Blue Horizon
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 2 |
| Length | 48 Ft / 14.7 m |
| Beam | 26.0 Ft / 7.94 m |
| Draft | 4.0 Ft / 1.22 m |
| Builder | Dufour |
| Built - Refit: | 2020 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
There are four queen berths ensuite and one Pullman cabin suitable for children or teenagers which is also ensuite.
| Paddle Boards | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast & Brunch
● Greek Omelette
● Poached Eggs with avocado
● Fried Eggs with bacon on baked bread
● Greek Strapatsada (tomatoes with eggs in the pan and greek cheese feta as a
topping)
● Pancakes
Salty version: with fried eggs and cheese, Sweet version: with chocolate and
fresh fruits
● Yoghurt with fruits and honey
● Varieties of Marmalades on fresh local bread
Lunch
● Greek Gemista ( tomatoes and peppers stuffed with rice and herbs in the oven
with potatoes)
● Braised Octopus in tomato sauce with onions (stifado) served with greek fava
● Sardines with tomatoes onions and herbs
● Simple oven baked fresh fishes as sea bass
● Beef meatballs with fried potatoes in olive oil
● Braised beef stew, chicken or cock in tomato sauce with kritharoto (greek
kokkinisto)
● Pasta with tomato sauce zucchini and basil
● Cacio e Pepe
Salad
● Greek Traditional Salad with tomatoes, cucumber, onions, olives and feta
cheese
● Cherry tomatoes Salad with Katiki or mizithra (greek soft cheese) and capers
● Potato Salad with boiled potatoes, onions, capers, vinegar
● Burrata Salad (cherry tomatoes, basil, mozzarella)
Αppetizers
● Bruschettas with roasted tomatoes, greek cheese and fresh herbs
● Fava with caramelized onions
● Sfakianes pies with honey
● Salted Sardines, anchovy, mackerel (greek appetizer marinated with oil and
vinegar and its savory side – meze)
Desserts
● Greek nuts pie with ice cream
● Chocolate mousse with fresh fruits
● Baklavas with ice cream
Note: Only breakfast, dinner, or lunch can be served on board.
