3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities. Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers
2 x (200×170 cm)
1 x (200 x 160 cm)
1 x (200 x 85/170 cm – convertible)
1 x (200 x 85)
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Double Kayak
Adult Waterskis
Kids Waterskis
Wakeboard
Jet Skis
Snorkel
Fishing Gear
Scuba Diving
Dinghy
Highfield tender 5,60
Dinghy HP
70 HP
Paddle Boards
2
Double Kayaks
2
Adult Water-skis
1
Kids Water-skis
1
Wakeboards
1
Jet Skis
1
Snorkeling gear
Yes
Fishing Gear
Yes
Scuba Diving
Yacht offers Rendezvous Diving only
OTHER TOYS Highfield tender 5,60 with 70 HP
Jet ski Yamaha 1800 (1)
SUP (2)
Wakeboard (1)
Waterski (2)(adult and children)
Monoski adult (1)
Inflatable towable 3 PAX (1)
Kayak 2 PAX (2)
Sea scooter (2)
Inflatable platform
Snorkeling equipment
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Tilemachos Aidinis
Nick Melas
Emilia Kontochristou
Marinos Syrigos
Stefanos Drampoukakis
Captain: Tilemachos Aidinis
Introducing Captain Tilemachos, a valued member of our crew overseeing the motor catamaran, Crazy Horse. Born in Greece in 1968, Tilemachos holds a degree in mechanical engineering since 1991 and has seamlessly transitioned into a successful career as a professional captain. His commitment to ensuring guests have an unforgettable sailing experience is unparalleled.
With a diverse skill set, Tilemachos is a certified cruising instructor by the Royal Yacht Association. Fluent in both Greek and English, he excels in effective communication, effortlessly connecting with our diverse range of guests. His extensive experience includes numerous yacht deliveries, refining his navigation skills and ensuring a smooth and secure journey on board.
Beyond technical expertise, Tilemachos is passionate about showcasing the warmth, friendliness, and rich cultural heritage of Greece. His dedication to customer service ensures that your time on board Crazy Horse will be nothing short of extraordinary. With Captain Tilemachos at the helm, rest assured you are in the hands of a seasoned professional committed to making your sailing experience truly memorable.
Chef: Nick Melas
Chef Nick, born in 1988, brings a wealth of culinary expertise to the galley of Crazy Horse. With a degree in Professional Culinary Arts and certifications in Food & Beverage Management and Signature Seafood Menu, he combines creativity with precision to deliver exceptional dining experiences. Since 2017, Chef Nick has been an integral part of the yachting industry, honing his skills on various yachts ranging from 65 to 115 feet in length. Proficient in Greek, English, and possessing basic knowledge of French and Spanish, he ensures seamless communication with guests from diverse backgrounds. With his passion for gastronomy and commitment to excellence, Chef Nick elevates the onboard dining experience, delighting guests with exquisite flavors and impeccable presentation.
Chief Stewardess: Emilia Kontochristou
Emmy, born in the picturesque city of Volos in 1977, brings a rich culinary knowledge to the maritime realm. Since 2022, she has served as a freelance cook/hostess on numerous yachts, showcasing her versatile skills and passion for hospitality. Amalia specializes in Mediterranean and Vegan cuisines, crafting delectable dishes that cater to diverse tastes. Beyond the galley, Amalia loves to travel, enjoys cycling through scenic landscapes, engaging in tennis matches, embracing the discipline of pilates, and conquering snowy slopes through skiing adventures. Her multifaceted interests add a vibrant touch to the onboard atmosphere, creating an unforgettable experience for guests. Fluent in both Greek and English, Amalia effortlessly bridges cultural gaps, ensuring a seamless and enjoyable sailing journey for all aboard.
Deckhand/Steward Marinos Syrigos
Meet Marinos, our passionate deckhand/steward coming from the beautiful island of Salamina in Greece! Growing up by the sea, Marinos developed a love for water, nature, and water sports from a young age. With 4 years of experience working on passenger ships, Marinos has honed his skills and knowledge, making him an invaluable part of the Crazy Horse team. His polite demeanor, strong work ethic, and excellent teamwork make him a joy to work with. Marinos is fluent in both English and Greek, and in his free time, you'll often find him enjoying his favorite water sports. We’re thrilled to have Marinos aboard, bringing his expertise and enthusiasm to every voyage!
Deckhand/Stew : Stefanos Drampoukakis
Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.
Ex-yacht: Allure 59
YACHT DESCRIPTION Motor catamaran Crazy Horse, a luxurious Lagoon 78, offers the ultimate sailing experience to guests seeking the combination of luxury and comfort. With 5 beautiful cabins, Crazy Horse has the capacity to accommodate up to 10 guests. Guests can expect to be wowed by the spacious and stylish ensuite cabins featuring modern amenities for a comfortable and unforgettable yachting experience.
Crazy Horse is staffed with an experienced and competent crew of 5. The team is dedicated to ensuring that guests have the trip of a lifetime.
Crazy Horse is available for charter in Greece and sails the crystal clear waters of the Mediterranean. Discover Greece's stunning coastline and hidden gems while enjoying the amenities aboard Crazy Horse. The yacht features spacious common areas for dining, socializing, and relaxation, including a stylish salon with a full bar and a state-of-the-art entertainment system.
Crazy Horse also has ample outdoor space for guests to bask in the Mediterranean sun and enjoy the stunning views. The flybridge offers comfortable seating, and sun-loungers to relax. The yacht also features a variety of water toys, including a jet ski, snorkeling gear, kayaks, paddleboards, and a yacht tender to take full advantage of amazing anchorages Complemented by an array of equipment, Crazy Horse serves as the perfect escape for those wanting to discover the beauty of Greece while being surrounded by the lap of luxury.
ADDITIONAL INFORMATION
SAMPLE MENU
Starters
Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s Tomato mille Feuillet & “mastelo Chios white cheese,' fresh mint, olive oil, & Greek pittas. Santorini traditional tomato balls with fresh herbs & yogurt dip. Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers. Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma. Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche. Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil. Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.
Salads
Classic Greek salad Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette. Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette. Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette. Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.
Pasta, risotto, & more
Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce. Barley Risotto with fresh seafood & tomato herbed sauce. Risotto Negro with fried calamari & lemon dill sauce. Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce. Tagliatele with sauté chicken, spring onion, garlic, & creamed soya. Lobster linguine cooked in lobster juice & fresh tomatoe with herbs. Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.
Meat & Poultry
Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges. Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side. Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary. Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato. Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad. Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.
Fish & Seafood
Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce. Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions. Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad. Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce). Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip. Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.
Desserts
Lemon mille feuille with buttered filo crust & trimmed chilled chocolate. Classic Tiramisu creamed. Belgian chocolate tart with white chocolate mousse & fresh strawberries. Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream. Old but gold chocolate soufflé with pistachio ice cream. Greek cheesecake with rusk biscuits & figs marmalade
2025 Rates
High Season (15 June - 15 September): EURO 69,000/week
Mid Season (1 May - 14 June & 16 September - 31 October): EURO 65,000/week
Low Season (rest months): EURO 50,000/week
+ Plus expenses VAT 6,5% & APA 30%
Charters for less than a week are only available upon request and the 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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.