Serenissima Iii 80

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 2

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	5
Length	79 Ft / 24.1 m
Beam	35.4 Ft / 10.82 m
Draft	6.6 Ft / 2.02 m
Builder	Fountaine Pajot
Built - Refit:	2024 - No Refit Date Set
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

One owner’s suite with jacuzzi bathtub and separate shower, one VIP cabin with desk area, and three queen bed cabins all with private facilities.

WATERSPORTS

Dinghy	Williams Sportjet 520
Dinghy HP	230
Paddle Boards	2
Single Kayaks	2
Adult Water-skis	1
Kids Water-skis	1
Wakeboards	1
Jet Skis	1
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Williams Sportjet 520, 230 hp
2 x Seabob
1 x Audi Efoil
2 x Jobe infinity seascooter
2 x Jobe gama inflatable kayak
2 x Jobe Inflatable Paddle Board
1 x Jobe Sea-esta Towable
1 x Jobe Scout Towable
1 x Wakeboard
1 x Jetski
1 x Ho sports omni waterski
Snorkeling equipment
Fishing gear
10 x Life vest
2 x Xiaomi Scooters
2 x Brompton Bikes

Board games: chess, UNO, Jenga, backgammon, painting for kids

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

CREW PROFILE

Michalis Englezilis

Christina Xourgia

Angelos Koletsi

Nikos Nikolaou

Captain: Captain: Konstantinos Katsimentes

Captain Konstantinos is a seasoned mariner with an enduring love for the sea, inspired by his father, a commercial ship captain. Born on the island of Evia, he began traveling the world from a young age—exploring Africa, Asia, Europe, and America—an experience that shaped his dream to follow in his father’s wake. While studying civil engineering in Athens, Konstantinos honed his skills as a skipper and sailing instructor at the Achaean Sailing School. With over 32 years of experience in the charter industry, he has expertly commanded a wide variety of vessels including monohulls, catamarans, and motor yachts across Greek waters and beyond. Known for his calm professionalism and warm, engaging presence, Konstantinos is dedicated to creating safe, carefree, and unforgettable sailing holidays for his guests. A true waterman, he is also experienced in windsurfing, water skiing, and kitesurfing, and brings a vibrant energy to every voyage. Fluent in English and Spanish, Captain Konstantinos blends deep nautical expertise with a relaxed leadership style, ensuring a welcoming and enjoyable atmosphere on board.

Chef: Michalis Englezilis

Born in 1992 into a family with a deep appreciation for food, Michalis' culinary journey began at an early age, fueled by the inspiration to become a chef. In 2012, he graduated from Le Monde - Culinary Arts in Athens, setting the foundation for a career devoted to the art of gastronomy. Opting to refine his skills, Michalis embarked on an early career collaborating with seasoned chefs in luxury restaurants, amassing over twelve years of valuable professional experience in the culinary realm.
Specializing in gourmet creations influenced by Greek and Italian cuisines, Michalis' culinary prowess evolved through roles at distinguished establishments such as Franzesca Bistro and Blue Cuisine in Greece, as well as The Arts Club London in the United Kingdom. Driven by a desire to merge his love for cooking with the allure of the sea, Michalis transitioned to the yachting industry several years ago, where he has not only thrived but consistently exceeded the high expectations of his discerning guests.
Michalis is characterized by his infectious optimism and unwavering commitment to satisfying every guest request. Beyond the kitchen, he finds joy in diverse pursuits, including reading, travel, and indulging his passion for basketball.
Fluent in both Greek and English, Michalis brings not only culinary excellence but also effective communication skills to enhance the overall experience for those on board.

Previous Yacht: Serenissima

Chief Stew: Christina Xourgia

Christina is an accomplished Chief Stewardess with extensive experience in the yachting industry. Her expertise spans roles as a permanent crew hostess aboard sailing yachts and private motor yachts, where she has demonstrated exceptional hospitality skills and an unwavering passion for the sea.

Originally trained in computer science, Christina discovered her true calling as a hostess on sailing boats, combining her love for the ocean with her dedication to creating unforgettable experiences for guests. Fluent in Greek, English, and Italian, she seamlessly connects with a diverse clientele, ensuring their comfort and satisfaction. Christina's professionalism, warm demeanor, and commitment to excellence make her an invaluable asset to any yacht crew.

Deckhand/Stew : Angelos Koletsi

Meet Angelo, an enthusiastic and dedicated individual with a wealth of experience spanning seven years in the restaurant industry, both in Greece and abroad. For the past two seasons, he showcased his skills at the Grand Bretagne Hotel in Athens and at one of the top restaurants in Mykonos.
Although relatively new to the world of yachting, Angelo's strong work ethic, exceptional customer service skills, and meticulous attention to detail make him an ideal candidate for the role of steward on board. Eager to transfer his hospitality experience to the yachting industry, Angelo is committed to providing top-notch service to guests, ensuring their comfort throughout the voyage.
Known for his kindness, adaptability, and ever-present smile, Angelo is ready to contribute to an exceptional yachting experience. Fluent in both Greek and English, he ensures effective communication to meet the diverse needs of guests on board.

Previous yacht: Aloia 80

Deckhand: Nikos Nikolaou

Nikos Nikolaou, born in 2000 in Patra, Greece, joined the yachting industry in 2021 and quickly became a standout crew member on various vessels. A self-motivated deckhand with a strong sense of responsibility, he thrives in team settings and consistently brings his organizational and interpersonal skills to the table. Nikos is always looking to learn, take on new challenges, and grow professionally. Outside of yachting, he’s also a certified kite surf instructor, which reflects his adventurous spirit and passion for teaching. His positive attitude and dedication make him a reliable and energetic team player, whether it’s managing deck operations or lending a hand with guest activities. Nikos’s commitment to safety, efficiency, and personal growth makes him an invaluable asset to the Serenissima III crew, and his drive to continually improve ensures a wonderful sailing experience for all guests on board!

YACHT DESCRIPTION
Start your journey aboard the brand new Fountaine Pajot 80, S/Y SERENISSIMA III, and dive aboard a luxury catamaran. This yacht is designed for maximum relaxation and enjoyment, with a spacious flybridge that serves as a true ocean deck and a forward cockpit with spacious seating. Whether you're looking for the thrill of sailing or want to relax in comfortable loungers and sunbathing areas, S/Y SERENISSIMA III has it all. Inside, you'll discover an ultra-modern and extremely spacious interior that exudes comfort and luxury at every turn. The yacht has a total of five cabins, including a master cabin, a VIP cabin, and three queen-sized cabins, each equipped with a private bathroom and a galley up. Of course, no luxury experience is complete without a dedicated team to attend to your every need. S/Y SERENISSIMA III is accompanied by a professional and attentive team, including the captain, chef, chief stew, deck/stew, and deckhand.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Fresh Orange Juice
Smoothies
Rusks
Butter, chocolate praline, marmalade, and honey
Butter and chocolate croissants
Cheese and cold cuts
Eggs
Fresh fruits

DAY 1

Lunch

Welcome finger food.

Dinner

Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing
Steamed mussels, garlic, dill, ouzo sauce
Whole fresh fish in salt crust, wild greens, lemon oil sauce
Lemon curd, biscuit, passion fruit

DAY 2

Lunch

Burrata, colorful cherry tomatoes, rocket, basil oil
Tuna tataki, celery, green apple, candied walnuts, yoghurt
Fresh Lemon spaghetti, basil, Aegina pistachio
Fresh fruits

Dinner

Quinoa salad, smoked salmon, cranberries, herbs, yoghurt-apple juice dressing
Seabream ceviche, lime, coriander, chili, coconut milk
Asian-style marinated black cod, cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass saucePineapple pavlova, vanilla ice cream

DAY 3

Lunch

Chicken Caesar’s salad, smoked pancetta, croutons, anchovies dressing
Tomato, feta, fresh herbs tart
Ice cream

Dinner

Salad with mushrooms, baby rocket, baby spinach, “anthotiro” cheese, truffle dressing
Beef tartare, quail egg yolk, parmesan, truffle, potato sticks
Iberico pork, grilled broccoli, romesco sauce, almond flakes
Chocolate namelaka, red fruits, cocoa crumble

DAY 4

Lunch

Black-eyed peas, summer veggies, herbs
Fish egg roe salad
Prawns “saganaki”, feta, tomatoes, herbs
Grilled octopus, fava beans puree, caramelized onions
Baklava with Aegina pistachio

Dinner

Cretan “Dakos” salad, rusk, grated tomato, “xinomizithra” cheese, capers
Seabass carpaccio, shallots, strawberries, bottarga, spicy citrus dressing
Seafood “giouvetsi”, saffron, cherry tomatoes, goat cheese
Tiramisu

DAY 5

Lunch

Greek salad, “feta” cheese, fresh oregano
Prawns’ linguine, bisque sauce
Lemon sorbet

Dinner

Grilled sweetcorn, pomegranate, fresh herbs, jalapeno dressing
Tuna tartare, avocado, wasabi dressing, fried shallots
Dover sole, sauteed spinach, fried capers, garlic-soy-brown butter sauce
Banoffee

DAY 6

Lunch

Green salad, “talagani” cheese, cashews, croutons, balsamic vinegar dressing
“Feta” cheese
Traditional “Gemista” (stuffed tomatoes and bell peppers)
Traditional spoon sweet

Dinner

Colorful beetroots, pistachio, yoghurt, green apple
Scallops’ tartare, mango, passion fruit, bell peppers, citrus dressing
Red mullet, prawns’ ravioli, espresso sauce
Pistachio panacota.

DAY 7

Lunch

Beluga lentil salad, fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing
Grilled sardines, tomato-capers dressing
Black pasta, tuna, olives, capers, tomato
Fresh fruits

Dinner

Baby rocket, prosciutto, parmesan, balsamic vinegar dressing
Spring rolls, chorizo, cream cheese, sweet chili sauce
Risotto, butternut squash, beef short ribs, demi-glace
Apple crumble, vanilla ice cream

PRICING DETAILS
Serenissima Iii 80 INQUIRE

Special

SPECIAL RATES for 2026 charters (if booked before Sept. 30, 2025):

EUR 85,000 per week (June 15 – Sept 15)

EUR 75,000 per week (May 1 – June 14 and Sept 16 – Oct 31)

EUR 65,000 per week (other months)

Plus all expenses (6.5% VAT & 20% APA)

Pricing

From: 65,000 per week
To: 90,000 per week

Pricing Details

High Season: EURO 90000 per week (June 15th - Sept 15th)
Mid Season: EURO 80000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 70000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)

SPECIAL RATE FOR 2026 CHARTERS if booked till 30 SEPTEMBER 2025
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)

The yacht is new build and will be delivered in September 2024.

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

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.

Serenissima Iii 80

Special

Pricing

Pricing Details

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