PIXIE

YACHT TYPE: CATAMARANS

PIXIE

  • 31,500 / Week
  • 41,500 (High Weekly Price)
  • 31,500 (Low Weekly Price)
  • Winter Port: Red Sea
  • Summer Port: Greece
  • Speed: 10.0 Knots/Hr
  • 9 Guests
  • 4 Cabins
  • 1 King
  • 2 Queen
  • 1 Double
  • 1 Pullman
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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Description

Step aboard S/Y Pixie, a magnificent Fountaine Pajot Alegria 67, designed by Berret Racoupeau Yacht Design to deliver the ultimate in style, comfort, and performance. Combining sleek lines, expansive spaces, and modern luxury, Pixie offers an unforgettable sailing experience for even the most discerning guests. Her spacious flybridge sets a new standard for comfort, featuring generous lounging and dining areas that invite relaxation with panoramic sea views. At the bow, a stunning Jacuzzi and lounge area create the perfect setting for sunbathing, socializing, or simply enjoying a peaceful moment at sea. Pixie accommodates up to 9 guests in 4 beautifully appointed cabins, each with an en-suite bathroom: A luxurious master suite with a desk area and double-sink bathroom, two elegant queen cabins, and one versatile cabin with a double bed and an upper bunk, ideal for families or friends Her galley-down layout allows the chef to prepare gourmet meals in privacy, while the bright and open saloon features a comfortable dining area and sofa, creating a warm and inviting home-like atmosphere. With exceptional sailing performance, S/Y Pixie combines power, balance, and grace, offering smooth handling and remarkable agility for a catamaran of her size. Her design emphasizes both aesthetic beauty and functionality, with soft, asymmetrical interior lines that reflect modern sophistication. The bathing platform serves as an elegant sea-level terrace — ideal for lounging with a cocktail, swimming, or launching Pixie’s collection of water toys for endless fun on the water. Elegant, spacious, and effortlessly refined, S/Y Pixie is more than a yacht — she’s a sanctuary at sea, where luxury and adventure sail hand in hand.

Specifications

  • Size: 66.80 Ft
  • Beam: 32.3
  • Draft: 5.58
  • Engine: Engines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda
  • AC: Full
  • Year Built: 2022
  • Builder: Fountaine Pajot
  • Highfield 4,60 with 60 HP outboardE-Surf (electric surf board)SUP (2)Kayak - 2 pax (2)Jobe Stimmel Multi Position Board (1)Jobe Allegre 67″ Combo Waterskis Package Red (1)Jobe Infinity Seascooter Pro Package (2)Scuba Jet (1)Wakeboard (1)Fishing gearTowable airstream 2 pax (1)Snorkeling Equipment*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
  • 1 master cabin with a desk area, 2 queen-sized guest cabins with private bathroom, 1 triple cabin with one double bed and 1 single bunk bed with private bathroom.
  • Shampoo, Conditioner, Shower Gel, Body Lotion (Zealots)
  • Sunscreen provided
  • AC in every cabin
  • Deck heated Jacuzzi
  • Wine cooler 23 bottles
  • Teak flexi
  • Electric Barbecue
  • Washing Machine & Dryer (for light laundry)
  • Hydraulic Swimming Platform
  • Filtration system for drinking water (mineral & sparkling water)
  • Board games: chess, UNO, Jenga, cards
  • Gym equipment: Yoga mats, weights, resistance bands
  • TV in salloon and master bedroom
  • Denon sound system
  • Printer
  • Wi-Fi
  • Laptop

Accommodations

PIXIE can accommodate 9 guests in total. She has 1 master cabin with queen size bed (size between queen and king bed) a desk area, a full bathroom with a double sink, and two entrance points (one entrance from the inside of the boat and the other from the foredeck jacuzzi area). Two queen-sized guest cabins with private bathroom. One triple cabin with one double bed and one single bunk bed above with private bathroom.

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PIXIE 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

Fresh juices, smoothies

Teas, herbs, coffees

Bread, white, black, gluten-free

Eggs (boiled, fried, poached, scrambled, kayanas)

Honey jams, chocolate sauce, tahini, peanut butter

Greek yogurt, granola

Cakes, croissants, pancakes

Cold cuts, cheese

Fresh fruit

 

DAY 1

LUNCH

Burrata salad with tricolore cherry tomato and basil flavors

Steamed mussels with wine and fresh herbs

Red porgy with pea puree green apple and mind

DINNER

Green salad with melon, prosciutto, goat cheese and spearmint

Arancini inspired by traditional greek gemista

Beef tagliata with mashed potato and asparagus sauté

 

DAY 2

LUNCH

Spinach salad with sun-dried tomatoes and grilled halloumi

Grilled octopus with chickpea puree and rosemary

Seabass with aromatic risotto and sauce star anise

DINNER

Green Salad with shrimps, fennel, vinaigrette, tomatoes and olives

Kakavia soup (fish soup)

Grouper with caponata and parsnip puree

 

DAY 3

LUNCH

Greek salad

Meatballs with tzatziki, avocado and crispy potato straw

Crispy moussaka with graviera cream and pastirma

DINNER

Mango salad with calamari avocado mousse

Sea bass carpaccio with lemon zest, urchin eggs and chili

Crayfish orzo

 

DAY 4

LUNCH

Cherry tomatoes, baby rocket with anthotiro (soft greek cheese)

Zucchini ball with yogurt sauce

Coq and vin with carrot puree

DINNER

Pumpkin soup

Chicken spinach salad with avocado, almond and vinaigrette bacon

BBQ night

 

DAY 5

LUNCH

Cretan dakos (rusk, grated tomato, feta cheese)

Octopus with vinegar, fennel, oregano and olive oil

Roasted squid with basil pesto and fava

DINNER

Salad with roasted peppers, cherry tomatoes, coriander and grilled haloumi

Handmade ravioli with parmesan cream

Herb-crusted lamb with carrot puree

 

DAY 6

LUNCH

Athenian fish salad with vegetables and horseradish mayo

Shrimp saganaki (with ouzo, tomato and feta)

Fresh fish with lentils and smoked louza (traditional cold cuts)

DINNER

Salad with beetroot pear, almond and goat cheese

Veal carpaccio with mushrooms, truffle oil and parmesan

Saltimbocca with cauliflower puree and lemon sauce

 

DAY 7

LUNCH

Quinoa salad with smoked salmon and avocado

Fresh fish ceviche with mango

Lobster spaghetti

DINNER

Green salad with orange estragon and louza

Asparagus with poached egg, parmesan cream and fresh truffle

Pork with leeks cauliflower puree

 

DESSERTS

Panna cotta

Orange pie

Crème brulé

Pavlova

Chocolate moelleux

Mille-feuille

Tiramisu

Cheesecake

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