MATINA

YACHT TYPE: MOTORS

MATINA

  • 45,500 / Week
  • 56,000 (High Weekly Price)
  • 45,500 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 12 Knots/Hr
  • 20 Guests
  • 8 Cabins
  • 4 Double
  • 4 Twin
  • 2 Pullman
  • 8 Showers
  • Children-Friendly
  • Air Conditioning

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Description

From the first time you board MATINA, this beautiful 125ft wooden motor sailer with her immense beam and large teak deck, you know you will have a dream holiday. You will be impressed by the ample space for sunbathing and relaxing on large cushions, the spacious interior rich with mahogany and warm colors and her smooth sailing. Very comfortable accommodation consisted by eight luxury staterooms beautifully finished, fully air-conditioned, with a large private en-suite bathroom, radio/CD player, safe box and adequate drawer storage. MATINA’s professional crew will make sure that you are well cared of with their gracious hospitality and a desire to make your trip unforgettable.

Specifications

  • Size: 124.00 Ft
  • Beam: 9.40
  • Draft: 3.70
  • Engine: Engine: 1 x Caterpillar 542HP / Generators: 1 x John Deere 33KWA, 1 x Onan 22KWA
  • AC: Full
  • Year Built: 2000
  • Builder: Custom
  • Banana
  • Sunbeds
  • Kids platform trainer water ski
  • Cellular phone

Accommodations

2 Triple Cabins with 1 double bed & 1 single bed each
2 Double Cabins
2 Twin Cabins with 2 single beds each
2 Twin Cabins with 2 single beds & 1 pullman berth each
All cabins with en-suite facilities.

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MATINA 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.

Everyday Breakfast:

Cereals, marmalades, omelettes, pancakes, eggs, cakes, coffee and orange juice

 

Day 1

Appetizers: 

Fried zucchinis 

Tzatziki dip

Fried "Saganaki" cheese from Naxos

Pork "Tigania" with green pepper leek, herbs and lemon

Salads:

Traditional Greek Salad with Feta cheese

Green Salad with white balsamic-honey dressing, spring onions and herbs

Main Course:

Summer Vegetables with fresh tomato salsa and herbs in the oven with roasted chicken

Dessert of the day

 

Day 2

Appetizers:

Mushrooms caramelized with black balsamic and garlic

Stuffed aubergines in the oven

Meat balls with dill dip

Salads:

Bread rusks with tomato cream cheese olives and fresh oregano

Marinated cabbage salad with vinegar broccoli and herbs

Main Course:

Stuffed summer vegetables with rice and herbs "Gemista"

Dessert of the day

 

 

Day 3

Appetizers:

Zucchini balls with Feta mousse 

Sliced chicken on the pan with mushrooms and pepper

Roasted peppers with anchovies and capers

Salads:

Green Salad with turmeric vinaigrette dried figs, apple and spring onion

Traditional Greek salad with Feta cheese

Main Course:

Greek “Moussaka”

Dessert of the day

 

Day 4

Appetizers:

Fava with braised octopus in red wine

Beetroots with cream cheese and balsamic vinegar

Fried calamari

Salads:

Couscous Salad with herbs and vegetables

Potato salad with mustard dressing and herbs

Main course:

Fish filet in the oven with lemon and herbs

Dessert of the day

 

Day 5

Appetizers:

“Ladenia” from Kimolos

Chickpeas balls with hummus 

Fried Feta cheese with honey

Salads:

Green Salad with turmeric vinaigrette dried figs, apple and spring onion

Traditional Greek salad with Feta cheese

Main course:

Small beef patties in tomato sauce with white rice "Soutzoukakia"

Dessert of the day

 

Day 6

Appetizers:

Greek sausage with peppers

Cheese pie

Greek beans with tomato sauce

Salads:

Rusks with tomato and cream cheese and fresh oregano

Marinated cabbage with vinegar broccoli and herbs 

Main Course:

Marinated pork in the oven with potatoes and sweet potatoes

Dessert of the day

 

Day 7

Appetizers:

Fried zucchinis 

Tzatziki dip

Fried "Saganaki" Cheese from Naxos

Pork "Tigania" with green pepper leek - herbs and lemon

Salads:

Lentil Salad

Traditional Greek salad with Feta cheese

Main Course:

Beef with tomato sauce and orzo pasta

Dessert of the day

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