KENTAVROS II

KENTAVROS II is a 79 ft Ferretti motor yacht accommodating up to 8 guests in 4 cabins. Built in 2000 and refitted in 2018. Cruising areas: Greece.

1 Master Cabin with Queen size bed (170cm x 200cm).

1 VIP Cabin with double bed (150cm x 200cm).

2 Twin cabins with 2 twin beds each (70cm x 195cm).

All cabins with en-suite facilities.

CAPTAIN - Efthimios Palamiotis

Captain Efthimis, born in Corfu in 1989, has a deep passion for the sea. He has built a successful career in the maritime industry, traveling the world as a captain. He is certified to operate motor yachts up to 24 meters and holds a license from the port police in Corfu. During his education, he worked with the team at Cavos Seaside Watersports. He is also certified in first aid and trained to handle difficult situations. With extensive experience in the Ionian region, Captain Efthimis aims to create memorable moments for his guests, making them feel at home!!

Languages: Greek (native), English (fluent).

COOK - Giannis Mpoutos

Giannis, born and raised in Salamina, Greece, has a diverse background in various fields. He graduated from Technical High School in 1987 and studied at Data Line School. In 1994, he completed both a Baking School program and a Chef and Confectioner program at the School of Pastry. Additionally, he attended a Food Safety Seminar by EFET in 2007. Giannis has extensive professional experience, having worked in the family bakery business until 2006 and owning a bakery and pastry business from 2007 to 2023. In 2024, he served as a Chef on the SUPERTOY Yacht, Azimut 86. Giannis enjoys dancing, swimming & music.

Languages: Greek (native), English (fluent).

STEWARDESS - Ioanna Vanaka

Ioanna is 38 years old from Greece and has a wide background in hospitality, retail, and cultural organizations, I have over 15 years of experience in numerous roles. As a Hostess-Steward aboard the Mare Di Lusso Yacht, she has developed her abilities in customer service, teamwork, and attention to detail. In her previous position as Assistant Manager/Head Cashier at Inditex - Massimo Dutti, she exhibited my ability to lead people, manage stores, and develop customer acquisition tactics. Prior to that, she has worked in retail sales, customer service, and product management for Inditex - Massimo Dutti, where she honed her communication and problem-solving abilities. Her museum and cultural sector expertise includes working as a Conservator of Antiquities & Works of Art, where she was in charge of preserving and presenting museum objects, and as a Teacher, where she taught laboratory procedures and oversaw exams. In addition, she has worked as a Call Center Agent and Front Office Head's Associate, where she gained valuable communication and administrative abilities. Throughout her career, she has proved my ability to adapt to new situations, gain new abilities, and deliver excellent customer service.

Languages: Greek (native), English (fluent).

DECKHAND - Konstantinos Moumouris

Konstantinos, a native of Athens, Greece, has extensive yachting experience, having worked as a deckhand on various luxury yachts. He graduated from the Hellenic Coast Guard Captain program (24 meters). He has served as Captain of 'SORENTO' (Chris Craft 28) and as a sailor on yachts like 'LION 464,' 'KENTAVROS II' (Ferretti 80), and 'SUPER TOY' (Azimut 86s). Konstantinos is very friendly and always ensures guests feel safe on board. His hobbies include swimming and a passion for cars.

Languages: Greek (native), English (fluent).

STARTERS

Selection of Greek dips - Tzatziki, hummus, spicy cheese, taramasalata, olives and pita bread.

Bruschetta - Served with prosciutto and cream cheese or smoked salmon and cream cheese.

Cold cuts Platter - Served with local cheese with honey & marmalade /chutney and Bread Sticks.

SALADS

Greek Salad - With feta cheese, cucumber, chopped onions, tomatoes and olive oil.

Mixed Salad - Lettuce, rocket, spring onions, dill, cottage cheese, smoked salmon, shrimps and caviar.

Gardener's Salad - With fresh seasonal vegetables.

Greek 'Dakos' - Speciality from the greek island of Crete. Served with fresh chopped tomatoes and feta, topped with cappers, oregano and basil.

Rocket Salad - Mixed with baby spinach, avocado ,nuts, Parmesan flakes, balsamic vinegar with honey sauce and olive oil.

Grilled vegetables - Daily Fresh from the market.

MAIN

Pastitsio - A deep layer of tubular pasta, a delicious, aromatic beef ragu and is topped off with a thick and velvety béchamel sauce.

Gemista or ''yemista'' (which in Greek means ‘filled with’) - A a traditional recipe for Greek stuffed
tomatoes and/or other vegetables that are baked, until soft and nicely browned.

Lobster Spaghetti - An indulgent pasta dish made up of simple flavours. The luxurious lobster spaghetti recipe
brings together garlic, chillies, parsley and a glug of olive oil.

Garlic Shrimps Spaghetti - Garlic shrimp tossed in a delectable and light dressing, served with golden pasta.

Giouvetsi - A traditional Greek meat and pasta casserole that you bake in the oven. It is traditionally made with
veal, lamb or beef and the meat is cooked in a tomato broth with pasta.
Traditionally, Orzo pasta is used, the one that looks a lot like rice.

Mousaka - Traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce.

DESSERTS

Galaktomboureko (semolina custard baked in filo)

Karidopita (Greek walnut cake)

Mosaiko (Chocolate dessert)

Yogourt (home made fruit compote or fresh fruits and honey)