Alegria

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 3

DOUBLE BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	46 Ft / 14.1 m
Beam	25.2 Ft / 7.7 m
Draft	4.2 Ft / 1.28 m
Builder	Fountaine Pajot
Built - Refit:	2021 - No Refit Date Set
Cruising Speed	7 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Dinghy	Highfield Ocean Master 350
Dinghy HP	30
Paddle Boards	2
Double Kayaks	1
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Highfield Ocean Master 350 tender with 30 HP
SUP (2)
Wakeboard JOBE for teens (up to 70 kg)
Wakeboard JOBE for kids
2-seat towable toy for kids (AIRHEAD Griffin II)
Inflatable mats
E-scooter (1)
Fishing rod
Full snorkeling equipment all sizes (flippers and masks)
Noodles

Board games: chess, backgammon, UNO, karaoke

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

CREW PROFILE

Dimitris Petikidis

Konstantina Tsiouri

Dimitris Petikidis-Captain RYA/MCA

Dimitris, a native of Kalamata, embodies a highly enthusiastic and experienced captain born in 1985. With a sailing career that spans thousands of nautical miles in the Greek seas, the Atlantic Ocean, and the Persian Gulf, Dimitris brings a wealth of expertise to the helm. His notable achievements include winning the 2019 European Championship, a testament to his high standards of experience and discipline. Holding a Yacht Master Offshore RYA/MCA license, Dimitris is well-versed in the intricacies of the job.
Dimitris has actively participated in significant sailing championships worldwide and has been a part of various teams, including the Yacht Club of Greece and the national team in the 470 Olympic class. These experiences have cultivated exceptional interpersonal skills, characterized by creativity, a good sense of humor, confidence, punctuality, and a paramount commitment to "safety first" alertness.
Beyond sailing, Dimitris' diverse interests span extreme sports such as windsurfing, cycling, and diving. His educational background includes two degrees in Civil Engineering, complemented by working experience in the UAE. This multifaceted profile makes Dimitris the ideal captain, ensuring that your journey is not only delightful but also etched in memorable experiences.

Cook/Hostess: Konstantina Tsiouri (for July/August/September 2025)

Konstantina hails from a serene Arcadian village surrounded by untamed nature. A pedagogy graduate, she seamlessly blends her profound connection with soil and plants with designing and animating educational environmental programs. Embracing permaculture as a way of life, Konstantina passionately forages for wild food in diverse terrains, accumulating boundless wisdom from herbs and plants. Her commitment to holistic well-being extends to various massage practices, and she recently applied her expertise to craft therapeutic and cosmetic products.
Cooking, for Konstantina, is a profound expression of care and love. Guided by the principles of seasonality and locality, she meticulously selects the finest ingredients. Mindful of preserving nutrients and intensifying flavors, her culinary approach is light and clear, echoing the belief that food, beyond pleasure, is our medicine.
Growing up in a tight-knit extended family in a small village, Konstantina values community living. Having participated in courses on group animation and theatrical games, she places a premium on team spirit and dynamics. With 15 years of experience in the service sector, encompassing hotels, restaurants, and cafes, Konstantina finds genuine pleasure in serving and cooking for diverse groups, reflecting an integral aspect of her personality.
Fluent in both Greek and English, Konstantina brings a rich tapestry of skills and experiences to create memorable and nourishing experiences for those she serves.

YACHT DESCRIPTION
Discover the little secret gems of South Peloponnese, the "Mythical Peloponnese" with the impressive landscapes of primitive and of diversity, wild beauty in austere, rugged lines, water and mountain escapes, castles, gorges and caves, magnificent crystal clear waters and the authentic Greek traditions on board our boutique catamaran "Alegria", a Fountaine Pajot Saona 47.

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

> DRINKS
Detox boosting smoothies with seasonal fruits,
plant milk or Greek yogurt,
healthy fats Ω3,
superfood powders such as acai and matcha.
Selection of local Greek herbs as hot or cold “tea”, such as sage, dictamus, mint.
Coffees and chocolates of your wish.
Milk: coconut, almond, soya, cow, goat.

> BREAKFAST

INTERNATIONAL COMFORT
Oatmeal with dried fruits and nut butter.
Pancakes, crepes, cakes.
Avocado toast.
Eggs: poached, scramble, omelette.
Platter of cold cuts from local Deli.
Platter of fresh fruits.
Dried fruits and nuts. Variety of Breads
Spreads & Jams: Berries , fig, apricot, kiwi, quince, orange, lemon, apple.
Chocolate praline, tahini sesame paste, almond paste.

> LOCAL DELICACIES
Traditional, goat or sheep, Greek yogurt with honey and walnuts.
Eggs or fried eggbread with fresh tomato and feta cheese.
Dried wholegrain bread with Kalamata olive paste and local creamy cheese.
“Kalamata” Olives.

> DAY 1
LUNCH
Green string beans with mustard dressing.
Grilled paprika sardines fillets with tabule salad.

DINNER
Gazpacho soup.
Three variety of wild,mountainous mushrooms risotto.

> DAY 2
LUNCH
Endives or radishes.
Lamb with rosemary thyme sauce and potato salad with caper and fresh onions.

DINNER
Green salad.
Handmade traditional pie, zucchini leek feta cheese.

> DAY 3
LUNCH
Hummus with pomegranates.
Stuffed eggplants.

DINNER
Chicken carry with mashed ginger pumpkin and rustic black rice.

> DAY 4
LUNCH
Salicorne
Stuffed squid with backwheat, goji berry and pine nuts.

DINNER
Quinoa salad with shrimps and mango.

> DAY 5
LUNCH
Bruschetta Guacamole and black eye beans salad with smoked fish, golden samphire and orange dressing.
Fresh fish grilled.

DINNER
Dakos (fresh tomatoes, Kalamata Olives, feta cheese)
Zuccini and meat balls with yogurt dressing.

> DAY 6
LUNCH
Green salad with handmade sproutings and avocado.
Handmade traditional pie milky couscous with herbs.

DINNER
Smoked eggplant salad and beetroot tzatziki.
Barbeque, beef steak.

> DAY 7
LUNCH
Saganaki, fried golden crust local cheese and marmalade.
Creamy cheese wild mushrooms filled eggs.
Green beans with fresh tomato sauce and feta cheese.

DINNER
Traditional pasta with “Syglino”, dried tomatoes and basil pesto.

> DESSERTS
Traditional pies, lemon, orange, walnuts, watermelon.
Chocolate biscuits mosaic.
Lemon yogurt crème with Mastic and spearmint.
Pineapple or mango coconut chia pudding.

PRICING DETAILS
Alegria INQUIRE

Pricing

From: 11,200 per week
To: 14,000 per week

Pricing Details

Rates
High Season: EURO 14,000 per week (July – August) + 12% VAT + 30% APA
Mid Season: EURO 13,100 per week (June – September) + 12% VAT + 30% APA
Low Season: EURO 11,200 (rest months) + 12% VAT + 30% APA

Wifi: 20 EUR/week & Satelite: 120 EUR/ week
Charters less than one week upon request.

Cook-Hostess prepares and serves breakfast, lunch, and aperitifs. She/he is ready to prepare up to 2 dinners on board per week, if no restaurant available ashore. Also, she/he takes care of daily cleaning, making beds, provisioning and freshening up of toilets, and assists skipper in navigating and maneuvering.

Alegria

Pricing

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