Cereal Station Juice Station Chilled Orange and Apple juice Coffee Station – selection of Teas Fresh Seasonal Fruits with Yogurt & Honey Toast Station English Muffins with assorted Condiments-Croissant-Cake Scrambled Eggs and Boiled eggs Link sausage Choice of Smoked bacon – Pork sausage. Cold meat Platter Cheese Platter Pancakes – Maple syrup – praline- marmelades.
Day 1
Lunch
Burrata Salad with cherry tomatoes and virgin olive oil Portobello mushrooms with cream cheese and apaki Bruschetta with mozzarella red sauce basil pesto Tagliata with rocket parmesan and virgin olive oil
White Chocolate cremeux with cashews crumble and traditional grape preserve
Dinner
Kritamo salad Sauté mushrooms with garlic butter Oven Baked Aubergine with tahini sauce Beef in red sauce
Tarta Lion
Day 2
Lunch
Greek Salad Bouyiourdi with anthotiro Zucchini balls with yogurt herb dip Moussaka
Souffle Chocolate
Dinner
Quinoa salad with avocado Grilled octopus with Greek fava Steamed mussels
Semolina Halva
Day 3
Lunch
Ntakos Aubergine rolls with feta cheese and tomato sauce Greek Saganaki Mixed Grill
Orange Pie
Dinner
Caprese Halloumi with honey syrup Chicken Tandoori
Millefeuille
Day 4
Lunch
Mixed Salad maple syrup vinaigrette, caramelized walnuts, and orange Tuna slice with caramelized onion Sea bass filet with seasonal greens
Red and White cabbage with ravigote sauce Prawn saganaki Chivas Carpaccio Shrimp Pasta with avocado, cream, and paprika
Ice cream
Dinner
Grilled Vegetables with lemon oil Chicken bites a la creme Feta with black and white sesame and maple syrup Asparagus risotto with strawberry aroma
Brownies
Day 6
Lunch
Caesar Salad Mozzarella Sticks & Onion Rings Chicken bites American Style 100% beef burger with cheddar, caramelized onion, lettuce, tomato, and egg
Cheesecake
Dinner
Shrimp Salad Spring rolls with sweet chili mayo Sauté salmon with grilled vegetables
Apple Pie
Day 7
Lunch
Chickpeas salad with paprika sauce, sundried tomato, avocado and caramelized onion Sea bream ceviche with citrus truffle dressing and basil oil drops Greek Risotto
Walnut Pie
Dinner
Black-eyed bean salad Feta cheese with tomato, peppers, and village sausage Pork Tenderloin with demi-glace sauce, eschalots, mushrooms and oven-baked potatoes
Baked cheesecake
Watersports
Dinghy size : Tender 3,80
Dinghy hp :40 HP
Dinghy Pax :6
Water Skis Adult :Yes
Water Skis Kids :Yes
Jet Skis :0
Wave Runners :0
Kneeboard :0
Windsurfer :0
Snorkel Gear :10
Tubes :1
Scurfer :0
Wake Board :Yes
Kayaks 1 Pax :0
Kayaks (2 Pax) :0
SU Paddle Boards :2
Fishing Gear :No
Rods :
Deep Sea Fish :
U/Water Camera :0
U/Water Video :0
Sea Bobs :No
Sea Scooters :No
RIB 3,40 with 40 hp for 6 pax
Water Skis adults/ children
Wakeboard (1)
Τube (1)
SUP (2)
Snorkeling gear
Yamaha Sea Wing II (1)
Ιnflatable donut (1)
Amenities
Internet Access :Onboard WIFI
Salon Stereo :Yes
Sat Tv :0
Sun Awning :0
Hammock :
Windscoops :
Deck Shower :Yes
Bimini :Yes
Special Diets :No
Kosher :
BBQ :0
Dine In :Yes
Nude :Inq
Hairdryers :Yes
Port Hatches :
Crew Smokes :Inq
Guests Smokes :On deck
Guest Pets :No
Children Ok :Yes
Gym/Exercise :No
Elevators :No
Wheel Chair Access :No
Generator :Yes
Inverter :Yes
Ice Maker :Yes
Stabilizers :No
Make purified drinking water? :
Re-usable water bottles :
Shower gel, shampoo, conditioner, body milk, hand soap
1 hairdryer
Iron
Tv 1
Fans for each cabin
Pillows for each bed 4
Crew info
Number of Crew:2
Michail Chatzikonstantinou|Captain Born: 1972 Nation: Greek | Languages: English, Greek, and Italian
Michalis has served in the Navy for 26 years were he spent his time aboard ships such as destroyers, navy vessels, minesweepers, and frigates as an electrician, diver, and EOD. Throughout these years, he has acquired extensive knowledge and experience in areas requiring self-discipline, initiative, obedience, and determination while making crucial decisions. Since 2011, he has sailed as a delivery captain and a charter captain for many different companies sailing monohulls, catamarans, and motor yachts of up to 75 ft!
In addition, he has worked as a diving and first aid instructor at various diving centers/schools from 2014 to 2016.
He is enthusiastic and excited to be working on Kalimar, bringing his experience to new levels and providing a wonderful sailing experience to his guests! He is kind, hard working and professional.
Languages: Italian (native), English, Greek
Cook/ Host : Evangelos Chatzikonstantinou
Evangelos was born in a village outside of Korinthos. At the young age of 17, he decided to pursue a career in cooking and has never looked back since! At the beginning of his career, he met and trained under the famous Greek chef Ilias Kokkoris. After working for 8 years both in Greece and abroad, his passion for Italian cuisine prevailed. Evangelos has a strong affinity for the sea and sailing. His goal is to convey his love for cooking through his dishes and to transport his guests to different flavorful worlds. Evangelos is fluent in both Greek and English.