ALICE

ALICE is a 46 ft Lagoon sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2020 and refitted in 2024. Cruising areas: Greece.

4 double cabins with queen size beds

Captain Konstantinos "Dinos" Patrikis is the dedicated permanent captain of the sailing catamaran Alice, bringing a wealth of experience, professionalism, and a warm, engaging personality to every charter. Hardworking and highly knowledgeable, Dinos ensures that every guest on board enjoys a seamless, luxurious, and unforgettable experience.

With a Bachelor’s degree in Maritime Studies, an offshore sailing diploma, and a speed boat operator license, Dinos is not only an expert navigator but also a skilled seaman who prioritizes safety and comfort. His deep knowledge of the Greek Islands allows him to craft the perfect itinerary, whether guests seek hidden gems, cultural insights, or the best spots for water sports.

Fluent in English, Greek, and German, Dinos communicates effortlessly with international guests, making everyone feel at ease. His friendly yet discreet nature ensures a relaxed atmosphere, while his enthusiasm for sailing and hospitality shines through in every aspect of his service. Whether assisting with water toys, sharing fascinating stories about the islands, or ensuring impeccable service on board, Dinos goes above and beyond to create an exceptional yachting experience.

Chef/Host Thanos Kostas

Thanos has been a dedicated crew member aboard the Catamaran Alice since her debut, delighting guests with his exceptional culinary talents and warm hospitality. Born in 1994, he discovered his passion for cooking at a young age, learning the art of traditional cuisine from his grandmother. Though he also pursued his love for science—earning a degree in Applied Mathematics and Physical Science from the National Technical University of Athens and a Master's in Mechanical Engineering from the University of Manchester—his heart ultimately led him to the sea.

As Alice’s long-time chef, Thanos takes great pride in crafting exquisite dishes using only the freshest ingredients. He is known for his meticulous attention to detail, creating beautifully presented meals that not only satisfy the palate but also enhance the overall dining experience. Whether preparing classic Mediterranean cuisine, gourmet delicacies, or special dietary meals tailored to guests' preferences, Thanos ensures that every dish is made with care, passion, and a warm smile. His dedication to guest satisfaction and love for his craft make him an invaluable part of the Alice crew, turning every meal into a memorable experience.

SAMPLE MENU

BREAKFAST

Savory: Wheat and white bread, Scrambled eggs. boiled eggs, omelets, Cheese platter, Cold cuts platter

Sweet· Greek yoghurt, Honey and fruit Jams. Nuts and granola, Fruit plotter, Croissants

STARTERS

Feta cheese fried in phyllo crust, with honey and sesame. Spicy baked Feta cheese in tomato sauce, Smoked eggplant salad, Grilled peppers with burrata and chimichurri sauce.

Fried Talagani cheese with orange jam. Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese, Vine leaves stuffed with rice and herbs

FISH STARTERS

Anchovies and octopus marinated in vinegar, Smoked mackerel with beluga lentils salad, Seabass Ceviche with Leche de Tigre, Spicy shrimp Ceviche with cocktail sauce, Steamed Mussels.

SALADS

Greek Salad, Cucumber, tomato, peppers, pickled onion, olives, feta cheese, Cretan Dakos. Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese, Crushed cucumber, Strawberries, spring onion, mint, lime, Ampelofasoula, Green beans, almond flakes, lemon, zucchini, Baked beetroot, Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese, Green salad with grapes, Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes, Boiled Seasonal greens. Quinoa Salad, Peach, peppers, spring onion, mint, ginger

RISOTTO/PASTA

Mushroom risotto, Wild mushrooms, truffle essence, Zucchini flowers risotto, Baby zucchinis, dill, lime, Beetroot risotto, goat's cheese, walnuts, Rigatoni Al pomodoro y Basilico, Pomodori tomatoes, fresh herbs, Spaghetti with basil pesto, Pine nuts, parmesan, cherry tomato confit, Carbonara ltaliana Egg yolks, pecorino, guanciale

MEAT COURSES

Ragu alla Bolognese Slow cooked beef, served with handmade greek pasta. Steak au poivre Beef steak, peppercorns, cream, served with potatoes, Osso buco alla Milanese, Slow cooked veal, gremolata, served with pearl cous cous Milanese, Crusted Roast Rack of lamb, Pistachio and herbs crust, served with glazed vegetables, grilled Pork tenderloin, greek wine gravy, dried sour cherries, served with celery root puree, Grilled Chicken thigh fillet, Tahini cumin sauce, lemon, served with vegetable stew

SEAFOOD COURSES

Shrimp orzo, Pasta, tomato sauce, star anise, Octopus Calamarata, Pasta, capers, dill, Griled Sea bream fillets served with wild greens, "avgolemono" greek lemony fish sauce, Pan-fried Cod fillet served with pea veloute, spring onion, caramelised carrots, Seared Tuna Tataki served with mango and pepper salsa, sesame seeds, soy sauce, grilled Swordfish "souvlakia", Swordfish skewers, served with grilled vegetables and fresh greens, Sweet n sour Octopus stew served with fava beans and saffron puree, caramelised pearl onions, Salmon filet sauteed served with potato puree and sauteed spinach

GREEK TRADITION'S FINEST COURSES

Greek Papoutsakia - Greek Kebab-Giaourtlou - Stuffed vegetables in the oven - Pasticcio - Chikpea stew with "syglino" from Mani - Greek Soufiko (lkarian recipe)

DESSERTS

Chocolate mosaic with dried berries nuts and berries marmalade - Tiramisu with Greek coffee - Panna cotta with

mastiha essence and salted caramel syrup - Cheese mousse with Greek cheese, figs, mint and pistachio - Traditional

halva samolina putting With raisins and nuts - Yogurt mousse with lemon and pineapple cuts served with biscuits