AIZU

AIZU is a 99 ft Trehard sailing monohull accommodating up to 8 guests in 4 cabins. Built in 1989 and refitted in 2023. Cruising areas: Greece, Croatia.

8 guests in 4 double cabins, all similar size with air-condition & ensuite facilities

Captain Juan Manuel Lima Finozzi

I was born and raised in Uruguay, very close to the Atlantic Ocean, and with a great love

for water, starting to sail as a kid.

In my youth, I had my first experiences as a sailor on the Río de la Plata, which was the

beginning of my passion for sailing.

When I arrived in Europe more than 20 years ago, I was determined to achieve my dreams

in the yacht industry and develop my skills as a sailor, starting first with my education.

From there, many years later, I started as a deckhand and grew up to become a Captain,

sailing and commanding many types of yachts, mainly classic schooners, sloops, and

catamarans.

I will continue to develop my passion for the sea, sailing, and service in the charter

industry.

Welcome aboard!

Deckhand Quentin Gibson

Hello, I'm Quentin Gibson, an experienced sailor with a passion for the sea and a

commitment to safety.

With extensive experience, including eight months working on a catamaran in South Africa,

I've navigated various waters, honing my skills and fostering a deep respect for the ocean.

Additionally, I've operated tenders, delivering guests alongside the catamaran, further

enriching my understanding of maritime operations.

My motivation stems from a desire to share the joy of sailing while ensuring the safety of

all onboard.

Alongside my sailing endeavours, I've proudly served with the NSRI (National Sea Rescue

Institute), dedicated to saving lives along the South African coast.

Join me for an unforgettable journey where adventure meets responsibility, and every

voyage is an opportunity to experience the beauty of the sea while prioritizing safety above

all else.

Chef Antonis Gerekos

Born and raised on the beautiful island of Corfu, Antonis developed a deep appreciation for the sea and Mediterranean cuisine from an early age. Growing up in a family with a long tradition in fishing and local gastronomy, he learned the value of fresh, seasonal ingredients and authentic Greek flavors. Combining creativity with attention to detail, he is passionate about crafting refined dishes tailored to each guest's preferences and dietary requirements. His warm personality, professionalism, and dedication to exceptional service ensure that every meal becomes a memorable part of the charter experience.

Steward Diego Quintal

Diego began his career in hospitality with a genuine passion for guest service before transitioning into the yachting industry, where he found the perfect environment to combine professionalism with personalized care. His positive attitude, attention to detail, and commitment to excellence allow him to anticipate guests' needs and create a welcoming atmosphere on board. Always approachable and discreet, Diego takes pride in delivering impeccable service while ensuring every guest feels comfortable, relaxed, and truly at home throughout their charter experience.

Breakfast
Omelette
Scramble eggs with or without vegetables
Bagels with smoked salmon, avocado, rocket salad and truffle cream cheese
Wrapped of scrambled eggs, lettuce, bacon, and truffle cream cheese
French toast with homemade jam
Chia pudding
Crepe or pancakes
Avocado toast with poached eggs and sesame seeds
Cutted fresh fruit
Greek yogurt with musli and honey
Smoothies (fruit depending on clients flavour)
Lunch
Gazpacho
Cesar salad
Greek salad
Quinoa salad with feta, pomegranate and rocket leaves
Mediteranian salad with tomato, cucumber, avocado, red union, fresh coriander and lime juice
Pretty fillet with tomato carpacio, red union and modena reduction
Warm salad made of eggplant with stoved cherry tomatos, with garlic and chipotle, covered with burata and fresh basel
Tartar salmon
Tuna tartar
Beef tarar
Grilled octopus with ajoarriero
Roasted scampi with butter and garlic
Grilled feta
Prawn carpacio
Mussels with mariner sause
Mussels al pernod
Mussels stuffed with spiced rice
Grouper Ceviche
Dinner
Fennel soup
Tomato cream soup
Beetroot soup
Red bell pepper soup
Risotto di Funghi al tartuffo
Sea bass in salt with rosemary and dill
Lamb with wine, herbs and vegetables, Done in the ovens in sealed container
Zucchini pasta with fresh pesto and pine nuts
Battered chicken with cauliflower rice
Belgian stew on base of dark beer with mash potatoes
Sesame crusted tune laying on mango, avocado and cucumber tartar
T-bone served with lava Stone with baby carrot and hummus
Mousaka
Zucchini flower stuffed with white cheese
Orzo with prawns and baby squid and fresh parsley
Dessert
Chocolate mouse
Tiramisu
Oreo cheesecake
Apple crumble
Creme Brulé
Mango merengue
Chocolat coulant with vanilla ice
White chocolate soup with berries
Baklava