One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Adult Waterskis
Kids Waterskis
Wakeboard
Snorkel
Tube
Fishing Gear
Scuba Diving
Dinghy
Highfield 4.20
Dinghy HP
70
Paddle Boards
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
Tender Highfield 4,20 with 70 HP engine
SUP (2)
Water Skis
SeaBobs (one with Seabob Cam) with quick chargers (2)
Kneeboard Jobe (1)
Wakeboard Jobe Maddox (1)
Jobe Binar Towable 3P (1)
Jobe Multi board (2)
Banana (3 seater)
Fishing gear
Snorkeling gear
Jet Surf (1) - (upon request)
Board games: chess, backgammon, UNO
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Stavros Dritsas
Themis Tzounakos
Nikos Nikolaou
Captain: Stavros Dritsas
Captain Stavros, born on November 27, 1978, embarked on his sailing journey at the young age of 7, and since then, sailing has become an integral part of his life. This early initiation has provided him with extensive experience, allowing him to actively participate in numerous sailboat racing events and regattas.
With a solid foundation as a sailing instructor, Captain Dritsas prioritizes the safety of Guests, Crew, and the vessel above all else. His exceptional engineering skills, coupled with a background as a mechanic-electrician, provide him with the expertise to address and assist in mechanical operations on board. Known for his high adaptability to various situations and demands, he maintains excellent communication with both guests and his crew.
Chef: Themis Tzounakos
Themis, born in 1991 and a graduate of Le Monde Athens Institute, is a passionate and hardworking individual with more than 12 years of experience in the hospitality and restaurant sector. With a solid foundation of three years in the yachting industry, he has honed his skills as a sous and head chef in various establishments across Athens, Santorini, and Rhodes. Themis eagerly anticipates welcoming guests on board Kimata and sharing his culinary expertise, particularly in Greek and Mediterranean cuisine. Fluent in English and unfailingly polite, Themis possesses a lovable personality, ensuring that he will go above and beyond to create unforgettable vacation experiences for all.
Deckhand: Nikos Nikolaou
Nikos was born in 1974 in Athens, Greece where he lives today with his wife and family. For 9 years, he owned a restaurant in Athens and has also worked as a Sous Chef. His sailing experience began in 1993- he holds both his sailing and motorboat licenses. With his passion for the sea, he joined the yachting world a few seasons ago as a deckhand and this year is his second season on board Kimata. In his free time, he loves to spend time with his family, cook, play basketball, and head off sailing with friends.
Languages: Greek and English (fluent)
YACHT DESCRIPTION S/Y KIMATA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms.
The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.
Awards:
* 3rd Place Diamond Category, CYBA Designer Water Competition, EMMYS 2024
ADDITIONAL INFORMATION
SAMPLE MENU
BREAKFAST
Fresh juices, smoothies and healthy drinks Eggs (boiled, fried, poached, scrambled, shakshuka, kayanas) Jams (strawberry, pear, apricot, fig, vanilla honey) Homemade cakes (chocolate, vanilla, orange, lemon) Croissants (butter, chocolate) Puff pastry traditional Greek pies: milk pie, leek pie, spinach pie, cheese pie Breads: white, black, gluten-free Pancakes-crepes with: chocolate sauce, tahini, peanut butter, maple syrup Smoked salmon and smoked eel Cheese: gruyere, manouri, emmental, gouda, mascarpone with herbs Cold cuts: turkey, ham, prosciutto, bresaola, mortadella with peanuts All kinds of meats Variety of fresh fruits Bacon, boiled sausages Variety of dried fruits and nuts Cereals: honey, oats, chocolate Traditional Greek yogurt
SALADS
Greek salad with pickled onions, pappardelle cucumber, fried capers, feta cheese snow, and oregano olive oil Quinoa with diced smoked eggplant and zucchini, roasted nuts, lemon dressing, and spearmint oil Green salad with raw red Valley shrimp and ginger garlic dressing Politiki salad with red cabbage, green apple, and raisins Burrata salad with a trio of cherry tomatoes and basil oil Grilled watermelon with feta mousse and rucola pesto Lentil salad with smoked eel, cauliflower lemon sauce, and fresh herbs Fennel salad with nuts, parmigiano reggiano, and extra virgin olive oil Potato salad with soil from olives, oregano oil, confit tomato, and dehydrated capers
APPETIZERS
King Alaskan crab with beluga caviar and lemon gel Greek crab salad with wasabi, avocado, carrot spaghetti and chive oil Lobster ballotine with yuzu gel, zucchini, and chive soil Tuna tartar with tomato water, cherry tomatoes, basil leaves and vanilla honey Musaka croquets with feta mousse, hairs of eggplants, and paprika oil Smoked eggplant with metsovone cream, parsley oil, and pomegranate Vegetable ratatouille with tomato basil sauce Beef tartar with egg yolk flakes, pickles and caviar Beef carpaccio with parmigiano Reggiano flakes, shaved truffles, rucola and extra virgin olive oil Scallops marinated with curry and Beurre Blanc sauce
MAIN DISHES
Lemon orzo with raw crayfish and microgreens Mushroom risotto with fresh truffles, crispy chicken skin and goat cheese Pomodoro spaghettoni with fior di latte mozzarella and caviar Lobster with potato gnocchi and bisque Rib eye with sweet potato puree, sweet potato chips, and red wine reduction sauce Double-fried chicken chili glazed with rice noodles Pork tenderloin with potato ecrase and red wine rosemary honey sauce Cauliflower in three textures (steak, puree, and fried) and tahini sauce Eggplant fried steak, goat cheese drums, parsley oil, garlic puree and cherry confit tomatoes Seabass fillet with celery root puree, pickled fennel, baby carrots and parsley oil Grouper with boiled vegetables, fried capers, and lemon olive oil dressing Cod with fennel cream, roasted fennel, and parsley powder Crayfish stifado with asparagus and sautéed chorizo Amvrakikos shrimp with white wine tarragon sauce and couscous Lamb chops with crusted peanuts, carrot puree, cauliflower puree, pea puree and red wine sauce
DESSERTS
Pannaccota with strawberry sauce, mint water, and fresh berries Orange pie with crispy caramel and whipped cream White chocolate mousse with red pepper and caramelized hazelnuts Crème Brulee with an essence of sage and fresh berries Chocolate brownies with orange gel and orange whipped cream Pavlova, strawberries, whipped cream/ strawberry sauce Lemon tart with blueberries and lemon meringue
RATES 2025 (Summer/Greece)
Period A (July-August) EURO 41500/week
Period B (June - Sept) EURO 39000/week
Period C (October - May) EURO 31500/week
+ 6,5% VAT + APA 20%
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.