• 30,500 / Week
  • 40,500 (High Weekly Price)
  • 30,500 (Low Weekly Price)
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Jacuzzi
  • Air Conditioning

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S/Y KIMATA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; 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 8 guests in four cabins – one owner’s suite and 3 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.


  • Size: 67.00 Ft
  • Beam: 32
  • Draft: 5.6
  • Engine: 2 x 150 HP Volvo Penta 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
  • AC: Full
  • Year Built: 2021
  • Builder: Fountaine Pajot
  • Tender Highfield 4,20 with 70 HP engine
  • SUP (2)
  • Water Skis
  • SeaBobs (one with Seabob Cam) with quick chargers (2)
  • Kneeboard Jobe (1)
  • Wakeboard Jobe Maddox (1)
  • Jobe Lunar towable 3 seater
  • Jobe Multi board (2)
  • Banana (3 seater)
  • Fishing gear
  • Snorkeling gear
  • Fishing gear
  • TV in main saloon area
  • Stereo system throughout yacht
  • Additional Bluetooth speakers
  • Washer and Dryer
  • Full teak deck
  • Jacuzzi on deck
  • Hydraulic Bathing platform
  • BBQ
  • Filtration system for drinking water (mineral & sparkling water)


One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.

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KIMATA Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Breakfast Buffet



Milk: coconut, almond, soya, cow, goat

Variety of Breads

Variety of Croissants

Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline

Variety of Cereal


Cold Meat platter

Cold Cheese platter


Greek Yogurt

Nuts & Dried fruits


Day 1


Green salad with seeds and orange balsamic vinaigrette

Shrimp saganaki with cherry tomatoes and Greek local feta

Steamed mussels with white wine sauce

Ice Cream


Beetroot salad with Greek yogurt, caper leaves, nuts, and herbs

Salmon tartare with basil and citrus dressing

Sea Bass with black, white red quinoa, herbs and lemon dressing

Panna cotta/coconut/wild berries syrup


Day 2


Artichoke/Greek taramas/Anchovy

Greek Fava with caramelized onion

Octopus confit

Orange Liqueur


Bean salad/blue cheese/peppers mix/tomato

T-bone steak with thyme butter sauce

Green salad with Italian dressing

Chocolate fondue


Day 3


Beef tartare with quail egg and basil chiffonade

Chicken ballotine with Peruvian potato puree and Chili oil

Green salad with peach vinaigrette and nuts



Bruschetta with anchovy butter and rock salt flakes

Tuna tataki with soya sauce, sesame, and mango dressing

Salmon with roasted vegetable salad, sun-dried tomatoes, and walnuts Lemon Pie


Day 4


Bruschetta with avocado and chimichurri

Caprese salad/Burrata/green tomato

Mushrooms Truffle Risotto

Ice cream


Ceviche local fish

Roasted cauliflower with garlic powder and mayonnaise dip

Marinated Grouper skewers

Blue Cheesecake


Day 5


Lobster with Ginger and Lime

Greek salad





Green salad with parmesan sauce, prosciutto, figs and walnuts

Beef Bourguignon with mushroom, bacon and celeriac puree

Orange Pie


Day 6


Scallops on shell with hibiscus and vanilla

Arugula salad with smoked trout, orange filet, seeds, and dressing

Black cod with black rice and miso sauce



Greek Tzatziki/dill/pita bread

Zucchini and cucumber with tahini dressing

Lamb with rosemary and baby potatoes

Greek Halva, orange confit


Day 7


Cretan salad

Pork bbq

Eggplant dip and Greek fennel pie

Ice cream


Bruschetta with sea urchin, bottarga and cream cheese

Green salad with strawberries vinaigrette

Sea bass and bulgur with pomegranate, walnuts, and coriander


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