• 30,500 / Week
  • 40,500 (High Weekly Price)
  • 30,500 (Low Weekly Price)
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • Air Conditioning

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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.


  • 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
  • Τ/Τ - Lomac 460 with 60hp Yamaha engine
  • SUP (2)
  • Kayak (1)
  • Water Skis (adults & kids) (1)
  • Wakeboard (1)
  • Monoski (1)
  • Fishing gear (2)
  • Snorkeling gear (10)
  • SeaBob (4)
  • Sofa for 3 people (1)
  • Sea Wings (1)
  • 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


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

Inquire About This Yacht:


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


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


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.


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)




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



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


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 )


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



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


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


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)


(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

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


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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