SAHANA

SAHANA is a 53 ft Bali Catamarans sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2024. Cruising areas: Greece.

1 Master cabin with desk area and direct access to the cockpit, 3 double cabins. All with en-suite facilities.

Total guests sleeping: 8

20 HP Honda Highfield SP 360 Tender 
Kayak (2 PAX)
Standup Paddle board x 2
Snorkeling equipment
Sea scooter (2)
Noodles
Fishing gear

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

Captain: Vassilis Diamantis

Captain Vasilis, born in Patras in 1981, brings extensive maritime experience to S/Y Sahana. With a seafaring career spanning over two decades, he has been working as a Captain since 2008, demonstrating exceptional leadership and navigational skills. His deep knowledge of the sea and the Greek islands, combined with a strong commitment to safety and guest satisfaction, ensures a smooth and enjoyable yachting experience. Fluent in both Greek and English, Captain Vasilis effortlessly communicates with international guests and crew, fostering a welcoming and professional environment on board. His passion for the ocean and dedication to excellence make him a valued leader on Sahana.

Chef: Spiridon Faltakas

Spiridon is the talented Chef on board, bringing over 15 years of experience from luxury hotels, fine dining restaurants, and Michelin-starred kitchens across Greece, Switzerland, Cyprus, Belgium, and the Netherlands. Passionate about creating memorable dining experiences, he combines refined culinary techniques with a genuine love for hospitality, ensuring every meal becomes a highlight of the guests’ journey. Having trained and worked in Michelin-level environments, Spiridon has developed an exceptional eye for detail, precision, and presentation. Whether preparing elegant multi-course dinners, fresh Mediterranean lunches, or personalized guest requests, he consistently delivers dishes that are both beautifully presented and full of flavor. Inspired by the richness of Mediterranean cuisine, Spiridon enjoys working with high-quality seasonal ingredients, creating menus that balance creativity with authenticity. Calm, organized, and highly adaptable, he thrives in fast-paced environments while maintaining the highest standards of hygiene, consistency, and service. Fluent in both Greek and English, Spiridon works closely with the crew to provide a seamless onboard experience, ensuring guests feel relaxed, cared for, and thoroughly spoiled throughout their time on board. His warm personality, professionalism, and passion for exceptional cuisine make every meal a memorable part of the voyage.

Deckhand/Stew: Stefanos Tsamis

Stefanos serves as Stew/Deckhand on board Sahana, bringing a strong understanding of sea conditions and a highly professional attitude to daily yacht operations. As an active sailing athlete, he possesses excellent seamanship skills and a natural awareness of the marine environment, allowing him to anticipate changing conditions and support the vessel’s safe and efficient operation. Stefanos places great emphasis on safety, teamwork, and delivering attentive customer service, ensuring guests feel comfortable and well looked after throughout their time on board. His experience in demanding tourism environments has strengthened his ability to remain calm under pressure while maintaining high service standards and smooth deck operations. Whether assisting with deck duties, supporting guest activities, or contributing to the overall upkeep and organization of the yacht, Stefanos approaches every task with dedication and reliability. His positive attitude, strong work ethic, and commitment to providing a seamless onboard experience make him a valuable member of the crew.

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

Breakfast

Beverages

Fresh Orange Juice, Coffee, Smoothies

Pastries

Cake, Croissants, Cupcakes, Tarts, Corn Flakes, Traditional Greek Pie, Bread Sticks

Platters & Dishes

Greek Cheeses & Cold Cuts Platter
Marmalade / Honey / Butter / Peanut Butter / Chocolate Praline Spreads
Eggs (Omelets / Scrambled / Shakshuka / Greek “Kagianas” / Poached)
Fresh Seasonal Fruits Platter
Greek Yoghurt & Toppings (Chia / Nuts / Walnuts / Peanuts / Almonds etc.)
Cherry Tomatoes & Cucumber Platter
Smoked Salmon & Avocado Platter
French Toast (Sweet or Savory) with Greek Sweet Brioche Bread (“Tsoureki”)

Day 1

Lunch

Welcome finger food based on Greek traditional cuisine (bites and tarts)

Dinner

Gazpacho, a cold soup with finely chopped vegetables, salad, and scented Greek cheese
Salmon tartare with pickles, herbs, and soy sauce
Sea bass fillet in panko crust, celery root puree, sweet “Florinis” pepper sauce (Greek PDO red peppers)
Lemon tart with homemade crumble with nuts, cream cheese, lemon juice & lime zest

Day 2

Lunch

Burrata cheese salad with cherry tomatoes & basil pesto
Bruschetta with egg roe salad, marinated sardines, crispy capers & olive fillets
Orzo pasta with herbs & shrimps “Saganaki” and feta cheese
Ice cream & fruits

Dinner

Beetroot salad with Greek yoghurt & walnuts
Aegean grilled octopus with Santorini fava beans & handmade caper chutney
Grilled baby gem with sea bream fillet & taramosalata
Tiramisu

Day 3

Lunch

Variety of Greek dip spreads (tzatziki, hummus, spicy cheese dip etc.)
Classic Greek meat platter (chicken fillet, burgers), open souvlaki, pitta breads
Slow-cooked roasted baby potatoes with honey mustard glaze
Ice cream & fruits

Dinner

Beef tartare with green apple, mustard seeds & soya
Mixed green salad with cherry tomatoes, walnuts & fried feta in crispy phyllo
Grilled rib eye cut with chimichurri sauce, sautéed asparagus in butter & carrot puree with cumin and herbs
Classic cheesecake with handmade sweet cherry marmalade

Day 4

Lunch

Greek salad with cherry tomatoes & carob rusk
Traditional Santorini tomato fritters with scented yoghurt sauce
Beef meatballs in tomato sauce with Greek risotto
Chocolate salami & ice cream

Dinner

Super food salad with quinoa, mango & grilled shrimps
Sea bass ceviche with leche de tigre, mango juice, cherry tomatoes, avocado, chilli & coriander
Fried calamari with black aioli sauce (squid ink)
Greek baklava with Aegina pistachio & Madagascar vanilla ice cream

Day 5

Lunch

Grilled “talagani” cheese with grape sweet marmalade
Greek dakos salad with barley rusk, tomato & olives
Lobster linguini with tomato confit and herbs
Ice cream & fruits

Dinner

Bruschetta with smoked salmon, caramelized onion & ricotta cheese
Ikaria salad with colorful cherry tomatoes, green beans & “anthotyro” cheese
Mediterranean grilled porky fish with fish broth & sautéed greens
Orange pie with syrup & vanilla ice cream

Day 6

Lunch

Zucchini fritters with feta mousse sauce
Mixed green salad with prosciutto di Parma
Traditional Greek moussaka
Ice cream & fruits

Dinner

Tuna tartare with Bloody Mary sauce, Greek ouzo & herbs
Spinach salad with crispy phyllo, scallions & manouri cheese (Spanakopita salad)
Asian-style marinated salmon with teriyaki glaze & burned cauliflower puree
Banoffee

Day 7

Lunch

Potato salad with Mediterranean chorizo & cherry tomatoes
Mediterranean bruschetta with tomatoes, cucumber, olives & feta cheese
Creamy spaghetti with chicken fillet, sun-dried tomatoes, mushrooms & truffle oil
Lemon sorbet & seasonal fruits

Dinner

Mediterranean eggplant with basil pesto, herbs, “Florinis” pepper sauce & feta cheese
Cheese pie bites in crispy phyllo with spicy tomato jam
Glazed lamb chops with Vinsanto wine sauce (PDO Santorini), potato puree & sun-dried tomatoes
Chocolate cake with vanilla ice cream & hot salted caramel syrup

** Happy to discuss any food allergies or special dietary needs.
** All traditional Greek dishes can be prepared.
** Athlete diet available: high protein, low fats & carbs.
** Fresh fish from local fishermen depends on the weather and catch.