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SERENISSIMA Fountaine Pajot Alegria 67

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Rate from (per week)

30500 - 40500€

Length

20 meters

Cabins

5 Cabins

Guests

10 guests

Brand

Fountaine Pajot

Built/Refit date

2019

Port

Athens

Cruising Speed

8 knots

Fuel consumption

30 per hour

About

S/Y Serenissima is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with extensive seating area are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 10 guests in five cabins – one owner’s suite and 4 queen bed cabins all with private bathrooms.

The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled. Serenissima is committed to offer all our distinguished guests a calm and luxurious environment.

Characteristics

Showers : 0
Tubs : 0
Wash Basins : 6
Heads : 0
Elec. Heads : 5
Helipad : No
Jacuzzi : No
A/C : Full
Pref. Pick-up : Athens
Other Pick-up : upon request
Engines/Generators : VOLVO D4 2 x 300 HP
GENERATORS – Fischer Panda 6 KVA Onan 17 KVA
Fuel Consumption : 30 Litres/Hr
Cruising Speed : 8
Max Speed : 10

Accomodation & Equipment

One master cabin with queen size bed (size between queen and king bed), 4 double cabins with queen size bed all with private facilities.

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

Tea, infusions, all types of coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts, eggs all types, avocados, pancakes, crepes, croissant, pancakes, porridge, cakes.

Day 1

Lunch

Shrimps ceviche flavored with fresh mango
Nicoise salad with the famous tuna from Alonissos island.
Whole Grouper baked in sea salt crust.

Dinner

Grilled talagani cheese with homemade tomato chutney.
Rocket salad with cherry tomatoes, parmesan flakes and thyme honey vinaigrette sauce.
Goat mastelo from Sifnos island with potato puree

Day 2

Lunch

Bugiourdi (Grilled feta cheese with spices and tomato)
Green salad with gorgonzola, fruits, walnuts Kleftiko (Lamb with vegetables en papillote)

Dinner

Athenian salad with grouper Steamed mussels with ouzo and Greek herbs
Salmon sauté with spinach and cherry tomatoes

Day 3

Lunch

Cucumber soup
Yoghurt mint sauce with pitas
Greek salad with fresh oregano and caper leaves Moussaka the traditional way

Dinner

Feta cheese wrapped in filo with thyme honey and sesame Row beetroot salad from Pontos
Seabass with vegetables and herbs en papillote

Day 4

Lunch

Mykonian mostra (rusk with kopanisti cheese, tomato and caper)
Octopus braise in cabernet sauvignon with fava from Santorini on the side
Flambé shrimps saganaki with ouzo and feta Fried red mullets
Grilled Squid
Almyra boiled greens

Dinner

Orange fennel salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with darphin potatoes and béarnaise sauce

Day 5

Lunch

Tabbouleh salad with quinoa Fried julienned zucchini with tzatziki
“Gemista” stuffed tomatoes and peppers

Dinner

Spinach rocket salad with dried fruits Grilled peppers
Haloumi cheese marinated with mango, spring onion and mint
Chicken fillet with rosemary and lemon, served with baby potatoes

Day 6

Lunch

Grilled vegetables with basil pesto
Cod doughnut with beetroot tartar and aioli sauce

Dinner

Smocked eggplant salad with crispy Arabic pies
Rocket salad with baby spinach, sundried tomatoes, sweet balsamic dressing and graviera flakes
Rooster pastitsada with traditional Greek pasta

Day 7

Lunch

Prosciutto melon salad
Gaspatzo soup
Tuna tagliata with sauce vierge Gremolata couscous

Dinner

Mesclun salad with red grapefruit fillets, avocado and goat cheese
Shrimp sauté flavored with mastic from Chios island , served with asparagus and peas
Lobster linguini with fresh tomato sauce

Desserts

Blueberry panacotta
Tiramisu
Orange pie with mastic ice cream Mousse lemon, chocolate
Baklava
Traditional sweet with milk and filo Chocolate pie
Halvas (Semolina with Korinthous raisins and cinnamon )
Cheesecake
Lime tart with meringue Cretan traditional kaltsounia

Watersports

T/T – Lomac 460 with 60 hp Yamaha engine
Water skis adults (2)
Water skis kids (1)
Wakeboard (1)
Monoski (2)
Monoski kids (1)
Inflatable tubes (1)
Inflatable donut (1)
Fishing gear (2)
Snorkeling gear (10)
Kayak 2 pax (1)
SUP (2)
Sea Wings (4)
Brompton Bikes (2)

Client's Comments

Amenities

Hairdryers (5)
Iron (1)
Washing machine & dryer for light laundry
Bathrobes for each guest
Slippers
TV 1 in the lounge
Pillows for each bed (4)
Shower gel, shampoo, conditioner, body milk, sewing kit
Hydraulic Swimming Platform

Crew info

Number of Crew:3

Svetlin Karadzhov|Captain
Born: 1987 Nation: Bulgarian | Languages: Greek, English, French, Russian

Emilia Sotiriou|Chef
Born: 1987 | Nation: Greek

Captain – Svetlin Karadzhov

Svetlin was born in 1987 in Varna, Bulgaria. He holds a master’s degree in Management and a bachelor’s degree in Economics and Business Management. He had expertise in sales roles, but his favorite pastime was sailing.
Svetlin developed sailing experience through his participation in races and other sailing-related activities and events. As a result of this experience, he has gained the abilities necessary to handle difficult conditions.

As a Captain, he had a whole new perspective on this field of yachting.
Svetlin has always centered on giving the best quality of care to his guests and ensuring they have the most memorable experience possible while swimming in the waters of Greece.

Languages: English, French , Russian

Chef: Emilia Sotiriou

Emilia was born in 1982. She is from the gastronomical island of Crete where chefs use traditional ingredients to create a fusion of tastes! Emily LOVES to cook and can get carried away so if you need to keep your waistline make sure you tell her! Emilia is always with a smile – loved by everyone. A girl with virtues and integrity. She has been cooking for most of her life as it was a passion and she completed her chef certification in 2018. Throughout the years she has worked in numerous catamarans and yachts as stewardess, hostess, and chef and has completed many courses in seamanship, safety, and customer care as well. All of which is helping her to take the best care of her clients! Her eye for detail will make sure that the clients will get the service before they can even ask for it! She specializes in healthy cooking, fresh Mediterranean cuisine and will accommodate any type of diet such as low carb, gluten-free, and many more. In her spare time, she loves photography, diving, sail racing, music, and travel. She came in third place in her yachts category in the chef competition in 2022 in one of the most important boat shows in the Mediterranean!

Deckhand/Stewardess – TBA

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SERENISSIMA Fountaine Pajot Alegria 67

About

Characteristics

Accomodation & Equipment

Menu

Watersports

Client's Comments

Amenities

Crew info

Reviews