ALMA

ALMA is a 62 ft Fountaine Pajot sailing catamaran accommodating up to 10 guests in 5 cabins. Built in 2022. Cruising areas: Greece.

1 Master cabin and 4 Double cabins, all fully air-conditioned with en suite facilities

Captain Panos Gkikas

Panos Gikas is a fully licensed captain from the Greek Merchant Marine and one of the most experienced charter yacht skippers in Greece. The sea is his second home and over the years has explored every corner of the Greek seas and knows the Greek Islands very well. His unrivaled experience along with his gentle demeanor and great sense of humor make him well loved and respected by all who have the pleasure of sailing with him. He loves sailing, swimming and fishing. Panos is 51 years old, married with one child and speaks Greek and English.

Chef Barbara Makrinikola

Barbara is a dedicated and skilled Chef , having successfully completed her professional culinary studies at Le Monde Culinary Institute in Athens with solid experience in high-end restaurants and luxury hotels across Greece. She has worked in demanding culinary environments in destinations such as Santorini, Corfu, Athens, and Crete, building strong expertise. Barbara has recently transitioned into the yachting industry, where she is eager to apply her skills in a dynamic onboard environment. She is well-organized, detail-oriented, and accustomed to working under pressure while maintaining high standards of hygiene, timing, and presentation. Barbara is adaptable, discreet, and service-minded—qualities essential for the yachting environment. With fluency in English and French, Barbara brings professionalism, creativity, and a deep understanding of Mediterranean cuisine to Alma Yacht’s culinary experience.

* 1ST PLACE WINNER AT GOLDEN CATEGORY - MEDYS 2026

Stewardess Dafni Alatari

Dafni is a warm and enthusiastic professional with over 10 years of experience as a stewardess on catamarans, many of which she has spent working closely with Captain Panos. Her deep passion for the sea, paired with her naturally caring nature, make her an exceptional presence on board. Having originally studied as a baby nurse and worked in several kindergartens, Dafni brings a nurturing, attentive approach to guest care. Her background in high-end hospitality — with years of service in fine restaurants and cafés — has equipped her with a strong sense of elegance, discretion, and impeccable service standards. Dafni is known for her friendly personality, attention to detail, and commitment to fulfilling guest expectations with precision and a warm smile. When not onboard, she enjoys sailing, scuba diving, reading, and training — passions that reflect her active lifestyle and love for the sea.

Weekly Dining Menu

Day 1

Lunch

Oven-baked feta with zucchini ribbons

Smoky eggplant dip with olive oil

Roasted chicken with baby potatoes

Greek yogurt with fresh strawberries

Dinner

Beef meatballs stuffed with feta, light yogurt sauce

Veal loin steak

Traditional moussaka

Galaktoboureko with citrus syrup

Day 2

Lunch

Snails sautéed with herbs

Couscous with fresh herbs and olive oil

Braised beef with zucchini

Semolina halva

Dinner

Crispy breaded mushrooms

Green salad with dates

Briam – slow-baked seasonal vegetables

Rice pudding scented with cinnamon

Day 3

Lunch

Hand-cut fries with homemade tzatziki

Traditional village sausage

Grilled pork souvlakia

Greek yogurt with strawberries

Dinner

Grilled halloumi with confit tomatoes

Beetroot salad with vinaigrette

Zucchini stuffed with aromatic rice

Classic cheesecake

Day 4

Lunch

Octopus served with fava purée

Spinach and rocket salad

Gemista – oven-baked stuffed vegetables

Chocolate cake

Dinner

Chicken ragout with pasta

Pan-seared pork steak

Oven-roasted fish fillet

Traditional baklava

Day 5

Lunch

Mediterranean potato salad

Quinoa tabbouleh

Roasted pork tenderloin

Greek yogurt with strawberries

Dinner

Marinated sea bass

Beetroot, prosciutto and rocket salad

Shrimp saganaki with tomato and feta

Banoffee dessert

Day 6

Lunch

Peppers stuffed with herbs and rice

Black-eyed peas salad

Giouvetsi with tender beef

Panna cotta with berry coulis

Dinner

Gnocchi in light cream sauce

Couscous with vegetables

Warm chocolate soufflé

Sunday

Lunch

Garlic bread with Mediterranean butter

Pasta salad with fresh vegetables

Traditional pastitsio

Greek yogurt with strawberries

Dinner

Fresh fish ceviche

Roasted potatoes with feta

Lobster pasta

Orange pie with syrup