OTHER TOYS Brig tender 50 HP
SUP (2)
Monoski (1)
Water Ski (adults)
Inflatable Donuts (2)
Wakeboard
Snorkeling gear
Board games: UNO, backgammon, cards
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Konstantinos Kalioras
Dimitra Papanikou
Captain: Konstantinos Kalioras
Born in 1993, Captain Konstantinos navigates the seas with a blend of technical prowess and kind hospitality. His maritime journey commenced as a yacht technician only 3 years ago, cultivating a deep understanding of any kind of sailing vessels. Transitioning seamlessly only one year later, he embraced the role of a skipper for weekly and daily charters, emphasizing safety, hard work and unforgettable experiences.
Having already sailed an impressive 4844 nautical miles in Greek waters, Captain Konstantinos demonstrates both navigational expertise and a profound connection to the maritime realm. Fluent in Greek and English, he ensures effective communication and professionalism, enriching each charter experience.
Captain Konstantinos leads with a calm demeanor, prioritizing safety, punctuality, and personalized service. His leadership style fosters harmony onboard S/Y Flo, creating an environment where guests can truly relax and indulge in the beauty of the sea.
Beyond professional duties, Captain Konstantinos radiates a passion for the sea and a love for Greece's maritime heritage. This enthusiasm infuses every journey aboard Flo with a sense of adventure, based also on his training as a lifeguard and firefighter.
Embark on an extraordinary yachting adventure with Captain Konstantinos, where sailing stories, good team spirit, hospitality, and the allure of Greek waters converge for an unforgettable experience.
Previous Yacht: Highjinks
Chef: Sini Astra
Sini is a true artist at heart whose deep love for the sea has shaped her into a creative cook, passionate sailor, and natural entertainer. With over 20 years of experience in the yachting industry, she brings a wealth of knowledge and energy to every voyage. Her versatile background includes working as a cook, hostess, and deckhand, making her an essential and vibrant part of any crew. Sini has a special talent for captivating children with enchanting fairy tales and thrilling sailing adventures, adding a magical touch to every trip. She specializes in Greek and Italian cuisine, delighting guests with her delicious homemade dishes and her warm, welcoming personality. Whether it's a sun-drenched lunch on deck or a cozy dinner under the stars, Sini takes pride in creating memorable culinary experiences. Fluent in Greek, English, and French, she easily connects with guests from all over the world. Her genuine hospitality, combined with her creative flair and seafaring spirit, ensures that everyone on board feels at home. With Sini, every charter becomes a unique and joyful journey filled with great food, laughter, and unforgettable stories.
Stewardess/Deckhand: Dimitra Papanikou
Born in 1992, Dimitra Papanikou brings a dynamic skill set to the Flo yacht. Holding certificates as both a professional yachtskipper and a photographer from Leica Academy Athens, she seamlessly blends maritime expertise with a keen artistic eye. After only 2 years of working in the challenging yachting industry on Mykonos yachts for day trips and weekly charters, Dimitra is now well-versed and prepared in providing impeccable service. She is responsible, organized and as a non-smoker, she ensures a pristine environment. Possessing a silver service certificate, she adds a touch of elegance to onboard hospitality. Fluent in Greek and English, Dimitra enhances the guest experience with her communication skills. Expect a perfect fusion of professionalism, creativity, and service excellence under her attentive care!!
Previous Yacht: Highjinks
YACHT DESCRIPTION S/Y FLO is a Lagoon 52 - 2018 built. She is the perfect yacht to enjoy your summer vacation. She has three seating areas (front, aft and flybridge). Her bathing platform is idea for lounging and enjoying cocktails. She has four queen bed cabins all with private facilities. She boosts an array of water toys for fun on the sea. Her chef will prepare your delicious meals.
Discover Greece....Go with the Flo!
ADDITIONAL INFORMATION
SAMPLE MENU
Breakfast
Marmalades honey and nutella Cereal with milk Cake Bacon and sausages Platter of cheese and cold meat Pancakes Juice Avocado toast/omelet/scrambled eggs/fried eggs Fruit platter
Day 1
Lunch Tarama: Fish roe emulsified with Greek extra virgin olive oil, served with bread Beetroot Salad: Sweet Greek beetroots with orange fillets, yogurt, and walnuts Octopus Orzo: Slow-cooked octopus with orzo, accompanied by a salad of Greek olives, fennel, and sun-dried tomatoes
Crème Brûlée: Creamy custard with a caramelized sugar topping
Dinner Seabream Carpaccio: Thinly sliced seabream with truffle soy sauce and lemon oil Watermelon Salad: Watermelon, feta, basil oil, and almond flakes Pan-Seared Fish: Seabass fillet with fresh broccoli purée, herb sauce, and a fennel-onion salad Greek Yogurt with Glyko tou Koutaliou: Greek yogurt topped with traditional jarred sweet preserves
Day 2
Lunch Greek Meatballs: Beef meatballs served with yogurt, paprika sauce, and fresh mint Greek Salad: Tomatoes, onions, green peppers, feta, capers, and oregano Moussaka: Layered eggplant with Bolognese, topped with potato foam, graviera cheese, and tomato sauce
Galaktoboureko: Custard-filled phyllo pastry with syrup
Dinner Bruschetta: Toasted bread with tomato jam, feta, and fresh basil Florina Peppers with Burrata: Roasted red peppers served with creamy burrata cheese Seafood Pasta: Pasta with a medley of fresh seafood
Galatopita with Salted Caramel: Milk pie drizzled with salted caramel
Day 3
Lunch
Prawn Saganaki: Prawns cooked in a rich tomato sauce with feta Smoked Vegetables: Mixed vegetables with a ginger-garlic and red chili dressing Chimichurri Rice with Seabass: Seabass fillet with lemon oil, served with chimichurri-seasoned rice
Ravani with Vanilla Ice Cream: Semolina cake soaked in syrup, paired with vanilla ice cream
Dinner Octopus with Gremolata: Tender octopus with a parsley-lemon topping and tomato relish Cauliflower Salad: Cauliflower, feta, basil, walnuts, and homemade balsamic vinegar dressing Marinated Chicken: Herb-marinated chicken with smoked potato purée and chicken jus
Rice Pudding: Creamy rice dessert with a hint of sweetness
Day 4
Lunch Briam: Oven-baked seasonal vegetables with tomato sauce, topped with yogurt and paprika Politiki Salad: Pickled vegetable salad Beef Stew: Slow-cooked beef with a side of aubergine puree
Baklava: Layers of phyllo pastry with nuts and syrup
Dinner Souvlaki: Grilled chicken or pork gyros or skewrs with Greek pita, tzatziki, fries, and a Greek salad
Greek Yogurt with Honey and Walnuts: Creamy yogurt drizzled with honey and sprinkled with walnuts
Day 5
Lunch Tzatziki Spread and Smoked Aubergine Salad: Served with pita Dakos Salad: Cretan barley rusk with tomatoes, feta, and olive oil Lamb with Lemon Potatoes: Slow-cooked lamb with roasted lemony potatoes
Greek halvah jelly – Halvas Farsalon
Dinner Small spinach and feta pie with yogurt spread Zucchini salad with spicy feta pistachio and chilly vinaigrette Seabass papillote with tomato sauce and rice with sumac
Day 6
Lunch Dolmadakia: Vine leaves stuffed with rice, dill, and spring onions, served with yogurt and wasabi sauce Quinoa Salad: Quinoa with onions, fresh herbs, and sun-dried tomatoes Beef Stew with Trahanas: Beef stew with traditional trahanas pasta and feta
Orange Pie with Ice Cream: Citrusy cake served with ice cream
Dinner Sweet Pepper Spread with Marinated Greek Olives: Served with bread Caprese Salad: Tomatoes, mozzarella, basil, and olive oil Prawn Pasta: Pasta with prawns in a light sauce
Day 7
Lunch Spicy Feta Spread: Creamy feta with a kick of spice, served with bread Cabbage and Carrot Salad: Fresh and crunchy vegetable salad Stuffed Seasonal Vegetables: Vegetables filled with rice and baked with potatoes
Chocolate Mousse: Rich and velvety chocolate dessert
Dinner Smoked Potatoes: Potatoes with a smoky flavor and herbs Lettuce Salad: Fresh lettuce with a light dressing Giouvarlakia in Gyoza: Meatballs wrapped in gyoza, served with avgolemono sauce and dill oil
2025 Rates
High Season (July - August): EURO 22,000/week
Mid Season (June & September): EURO 20,000/week
Low Season (October - May): EURO 17,000/week
+ Plus all expenses VAT 12% & APA 25%
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:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.