OPERA

OPERA is a 78 ft Cantieri di Pisa, Italy motor yacht accommodating up to 8 guests in 4 cabins. Built in 1994 and refitted in 2023. Cruising areas: Greece.

1 Master Cabin with Queen size bed (163cm x 200cm) – 15sq. cabin (without the bathroom).

1 VIP Cabin with Double bed (153cm x 200cm) – 7 sq. cabin (without the bathroom).

2 Twin Cabins with 2 single beds each (80cm x 197cm) – 6 sq. cabin (without the bathroom).

All cabins with en-suite facilities.

Captain: Kostas Papanikolatos

Kostas is a seasoned and highly respected captain from Kefalonia, bringing over 35 years of professional maritime experience to every voyage. His impressive career spans command of cruise ships and passenger ferries on the Patras–Italy route, before dedicating 25 years exclusively to yachting with Costa Cruising — a tenure that speaks volumes about his loyalty, professionalism and expertise.

Known for his integrity, strong leadership and natural ability to manage and inspire crew, Kostas combines deep seamanship with a genuine passion for the sea and the yachting lifestyle. Based in Kefalonia and fluent in English, he is ideally placed to offer guests not just safe and confident passages, but truly memorable experiences on the water.
Languages: Greek (native), English .

Chef: Dimitris Manoloudis
Dimitris is 36 years old with over 11 years of professional experience. Since he was a child, he loved being in the kitchen, learning to value and respect raw ingredients—believing that they hold the key to flavor and memories. Defined by a positive mindset and daily energy, he is a firm believer in the power of teamwork and collaboration. He is constantly seeking growth through his craft and strives to give his best, ensuring his guests enjoy his creations and leave fully satisfied.

Hostess: Vasiliki Pouliou
Vasiliki is an exceptionally qualified professional with extensive experience accumulated over many years in the roles of stewardess and head waitress, both in Greece and Germany. Her remarkable ability to communicate effectively and swiftly grasp the preferences and needs of those around her distinguishes her as an invaluable individual, both personally and as a vital member of any team or crew! She is highly organized, disciplined, and exhibits unwavering determination in all her endeavors. Her reliability and willingness to contribute selflessly further underscore her exceptional character and dedication to her work. Vasiliki's professionalism and interpersonal skills make her a significant asset in any professional environment.
Languages: Greek (native), English (fluent).

Deckhand: Hercules Chrysikos
Hercules is 24 years old and a senior student at the School of Electrical and Computer Engineering (ECE) of the National Technical University of Athens (NTUA). He has been involved with the maritime sector for years, starting as a young sailing athlete and now working as a deckhand and powerboat operator. He is an active individual who strives for continuous self-improvement and aims to give his best in every situation."
Languages: Greek & English (fluent).

Breakfast

Yogurt Blinis

Crêpes

Pancakes

Yorkshire Pudding

Sweet Pastries

Croissants

Ganache

Eggs

Cereals

Yogurt

Lunch

Chicken Souvlaki with tzatziki, roasted potatoes, pickled onions, corn pita bread, served with Greek salad

Traditional Pastitsio served with a Verde salad and tempura-crusted vegetables

Surf & Turf – beef fillets and shrimp with carne asada sauce, squash, and a veggie noodle crudo salad

Marinated Lamb Fillets (thinly sliced) for lamb gyros, served with pita or tortilla, smoky cheese sauce, pickled onions, and shredded green leaf salad

Classic Moussaka with garden salad

Beef Fillets with Italian provolone and green peppercorn-infused sauce, served with Caprese salad

Slow-Roasted Lamb Shank with vegetable couscous and arugula salad

Dinner

Octopus with red wine reduction and celeriac root purée

Sea Bass with roasted vegetables and “Ladolemono” velouté sauce

Slow-Cooked Calamari in white wine and garlic sauce, served with polenta

Grilled Sea Bream with herb de Provence-scented bulgur wheat

Salmon with truffle oil-infused hummus

Shrimp Pasta with homemade bisque

Tuna Tataki

Accompaniments

Saganaki

Spinach Pie

Leek Pie

Dolmades (stuffed vine leaves)

Artisanal Cheese Board

Cold Cut Board

Stuffed Kataifi with cheese and marmalade

Pan-Seared Talagani Cheese with marmalade

Crusted Feta with chili-infused honey

Bruschettas

Traditional Greek Fava

Marinated Beetroot Salad

Aubergine & Zucchini Tempura Crisps

Smoked Aubergine Salad

Stuffed Peppers with ricotta-garlic filling

Greek Dakos

Desserts

Tiramisu

Panna Cotta

Chocolate Tart

Chocolate Mousse

Burnt Basque Cheesecake

Lemon Posset