One master cabin and two double cabins, all with en-suite facilities.
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Snorkel
Fishing Gear
Scuba Diving
Dinghy
Grand Boat
Dinghy HP
Yamaha 40 HP
Paddle Boards
2
Snorkeling gear
Yes
Fishing Gear
Yes
Scuba Diving
Yacht offers Rendezvous Diving only
OTHER TOYS Grand Boat tender with 40 HP outboard
Stand-Up Paddle (2)
Snorkeling Gear (6)
Fishing Gear
Inflatable Couch for 2 PAX (1)
Board games: backgammon, cards
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Sophia Kochila
Captain: Konstantis Giannoulis
Konstantis was born in 1981. He is a multifaceted individual with a profound blend of technical and nautical expertise. Holding degrees in Architectural Engineering and Landscape Architecture, Konstantis brings a meticulous and creative approach to all his endeavors. His passion for the sea is evident through his Offshore Sailing Licence and Motor Boat Licence, underscoring his capabilities in navigating and commanding vessels. Known for his exceptional communication, leadership, and teamwork skills, Konstantis excels in critical thinking and problem-solving, making him an adept leader in challenging situations. Outside his professional life, he is an avid enthusiast of spearfishing, spinning, skiing/snowboarding, weightlifting, motorbike enduro, and cooking. Fluent in both English and Greek, Konstantis effortlessly bridges cultures, enriching his interactions both on and off the water.
Cook/Hostess: Sophia Kochila
Sophia brings a wealth of experience from the tourism and hospitality industry to her role as Cook/Hostess aboard Endless Beauty. Having worked across food preparation, beverage service, and professional cleaning, she is committed to delivering exceptional guest satisfaction with efficiency and care. Since transitioning into the yachting industry, Sophia has combined her strong culinary skills, bartending expertise, and dedication to high hygiene standards to create a warm, welcoming onboard atmosphere. Her professionalism, attention to detail, and ability to adapt to new cultures and environments make her an invaluable part of the crew. Passionate about food, service, and teamwork, Sophia ensures that every guest experience is both memorable and enjoyable.
YACHT DESCRIPTION Introducing the Fountaine Pajot MY44 Endless Beauty – the pinnacle of power catamaran excellence.
This exceptional vessel seamlessly blends innovative design, remarkable performance, and luxurious comfort. With spacious interiors, fuel efficiency, and a focus on natural light, the MY44 offers an unforgettable cruising experience.
Explore the seas with ease, and relish the outdoor spaces, including a panoramic flybridge and expansive decks. Discover the MY44 Endless Beauty, where power meets elegance.
ADDITIONAL INFORMATION
SAMPLE MENU
Breakfast
Savory
Wheat and white bread Scrambled eggs, boiled eggs, omelets Cheese platter Cold cuts platter
Sweet
Greek yoghurt Honey and fruit jam Nuts and granola Fruit platter Croissants
Starters
Feta cheese fried in phyllo crust, with honey and sesame Bougiourdi Spicy baked Feta cheese in tomato sauce Smoked eggplant salad Grilled red peppers stuffed with feta cheese Grilled Mastelo cheese with pesto and balsamic vinegar Fava Yellow split peas purée served with capers, Kritamo, and onions Dolmades Vine leaves stuffed with rice and herbs Tzatziki Yogurt dip mixed with garlic and cucumber
Fish starters
Anchovies and octopus marinated in vinegar Smoked mackerel with beluga lentils salad Seabass Ceviche Saganaki shrimps cooked in thick tomato sauce, ouzo, and feta cheese Steamed Mussels with lemon and oregano vinaigrette Smoked herring with potato and black-eyed peas salad
Mushroom risotto - Wild mushrooms, truffle essence Rigatoni al Pomodoro y Basilico - Pomodori tomatoes, fresh herbs, spaghetti with basil pesto, pine nuts, parmesan, cherry tomato confit Seafood tagliatelle - Shrimps, mussels, tomato, basil, parmesan, Carbonara Italiana - Egg yolks, pecorino, guanciale
Meat Courses
Ragu Bolognese beef - slow-cooked in the oven with orzo pasta Greek Kleftiko - Slow Cooked Lamb in Pouch with vegetables, lemon, rosemary Goat in the pot - Marinated with lemon sauce, served with rice Rooster stew - Cooked in cinnamon and red wine, served with chilopites (traditional Greek noodles) Fried pork - With leaks and plums served with potato puree Grilled Ribeye with sweet and sour sauce - served with roasted vegetables and potatoes Grilled Chicken Thigh Fillet - Tahini cumin sauce, lemon, served with vegetable stew
Seafood courses
Seafood risotto- Shrimps and mussels, ouzo, saffron Octopus stew - Slow-cooked in red wine, served with split peas purée and caramelized onions Grilled Sea bass fillet - Served with wild greens, and “ladolemono” Greek lemony fish sauce Grilled sardines with tomato and parsley Baked Squids - stuffed with rice, Greek herbs dried grapes, and white wine Tuna tataki - Seared tuna with crushed sesame served with sautéed green beans
Greek Tradition’s Finest Courses
Greek Papoutsakia - Baked eggplants stuffed with minced beef, herbs, and bechamel sauce Greek Kebab-Giaourtlou - Traditional lamb burgers served with roasted vegetables, yogurt sauce, and Greek pita bread Stuffed vegetables in the oven - Peppers, tomatoes, rice, and feta cheese Pasticcio - Lasagna Bolognese, beef, spices, béchamel Chickpea stew with “syglino” from Mani - Chickpea cooked with salt-cured pork, onions, and wine Greek Soufiko (Ikarian recipe) - Pot-baked seasonal vegetables, virgin olive oil, herbs
Desserts
Chocolate mosaic with dried berries, nuts served with chocolate syrup Tiramisu with Greek coffee Panna cotta with Mastiha essence and salted caramel syrup Cheese mousse Greek cheese, figs, mint, and pistachio Traditional halva semolina pudding with raisins and nuts Yogurt mousse with lemon and pineapple cuts
Rates
High Season: Euro 17500 per week (July - August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (rest months)
Plus all expenses (V.A.T. 12% & 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 according to the yachts fuel consumption.