NEW HORIZONS 2

NEW HORIZONS 2 is a 50 ft Fountaine Pajot sailing catamaran accommodating up to 11 guests in 5 cabins. Built in 2016 and refitted in 2023. Cruising areas: Greece.

10-11 Guests in one master cabin, three double cabins and one triple.

All cabins with ensuite facilities, individual, aircondition controls, mini fans, toiletries, slippers and robes.

Rendez-vous only

CAPTAIN – Nikolaos Papageorgopoulos

Captain Nikos is a professional skipper with a strong background in offshore sailing and yacht racing. He has over a decade of experience on Greek and international waters, he has successfully captained various catamarans and monohulls, operating in Cyclades, Dodecanese, Crete, Santorini, and Milos.

He is fluent in English, has advanced knowledge of Spanish and conversational abilities in Russian and Chinese.

CHEF – Anna Kravchenko

Anna, is a seasoned culinary professional with over 10 years of experience creating innovative and high-quality dishes. Known for her culinary creativity, Anna has a proven track record of elevating kitchen operations, brings a delightful fusion of flavors and creativity to every dish.

DECKHAND / STEWARDESS – Raia Stefanova

Raia is a highly skilled and meticulous yacht stewardess with extensive experience in luxury hospitality, interior management, and premium guest services in the maritime industry. Proficient in managing fast-paced, high-pressure situations, ensuring smooth onboard operations, and providing exceptional customer service. Known for exceptional attention to detail, discretion, and a keen ability to anticipate guests' needs, fostering an atmosphere of sophistication and comfort.

BREAKFAST:

Coffee (Dolce Gusto Nescafe Machine) - tea - fresh orange juice - cereal - oatmeal - fresh fruits - various fresh bread and toast - jams - Greek honey - Greek yoghurt plain or with fruits/honey/nuts - fresh baked croissant - small cream pies sprinkled with powdered sugar - cake - French toast - eggs (fried/scrambled/omelete/poached/boiled) with bacon - Greek scrambled eggs with tomato (local dish) - grilled ham/cheese sandwich - assorted cheese and cold cut platter

SALADS:

Greek tomato salad with feta cheese, fresh oregano and capers - Arugula with baby spinach, parmesan flakes and dry figs - Mixed green salad with balsamic, honey and figs - Boiled beetroots with yoghurt and walnuts - Iceberg lettuce with avocado and smoked salmon - Cretan "Dakos" salad topped with local white cheese and chopped fresh tomato - Iceberg lettuce with red cabbage with balsamic and orange dressing

APPETIZERS:

Baked eggplant with mozzarella and tomato - Steamed mussels with wine and garlic - Shrimps saganaki with maratho (similar to dill) and ouzo - Mushroom with truffle and cheese - Talagani grilled cheese - Fava with caramalized onions - Mpougioudi (grilled feta cheese with sliced fresh tomato and peppers) - Cheese pie - Spinach pie - Tzatziki (yoghurt and garlic dip) - Eggplant dip - Baked feta cheese in phyllo topped with honey and sesame

MAIN COURSE:

Stuffed tomatos and peppers with rice and green fresh herbs - Moussaka - Cuttlefish with spinach - Kotsi (pork) with potatoes and sesame - Grilled fresh fish with lemon sauce served with assorted vegetables - Chicken with peppers and tarragon - Lamb Frikase cooked with romaine lettuce and egg lemon sauce - Spaghetti with shrimps - Spinach ravioli with feta and mint sauce - Beef in tomato sauce and eggplant puree - Artichokes ala polita with potatoes and carrots in a lemon sauce - Briam (mixed vegetables) cooked with a tomato sauce in the oven - Soutzoukakia politika (small spicy meatballs) cooked in a tomato sauce served with white rice

DESSERTS:

Sauteed Pear in a red wine and ice cream - Cheesecake - Tiramisu - Mille-feuille - Chocolate souffle - Ekmek Kantaifi - Chocolate mousse - Panacota - Apple Beignets