One master cabin with queen size bed (size between queen and king bed), 4 double cabins with queen size bed all with private facilities.
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Double Kayak
Adult Waterskis
Kids Waterskis
Wakeboard
Snorkel
Tube
Fishing Gear
Scuba Diving
Dinghy
Lomac 460
Dinghy HP
60 HP YAMAHA
Paddle Boards
2
Double Kayaks
1
Adult Water-skis
Yes
Kids Water-skis
Yes
Wakeboards
Yes
Snorkeling gear
10
Inflatable, towable tubes
Yes
Fishing Gear
Yes
Scuba Diving
Yacht offers Rendezvous Diving only
OTHER TOYS T/T - Lomac 460 with 60 hp Yamaha engine
1 x Seabob
1 x Water skis adults
1 x Water skis kids
1 x Wakeboard
2 x Monoski
1 x Monoski kids
1 x Inflatable Sofa 3pax
1 x Inflatable donut
10 x Snorkeling gear
1 x Kayak 2 pax
2 x SUP
3 x Sea Wings
2 x Xiaomi Scooters
Fishing gear (2 rods for trawling, 1 rod for spinning and 2 spearfishing)
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
Jordan Arzoglou
Dimitris Fotopoulos
Vaios Paparisoulis
Captain: Jordan Arzoglou
Jordan is from Greece and was born in 1998. He attended Leonteios Private French-Hellenic High School and is very proficient in both English and French. After graduation, he followed his passion for the sea into the yachting industry. He received his licensing and immediately started on yachts- first as a deckhand and soon after as a skipper. For the past 4 years he has been working successfully as charter captain in different catamarans from 40-56 ft showing his guests Greek hospitality and providing them safe and fun holidays!
Jordan is eager to welcome his guests to beautiful Greece and show them the stunning islands . In his free time, Jordan loves open sea sailing, swimming, free diving, spearfishing, SCUBA diving, kayaking, listening to music, and hiking.
Skippers license, Lifeguard, First Aid, Diesel Engine Maintenance
Previous yacht: Lucky Clover
Chef: Dimitris Fotopoulos
Chef Dimitris aboard Serenissima brings a wealth of culinary expertise, with years of experience crafting exceptional dishes at sea. For the past two seasons, he served as the chef on Lagoon 56 FOR SAIL, where his talent was recognized with top honors—winning third place in the EMMYS 2023 chef competition and securing first place in 2024. His passion for gastronomy extends beyond the kitchen, as he has specialized studies in wine tasting and pairing, with a particular focus on Greek wines. This expertise allows him to create perfectly harmonized dining experiences, elevating each meal with thoughtfully selected wine pairings. Committed to quality and sustainability, he prioritizes sourcing fresh, local ingredients from nearby producers, ensuring that every dish highlights the best flavors of the region. Guests aboard Serenissima can look forward to a season of exquisite flavors, creativity, and award-winning cuisine.
Deckhand/ Stew: Vaios Paparisoulis
Vaios, the deckhand/stew aboard Serenissima, brings a diverse skills set and experiences to the vessel. Born in Thessaloniki, he has been immersed in the maritime world since 2015, serving as an assistant skipper and sailor in Santorini. With a speed boat license and a skipper coastal sailing license, his proficiency in navigating the seas is unmatched. Armed with a technical background with a degree in Information and Electronic Systems Engineering, Vaios also showcases his athletic prowess as a semi-professional basketball player. He is kind, professional and his positive, helpful attitude make him a great team player. Fluent in both Greek and English, he ensures seamless communication on board, adding to the dynamic and efficient operation of the crew.
Previous Yacht: Flo
YACHT DESCRIPTION S/Y Serenissima is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with extensive seating area 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 10 guests in five cabins - one owner's suite and 4 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. Serenissima is committed to offer all our distinguished guests a calm and luxurious environment.
ADDITIONAL INFORMATION
SAMPLE MENU
Introduction & Philosophy
At Serenissima, food is not just part of the experience — it defines it. Our cuisine is based on authentic Greek tradition, expressed with precision, creativity, and emotional depth. What makes this menu truly unique is not only the recipes, but the care behind every ingredient: We use free-range, organic meats exclusively from small Greek farms. All cheeses and charcuterie are sourced from local producers across Greece — from the Cyclades and Crete to Epirus and the Peloponnese. Vegetables, herbs, olive oil, and legumes are hand-selected through personal contact with sustainable producers, and discovered through food fairs and regional networks. We do not rely on mass suppliers. We rely on people. Each ingredient tells a story — of terroir, of heritage, and of a shared philosophy.
Breakfast—The Greek Start Offered daily as a generous buffet with rotating options. Always fresh, always handmade.
One handmade pie of the day (e.g. spinach, cheese, leek) Organic eggs: boiled, fried, scrambled, omelettes, or “kagianas” with tomato & feta Cold cuts: apaki, sygklino, village sausages, bacon Local cheeses (feta, graviera, anthotyro, sfela, xinotyro) Organic sautéed vegetables (mushrooms, zucchini, peppers) Sourdough bread, rusks, croissants, cakes Organic Greek yogurt with fruits, nuts & honey Fresh seasonal fruit salad with citrus zest Homemade jams (quince, fig, bergamot) Butter, tahini, honeycomb Fresh seasonal juices (e.g. watermelon, lemon, citrus blends) Coffee (espresso, filter), herbal teas
Light Lunch & Starters to Share Fresh, seasonal, easy to enjoy under the sun. Sharing style, generous, and vibrant. Salads & Bowls:
Greek village salad with tomato, cucumber, capers & feta Cycladic greens with grilled manouri or talagani, dried figs & pine nuts Zucchini ribbon salad with mint & goat cheese Bulgur bowl with roasted vegetables & yogurt sauce Chickpea salad with sun-dried tomatoes & pickled onions Watermelon & feta salad with oregano oil Green salad with pistachio dressing Traditional dakos with barley rusk, cherry tomato, xinotyro & olive oil Legume salad with lentils, chickpeas, fresh onion & chili peppers Wild greens (horta) with lemon & olive oil
Our salads evolve throughout the season, using fresh vegetables, herbs, citrus-based dressings, and garnishes such as grilled Greek cheeses.
Appetizers & Light Plates: Santorini fava with caramelized onion & olive oil Black taramosalata with citrus & smoked olive oil Fried zucchini fritters with mint and yogurt Grilled calamari with lemon-thyme vinaigrette Marinated anchovies with chili & fennel Stuffed vine leaves with herbs & rice Mini pies with spinach, wild greens, or cheese Traditional meatballs in tomato sauce Spetsofai (sausage & peppers in tomato sauce) Bakaliaros with traditional skordalia (salt cod & garlic dip) Vegetarian gemista (stuffed seasonal vegetables) Fish tartare with herbs, lime & olive oil Ceviche with daily catch, mango or watermelon, chili & citrus Young veal carpaccio marinated in orange juice, soy, chili flakes, homemade mayo & smoked fleur de sel.
Between Meals – Island Platters of Greece Served during the day between meals, these highlight our regional producers.
Artisan cheeses from Cyclades, Crete, Epirus & beyond, including Volaki Androu, Lazareto from Ithaca, and a curated selection of Greece’s finest gravieras Charcuterie such as apaki, sygklino, air-dried beef, and smoked sausages Homemade dips, homemade spreads, traditional spreads Crackers, rusks, seasonal fruit Always changing — based on what we find, what inspires us
Dinner – The Greek Soul in Three Acts Dinner is our most structured meal – a celebration of tradition and transformation. Main Courses (Rotating): Signature Dishes
Deconstructed Moussaka with roasted eggplant, beef ragù & Naxos graviera espuma Deconstructed Pastitsio with beef cheeks, cinnamon glaze & PDO Metsovone béchamel (1st Prize, EMMYS 2024) Kleftiko – Cycladic lamb slow-cooked in parchment with lemon, oregano & potatoes Roasted Lamb with garlic, herbs & oven-baked potatoes Chios-style kid goat (“katsiki”) braised in red wine with cinnamon, allspice & grated dry myzithra Rooster “krassatos” in red wine with handmade hilopites Pork shank with celery root purée and roasted onion glaze
Seafood Night – Dedicated to the Sea:
Prawns saganaki with tomato, feta & ouzo Steamed mussels with garlic, wine & thyme Salt-crusted whole fish with rosemary, lemon oil & herbs Sea bass (sfyrida) fricassee with wild greens, lemon & dill Fish of the day baked in phyllo crust with fresh rosemary & citrus Grilled octopus with fava & smoked olive oil Fisherman’s risotto with saffron & cuttlefish ink
Desserts Cheesecake with PDO Sfela cream, bergamot jam & pistachio Chocolate soufflé with bitter chocolate ganache Pistachio baklava with thyme honey Tiramisu with tentura liqueur & Greek coffee mousse Ravani with mastiha & yogurt ice cream Lemon custard with black sesame Walnut pie with brandy syrup Soft almond cake with citrus zest Traditional syrup-soaked Greek desserts and seasonal sweets
Fusion Night – Greek × Mexican: Taco Concept Night
Gournopoula Taco (Awarded 3rd Prize, Chef Competition 2023) Slow-cooked Messinian-style pulled pork with crispy skin Beetroot tzatziki with garlic & dill Pickled onions, fresh mint & lemon zest Served in a warm handmade pita-style tortilla
For Our Young Guests We offer a special section designed for our younger friends — comforting, simple, and delicious.
Handmade fried chicken burger with Caesar dressing & Parmesan flakes Fresh chicken club sandwich with crisp vegetables and light mustard mayo Homemade chicken nuggets with dipping sauce Pasta with tomato sauce or butter & cheese Crispy fried fish fillet with homemade potato wedges Mini pies with cheese or spinach
Additional child-friendly dishes can be prepared upon request. All ingredients are of the same high quality and care as the main menu.
Behind the Menu – Our Producers & Philosophy We work exclusively with small-scale farmers, cheesemakers, fishermen, and artisans across the Greek islands and mainland. Every ingredient is ethically sourced – with full transparency and traceability. Cheeses come from family-run dairies using raw milk and traditional methods. Meats are from certified organic, free-range farms — mostly in the Peloponnese, Epirus, and Cyclades. Seafood is wild-caught and supplied daily by local fishermen from the islands we visit. We regularly attend specialized food fairs and regional exhibitions to discover producers who share our values. Our olive oil is cold-pressed, organic, and single-origin from Laconia. The wine list (not included here) follows the same philosophy: small, natural, Greek.
Serenissima is more than a yacht. It’s a vessel for authentic hospitality — and the cuisine we serve is our most powerful message.
2025 Rates
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%
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 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.