from (per week)

34000 - 47000€

Length

20 meters

Cabins

5 Cabins

Guests

10 guests

Brand

Fountaine Pajot

Built/Refit date

2020

Port

ATHENS

Cruising Speed

16.5 knots knots

Fuel consumption

150 per hour

About

ChristAl MiO combines all the strengths of a power catamaran with Fountaine Pajot’s extensive experience producing award-winning motor yacht and luxury catamarans. The Power 67 is the Flagship model of Fountaine Pajot’s Motor Yacht range and boasts all the signature features of the shipyard’s highly acclaimed lineup, yet has also inherited the luxury, space and elegance of the stunning Alegria 67 sailing catamaran.

Space and Exquisite Comfort.

ChristAl MiO is synonymous with uncompromising luxury where space and comfort equate with elegance and dynamic vision she has a distinctive slender thoroughbred lines and a contemporary, more rounded asymmetric interior style in keeping with the latest trends. The yacht has been designed with expansive entertaining and relaxation spaces inside and out while assuring uncompromising standards of safety and performance.

Her 36m² cockpit is designed for unforgettable social occasions, opening fully onto the lounge with several sunbathing spots, a galley with a plancha grill and a dining setting to cater for a large number of guests.

Her vast 32m² Flybridge, foredeck with Jacuzzi, and Owner suite are simply remarkable and all enjoy direct access from the saloon.

The Luxury of a Five-Star Hotel, privacy and conviviality.

In the Owner’s cabin suite is a dedicated 22m² private apartment featuring a capacious dressing room with sofa. An exclusive door to the front Cockpit provides convenient exterior access while retaining privacy, and the Owner’s bathroom epitomizes luxury at sea with a spectacular walk-in shower and designer twin vanities.

Characteristics

Showers : 5
Tubs : 0
Wash Basins : 6
Heads : 0
Elec. Heads : 5
Helipad : No
Jacuzzi : Yes
A/C : Full
Pref. Pick-up : ATHENS
Other Pick-up : UPON REQUEST
Engines/Generators : 2 X VOLVO D6 480HP
2 x Generator Fisher Panda i15 (synchronized)
Fuel Consumption : 150 Litres/Hr
Cruising Speed : 16.5 knots
Max Speed : 18.5 knots

Accomodation & Equipment

One Master Cabin with queen size bed (size between queen and king bed), 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video.

Showers : 5
Tubs : 0
Wash Basins : 6
Heads : 0
Elec. Heads : 5
Helipad : No
Jacuzzi : Yes
A/C : Full

Tea/ All types of Coffee
Fresh juices
Milk: Almond, Coconut, Milk full/low fat
Greek yogurt
Honey seasonal flavors
Jams: Strawberry, Apricot, Fig, Berries
Bread: White/black Toast, Sourdough
Croissants: Chocolate, Butter
Cheeses Plateau
Cold Cuts: Greek Salami, Turkey, Ham, Mortadella, Prosciutto
Nuts: Walnuts, Almonds, Hazelnuts

Daily Breakfast plates

“Strapatsada” fresh tomato with eggs and feta cheese
“Tiganites” Greek pancakes with feta cheese and organic fir honey
Omelet with beef sausage and baby potato
Shakshuka eggs
Croque Madame
Eggs: scrambled, boiled, omelet, fried eggs of your choice
Greek yogurt with organic thyme honey and walnuts
Pancakes with maple/chocolate/honey and berries
Acai berries bowl
Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

Day 1

Lunch
Salad
“Almyra” greens boiled with lemon
Starters
Fresh-Fried Squid with Tartar Sauce
“Ntolmadakia”: vine leaf with herbs and rice
Main Course
Sea Bream with Lemon and Olive oil sauce side of greens
Desert
Seasonal fruit

Dinner
Salad
Greek Salad
Starter
Aubergine with tomato sauce and feta cheese on top
Main Course
Stuffed chicken roll with chestnut, mushroom side of baby potatoes
Desert
Baklava with pistachio mousse

Day 2

Lunch
Salad
“NtakoSalad” with pickle crithmum
Starter
“Spetsofai”: sausages with slow-cooked peppers
Main Course
Chicken fillet sauté with mustard sauce side of rice
Dessert
Ice cream

Dinner
Salad
Mix green salad, Pomegranate vinaigrette, Cherry tomatoes, Pine nuts
Starter
Ceviche Sea bass, Citrus fruits, Chilly peppers, Basil oil
Main Course
Orzo with Shrimps
Desert
Mille-feuille

Day 3

Lunch
Salad
Black-eyed beans salad
Starter
Fried eggplant with hummus
Main Course
Stuffed zucchini with egg lemon sauce
Dessert
Seasonal fruit

Dinner
Salad
“Caprese” colorful cherry tomatoes with mozzarella and fresh basil leaves
Starters
Charcuterie
Bruschetta with sweet and sour onions
Main Course
Mushroom risotto with truffle oil
Dessert
Tiramisu

Day 4

Lunch
Salad
“Politiki” – Red and white cabbage, carrot, vinegar sauce
Starters
Zucchini balls& Tzatziki
Main Course
Greek traditional “Mousaka”

Dinner
Salad
Potato salad
Starter
Stuffed portobello mushrooms with “apaki” and greens
Main Course
“Giaourtlou” – pita bread with kebab and tomato sauce
Dessert
“Ravani” with Mastic ice cream

Day 5

Lunch
Salad
Quinoa salad with Lemon vinaigrette
Starter
Shrimps “Saganaki”
Main Course
Stuffed tomato and pepper with rice
Dessert
“Galaktompoureko”

Dinner
Salad
Beetroot salad with “anthotiro” (white cheese)
Starters
Pita bread, Potato wedges, Mixed vegetables
Grilled haloumi cheese with fig marmalade
Main Course
Barbecue night – Mixed grill meat
Dessert
Yogurt with three kinds of sweet preserves

Day 6

Lunch
Salad
Fusilli salad with caper and sun-dried tomatoes
Starter
Fried Feta with thyme honey and sesame
Main Course
Slow-cooked octopus with fava beans salad and lemon butter sauce

Dinner
Salad
Tuna niçoise salad
Starter
Cheese balls with beetroot sauce
Main Course
Grilled salmon with black wild rice and saffron sauce
Dessert
Valrhona chocolate souffle with Madagascar vanilla ice cream

Day 7

Lunch
Salad
Greek salad with caper leaves
“Tirokafteri”: Cheese mix
Starter
“Talagani” cheese with tomato marmalade
Main Course
Slow-cooked lamb leg in the oven with aubergine puree and demi-glace sauce
Dessert
Pavlova ice cream

Dinner
Salad
Burrata salad
Starter
Cod fish Croquette with garlic mayo
Main Course
Lobster with lemon, olive oil sauce and spinach rice
Dessert
Berry cream tart with strawberry sauce

Watersports

Dinghy size : Highfield 420
Dinghy hp : 60 HP
Dinghy Pax : 6
Water Skis Adult : Yes
Water Skis Kids : Yes
Jet Skis :0
Wave Runners :0
Kneeboard : 0
Windsurfer : 0
Snorkel Gear : Yes
Tubes : Yes
Scurfer : 0
Wake Board : Yes
Kayaks 1 Pax : 0
Kayaks (2 Pax) : 2
SU Paddle Boards : 2
Fishing Gear : Yes
Rods :
Deep Sea Fish :
U/Water Camera : 0
U/Water Video : 0
Sea Bobs : Yes
Sea Scooters : No

T/T Highfield 4,20 with 60 HP
SUP (2)
Kayak 2 seated (2)
Wakeboard (1)
Water ski adults (1)
Water ski kids (1)
Water carpet (1)
SeaBob (2)
Inflatable donuts (2)
Fishing gear (1)
Snorkeling gear (10)
Baby life jacket

Amenities

Internet Access : Onboard WIFI
Salon Stereo : No
Sat Tv : 0
Sun Awning : Yes
Hammock :
Windscoops :
Deck Shower : Yes
Bimini : Yes
Special Diets : Inq
Kosher :
BBQ : Yes
Dine In :
Nude : Inq
Hairdryers : Yes
Port Hatches :
Crew Smokes : No
Guests Smokes : on deck
Guest Pets : 0
Children Ok : Yes
Gym/Exercise : No
Elevators : No
Wheel Chair Access : No
Generator : 2
Inverter : Yes
Ice Maker : Yes (x2)
Stabilizers : No
Make purified drinking water? : Yes
Re-usable water bottles : Yes

Shower gel, shampoo, conditioner, body milk, hand soap (Jo Malone)
Hairdryers 5
Iron (1)
Bathrobes for each guest
Slippers
6 TV’s onboard (5 in the cabins and 1 in the saloon)
Pillows per person (2)
Filtration System for Purified Water (mineral & sparkling water)

Crew info

Number of Crew:4

Theo Maniatakos|Captain
Born: 1973 Nation: Greek | Languages: Greek, English,

Georgios Kolettis|Chef
Born: 1973 | Nation: Greek

Captain: Theo Maniatakos
Theo began Offshore Racing School in 1992 and progressed over the years to become an Offshore Sailing Instructor from 2003-2008. He raced intensively in Greece from 2007-2014 before taking his passion for sailing to yacht charters.
He holds an RYA Yacht Master Offshore, RYA Marine Radio Short Range, ENAK First Aid, and STCW Basic Safety Training. Along with sailing, he is active in scuba diving, spearfishing, cycling, Shotokan Karate, and photography. In his previous professional life, Theo was an Architectural Engineer. His professionalism, calm character, and reliability make him the perfect captain to take your clients on the trip of a lifetime! He speaks Greek and English fluently.

Chef: Georgios Kolettis
Chef George was born in 1995 and is originally from Athens. He began his culinary career in 5-star hotels throughout Greece. He is a young and ambitious chef with over 8 years in dynamic, busy and demanding cooking enviroments. He has been a private chef for families and was the chef on several luxury motor yachts. George draws his inspiration from the sea and the local Greek produce and products. He is passionate about creating tasteful dishes with a modern Greek flare. He has completed several additional cooking seminars which include Chocolate and art craft, superfoods and sous vide cooking. he looks forward to an incredible summer onboard Christal Mio welcoming guests and creating an unforgettable holiday in the gorgeous Greek Islands.

Languages: Greek and English (fluent)

Deckhand – Panagiotis Kapetanidis

Panagiotis is from Greece and he’s a passionate sailor and team member. After graduating in Civil Engineering in 2012 from the University of West Attica, he began sailing as a hobby. Over the years, while he was working as a Civil Engineer, he competed in many regattas and various sailing races. During this time, he decided to follow his love of sailing and initially began work in yacht maintenance and base operations. With his goal of becoming a captain in the future, he joins Christal Mio as their deckhand. With his previous experiences, he is perfect to assist the crew in the operations of the yacht. Always ready to help, Panagiotis is excited to welcome guests and offer an exceptional charter in the gorgeous Greek islands.

Languages: Greek (native); English (fluent)

Steward: Karanicolas George

George was born is Greece in 1995 and has been working in the yachting industry for the past seven years. He is wonderful with guests always paying attention to detail. He is hard working and goes above and beyond to make your experience on Christal Mio unforgettable.