SERENISSIMA

YACHT TYPE: CATAMARANS

SERENISSIMA

  • 29,500 / Week
  • 39,500 (High Weekly Price)
  • 29,500 (Low Weekly Price)
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • Air Conditioning

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Specifications

  • Size: 67.00 Ft
  • Beam: 32.2
  • Draft: 5.57
  • Engine: VOLVO D4 2 x 300 HP GENERATORS - Fischer Panda 6 KVA Onan 17 KVA
  • AC: Full
  • Year Built: 2019
  • Builder: FOUNTAINE PAJOT
  • 2 X Brompton bicycles
  • 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)
  • shower gel, shampoo, conditioner, body milk, sewing kit
  • hairdryers 5
  • Iron
  • washing machine & dryer for light laundry
  • bathrobes for each guest
  • slippers
  • TV 1 in the lounge
  • 4 pillows for each bed

Accommodations

One master cabin with queen size bed, 4 double cabins with queen size bed all with private facilities

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SERENISSIMA 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:

Village style bread thyme honey • local marmalades (vegan)

Assorted Cheese and cold cuts • plater

Fresh fruits and Fruit salad and honey (vegan) • Eggsselection:Omelets,Scrambledeggs,

fried, poached eggs (Upon request)

Traditional Cretan pancakes with anthotyro cheese honey walnuts and cinnamon.(upon request)

Crepes (fruits, honey, chocolate) • (upon request)

Cereal with Greekyogurt granola • and honey

Oats (vegan)

Coffee, Chocolate, (hot and cold) • Variety of tea, ice tea.

Fruit Smoothie with yogurt (vegan) • Banana smoothie with peanut butter

Cocoa and almond milk (vegan)

Chef’s note:
Every day according to our guests schedule, will discuss our daily menu so I can accommodate your taste and preferences.

Day 1

Lunch

Amuse bouche: Shrimps in kantaifi with sweet-sour cream

Appetizer: Fava peas mousse with octopus red onion and beans sprouts and caper

Vegan option : Fava peas mousse with fried leek and caper

Salad: Traditional Cretan Dakos with rusks drizzled in balsamic vinegar cherry tomatoes, caper leaves, garlic oil

and fresh oregano.

Main course : Traditional lobster Pasta with ouzo from Mitilini, tomato sauce and fennel

Vegan option : Traditional Vegetables Pasta with ouzo from Mitilini tomato sauce and fennel

Dessert: Sweet Dakos salad with rusks drizzled in sirup sweet cherry tomatoes and cream cheese or vegan cream.

Dinner

Appetizer: Homemade local Spinach Pie with herbs and leek (vegan)

Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts and Passion Fruit vinegrate (vegan)

Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans, guacamole sauce, pickled onions and vegan cinandro cream (vegan)

Dessert: Panacota with Greek Mastic and strawberry couli (vegan)

DAY 2

Lunch

 

Appetizer: Trilogy of brusquest (classic, greek and with olive paste) (vegan)

Salad: Greek salad with tomatoes, cucumber, onion, olives, feta cheese and oregano

Vegan option: Soya cheese instead of feta cheese

Main course: Greek beef steak with baby potatoes, aromatic butter, rosmarin and broccoli puree

Vegan option: Traditional village pasta from legume flour with zucchini, eggplant, mushrooms, onion, tomato sauce and vegan cheese

 

Dinner


Appetizer: Greek Tarama with toasted bread

Salad: Beluga lentil salad with cherry tomatoes, garlic onion, parsley and balsamic vinegar cream
Main course: Fresh Kalamari stuffed with feta cheese and mustard sauce

Vegan option: Crispy Quinoa cake topped with tomato Chickpea Relish and zucchini

 Dessert: Pie with caramelized apples and vegan ice cream

DAY 3 Lunch

(family style)

Appetizer: Traditional baked zucchini balls with greek yogurt sauce or tahini sauce (vegan)

Salad: Mesclun Salad mix with fig marinated in orange juice and nuts (vegan)

 

 

Main course: Giouvetsi (orzo pasta) with Shrimps, ouzo, onion, garlic and Saffron from Kozani

Vegan option: Instead of shrimps we can add some vegetables

Dinner

Appetizer: Beetroot with vinegar, walnuts and parsley (vegan)

Main course: Sea Bream with fresh boiled greens and traditional lemon sauce Vegan option: Falafel Souvlaki with baked potato chips

Dessert: Mango sorbet ice cream

DAY 4 Lunch

Appetizer: Village style oat bread and grilled Feta cheese with olive oil and oregano

Main course: Traditional Briam (vegetables in the oven with red sauce) served on a yogurt lake
Vegan option: (instead of yogurt vegan cheese )

Dinner

Salad: White cabbage salad with carrot, green apple, parsley and honey mustard vinaigrette (vegan)

Main course: Souvlaki with Mushroom Gyros, onion, tomato, potato, chives, paprika and greek tzatziki or tahini sauce (vegan)

Dessert: Kaimaki ice cream with traditional sour cherry spoon sweet

DAY 5

Lunch

Appetizer: Grilled Chaloumi cheese with tomato marmalade

Roasted cauli dipped in vegan sour cream and onions (vegan) Salad: Mesclun salad with spinach, rocket and sweet sauce (vegan)

Main course: Pork tenderloin stuffed with dry tomato, smoked pecorino cheese and Vinsanto sauce
Vegan option: Grilled eggplant with fresh thyme, onion and tomato sauce

Dinner

Appetizer: Traditional fried tomato rolls from Santorini with yogurt sauce or vegan cream sauce (vegan)

Main course: Buddha bowl Falafel with basmati rice, sweet potato, avocado, tofu cheese, radish, cucumber, carrot and tahini sauce (vegan)

Dessert: Lemon mousse with homemade lemon curd

 DAY 6

Lunch

Appetizer: Mushroom pie (vegan)

Salad: Red cabbage , fig,caramelized walnuts, carrot, green apple and orange vinaigrette sauce (vegan)

Main course: Traditional stuffed vegetables (tomato, pepper, zucchini) with rice and herbs served with baked potatoes (vegan)

Dinner

(family style)

Appetizer: Baked Porto-bello mushrooms with balsamic cream and parsley

Salad: Almira from Kea with olive oil and lemon

Main: Sea Bream cooked in traditional salted crust Vegan option : Roasted vegetables

Dessert: Traditional fig desert

DAY 7 Lunch

Amuse bouche: Makaron beetroot (vegan)
Salad: Rocket, spinach, dried tomatoes, pine cone and balsamic cream (vegan) •

Appetizer: Tuna tartar, avocado, soya sauce, lime and toasted sesame Veggie Tartar with basil pesto, olive oil and coriander (vegan)

Main course: Risotto seafood with wine and rosmarin Vegan option: Risotto with vegetables, wine and rosmarin

Dinner
Appetizer: Baked tortiya with guacamole sauce (vegan)

Main course: Veggie Burger with beetroot mousse, onion, tomato and Valerian served with sweet potato chips

Dessert: Vegan Cheesecake

CHEF’S NOTE:

Some recipes may be different as I always shop local from the varietyof traditional products that Greek islands Provide!
Greece’s culture is so attached to the food tradition and I will make sure our guestsexperience this trip to our unique taste combitation.

 

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