PI 2

PI 2 is a 50 ft Fountaine Pajot sailing catamaran accommodating up to 10 guests in 5 cabins. Built in 2019. Cruising areas: Greece.

10 guests can sleep in 3 queen bed cabins and 2 double bed cabins, all with private bathrooms. All cabins are air-conditioned.

(Forward starboard 198x158 - Middle stb 193x148- Back stb 193x148. Forward port 195x158 - Master 195x158)

T/T Highfield 4,20m w/ 40 HP engine
SUP (2)
Kayak 1 pax (1)
Snorkeling gear (10) 
Fishing gear (1)
Wakeboard (1)
Monoski (1)
Scuba jet (2)
Water Skis (adults & Kids)
Inflatable tubes (2)
Jobe infinity pro seascooter (2) 
Baby life jackets 

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Captain: Andreas Ntokos

Andreas has been sailing extensively the Greek waters, the Mediterranean and the Atlantic for a number of years.

Andreas was born in Aegina and ever since he was a little child he realized that traveling and the sea were the loves of his life.

He has acquired a hands-on-experience with technical issues during his long travels and many skills that help him maintain the yacht he is sailing on in top condition.

As a personality, he has a serene disposition, that helps him remain calm under stressful situations. One of his main attributes is his discretion and gentle attitude, which make his guests feel relaxed and at ease. He is never tired of sailing, always ready to move to the next bay, happy to help his guests discover sites of unique beauty, and off-the-beaten-track spots.

Chef: Kristina Zeka

Kristina, born in 1995, is a talented and versatile chef on board Pi 2, bringing creativity and precision to every meal she prepares. Fluent in both Greek and English, she communicates effortlessly with guests and crew, ensuring dining experiences are seamless and memorable. Since beginning her career in the yachting industry in 2021, Kristina has honed her culinary skills, demonstrating efficiency, organization, and a keen attention to detail in the galley. Passionate about crafting delicious and visually appealing dishes, she delights in pampering guests with bespoke menus and personalized culinary experiences. Kristina’s adaptability, strong work ethic, and dedication to excellence guarantee not only the smooth operation of the kitchen but also the satisfaction and enjoyment of everyone on board Pi 2.

Deck/Stew: George Koutouzos

George is a motivated and service-oriented Stew/Deck crew member with a strong passion for the sailing yacht industry. Having gained experience in hospitality, customer service, and as a certified lifeguard, he brings a positive attitude, excellent communication skills, and a strong commitment to guest satisfaction. His background has helped him develop exceptional teamwork, organization, and the ability to remain calm and professional in demanding environments. Holding both a Lifeguard Certificate and a Speedboat Operator License, George is comfortable supporting both interior and exterior operations while maintaining high standards of safety and service. Fluent in both Greek and English, he communicates confidently with guests and crew alike. Active, hardworking, and eager to continue developing his career at sea, he is dedicated to creating a welcoming onboard atmosphere and contributing positively to the success of S/Y Pi 2.

Breakfast

Variety of cakes and sweet pies (Vanilla Blueberry Cake, Banana Bread, Apple Granola Pie, etc.)
Protein Pancakes (Sweet or Savory)
Sweet & Savory Crepes
French Toast with Tsoureki & Raspberry Sauce
Loukoumades with Honey & Cinnamon
Greek Traditional Pies
Eggs—Made to Order (omelet, scrambled eggs, etc.)
Stuffed Croissant with Scrambled Eggs & Bacon
Avocado Toast with Egg & Smoked Salmon
Açaí Bowl with Almond Milk & Mango
Oat Porridge with Fresh Fruit
Seasonal Fruit Salad
Toasted Bread
Selection of Jams, Butter & Honey

Salads

Sea Breeze Salad with quinoa, shrimp, and fresh greens
Mediterranean Caprese with cherry tomatoes, mozzarella, and basil oil
Arugula & Naxos Graviera with pomegranate vinaigrette
Greek Elegance Salad with feta mousse and carob
Beetroot Bliss with yogurt and orange
Burrata & Prosciutto Delight with tomato jam
Cherry Tomato & Katiki Domokou with basil oil
Potato Harmony with capers and fresh onion
Orzo Nest stuffed with tomato, anthotyro, and olives
Tabbouleh Twist with fresh herbs and bulgur
Green Bean Garden green beans with aromatic herbs
Apple & Walnut Green Salad with sweet & sour dressing

Appetizers

Taramosalata Mousse (a creamy Greek fish roe dip)
Green Goddess Tzatziki (an avocado & yogurt dip)
Fava with Caramelized Onion (silky yellow split pea puree)
Ouzo Tzatziki (traditional yogurt-cucumber dip with ouzo)
Feta cheese in Phyllo with caramelized pears and black sesame
Sweet Potato Fries with truffle sauce
Shrimp Saganaki baked with feta and tomato
Sautéed Mussels with Greek wine and garlic
Bruschetta Anchovy Style (marinated anchovies with herbs)
Zucchini Fritters with yogurt-mint sauce
Vegetable Souvlaki with Vinaigrette
Stuffed Eggplants with cheeses and garlic oil
Dolmadakia (traditional stuffed grape leaves)
Sautéed Scallops with lime sauce
Greek Sausage Trio with dark beer and mustard
Gorgonzola & Chive Tart with pomegranate sauce
Shrimp Tartare with chili and lime
Tomato Fritters with Herbs

Main Courses

Seafood

Whole Fish of the Day, grilled or baked, Mediterranean style
Seafood Pasta with Ouzo Sauce (linguine with assorted seafood and ouzo cream)
Stuffed Calamari with aromatic herbs and tomato
Baked Sardines with cherry tomatoes and fresh herbs
Honey-Lemon Marinated Salmon served with broccoli
Sea Bass Fillet with lemon sauce and potato purée
Orzo Risotto with Shrimp & Turmeric
Cuttlefish with Spinach sautéed in olive oil and herbs

Meats & Poultry

Velvety Beef Cheeks slow-braised with wild rice
Lemon-Kissed Chicken roasted with golden potatoes
Oven-Roasted Chicken with baby potatoes and rosemary
Soutzoukakia with Rice (Greek spiced meatballs in tomato sauce)
Tagliata with Asparagus & Baby Carrots
Pork Tenderloin with fennel purée
Classic Moussaka (layered eggplant, potato, and béchamel)
"Gemista" Mediterranean Stuffed Vegetables (tomatoes and peppers filled with rice and herbs)
Traditional Pastitsio (baked pasta with meat sauce and béchamel)
Giouvetsi (oven-baked orzo with beef or lamb in tomato sauce)
Beef "Stifado" (slow-cooked beef with onions and red wine)
Baked Eggplant Boats (Papoutsakia)

Desserts

Orange Pie with Ice Cream (zesty orange cake served with ice cream)
Panna Cotta with Strawberry Sauce
Cranberry Cheesecake
Walnut Cake with Syrup
Lemon Yogurt Mousse
Semolina Halva with Orange & Hazelnuts (traditional Greek dessert)
Galaktoboureko (Greek custard pie with syrup)
Greek Ekmek (tsoureki-based custard dessert)
Rice Pudding

**Vegan Menu is available upon request.