Entre Cielos

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YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	12
Staterooms	5
# Of Crew	5
Length	104 Ft / 31.8 m
Beam	24.7 Ft / 7.55 m
Draft	9.8 Ft / 2.99 m
Built - Refit:	2004 - 2018
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

One master cabin, 2 queen bed cabins and two twin cabins each with one semi double bed (for two children or one adult) and one single bed all with private facilities

WATERSPORTS

Dinghy	T/T NOVURANIA 3.80m
Dinghy HP	70
Paddle Boards	Yes
Double Kayaks	1
Adult Water-skis	1
Kids Water-skis	1
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
T/T NOVURANIA 3.80m
Water Toys:
Water Skis - adults (1)
Water ski - kids (1)
Monoski - adults & kids
Donuts 1pax (2)
Inflatable for kids (2)
Snorkeling & Fishing Equipment
Kayak inflatable (1)
SUP (2)
Sofa 3 pax
Beach set
Noodles

Board games:backgammon, domino, cards, chess, dice, board game for kids

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

CREW PROFILE

Dimitris Doukas

Giorgos Paravatos

Veronik Tsallis

Captain: Dimitris Doukas
Meet Dimitris, an immensely seasoned captain with an impressive 29 years of sailing expertise. Embarking on his maritime journey at the age of 19 as a combustion engineer, Dimitris ascended to the ranks of Captain (Class C and then Class B), navigating countless nautical miles across diverse vessels worldwide. Renowned for his professionalism, responsibility, and extensive knowledge in yachting, maintenance, and customer care service, Dimitris has helmed Entre Cielos since 2022. He relishes the camaraderie with his crew and guests, exhibiting enthusiasm, hard work, and a strong team spirit. Eager to showcase the finest destinations and most enchanting bays, Dimitris, along with his crew, ensures the creation of unforgettable sailing holidays. Fluent in both Greek and English, he facilitates seamless communication on board.

Chef: Dimitris Roussis

Chef Dimitris is an accomplished culinary expert with over three decades of diverse international experience. Starting his career in Montreal, Canada, he quickly rose through prestigious roles in the kitchen, including Head Chef at a renowned Greek restaurant and later at the Intercontinental Montreal and Hotel Intercontinental Presidente in Mexico. Dimitris honed his skills further at world-class establishments like the Sheraton Maria Isabel and Hilton Hotels in Mexico before moving to Greece, where he showcased his talent at boutique hotels and acclaimed restaurants in Naxos, Kos, and Corfu. He also brought his expertise to Brazil, where he created the Mediterranean menu at Thasos Restaurant in São Paulo. A passionate advocate for Mediterranean cuisine, Dimitris has participated in numerous gastronomy festivals across the globe, including well known Mediterranean Kitchen events in Mexico and Greece. Since 2024, he has been a chef aboard luxury yachts, serving exceptional meals to guests on the high seas. With a wealth of experience and an unmatched flair for Mediterranean flavors, Dimitris is dedicated to creating memorable culinary experiences wherever he goes. Speaking Greek, English and Spanish fluently, he communicates easily with his international guests and crew members alike.

Chief Stewardess: Veronik Tsallis
Veronik, born and raised in Argentina to Greek and Argentinian parents, initially pursued a degree in System Information Engineering. However, realizing her preference for people over computers, she transitioned to the tourism industry. With a diverse background that includes owning restaurants and managing mountain apartments, Veronik has amassed over 13 years of invaluable experience in tourism and customer care across various global locations. Adaptable, hard-working, and attuned to guest needs, Veronik joined Entre Cielos last year as a hostess and organizer. Following a successful season, she swiftly ascended to the role of Chief Stewardess. Responsible, adventurous, and caring, Veronik has a genuine love for sailing. Her primary objective is to ensure guests feel comfortable and at home during their adventurous sailing journey on Entre Cielos. Fluent in Greek, Spanish, English, and Portuguese, she facilitates seamless communication and enhances the overall guest experience.

Stewardess: TBA

Engineer/Deckhand: Giorgos Paravatos
Meet Giorgos Paravatos, our Engineer/Deckhand, born in Greece in 1987. Excited to embark on yet another season with Entre Cielos, Giorgos brings a wealth of experience to our crew. Trained as an engineer, he embarked on his sailing journey in 2011 and proudly holds licenses for both motor and sailing boats. Having completed all necessary safety trainings for onboard work, Giorgos is a versatile individual with excellent problem-solving skills.
Known for his adaptability, strong teamwork, and a diligent work ethic, Giorgos goes the extra mile for both guests and crew. His cheerful and kind demeanor, coupled with a readiness to assist, ensures a positive experience for guests during their sailing trip. Fluent in Greek and English, Giorgos is also currently learning French.

YACHT DESCRIPTION
Imagine exploring the Greek islands on a private, floating five-room boutique hotel. This is no maritime dream: You’re cruising the Mediterranean on S/Y Entre Cielos, discovering local cultures, sharing sunsets with friends, unwinding — living your life to the fullest. From Plato to Socrates, S/Y Entre Cielos’ five luxurious, air-conditioned cabins honor Greece’s most celebrated philosophers. Right down to their finest works – close at hand to skim or study. The S/Y Entre Cielos features five cabins for up to 11 guests, each named after a Greek philosopher. You’ll find the books they wrote waiting in your cabin to peruse at your leisure. Who knows? Maybe after your maritime vacation, you’ll be quoting Greek philosophy while recounting your discoveries ashore.

ADDITIONAL INFORMATION

SAMPLE MENU

Day 1
Lunch
Fish roe salad (taramosalata) – olives
Steamed mussels with white wine
Greek salad with feta cheese
Seabass with spinach rise
Orange pie with ice cream

Dinner
“Kakavia” soup
Sea bream ceviche with sweet potato and passion fruit
Romen lettuce broccoli, avocado , sunflower seeds , balsamic vinaigrette
Linguine with shrimps and bisque sauce
Baklava with ice cream

Day 2
Lunch
Beef tartar truffle parmesan cream
Eggplant salad with walnuts
Mix salad ,grapes , prosciutto , gorgonzola ,vinaigrette “florina” peppers
Rib eye with grill baby veggies and chimichurri
Profiterole “my way”

Dinner
Avocado roll with shrimps and citrus sauce
Cold peas soup pickle onion and shrimps
Quinoa salad with avocado sweet potato valerian vinaigrette mango
Sea bream with celeriac puree , asparagus and “kakavia” sauce
Chocolate gianduja mousse

Day 3
Lunch
Wakame seaweed salad with crab and sesame seeds
Shrimp tempura
Maki sushi roll with salmon ,tuna ,shrimp
Tuna tataki
Lemon tart with meringue

Dinner
Apaki cured pork with sweet wine and pickle onion
Tzatziki with olives
Traditional ntakos with carob rusk and feta
Greek mousaka
Baklava with ice cream

Day 4
Lunch
Chickpeas with “syglino” from Mani and chard
Eggplant salad with olives
Rocket salad with parmesan , sun dry tomatoes, chicken and balsamic vinaigrette
Chicken fillet with corn puree , baby broccoli and smoked yogurt
Galaktobureko

Dinner
Octopus with split peas puree and caramelized onions
Tamarisk with garlic confit, cheery tomatoes and olives
Mix fresh veggies with tuna and mayo dressing
Salmon fillet with cauliflower puree, asparagus and grill pineapple
Orange pie with ice cream

Day 5
Lunch
Fish roe salad (taramosalata) – olives
Shrimps saganaki with ouzo and feta cheese
Beluga lentils with smoked salmon and Fish roe salad
Staffed Sardines with parsley and garlic and Tabbouleh bulgur wheat
Lemon tart with meringue

Dinner
Caesar salad with fried chicken and crouton
Greek spicy cheese dip with “florina” peppers
Chicken meatballs tomato sauce traditional Greek coffee
Beef ragu with orzo pasta, parmesan cream and bacon powder
Chocolate pie with ice cream

Day 6
Lunch
“Kakavia” soup with seabass
Traditional “ntakos” with carob rusk and feta
Lobster linguine
Profiterole “my way”

Dinner
Steam veggies, garlic confit, olive lemon sauce
Greek cabbage rolls with shrimp
Greek salad with feta cheese
Surf and turf orzo pasta (shrimp and picania)
Orange pie with ice cream

PRICING DETAILS
Entre Cielos INQUIRE

Pricing

From: 30,000
To: 39,800

Pricing Details

2025 Rates
High Season (July & August) EURO 39,800/week + all exp
Mid Season (June & September) EURO 36,250/week + all exp
Low Season (all other months) EURO 30,000/week + all exp
+ APA 30% + VAT 12%

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.

Destinations

greece

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ENTRE CIELOS