Christal Mio

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	4
Length	67 Ft / 20.5 m
Beam	32.3 Ft / 9.87 m
Draft	3.8 Ft / 1.16 m
Builder	Fountaine Pajot
Built - Refit:	2020 - No Refit Date Set
Cruising Speed	16.5 knots

ACCOMMODATION INFORMATION

One Master Cabin with queen size bed (size between queen and king bed), 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video.

WATERSPORTS

Dinghy	Highfield 420
Dinghy HP	60 HP
Paddle Boards	2
Double Kayaks	2
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
T/T Highfield 4,20 with 60 HP
SUP (2)
Kayak 2 seated (2)
Wakeboard (1)
Water ski adults (1)
Water ski kids (1)
SeaBob (2)
Inflatable donuts (2)
Fishing gear (1)
Snorkeling gear (10)
Baby life jacket

Board games: chess, backgammon, cards, UNO

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

CREW PROFILE

George Bastis

Nikolaos Maniatakos

Angelos Ninos

Captain: George Bastis

George Bastis is a highly experienced Greek Captain with more than a decade of professional involvement in private yachting and charter operations. He holds an MCA Master 200 GT Certificate of Competence and RYA Yachtmaster Offshore, with extensive command experience on sailing and motor yachts up to 80 feet. Throughout his career, he has served as Captain in premium charter environments, overseeing all navigational, operational, and technical aspects of vessel management while ensuring full compliance with international safety standards. George combines strong seamanship with a hands-on, detail-oriented approach to yacht maintenance and crew coordination. His background also includes project and yard management roles, giving him a comprehensive understanding of vessel upkeep, refits, and operational efficiency. Recognized for his professionalism, clear communication, and guest-focused mindset, he is committed to delivering safe, smooth, and memorable yachting experiences. He is currently appointed as Captain of the Catamaran Christal Mio 67.

Chef: Nikolaos Maniatakos

Nikolaos serves as the onboard Chef of catamaran Christal Mio, offering a refined culinary experience rooted in both creativity and scientific precision. He holds formal culinary training alongside an MSc in Applied Biomolecular Technology, which allows him to approach cuisine with a deep understanding of ingredients, techniques, and quality control. With proven experience in yachting and high-demand service environments, Chef Nikolaos specializes in Mediterranean, Italian, and international cuisine, including vegan and dietary-specific menus. He is highly skilled in menu planning, provisioning, and efficient galley management, ensuring consistency, safety, and excellent presentation throughout each charter. Detail-oriented, adaptable, and guest-focused, Chef Nikolaos works closely with the crew to deliver a seamless onboard dining experience that enhances every voyage aboard Christal Mio.

Stewardess: Diana Iaccarino

Meet Diana Iaccarino, Stewardess aboard Christal Mio. Originally from Naples, Italy, and now residing in Tarifa, Spain, Diana brings a natural blend of Italian warmth and Spanish flair to her role on board. With a background as an officer cadet, she offers strong maritime knowledge, professionalism, and a genuine passion for life at sea. Her multicultural experience, attention to detail, and positive, hardworking attitude allow her to deliver attentive, high-standard service while enhancing the overall guest experience. Fluent in Italian, Spanish, and English, Diana communicates effortlessly with international guests, ensuring a welcoming, seamless, and memorable sailing experience aboard Christal Mio.

Deckhand: Angelos Ninos

Angelos, born in 1994, is gearing up for his first season aboard the Christal Mio as a deckhand. While this will be his debut on the yacht, he’s no stranger to life on the water, having worked as a deckhand since 2023. With a degree in Mechanotronics, Angelos brings a unique technical edge to the team, ensuring everything runs smoothly from onboard systems to machinery. He’s also a licensed diver and holds both a Sailing Vessel Operator's License and a Speed Boat Operator's License, adding versatility to his skill set. Known for his attention to detail and his calm, confident demeanor, Angelos is ready to tackle any challenge with professionalism and a positive attitude. His combination of technical know-how and hands-on experience makes him an exciting addition to the Christal Mio crew, and he’s looking forward to making the upcoming season one to remember.

YACHT DESCRIPTION
ChristAl MiO, built in 2020, perfectly embodies the innovation, elegance, and performance that define Fountaine Pajot’s world-renowned expertise in luxury motor catamarans. As the flagship of the Power range, the Power 67 combines the efficiency and stability of a power catamaran with the refined design and generous living spaces inspired by the acclaimed Alegria 67 sailing catamaran. Space. Style. Supreme Comfort. Designed for those who appreciate both adventure and indulgence, ChristAl MiO offers a seamless balance of sophistication and functionality. Her sleek exterior lines reflect a contemporary vision, while the interior exudes a modern, asymmetric elegance with soft, rounded forms and a warm, inviting ambiance. The 36m² aft cockpit serves as the heart of outdoor living — a spectacular space for entertaining and relaxation. It features multiple sunbathing areas, an alfresco dining setup, and a fully equipped galley with a plancha grill, creating the ideal setting for unforgettable gatherings. Above, the 32m² flybridge impresses with its vast lounging and dining areas, while the foredeck — complete with a Jacuzzi — offers the perfect private retreat for soaking up the sun and sea views. Every social and relaxation area flows effortlessly from the spacious saloon, ensuring a sense of openness and connection to the sea. Luxury and Privacy at Sea The Owner’s Suite is a masterpiece of comfort — a 22m² private apartment featuring a generous dressing area, sofa lounge, and direct private access to the foredeck for complete privacy. The en-suite bathroom rivals those of five-star hotels, complete with twin designer vanities and a stunning walk-in shower. In addition to the Owner’s Suite, ChristAl MiO offers four elegant queen-bed guest cabins, each with its own en-suite facilities, ensuring every guest enjoys the same level of luxury and comfort. The galley-up layout allows guests to engage with the chef and experience the artistry behind each meal, enhancing the sense of warmth and conviviality on board. Unparalleled Experience Combining the luxury of a five-star hotel with the freedom of a private yacht, ChristAl MiO promises unforgettable moments at sea — where privacy, elegance, and performance meet in perfect harmony.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Selection among:

Fruit Salad Composed of Greek seasonal and tropical fruits
Egg preparations: Variety of omelets, scrambled, fried, boiled, and poached.
Kayanas (eggs in fresh tomato sauce with feta cheese)
Toasties/Artisanal Sourdough bread
Avocado Toast
Variety of Crepes (sweet or savory)
Pancakes with maple syrup/praline/fresh fruit
Croissants (butter/chocolate)
Puff pastry (cheese/spinach/sausage)
Cakes (vanilla/cocoa flavored, Banana bread with caramelized bananas)
Greek yogurt with fresh fruit, cereal, honey or marmalade

Day 1

Lunch

Traditional Greek salad seasoned with oregano-scented olive oil
Fava bean cream with caramelized onions and capers
Creamy classic “Tzatziki” salad
Slowly roasted tender lamb leg, caramelized with garlic glaze and baby potatoes.

Dinner

Artichoke hearts filled with dill-scented fava cream, topped with bottarga
Burrata salad with wild rocket leaves, baked beetroot, orange fillets, balsamic cream, and basil gel
Sea bream fillet with sautéed Greek wild herbs

Dessert of the day

Nut mix-filled Baklava with pistachio ice cream

Day 2

Lunch

“Agioreitiki” Smoked Eggplant salad (Monastery recipe from Holy Mountain Athos)
“Politiki” salad, with red and white cabbage, carrot, raisins, and pomegranate kenels
“Travichtes” (pulled dough pies), topped with tomato jam scented with thyme and grated feta cheese
“Lachanodolmades” (Cabbage leaves stuffed with beef mince, rice, and herbs) in a creamy egg-lemon sauce

Dinner

“Mediterranean” salad with mixed Lola lettuce, iceberg, cherry tomatoes, and pita croutons, dressed in a green herb vinaigrette, and grilled manouri cheese.
Sea bass ceviche with mango, chili peppers, and red radish
Lobster linguine with bisque sauce

Dessert of the day

Key lime pie

Day 3

Lunch

“Dakos” salad with barley and carob rusk, tomato, feta, and black olives
Eggplant croquettes with “katiki” cream cheese sauce
Traditional “Moussaka” in a pot

Dinner

Beetroot salad with mango, cream cheese, walnuts and Valeriana leaves dressed in balsamic vinegar sauce
Grilled Calamari stuffed with lemon and dill flavored rice
Salmon fillet grilled, with poached fennel, orange and grilled asparagus

Dessert of the day

Chocolate tart, topped with butterscotch cream and forest fruit

Day 4

Lunch

Rich Potato salad with eggs, carrots, pickled cornichons, and mustard mayo sauce
“Arancini” with wild mushrooms on beetroot sauce, topped with black garlic yogurt
Free-range chicken cooked “sous vide” with mixed salad, dressed in a honey mustard vinaigrette

Dinner

Watermelon salad with feta cheese, spearmint, and lime-marinated sweet onions
Sourdough bread bruschetta with tarama cream and bottarga
Grouper fillet marinated in citrus zest, with celeriac purée and lemon mayonnaise

Dessert of the day

Masticha scented panna cotta, topped with sour cherry coulis or
Rose geranium (Pelargonium graveolens) scented panna cotta, topped with quince conserve

Day 5

Lunch

Creamy “Trachanas” with feta cheese, tomato, and spearmint
Fried feta cheese wrapped in “fillo” pastry, with honey and sesame
Strawberry Salad with iceberg, Lola lettuce, mozzarella and walnuts dressed in strawberry vinaigrette
“Soutzoukakia” Meatballs with mixed pork and beef mince scented with cumin in a rich tomato sauce with jasmine rice

Dinner

“Green Goddess” salad with Chinese cabbage, cucumber and Smith apple, dressed in a sour avocado sauce
Octopus tentacles, slowly glazed in a balsamic vinegar sauce scented with thyme and bay leaves
Squid ink shrimp risotto with fennel and bottarga powder

Dessert of the day

Basque cheesecake

Day 6

Lunch

Beef tartare with Dijon mustard, pickled cucumber, and Parmesan biscuit
Raw young zucchini salad, with carrots, spearmint, and lemon sauce
Grilled “Pleurotus” mushrooms with balsamic vinegar cream
Ribeye or Beef Fillet steak with potato terrine and fried leek sticks

Dinner

Wakame salad with ponzu sauce and sesame seeds
Quinoa salad with cashew nuts, cranberries, goji berries, raisins, and rocket in a yuzu-citrus ponzu sauce
“Gyoza Shrimp” (pan-cooked dumplings), filled with shrimp and scallops, Chinese cabbage, and spring onion with roasted sesame oil and soya-yuzu sauce
Variety of sushi rolls

Dessert of the day

Semifreddo yuzu with pistachio crumble and lemon curd

Day 7

Lunch

Grilled vegetables terrine with eggplant, zucchini, carrots, red and green peppers, and raisins
“Tzatziki” avocado, scented with mint and cilantro
Slowly cooked Pork neck, scented with black garlic and rosemary, creamy potato mash

Dinner

Black-eyed beans “Piage” salad, with vegetables and herbs
Sautéed Scallops over grilled Pineapple slices, with vanilla-scented olive oil and mango chutney
Tuna fillet with lemon sauce, dill, and spring onion white rice

Dessert of the day

Pavlova with forest fruit coulis, filled with white chocolate namelaka cream

Alternative Desserts

Chocolate cheese cake, topped with caramelized nuts.
Walnut pie with “Kaimaki” ice cream

**This is a sample menu, subject to changes based on guests' preferences, seasonal availability, and/or dietary restrictions.

PRICING DETAILS
Christal Mio INQUIRE

Pricing

From: 34,000 per week
To: 48,000 per week

Pricing Details

Period A (July-August) EURO 48000/week
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 6,5% VAT + APA 25%

WINTER 2026/7 RED SEA - Based in El Gouna

WINTER SEASON (October to March)
Weekly rate EURO 34000 + APA 25% + VAT 14%

Charters less than a week upon request. Weekly rate is divided by 6.

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption + 6,5% VAT.
Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.

Christal Mio

Pricing

Pricing Details

Destinations

Learn More AboutChristal Mio