PIXIE

PIXIE is a 67 ft Fountaine Pajot sailing catamaran accommodating up to 9 guests in 4 cabins. Built in 2022. Cruising areas: Greece, Greece Ionian.

PIXIE can accommodate 9 guests in total. She has 1 master cabin (bed size 1,75m x 2,00m) with a desk area, a full bathroom with a double sink and two entrance points (one entrance from the inside of the boat and the other from the foredeck jacuzzi area). Two queen-sized guest cabins (bed sizes 1,55m x 1,95m) with private bathroom. One triple cabin with one double bed (bed sizes 1,62m x 1,98m) and one single bunk bed above (bed sizes 0,72 m x 1,98m), with private bathroom.

Highfield 4,60 with 60 HP outboard
E-Surf (electric surf board)
SUP (2)
Kayak - 2 pax (2)
Jobe Stimmel Multi Position Board (1)
Jobe Allegre 67″ Combo Waterskis Package Red (1)
Jobe Infinity Seascooter Pro Package (2)
Scuba Jet (1)
Wakeboard (1)
Fishing gear
Towable airstream 2 pax (1)
Snorkeling Equipment

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

Captain: Vasilis Stamoulis

Captain Vasilis embarked on his sailing journey in 1997, starting with Olympic Triangle Sailing. His dedication and passion for the sea led him to a successful competitive sailing career from 2000 to 2012, during which he earned two National Titles and represented Greece in multiple World and European Championships as a member of the Hellenic National Team. From 2013 to 2017, he shared his expertise as a Sailing Instructor, helping others develop their own love for sailing.

Transitioning naturally into the world of yachting, Vasilis combines his extensive racing background with years of experience in yacht charters to deliver exceptional voyages at sea. His professionalism, calm demeanor, and reliability make him an outstanding leader and trusted captain for any journey.

Vasilis holds multiple certifications, including ENAK First Aid, a Lifeguard Diploma, and STCW Advanced Safety Training, ensuring safety and preparedness on every voyage. Outside of sailing, he enjoys scuba diving, spearfishing, cycling, kickboxing, and mountain motorcycling — pursuits that reflect his adventurous spirit and active lifestyle.

Fluent in both Greek and English, Captain Vasilis brings a wealth of maritime expertise, a strong safety mindset, and a passion for the sea, promising guests an unforgettable and seamless sailing experience.

Previous yachts: S/C Nomad II (50ft), S/C PLAN B (63ft), M/Y DUNE (72ft), M/Υ Rooster (78ft)

Chef: Vassilis Manesis

Vassilis is the chef on board Pixie, bringing nearly two decades of professional culinary experience to the galley. He has worked as a chef since 2007, building a strong foundation across a variety of cuisines and service styles, and since 2021 has been working on board private and charter yachts. Highly adaptable and composed under pressure, Vassilis is experienced in tailoring menus to guest preferences and dietary requirements while maintaining consistently high standards. He takes pride in using fresh ingredients and delivering well-balanced, flavorful dishes, whether for relaxed onboard dining or more refined occasions. Fluent in both Greek and English, he communicates easily with guests and crew, contributing to a smooth and enjoyable onboard experience.

Deck/Stew: Evangelos Panagiotidis

Evangelos brings a strong service mindset and practical maritime experience to his role as Stew/Deckhand on board Pixie. With several years of experience working in customer service, he has developed excellent communication skills, attention to detail, and a natural ability to anticipate guest needs, ensuring everyone on board feels welcomed and well cared for. His passion for the sea is supported by both a speedboat license and a sailing license, giving him confidence and capability on deck as well as in guest areas. Evangelos has also previously worked as a deckhand on a Lagoon 62, where he gained hands-on experience with mooring operations, line handling, general deck maintenance, and assisting with day-to-day vessel operations. Comfortable working as part of a team and eager to learn, he enjoys the dynamic environment of yachting and takes pride in maintaining high standards both on deck and in service. His positive attitude, reliability, and willingness to help wherever needed make him a versatile crew member who contributes to smooth operations and a relaxed, enjoyable atmosphere on board Pixie.

BREAKFAST

Fresh juices, smoothies

Teas, herbs, coffees

Bread, white, black, gluten-free

Eggs (boiled, fried, poached, scrambled, kayanas)

Honey jams, chocolate sauce, tahini, peanut butter

Greek yogurt, granola

Cakes, croissants, pancakes

Cold cuts, cheese

Fresh fruit

DAY 1

LUNCH

Burrata salad with tricolore cherry tomato and basil flavors

Steamed mussels with wine and fresh herbs

Red porgy with pea puree green apple and mind

DINNER

Green salad with melon, prosciutto, goat cheese and spearmint

Arancini inspired by traditional greek gemista

Beef tagliata with mashed potato and asparagus sauté

DAY 2

LUNCH

Spinach salad with sun-dried tomatoes and grilled halloumi

Grilled octopus with chickpea puree and rosemary

Seabass with aromatic risotto and sauce star anise

DINNER

Green Salad with shrimps, fennel, vinaigrette, tomatoes and olives

Kakavia soup (fish soup)

Grouper with caponata and parsnip puree

DAY 3

LUNCH

Greek salad

Meatballs with tzatziki, avocado and crispy potato straw

Crispy moussaka with graviera cream and pastirma

DINNER

Mango salad with calamari avocado mousse

Sea bass carpaccio with lemon zest, urchin eggs and chili

Crayfish orzo

DAY 4

LUNCH

Cherry tomatoes, baby rocket with anthotiro (soft greek cheese)

Zucchini ball with yogurt sauce

Coq and vin with carrot puree

DINNER

Pumpkin soup

Chicken spinach salad with avocado, almond and vinaigrette bacon

BBQ night

DAY 5

LUNCH

Cretan dakos (rusk, grated tomato, feta cheese)

Octopus with vinegar, fennel, oregano and olive oil

Roasted squid with basil pesto and fava

DINNER

Salad with roasted peppers, cherry tomatoes, coriander and grilled haloumi

Handmade ravioli with parmesan cream

Herb-crusted lamb with carrot puree

DAY 6

LUNCH

Athenian fish salad with vegetables and horseradish mayo

Shrimp saganaki (with ouzo, tomato and feta)

Fresh fish with lentils and smoked louza (traditional cold cuts)

DINNER

Salad with beetroot pear, almond and goat cheese

Veal carpaccio with mushrooms, truffle oil and parmesan

Saltimbocca with cauliflower puree and lemon sauce

DAY 7

LUNCH

Quinoa salad with smoked salmon and avocado

Fresh fish ceviche with mango

Lobster spaghetti

DINNER

Green salad with orange estragon and louza

Asparagus with poached egg, parmesan cream and fresh truffle

Pork with leeks cauliflower puree

DESSERTS

Panna cotta

Orange pie

Crème brulé

Pavlova

Chocolate moelleux

Mille-feuille

Tiramisu

Cheesecake