NOMAD II

NOMAD II is a 50 ft Lagoon sailing catamaran accommodating up to 10 guests in 6 cabins. Built in 2020. Cruising areas: Greece, Greece Ionian.

4 double cabins

2 semi-double cabins (which can accommodate 1 adult or 2 children)

4 bathrooms

Captain: Thodoris Petridis

Captain Thodoris is an experienced and highly capable Captain with extensive knowledge of the Ionian and Aegean Seas. With many years of experience operating both catamarans and motor yachts, he has successfully captained weekly charters aboard vessels up to 55ft, always ensuring smooth cruising experiences and exceptional guest care. His strong technical background in yacht maintenance, electrical systems, engines and onboard equipment gives him an excellent understanding of vessel operations and safety. Calm, professional and approachable, Captain Thodoris combines confident seamanship with genuine Greek hospitality and a passion for local cuisine, creating memorable and relaxing holidays for guests aboard NOMAD II.

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

Chef/Host: Dimitris Destounis

Chef Dimitris, born in Athens in 1998 and raised in Xylokastro, he discovered his passion for cooking at an early age, knowing it was his true calling. His exceptional love for baking, pastries, and seafood stems from his father's influence, who taught him the art of catching, cleaning, and cooking fish from scratch! Over the years, he has worked with numerous chefs across Greece, dedicating themselves to gaining extensive knowledge and honing his culinary skills. Renowned for his organizational abilities, meticulous cleanliness, unwavering passion, strong work ethic, and deep love for his profession, he has built a reputation as a dedicated and talented culinary professional! When he's not in the kitchen or sailing, he enjoys spending his time reading, with a particular focus on history and philosophy. He also finds joy in playing music, traveling, and collecting fascinating stories from his journeys around the globe.

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

Day 1
Dinner:
Oven-baked sea bass with herbs and lemon, served with zucchini purée and green salad with citrus dressing

Day 2
Lunch:
Traditional Greek beef giouvetsi (slow-cooked beef baked with orzo pasta in a rich tomato sauce)
Dakos salad (Cretan-style salad with barley rusks, chopped tomatoes, feta cheese, olive oil, and oregano)

Dinner:
Green peas and potatoes yahni-style (simmered in a light tomato-based sauce with olive oil and herbs), with sausage and green salad

Day 3
Lunch:
Linguine with shrimp
Green salad

Dinner:
Sea bream ceviche
Greater amberjack fricassee (a lemony stew with greens)
Beetroot salad

Day 4
Lunch:
Moussaka (a classic Greek casserole with layers of eggplant, minced meat, and béchamel sauce)
Greek salad with feta spread

Dinner:
Pork with gin sauce and celeriac purée
Green salad with strawberry sauce and pineapple

Day 5
Lunch:
Chicken with hilopites (traditional Greek square-cut pasta)
Green salad

Dinner:
Spicy breaded turkey fillet
Cheesy sauce
Basmati rice
Savory fruit salad

Day 6
Lunch:
Tuna tartare
Green salad
Sea bream with trahanas (a fermented wheat or cracked grain and yogurt pasta) and vegetables

Dinner:
Dakos salad
Fava (smooth purée made from yellow split peas)
Squid stew with potatoes

Day 7
Lunch:
Green salad
Rice noodles with satay chicken and beef

Dinner:
House salad
Feta cheese with honey
Chicken with pan-fried okra, quinoa, and basil pesto